As World Vegan Month kicks off in November, it's a perfect time for travelers to explore an array of plant-based dishes from around the globe. This month-long celebration not only highlights the benefits of a vegan lifestyle but also invites visitors to experience new dishes, such as a platter made from locally sourced Icelandic ingredients at a geothermal spa or a refreshing Beetroot Tamarind Sorbet in Bali. Whether travelers are a seasoned vegan or simply curious about plant-based cuisine, there's no better time to indulge in these culinary delights over this month.
The Good-Natured Vegan Platter at Sky Lagoon
The Good-Natured Vegan Platter at Sky Lagoon’s Smakk Bar, a geothermal lagoon located right outside of Reykjavík, showcases the best of Icelandic cuisine, using locally sourced ingredients that reflect the country’s rich culinary heritage. The platter features a variety of 'feta cheese' accompanied by pickled Icelandic vegetables, date and beetroot purée, all served on freshly baked rye bread with fresh hummus, olives, and gourmet sauerkraut. To top it all off, there is a mouthwatering chocolate peanut cake for dessert. Smakk Bar collaborates with local partners to create carefully crafted dishes that reflect Iceland’s heritage, including serving freshly baked bread from one of the oldest bakeries in the country. Sky Lagoon takes pride in offering this authentic taste of Iceland, emphasizing their commitment to preserving and celebrating Icelandic culture through their culinary offerings.
La Brezza’s Carrot Tartar at Hotel Eden Roc in Ascona
Nested on the shores of Lake Maggiore in Ascona, Switzerland, Hotel Eden Roc’s gourmet restaurant La Brezza offers a menu that reimagines traditional Swiss and Italian cuisine alongside innovative plant-based dishes. Recently named "Chef of the Year 2025" in Switzerland, Executive Chef Marco Campanella leads the culinary vision with dishes like his signature carrot tartar from the two Michelin-starred restaurant's plant-based menu. As Chef Campanella explains, "For me, the main product, in this case the carrot, must always be at the center of the plate to reflect its characteristics. The carrot tartar is a light and fresh dish for summer, but also great in autumn or winter.”
Kubu’s Nature-Inspired Menu Celebrating Bali’s Natural Flavors
Perked in the verdant highlands of Bali, Kubu, the signature restaurant at Mandapa, a Ritz Carlton Reserve, offers a wide array of vegan options crafted to perfection. Known for its innovative culinary approach, Kubu recently unveiled a 10-course vegetarian menu, bringing nature to the plate in ways that are both innovative and deeply rooted in flavor. Vegan highlights include the Forest Mushroom, with truffle mushroom royal, foraged mushroom XO, mushroom consommé, and toasted almonds. For dessert, guests can indulge in Beetroot Tamarind Sorbet complimented by tamarind gel, cucumber granite, and mint offering refreshing flavors. Each dish honors natural flavors from root to leaf through place-based community sourcing and zero-waste fine dining. Chef Eka Sunarya shares, “All ingredients are sourced from surrounding communities through close partnerships with local and organic farms, ensuring fresh ingredients and minimizing their carbon footprint. Each dish tells a story of Bali’s fertile soil and pristine waters.” Private dining cocoons along the river, enhance the immersion in the natural surroundings. Inspired by the bamboo huts where Ubud farmers store their rice harvest and their deep connection to the land, Kubu incorporates Bali’s essence into every element of the dining experience.
Gnocchetti at W Algarve’s Paper Moon
Nestled on the cliffs of Southern Portugal W Algarve's Paper Moon, one of six restaurants in the regions first lifestyle luxury hotel, offers a delightful array of vegan dishes for travelers, including their delicious homemade ricotta Gnochetti that stands out as a must-try meal. This dish is made with truffle cream, topped with flakes of seasonal black truffle, sundried tomatoes and toasted hazelnuts, sure to surprise even non plant-based eaters by its incredibly rich flavor. Located atop the hotel, Paper Moon boasts a spectacular terrace with panoramic views of the Atlantic Ocean and the surrounding grounds, enhancing the dining experience. The award-winning Italian restaurant enriches its menu with locally sourced ingredients, providing menu options with incredible choices for for those seeking a flavorful and satisfying vegan option.
A Sustainable Venetian Food Journey at Violino d’Oro
Perched by the charming Venetian canals, Violino d’Oro embraces traditional Italian cuisine with a sustainable approach. At Il Piccolo, the hotel's in-house restaurant, a forward-thinking style of cuisine with a focus on plant-based meals, seasonality, and locality showcase Venice's diverse cuisine. Chef Antonio Lusso hand-selects the freshest herbs and vegetables from local farmers, creating innovative dishes like vegetarian and lagoon-sourced cicchetti. Further plant-based options include the Spaghettoni with Beetroot, adding a unique flavor to this traditional Italian dish, as well as the “Io Luna, tu Sole” a vegan meringue with notes of mango and chamomile using exquisite ingredients like tarragon and passion fruit. Chef Antonio explains, “At Il Piccolo, our vision extends beyond food—we aim to create 'Piccole Emozioni,' or 'Little Emotions,' transforming meals into memorable experiences. We wanted to extend that same feeling to our vegan guests as well.”
Locally Sourced Vegan Curry at Forsthofgut Nature Hotel
Forsthofgut Nature Hotel in Leogang, Austria, offers a variety of vegan options, including a standout vegan curry served at their Main Restaurant that amplifies the hotel's commitment to using locally sourced ingredients. The hotel has earned the R50 seal, which signifies its dedication to using regional ingredients sourced from within 50 kilometers (31 miles). Chef Ingo Lugitsch describes the curry as "a hearty vegan curry, made with fresh, seasonal vegetables from our local farm supplier, is both nourishing and easy to prepare. Bursting with vibrant flavors and warming spices, it's the perfect dish to enjoy on cool autumn and winter days." This flavorful dish not only satisfies guests but also underscores Forsthofgut's focus on sustainability and high-quality, plant-based dining experiences.