The 5 best sustainable restaurants in Madrid

El Invernadero, Madrid
El Invernadero, Madrid Copyright El Invernadero
By Lea Surugue
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Our selection of the best organic and sustainable lunch and dinner options in the Spanish capital.

Mama Campo
Mama Campo restaurant, MadridMama Campo

Best for independent producers : Mama Campo


The brainchild of publicist Nacho Aparicio and food distributor David Yllera, Mama Campo has become the reference in tasteful and tasty eco-dining. The Mediterranean menu is based on organic, locally-sourced ingredients - all with an interesting backstory. Eggs come from Celia’s farm in the Andalusian region of Los Pedroches, fruits and vegs are delivered by Albano, David, Cristina, Guillermo, Marcelino, Pilar… Design wise, the space was conceived by sustainable architecture firm Qatay studio. Picture a luminous rustic loft with quirky details - definitely a conversation starter. The restaurant also strive towards substantial social impact by collaborating with local Spanish NGOs to promote youth education and employment.

El Huerto de Lucas
El Huerto de Lucas restaurant, MadridEl Huerto de Lucas

Best for market fresh produce: El Huerto de Lucas

Located in the vibrant neighbourhood of Chueca, El Huerto de Lucas is a restaurant that doubles as an organic food market spanning 450 square metres. Here you'll only find organic ingredients from local producers that are free from chemicals, antibiotics, hormones, preservatives, or any kind of artificial additives. Sustainability is at the core of the project, from the ecological paint that was used on the walls to the solar panels installation, vertical garden and hanging plants imagined by space designer Paula Rosales.

El Invernadero
El Invernadero, MadridEl Invernadero

Best for green Haute Cuisine: El Invernadero

El Invernadero is where you should book to impress... literally anyone. With only 4 tables available and 4 set menus to choose from, it's the ultimate gastronomic experience in Madrid. Under the direction of Michelin-star Chef Rodrigo de la Calle, the kitchen follows his 'gastrobotanica' philosophy where vegetables and fungi take centre stage.

La Vaqueria Montanesa
La Vaqueria Montanesa, MadridLa Vaqueria MontanesaOrlando Gutierrez

Best for slow food : La Vaquería Montañesa

The restaurant works with small organic producers based in Spain’s natural parks or in remote villages, and collaborates with farmers from the ecological cooperative “Siete Valles de Montaña”, a group that promotes the slow food movement, and takes steps against waste.

Best for seasonal food : Buenas y Santas

This healthy eco-restaurant opened by two Argentinian sisters remains very successful nearly a decade after opening its doors. “We wanted to create a restaurant-project offering people what we would have wanted as customers ourselves: freshly homemade food with a focus on organic ingredients, served in a friendly atmosphere. A real microclimate of happiness”, says co-owner Yamila Fisbein. It's ideal at lunchtime, as the menu will change on a weekly basis depending on available ingredients in the restaurant own kitchen garden.

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