4 - Recognised
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Seasonality sets the menu rather than decorating it: the composed plate is rebuilt each day around what is available, and the kitchen presents its cooking as following the vegetables through the year. On waste and packaging, the almond okara left from the house almond preparations is used to finish the vegetable sides, service runs on compostable tableware, and the house Morenese mayonnaise is refilled into containers guests bring back.
Because the kitchen is entirely plant-based, no meat, poultry, fish or seafood is bought at all. Plants are the structure of the menu rather than an alternative on it, from the whole grain first courses to the seitan, tofu and tempeh made in house.
The impact dimensions
Low waste & circular practices
Sustainable animal products
The restaurant prefers small local producers and names the Quintessenza herbalist in Vignate for teas and infusions; no producer is identified for vegetables or grains.
The kitchen states a preference for small local producers over wholesale distribution and favours products that travel short distances, describing long-standing relationships with suppliers. One supplier is named in a published channel: the Quintessenza herbalist in Vignate, in the Milan area, which supplies teas and infusions.
The drinks list carries Pao Pao kombucha and Italian craft beers and ciders. No producer is named for the vegetables, grains or pulses that carry the composed plate, so regional origin is not demonstrated across the key food categories.
The kitchen rebuilds the composed plate each day around seasonal ingredients and guest reports consistently note a different menu on each visit.
The kitchen is organised around a plate composed each day from a rotating choice of first course, second course and side, and the restaurant states the selection changes according to the seasonality of the ingredients.
Italian food media covering the bistro describe the cooking as inspired by the seasonality of vegetables, with dishes always in rotation. Guest reports through 2025 consistently note a different menu on each visit. Seasonality is structural rather than decorative and is communicated as the guiding principle of the menu.
Almond okara from in-house production is used to finish vegetable sides, service runs on compostable tableware, and the house Morenese mayonnaise is sold for refilling into containers guests bring back.
On food waste, the almond okara left from the house almond preparations is used to gratinate the seasonal side dishes, and the daily composed plate is set by what is available.
On packaging, the restaurant states that it limits its impact through compostable tableware, and the house Morenese mayonnaise is sold for refilling into containers guests bring back.
The kitchen is entirely plant-based; no meat, poultry, fish or seafood appears on the composed plate or anywhere in the offering.
The bistro is entirely plant-based: no meat, poultry, fish or seafood appears on the composed plate, the starters, the pastry counter or the catering offer, and the Italian vegan media covering the venue describe it as fully vegan. This dimension does not apply to fully plant-based kitchens per the rubric.
The founders present the bistro as a neighbourhood place built on regulars and accessibility is a stated aim: a coffee and biscuit at €1.50 and a composed plate at €12-13 are offered.
The founders present VegAmore as a neighbourhood place built on regulars and an exchange of ideas. Accessibility is a stated aim: a coffee with a biscuit and water at €1.50 and a composed plate at €12-13 are presented as making plant-based eating everyday rather than occasional.
The kitchen also caters the VivaViva festival at Bosco Albergati, serving around 1,500 meals in August 2024.
Vegetables and plant proteins structure the whole menu; every dish from the composed plate to the pastry counter is entirely plant-based.
Vegetables and plant proteins are the whole of the kitchen's identity. The menu is 100% plant-based and structured as a whole grain or pasta first course, a second course of seitan, tofu, tempeh, grain flan or vegetable cake, and a side of seasonal vegetables; the starters, the pastry counter and the catering offer are plant-based throughout.
Italian vegan and general food media describe the bistro as a fully vegan venue serving entirely plant-based and organic dishes. The restaurant is not listed on the We're Smart Green Guide, so the published menu is the strongest current evidence.
Sourcing signals
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Low-impact beverage program
Seitan, tofu and tempeh are made in-house, alongside sourdough pizza, almond cheese in spreadable and aged form, oat béchamel and the house Morenese mayonnaise. The whole pastry counter is produced in-house, from panettone and colomba to vegan tiramisu.
The drinks list features organic and biodynamic wines, Italian craft beers, cider, non-alcoholic beer, craft sodas including MoleCola and Pao Pao kombucha, organic coffee, and teas and infusions from the Quintessenza herbalist, all stated free of additives, preservatives and artificial flavourings.
