The Madrid restaurant El Invernadero, by chef Rodrigo de la Calle, was confirmed for the second time as the best vegetable restaurant in the world at the We’re Smart awards, held this Tuesday in London. In second place is Central, the restaurant in Lima (Peru) led by Virgilio Martínez and Pía León. And the third, Flore, by chef Bas van Kranen, in Amsterdam.
Ricard Camarena, with his eponymous restaurant in Valencia, maintains sixth place in this competition, where Les Cols de Olot (Girona) received the award for best discovery of the year. The awards reaffirm Spain’s position as a world power in gastronomy based on green cuisine. Other examples in this line are Rubén Miralles, from Castellón, and Estirpe, from Yecla (Murcia), who obtain five radishes, the highest score in the guide.
Frank Fol, known as the vegetable chef and founder of the We’re Smart World project, which includes the Green Guide and the We’re Smart Awards, awarded annually, is committed to putting plant-based cuisine in the place it deserves. He travels the world in search of the chefs and restaurants who work best on this part of the menu, which was once secondary but has now become a place where creativity can be given free rein to make the vegetables the best part of the dish.
Of Rodrigo de la Calle, who leads plant-based cuisine in Spain from El Invernadero in Madrid, but also from Virens in Barcelona, he says “that he is a culinary phenomenon, who creates dishes and combinations that are not only pure and technically impeccable in terms of flavor, but his careful work guarantees an exceptionally elevated experience”. Rodrigo de la Calle prepares his own drinks for each dish, which can be kefir or kombucha. “The cuisine of El Invernadero demonstrates continuous development and global leadership in gastronomy, hence the confirmation of its number one position for the second consecutive year,” adds Fol.
In the Spanish top 10, first place goes to Xavier Pellicer (considered untouchable in the world rankings for having been at number one for two consecutive years), second to El Invernadero and third to Ricard Camarena. Also in fourth place is La Salita de Valencia, whose chef, Begoña Rodrigo, has already received the award for best vegetable chef. Fierro, also in Valencia, is in fifth place, while Les Cols is sixth and La Aquarella in Gran Canaria seventh. Closing the ranking of the ten best Spaniards are Rubén Miralles, Estirpe and Virens.
The title of best chef was awarded this year to Chantelle Nicholson of Apricity in London. She succeeds Begoña Rodrigo from La Salita (Valencia), awarded in 2024. Nicholson, originally from New Zealand, is recognized for her commitment to planet-conscious gastronomy and for her serious advocacy of regenerative and ecologically responsible hospitality. The award aims to promote female references in plant-based cuisine and help balance gender representation in gastronomy.
The We’re Smart Green Guide 2025 is a culinary guide that focused on highlighting the creative and sustainable use of fruits and vegetables in restaurants. The guide looks at a total of 1,500 restaurants in 52 countries around the world and ranks them from one to five radishes. One radish indicates a strong start, while five radishes represent culinary excellence.
