Top 7 vegan Michelin‑starred restaurants in the U.S. 2025—plant-based prestige at its best

In early 2025, Michelin Guide announced something that plant-based foodies have been waiting years to hear: an uptick in stars awarded to fully vegan restaurants across the U.S.

In a culinary world where butter and foie gras once ruled supreme, the rise of plant-based fine dining marks more than a trend—it’s a shift in taste, ethics, and environmental urgency.

For chefs and diners alike, this signals a turning point. Vegan food is no longer pigeonholed as “healthy but humble.” It’s artful, technique-driven, and worthy of the industry’s most prestigious accolades. And while Michelin doesn’t yet offer a separate category for vegan cuisine, these restaurants earned their stars on merit alone—no meat required.

So whether you're a seasoned vegan or just curious about cruelty-free fine dining, here are the top seven vegan Michelin-starred restaurants in the U.S. in 2025—and why they’re making culinary (and cultural) history.

1. Eleven Madison Park – New York, NY

Let’s start with the icon. Eleven Madison Park’s 2021 shift to a fully plant-based menu sent shockwaves through the fine dining world. Fast-forward to 2025, and Chef Daniel Humm’s bold pivot has officially paid off.

With three Michelin stars under its vegan belt, EMP is proof that you don’t need caviar to captivate. Dishes like sunflower butter-glazed turnips and beetroot tartare layered with smoked tomato essence showcase culinary rigor with emotional depth.

Why it matters: EMP’s evolution challenges old assumptions—that vegan food is too “niche” for luxury dining—and shows what’s possible when sustainability meets ambition.

2. Vedge – Philadelphia, PA

Chef duo Rich Landau and Kate Jacoby have long been leading voices in plant-based cuisine, but in 2025, Vedge finally received its long-overdue Michelin star.

Their approach? Root-to-leaf sophistication. Think wood-roasted carrots with salsa verde or rutabaga fondue that rivals any dairy version. Every dish is a love letter to seasonal vegetables, treated with the same respect typically reserved for protein-centric plates.

The bigger picture: Vedge’s win is a win for the East Coast’s underrated vegan scene. It proves you don’t have to be in LA or NYC to set culinary standards.

3. Kaju – Los Angeles, CA

This Korean-inspired vegan tasting menu earned its first Michelin star this year, and food insiders are already calling it “the next big thing.” Kaju’s chef, Minji Park, reimagines traditional dishes through a plant-based lens—think smoky gochujang eggplant and fermented soybean panna cotta.

There’s a quiet confidence in the way the menu flows. It’s not trying to mimic meat or “trick” omnivores. It’s just delicious, emotional food with deep cultural roots.

Cultural ripple effect: Kaju isn’t just redefining Korean fine dining—it’s helping reframe what authenticity looks like in the plant-based space.

4. Plantae – San Francisco, CA

Bay Area innovation meets botanical elegance at Plantae. This sleek, high-design restaurant took home its first star this year, thanks to an inventive menu that rotates with local harvest cycles.

Their current signature? Grilled king oyster mushroom “scallops” on a bed of kelp emulsion, served with a shaved fennel salad. The vibe is minimalist, but the flavors are anything but.

Eco-bonus: Plantae’s zero-waste policy is more than a footnote—it’s built into every aspect of the kitchen’s workflow. Leftover pulp becomes crackers, carrot tops become chimichurri. Sustainability isn’t just performative—it’s practical.

5. Dirt Candy – New York, NY

Chef Amanda Cohen has always done things her way—and in 2025, the Michelin Guide finally caught up. Dirt Candy earned its first star this year, a recognition that fans say was “15 years too late.”

The tasting menu reads like a garden adventure: celery root pasta, snow pea tiramisu, pickled beet marshmallows. Every bite is surprising but intentional.

Why it matters: This isn’t about elevating vegetables—it’s about center-staging them. And for diners tired of “plant-based but bland,” Dirt Candy is a revelation.

6. The Wildflower – Portland, OR

You won’t find foie gras here. You will find a rotating six-course menu of foraged mushrooms, heirloom legumes, and edible flowers—many of which are grown on-site.

The Wildflower’s chef, Aria James, studied under Nordic foragers before opening this tucked-away gem. Her flavor pairings (like smoked parsnip custard with pine oil drizzle) are bold, balanced, and totally vegan.

Community impact: The Wildflower partners with local farms and hosts seasonal workshops on sustainable foraging. It’s not just a restaurant—it’s a local food movement in action.

7. Kindred – Austin, TX

Kindred flips the stereotype of Texas cuisine on its head. Yes, it’s vegan. Yes, it’s Michelin-starred. And yes, it’s based in the land of BBQ.

Chef Rodrigo Luna leans into his Mexican heritage to create dishes like masa dumplings in mole amarillo or roasted cactus tamales with cilantro crema. The restaurant’s design—warm wood, hanging succulents, communal tables—invites connection as much as consumption.

Why it matters: Kindred is proof that vegan cuisine can be soulful, bold, and deeply rooted in culture—without sacrificing its identity.

So… why are Michelin stars for vegan restaurants a big deal?

A decade ago, “vegan fine dining” sounded like a contradiction. Now it’s a category in its own right—and growing.

Awarding stars to vegan restaurants doesn’t just celebrate culinary talent. It nudges the industry forward. It tells chefs that flavor and ethics don’t need to be at odds. It tells diners that choosing plants isn’t a compromise—it’s a gateway to creativity, culture, and care.

What this means for the future of food

The rise of Michelin-recognized vegan restaurants isn’t just about prestige. It signals a broader shift:

• Environmental urgency is finally shaping elite kitchens. With food systems responsible for over a quarter of global emissions, plant-forward menus are now seen as a professional and planetary imperative.

• Chefs are reclaiming vegetables as luxury ingredients. No longer relegated to side dishes, plants are the star. The artistry lies in coaxing out their depth, texture, and story.

• Diners are more open-minded—and more values-driven. Many aren’t fully vegan but are seeking experiences that align with their ethics, health goals, and curiosity.

Thinking of trying one of these spots?

Here’s how to make the most of it:

1. Book early. These restaurants have limited seating, and waitlists can stretch for weeks.

2. Go with an open palate. You may not recognize every ingredient—but that’s the fun part.

3. Ask questions. Chefs and servers are usually excited to explain the sourcing or cooking process behind each dish.

4. Treat it like a cultural experience. This isn’t just dinner—it’s a story on a plate.

Final bite

The Michelin Guide catching up to plant-based excellence isn’t just a win for vegans—it’s a win for flavor, ethics, and the future of food. Whether you're dining at EMP or discovering a hidden gem in Austin, the message is clear: vegan food isn’t a side act anymore.

It’s center stage. And it’s dazzling.