4 - Recognised
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Giardì carries a four planet rating, earned across several areas of responsible cooking. The whole menu is plant based: vegetables, grains and pulses carry every dish, and the kitchen serves no animal products at all.
Ingredients are selected from small producers, and bread for the toasts is delivered each morning by bicycle from the Milanese bakery My Bread. Local pulses are used in place of high impact imports, with pea cream standing in for avocado. Menus follow the seasons, with a fresh selection at each turn and weekly specials drawn from what is good at the time.
Little leaves the kitchen as waste: stems, peels and juicing trim go to staff meals and to drinks such as citrus peel water, and service is on compostable tableware with cutlery washed and reused.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
My Bread, a Milanese bakery, delivers bread daily by bicycle; Beamy by MartinoRossi supplies legume-based products; pea cream replaces imported avocado.
One named local supplier is confirmed across editorial coverage: My Bread, a Milanese bakery, which delivers bread for the toasts each morning by bicycle. A second named Lombardy supplier, Beamy by MartinoRossi (Cremona), supplied legume-based products for a January limited edition. The kitchen also makes a specific local sourcing choice in place of a high impact import: the Not Avocado Toast replaces avocado with a pea cream, which the chef frames as valuing local pulses.
Beyond the named suppliers, sourcing is described as selected from small businesses in a transparent approach from field to plate. The share of key categories demonstrably local or regional is not documented.
Menu rotates seasonally with documented spring and autumn offerings; weekly limited edition specials run alongside core signatures.
Seasonal rotation is documented at least quarterly and is corroborated by independent trade press. A spring selection was reported across lunch and dinner, naming crisp carrots, spring onions, green beans and courgettes, with the restaurant stating that dishes are cooked to order in full respect of seasonality. The published dinner menu is titled for spring, and autumn offerings have also been covered.
Weekly limited edition specials run alongside the standing menu. Signature items such as the Uao burger and the Mondegreen remain year round, so the menu is partly rather than largely seasonal, which holds the dimension at level 3.
All kitchen scraps become staff meals or drinks; service uses fully compostable tableware with reused cutlery; bread delivered daily by bicycle.
Specific practices are named across food waste and packaging sub-areas. Every scrap, stem and peel is put to use, either for staff meals or for drinks, with citrus peel water made from the trim of the fresh juices. Bread is delivered daily by bicycle, a named low impact logistics arrangement with My Bread.
Service runs on fully compostable tableware, with cutlery washed and reused and traditional cutlery introduced for dinner service. No energy measure (renewable contract, solar, efficiency audit) was found, and the practices carry no third party verification.
Not applicable: fully plant-based kitchen with no meat, fish, seafood or poultry in any service.
Giardì is a fully plant based kitchen: the restaurant describes itself as 100% plant based, and multiple independent sources describe an entirely vegan offer across breakfast, lunch, dinner and the weekend menus. No meat, poultry, fish or seafood appears on any menu, including specials and the evening menu.
Strongest source Restaurant submission
Founded on accessibility and democratic pricing after the chef moved from fine dining to cook for many; vegetable trim feeds staff.
The kitchen is positioned around accessibility and inclusive dining. The chef moved from fine dining kitchens to open Giardì and now cooks for a wider room, describing the shift as a decision to cook not for a selected room but for many more people. The project is framed as modern, inclusive and international with democratic pricing.
Vegetable trim is used for staff meals. No named charity or community organisation, no employment practice (wage policy, apprenticeship, training programme) and no recurring community initiative were found in any channel. This reflects the limits of online research rather than absence of practice.
Vegetables are the centre with no animal proteins; complexity built through fermentation, roasting and infusion across grain and pulse bowls.
Vegetables are unambiguously the centre of the kitchen's identity and no animal proteins are served. The chef states that vegetables are not a meat substitute but the absolute protagonist of the cooking, and builds complexity through fermentation, roasting and infusion. Independent coverage describes the project as plant based by design and as normalising vegetable cooking as an everyday option rather than a niche.
Menu composition supports this across all services: bowls built on sorghum, quinoa, chickpeas, beluga lentils and azuki beans; roasted cauliflower; legume and potato polpette; hummus with roasted vegetables; and a pea cream in place of avocado. Plant based analogues (plant cheddar, patties, plant yogurt) are present alongside the whole vegetable dishes but do not displace the vegetable centred structure.
Sourcing signals
Sweet and savoury toasts, cocoa granola, and nut and chocolate desserts are made in house, alongside fermentation, roasting and infusion techniques; pastries and croissants are bought in from an external bakery laboratory.
