Best Vegan and Vegetarian Restaurants in Madrid

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Chef Rodrigo de la Calle built El Invernadero around gastrobotánica, a cooking philosophy he coined in 2000 with botanist Santiago Orts, built on researching plant species most kitchens ignore. The restaurant runs two tasting menus: Vegetalia, more than fifteen courses of seasonal vegetables and mushrooms that can be served fully vegetarian or vegan, and Gastrobotánica, an omnivore menu that adds organic meats, fish and seafood. Dishes have run to a beet tartar, marine rice built on a vegetable demiglace, and roasted red cabbage finished over pine-cone embers. Instead of a wine list, the kitchen pours vegetable wines, kombuchas and other fermented drinks. It holds one Michelin star and two Repsol Soles on Calle de Ponzano in Chamberí.

“focuses largely on vegetable-centric haute cuisine”— Eating Europe

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Chef Coco Montes trained under Alain Passard at the three-Michelin-star L'Arpège in Paris before opening Pabú on Calle de Panamá in November 2023, winning a Michelin star within a year. The kitchen works micro-seasonally, changing daily around what suppliers bring, built mostly on vegetables, fruit, cereals and legumes with only a little poultry, meat or fish. There are three tasting menus, Pate, Pate Medias and Bubú, and every one of them can be adapted to allergies and preferences, with vegetarian and vegan alternatives always available. The Academia Madrileña de Gastronomía named Pabú its Restaurante del Año for 2025, and it holds one Repsol Sol in Hispanoamérica.

Vega does creative vegan cooking on Calle de la Luna in Malasaña, pairing the comfort of home food with organic ingredients, and holds a Repsol Solete. The carta runs from spinach and "parmesan" croquettes with cashew veganaise to a "chicken" and vegetable skewer with satay sauce, a katsu curry made with banana blossom, and a burger built from peas with "cheddar", pickles and sriracha mayo. Desserts include a cheesefake with vanilla cookie and blueberry jam. It's a small, modern room, so book ahead.

“Vega is a pretty popular restaurant, even for those who aren’t vegan”— ConversaSpain

Pizzi & Dixie is a vegan pizzeria on Calle de San Vicente Ferrer in Malasaña, holding a Repsol Solete under the guide's Fast Good category. Chef Nacho Sánchez Crende follows the Neapolitan tradition with high-hydration, long-fermented doughs. The wood-fired pizzas run entirely on plant-based ingredients, from vegetal mozzarella and pepperoni to vegetal salmón and mortadella, alongside starters like crispy artichoke flowers with truffle sauce. The pasta side goes further, with beetroot gnocchi in pumpkin cream and sage, pappardelle with plant-based sausage and friarielli, and a risotto alla Milanese built around plant-based ossobuco. Desserts include a homemade tiramisu and a panna cotta with tangerine sorbet. Everything is 100% plant-based, and a rice-flour base is available for pizzas.

“Pizzi & Dixie is a rare vegan Italian restaurant and pizzeria”— Eating Europe

Cookaluzka is a fully plant-based restaurant on Calle Lira in the Estrella area of Retiro, near Conde de Casal, holding a Repsol Solete. It was started by Carmelina Spatafora, her brother Ángelo and their mother Ana María, who had left Venezuela and had no hospitality experience. The cooking crosses continents: Venezuelan arepas such as the Reina Pepiada and pabellón, Mexican sopes, Middle Eastern dips, Asian bowls and Italian family recipes, and co-creator and chef Mela changes the menú del día every week. Desserts are homemade, and custom cakes can be ordered with a couple of days' notice. The room works for groups and families and takes dogs.

Vegania opened in the summer of 2018 in Carabanchel, a small vegan restaurant run by Nico and chef Dani Sánchez, who have a longer history in Madrid's vegan scene: one of them has cooked vegan since 1997 and opened an earlier vegan bar-restaurant, also called Vegania, in Leganés in 2003. The kitchen is entirely vegan comfort cooking, homemade burgers, snacks, salads and seasonal dishes made from natural ingredients, plus rice dishes like a wild mushroom and porcini paella built for two. It holds a Repsol Solete on Calle de Nuestra Señora de la Luz in the Vista Alegre area.

Hakuna Matata Veggie is a fully plant-based restaurant on Calle Galileo in Chamberí, built on a "live and let live" idea of letting everyone enjoy familiar flavours without any animal products. Javi and Yasmine opened it in Tetuán in January 2018 and moved it here in February 2020. The menu leans into classic Spanish comfort dishes rebuilt entirely from plants, with sections labelled "I Swear These Aren't Fish" and "And These Aren't Animals Either", running from a lion's mane mushroom steak to a NotLamb in orange sauce and an Asturian-style cachopo. There's a terrace, and the room works for groups and families, with cocktails and alcohol-free versions of the same drinks.

La Hummuseria is a hummus house in Chueca, listed in the Guía Repsol with a Solete under its casual Fast Good category. The kitchen is Jewish and vegetarian, built around hummus and the plates that go with it: a classic version alongside hummus with mushrooms, or with pine nuts and almonds, plus starters like roasted eggplant and beetroot carpaccio, salads including fattush, and mains like maklouba and shakshuka. It's open every day from midday, with booking available online, and the room is built for sharing a wide mezze spread across the table rather than ordering a single plate each.

Casa Pachuco cooks Mediterranean and vegetarian food on Calle de los Tres Peces in Madrid's Centro district, and carries a Solete in the Guía Repsol. It has been there since 2012, with self-taught cook José María Lobelos at the stove. It has no website of its own, so the phone number is the most reliable way to check the current carta before visiting. It's open Tuesday to Sunday, closed Mondays.

Yerbabuena has cooked vegetarian food on Calle Bordadores since 2005, run by owners Graciela and Bienvenido in the Madrid de los Austrias quarter. The kitchen is entirely meat-free and makes everything in-house, from tapas, burgers and pizza to salads, pasta and rice, with vegan and gluten-free dishes and homemade desserts and juices alongside. It's one of the longest-running dedicated vegetarian kitchens on this list, and the Spanish site inmigrantesenmadrid.com notes the owner is vegetarian and built the place around a philosophy of staying consistent with that.

“ser coherentes con nosotros mismos”— inmigrantesenmadrid.com

El Fogón Verde runs on a cooperative model, sharing decisions and responsibilities across the team, in the heart of the Barrio de las Letras. The kitchen is vegetarian and agroecological, built exclusively on seasonal, local, organic produce grown without pesticides, with a carta that changes as the growing cycles turn through the year. To drink there are natural wines, craft beers from nearby breweries, and organic juices rather than a conventional wine list. It's a smaller, more deliberately run kitchen than most on this list, built around the idea that the sourcing is as much the point as the cooking.

Barganzo is a small place on Calle de Colmenares, a side street in Chueca. The kitchen is vegetarian, and its own menu describes a broader Israeli and Mediterranean range: a challah bread starter, a falafel mezze, several hummus builds including a Tel Aviv classic and a hummus masabaja, and mains like corn and leek caramelos, textures of Jerusalem artichoke and roasted aubergine tartare. Desserts run to malabi, a chocolate, coffee and cardamom mousse, knafe and baklava. The room is small and cosy but runs lively, with music loud enough that it won't suit everyone, and service reads warm.

La Encomienda is a vegan restaurant on its namesake street in Lavapiés, a quiet, casual, modern room that runs on walk-ins as much as bookings, with warm, quick service. The kitchen is entirely vegan, with a carta that ranges from beetroot and funghi ravioli, warm quinoa timbale and steamed gyoza to tacos suadero, pad Thai and a shoyu ramen, finishing with an avocado and lime cremoso, a cheesecake or a daily cake. It opens Thursday to Sunday only and closes Monday through Wednesday, and Time Out Madrid has rated it 4 out of 5.

La Huerta de Tudela sits in the Barrio de las Letras and takes its name from the huerta of Tudela in Navarra, a region known for its vegetables. It's Ricardo Gil's Madrid restaurant, open since 2011. It's listed in the Guía Repsol, and vegetable-focused, traditional cooking runs through the regular carta too, which otherwise includes meat and fish dishes. Alongside that à la carte menu, the restaurant publishes a Special Menu for Vegetarians, Vegans and Celiacs, built around dishes like a seasonal menestra with vegetable cream, a Ribera vegetable pisto with fried almonds, and a creamy wild mushroom rice with portobello carpaccio, finishing with a lemon or mango sorbet. It's a vegetable-focused restaurant first, not a vegetarian one, but the dedicated menu is real and published on its own site.