Veganuary, here's where to eat 'vegetarian doc' in Italy

Un piatto plnat based di Omnia

Leading the kitchen is the Greek chef Aggeliki Charami, a reference point in contemporary vegetarian catering.Six tables only in an elegant winter garden overlooking the Alpe di Siusi: here a unique 10-course tasting menu is proposed, the result of research and creativity, which enhances the raw materials through iconic dishes such as the table-flambéed brioche, the "squid" made with kombucha scoby skin and the chicken of the woods. It is accompanied by a non-alcoholic pairing, mostly home-made, designed to enhance the flavours and identity of the cuisine in harmony with the Alpine landscape.

Joia, the first vegetarian restaurant in Europe to obtain a Michelin star, has been the gourmet heart of Italian vegetarian cuisine for over thirty years. Today it is a point of reference for ethical, sustainable and creative fine dining, capable of uniting gastronomic rigour and spiritual sensitivity even after Pietro Leemann, the project's founder and historic soul, left the scene. Leading the kitchen today is Sauro Ricci, executive chef and historic collaborator of Leemann, flanked by Raffaele Minghini, chef de cuisine and his creative right-hand man. In the spotlight is a tasting menu that evolves with the seasons and emphasises organic, biodynamic and ethically sourced raw materials. The gastronomic itinerary is accompanied by a card of natural and biodynamic wines, as well as non-alcoholic proposals designed to harmonise with the restaurant's philosophy.

Margutta - Il Ristorante Vegetariano, overlooking the famous street of the same name just a few steps from the Spanish Steps, has been one of the landmarks of Italian vegetarian cuisine for over forty years. Born in 1979, it still represents a reference point for a natural and accessible gastronomic proposal, in the heart of Rome.

In an intimate, light-filled setting with a veranda overlooking the internal garden, it offers predominantly vegetarian and vegan cuisine, with a focus on seasonality and the quality of raw materials. The menu changes regularly following the garden and the market, enhancing vegetables, cereals and pulses through balanced, light and recognisable dishes.

The wine list favours organic and biodynamic labels, while the non-alcoholic offer includes centrifuges and natural extracts. Margutta thus remains an iconic address for those seeking an authentic vegetarian experience in the artistic heart of Rome.

Osteria Lughino, in the heart of Milan, is a convivial and contemporary address that celebrates Italian vegetarian cuisine with a popular and creative soul.Born as a project dedicated to aubergine parmigiana in all its declinations, it is now a reference point for a vegetarian and vegan proposal that is tasty, accessible and deeply rooted in tradition.

So here is a menu entirely dedicated to parmigiane: from the classic with fried aubergines and tomato sauce, to the more original versions with courgettes, artichokes, mushrooms, pumpkin or seasonal vegetables, not forgetting vegan reinterpretations with vegetable cheeses and crunchy crumbles. Each recipe plays on layers, textures and aromas while maintaining recognisable comfort food appeal.

Flower Burger is the first Italian vegan burger chain and today one of the most recognisable plant-based brands in Europe. Born in Milan in 2015, it revolutionised the idea of plant-based fast food with a pop, inclusive and sustainable format, combining comfort food, colourful creativity and 100% vegan ingredients.

Famous for its naturally coloured bun sandwiches - black with charcoal, pink with beetroot, green with spinach and yellow with turmeric - Flower Burger offers burgers made from pulses, grains and vegetables, artisanal sauces, spicy chips and mouth-watering vegan desserts.

Today the brand has numerous locations in Italy - from Milan to Rome, Turin, Bologna, Bergamo, Brescia, Padua, Verona and Rimini - as well as several international openings in Europe and the Middle East. Flower Burger thus remains a point of reference for those seeking a fun, accessible and contemporary vegan experience, between street food and pop culture.

Antonio Chiodi Latini

An experienced chef, Antonio Chiodi Latini has chosen to devote himself entirely to vegetable raw materials, studying them and experimenting with their nutritional, ripening and evolutionary properties. This research has resulted in a completely new cuisine that puts taste first and gives vegetables a central role, enhancing them without compromise. The Turin experience is an encounter between technique, creativity and absolute respect for the ingredients, transforming each course into a small sensory journey.

Located within the Hotel Therasia Resort on the enchanting island of Vulcano, I Tenerumi represents one of the landmarks of vegetarian and sustainable cuisine in Southern Italy. Leading the kitchen is chef Davide Guidara, who offers a creative vegetarian proposal.

Davide Guidara

A choice rewarded with a Michelin star in 2022, an expression of a broader philosophy that focuses on respect for the environment and ingredients. This focus translates into the use of organic products, sustainable techniques and even the hotel's own solar energy production.

In a unique natural setting, between the crystal clear sea and the volcanic landscapes of the Aeolian Islands, the dishes tell the story of the territory through balanced combinations of vegetables, cereals and pulses, enhancing authentic flavours without compromise. The pairing with local and natural wines completes the journey, making each meal an encounter between territory, ethics and the pleasure of the palate.