These Are the Most Sustainable Fine Dining Restaurants Around the World
Next time you're traveling the world and want to eat at a restaurant that you can feel good about supporting, consider these eco-friendly spots. Lauren Jade Hill, a luxury travel writer for Forbes, compiled a list of some of the most sustainable fine dining restaurants across Europe, South America, and Africa. While some chefs, like Dan Barber of Blue Hill at Stone Barns in Tarrytown, New York, and Eric Ripert of Manhattan's Le Bernardin, have always touted a green mission in their restaurants, there are plenty of other chefs across the globe who deserve to be recognized for similar efforts.
"The trend for today is sustainability. It's a big topic and it's something chefs are now very involved with. Chefs are excited to be a part of the process of increasing sustainability by promoting small farms and sustainability in the water," Ripert told Hill at the World's 50 Best Restaurants awards.
Parisian restaurant L'Arpège has long been considered one of France's best restaurants; it earned three Michelin stars in 1996 and has never lost them. Over the last 18 years, owner and chef Alain Passard has made big strides in introducing more sustainable practices into his restaurant. In 2001, he completely eliminated red meat from his menu and receives fresh produce from one of his three local biodynamic farms every single day.
Mirazur, located along the French Riveria in Menton, is inspired by three themes that guide the restaurant—sea, garden, and mountain. Argentinian chef Mauro Colagreco chooses his ingredients carefully and entirely from local farms, gardens, and fishermen. And at La Vague d'Or, the only three-Michelin starred restaurant in Saint-Tropez, chef Arnaud Donckele spends the off-season working on local farms to harvest ingredients for the coming months, reports Hill.
To the east is Schloss Schauenstein, located in a historical castle in the smallest town in Switzerland—Fürstenau. The restaurant uses renewable energy and receives its produce in reusable packaging. According to Food Made Good, meat is not served often at Schloss Schauenstein but when it is, chefs take great care to make sure they're sourcing responsibly from farms and breeders that value organic feeding and animal welfare.
At The Test Kitchen in South Africa, chef Luke Dale-Roberts has gone above and beyond to practice sustainability. During a water crisis in Cape Town in 2018, Dale-Roberts created a menu designed to reduce water usage in the kitchen. He also works with Chefs for Change to understand and control the declining fish population on a global scale.