A route through the most inspiring cities for conscious foodies

Spain has become an essential destination for those seeking plant-based gastronomic experiences, with cities striving to reinterpret their culinary tradition to embrace a much more conscious and creative cuisine, capable of seducing travelers from all over the world. Based on analysis conducted by Holidu, a route has emerged that reveals how ten Spanish cities have built a diverse and stimulating map upon which sustainability, innovation, and flavor develop in perfect harmony. From north to south, the country’s veggie scene traces an itinerary that connects tradition, contemporary values, and growing commitment to responsible offerings. The journey begins in Santiago de Compostela, which tops the list with the highest ratio of restaurants per inhabitant. Its four vegetarian and five vegan establishments can also be found within its lively old town, where venues like Entre Pedras reinterpret tapas and local recipes from a fully plant-based perspective. Barcelona, meanwhile, offers a leap toward a cosmopolitan scale. With 55 vegan restaurants and 50 vegetarian ones, the city is a culinary laboratory where international influences and Mediterranean flavors live side by side. Restaurants such as Teresa Carles exemplify this fusion, attracting both visitors and residents eager to uncover new culinary trends.

Potatoes with mojo sauce, typical of Canarian cuisine © Turismo de Canarias

Granada unveils an offering that combines its Andalusian heritage with plant-based cuisine. Its ten vegan and four vegetarian restaurants demonstrate that deeply rooted recipes can be renewed without losing their essence, while Santa Cruz de Tenerife adds a range marked by local products and island heritage, with eight vegan and four vegetarian restaurants in which freshness takes center stage. Palma de Mallorca reveals one of the most diverse scenes, with eight vegan and 11 vegetarian restaurants that reinterpret the Balearic soul from a nuanced approach, while Salamanca—with three of each type—showcases the potential of medium-sized cities in the evolution of conscious gastronomy. Girona, on the other hand, reveals a more intimate offering, with three vegetarian restaurants, one vegan, and a culinary identity that is both sustainable and open to global influences. Segovia and Toledo demonstrate that even cities with the greatest historical significance can find room for plant-based innovation. Finally, Alicante rounds off the tour with four vegan and seven vegetarian restaurants that encapsulate the diversity of the Mediterranean in a vibrant and accessible cuisine, all year round. This veggie map, created using data from Happy Cow, confirms Spain’s progression toward a gastronomic offering that engages with the international traveler, inviting them to discover cities where flavor and sustainability form an irresistible duo.