GlobalSpa
24-Dec-2024
In collaboration with German National Tourist Office, India.
German cuisine, with its rich history of hearty meats, freshly harvested vegetables, and indulgent pastries, has long been synonymous with comfort and tradition. But today, German chefs are reimagining these age-old dishes, infusing them with a fresh, forward-thinking philosophy that prioritises sustainability.
What’s exciting about the current wave of dining in Germany is that these eateries are finding a delicate balance between honouring the roots of German cuisine and adapting to the demands of an eco-conscious world. From biodynamic vineyards to permaculture farms, the push for sustainability is redefining what it means to dine well. So whether you're savouring a classic Backhendl or indulging in a multi-course vegan feast, one thing is clear: dining in Germany has never been more delicious, meaningful, and, yes, sustainable!
Below we have curated a list of the best 7 eateries that are promoting sustainable dining in Germany. Take a look!
1. Traube, Heidelberg
(Traube Rohrbach, aldermedien/Traube)
If you ever find yourself in the charming southern district of Heidelberg, do yourself a favour and book a table at Traube Rohrbach. From the moment you walk in, the atmosphere is relaxed and welcoming—the kind of place where you can linger over a long meal without feeling rushed. What really sets the Michelin-starred restaurant apart is their commitment to sustainability. They source everything locally—game meat comes from climate-neutral suppliers within 100 kilometres, fish is fresh from the Rhine and Odenwald, and even the mussels travel no further than the North Sea. It’s farm-to-table, done brilliantly! Their seven-course fine dining menu is the star here, and yes, they offer a vegan version that’s every bit as indulgent. Moreover, in 2024, their efforts in sustainable gastronomy were awarded the Green Star by the renowned Michelin Guide.
Must Try : Since it is located in the heart of the old wine-growing village, try the wine bar, which showcases local selections like the Riesling that pair beautifully with the menu.
2. HAPPA Restaurant, Berlin
(Zoe Spawton/HAPPA Restaurant)
Tucked away in the heart of Kreuzbeg, Berlin, the menu at Happa is crafted with care by Chef Hoffmann and showcases Alpine Bavarian traditions reimagined for a plant-based world. The five-course dinner menus rotate once each season—expect comforting dishes like cabbage rolls with local legumes and Mom’s apple strudel with vanilla sauce—while lunch menus change weekly. What really makes Happa stand out, though, is their zero-waste philosophy. Hoffmann’s commitment to using every part of the vegetable—stalks, roots, peels, you name it—is inspiring. Since opening in late 2022, they’ve reportedly saved nearly four tons of food from going to waste. Additionally, to promote inclusivity, the restaurant employs only female or non-binary staff.
Must try : From simple lentil soup to umami pie made from mountain lentils, miso and shitake mushrooms, there is a whole rainbow palette of vegan delicacies for you to try!
3. Restaurant 1950, Hayingen, Baden-Württemberg
(Ralph Koch/Restaurant 1950)
Chef Simon Tres has put innovation and zero waste at the forefront of Restaurant 1950. Tucked away in the rolling hills of the Swabian Alb, it’s the first Demeter & Bioland fine dining restaurant in the world. Nothing on your plate has travelled more than 25 kilometers and even the spices are locally sourced, with exceptions made only for salt and organic wine. Try the five-course vegetarian feast that you can customise with sustainably sourced meat options for three of the dishes. Tress and his team explain every ingredient’s journey, from the farm to the kitchen, complete with CO2 emissions data. The Leaf-to-Root and Nose-to-Tail principles are taken seriously here and every scrap of food is used to its fullest potential, ensuring that nothing is wasted.
Must Try : If you sit down for a meal here, try their CO2 menu. Wine lovers should try the biodynamic white wine or the "PriSecco," a fruit-based sparkling wine created by Jörg Geiger, a renowned producer in the region.
4. Rubens, Düsseldorf
(Sascha Perrone/Rubens)
At Rubens in Düsseldorf, the culinary experience is all about embracing the flavours of Austria with a keen eye on sustainability. The restaurant follows the "from nose to tail" principle, meaning they make the most of every ingredient, ensuring nothing goes to waste. This thoughtful approach is evident in their menu, which balances classic dishes like Backhendl (breaded fried chicken), all crafted using responsibly sourced ingredients. Sustainability here doesn’t stop with the cooking; it’s embedded in every corner of the restaurant. The pumpkin seed oil, for example, comes directly from the proprietress's village, connecting the restaurant with its roots and supporting local producers.
Must Try : Try the Alt-Wiener Tafelspitz, a traditional Austrian prime boiled beef that's perfectly cooked and bursting with rich, comforting flavors and pair it with the excellent Austrian wines available.
5. HeimWerk Restaurant, Munich
(Silvio Knesevic (Bransch)/ Heimwerk)
Heimwerk is not just on a mission to reduce food waste and provide authentic and sustainable food choices; it is also the official supporter of Slow Food Deutschland—a part of the global movement campaigning for a food system that’s fit for the future. With a focus on: local suppliers, high-welfare meat, natural products and genuine, freshly prepared cuisine—the restaurant is all about doing things the right way—for the planet, for the producers, and for your plate. Additionally, the restaurant’s commitment to zero-waste cooking means you can enjoy many dishes in smaller portions, appreciating every bite while helping to reduce food waste. HeimWerk also boasts an impressive selection of local beers and fine wines, allowing diners to perfectly pair their meals with refreshing beverages.
Must Try : Guests can indulge in an array of mouthwatering Bavarian culinary dishes, including various schnitzels that are famous among locals.
6. Seven Swans, Frankfurt
(Katharina Dubno/Seven Swans)
Stepping into the world's first vegan Michelin-starred restaurant, Seven Swans, feels like entering a lush, verdant sanctuary where greenery, trees, and flowers set the stage for a truly natural dining experience. Nestled in Frankfurt’s narrowest building—seven stories high, no less—the restaurant offers breathtaking views of the River Main through its floor-to-ceiling windows. Known for its 100% plant-based menu, Seven Swans promises an immersive experience, with dishes crafted by Chef Ricky Saward. Almost all of their materials come from their own 5 hectares of permaculture land, 20 minutes outside of Frankfurt. With 350 varieties of vegetables and aromatic plants, the team’s dream is to embrace every colour, scent, and flavour their land provides. The dining experience lasts about five hours, with detailed explanations of each dish from Chef Saward. Pair the meal with German wines or house-made non-alcoholic beverages for a complete gastronomic journey. Just a heads-up: reservations are a must, as tables here are highly sought after!
Must Try : Try the ‘Carrot, Pepper, Bird Berries’, which has six-hour dehydrated, marinated BBQ carrot with last year's pickled peppers and charcoal-grilled fermented bird berries.
7. Wolfs Junge, Hamburg
(Jennifer Meyers/Wolfs Junge)
Sebastian Junge’s profound understanding of agriculture and production processes is the basis of the sustainable cuisine at the Wolfs Junge, which was awarded with the “Green Star” by the Guide Michelin. The philosophy at Wolfs Junge is rooted in sourcing directly from local farms, embracing seasonality, and honouring the whole ingredient—whether it’s processing entire animals or making the most of every vegetable. During lunchtime, the vibe is casual and welcoming, with a menu featuring handmade bratwursts, braised dishes, or vegetarian options like homemade seitan and feta cheese. If you are visiting in the evenings, expect an ever-evolving menu of two fixed options (omnivorous or vegetarian). The drinks selection mirrors the same ethos, focusing on sustainably grown wines from small and local vineyards.For something non-alcoholic, try their house-made kombuchas, iced teas, or refreshing lemonades.
Must Try : Make sure to try the Angeln Saddleback with kimchi and fermented onion at Wolfs Junge—it's the perfect mix of savoury and tangy flavours.
To know more about sustainable eating in Germany, click here.
Cover Credits : DZT/Florian Trykowski
