Vegetarian & Vegan Restaurants in European Union 2026: Industry Statistics & Trends

The vegetarian and vegan restaurants industry in the European Union consists of food and beverage service operators that prepare and serve strictly meat-free or plant-based meals for immediate consumption. The sector is moving toward mainstream consumer integration, supported by the rising prevalence of flexitarian lifestyles and policy initiatives under the EU Green Deal. In 2025, consumer spending on retail plant-based foods, a key indicator of dietary shifts, reached over €1.70 billion in Germany and over €513 million in France, driven by evolving volume demands and regional pricing strategies (GFI Europe, 2026). This shift in grocery habits directly mirrors the increasing demand and foot

Industry snapshot

Key public data points

Historical & forecast

Get in touch and our analysts will be happy to help with custom market sizing, deeper segmentation, supplier detail or a bespoke study built for you.

What does the Vegetarian & Vegan Restaurants in European Union industry cover?

This industry comprises commercial establishments that exclusively or predominantly prepare and serve vegetarian (excluding meat and fish) or vegan (excluding all animal-derived products) meals and beverages for on-site consumption, takeout, or delivery.

• •Classified under NACE Rev. 2 Code 56.10, which encompasses general restaurants and mobile food service activities.
• •Includes specialized vegan fast-food outlets, vegetarian bistros, full-service plant-based fine dining, and specialized mobile food carts.
• •Excludes conventional establishments where plant-based options are merely a minor, secondary addition to a meat-centric menu.

Who operates in the industry and how is it structured?

The market is highly fragmented and characterized by a vast majority of independent, single-location micro-enterprises and small local operators.

• •The broader EU-27 food and beverage service sector comprises over 2.6 million enterprises, reflecting a baseline structural fragmentation that heavily impacts specialized dining niches.
• •Urban hubs such as Berlin, Paris, and Amsterdam hold the highest concentration of specialized operators, with Berlin hosting over 190 vegetarian and vegan restaurants.
• •Most operators are privately owned SMEs, with only a small number of cross-border franchises active in multiple EU member states.

What drives demand in the industry?

Demand is primarily propelled by shifting consumer health consciousness, environmental concerns, ethical positions regarding animal welfare, and a substantial rise in the flexitarian demographic.

• •In 2025, retail sales of plant-based foods rose by 13.0% in volume in France and 6.2% in Germany, reflecting a strong consumer pivot toward alternative proteins.
• •Broad European surveys indicate that approximately 37% of the European population identifies as flexitarian, vegetarian, or vegan.
• •Increased prevalence of food intolerances, such as lactose and gluten sensitivity, drives diners toward specialized allergen-friendly vegan establishments.

Who are the notable companies in the industry?

The competitive landscape features intense localized competition among independent culinary startups, alongside emerging regional and international plant-based chains.

• •Loving Hut operates multiple independently managed vegan fast-food outlets across EU countries, including locations in Italy and Austria.
• •Copper Branch, a Canadian-founded international plant-based chain, actively operates European locations including sites in France and the Netherlands.
• •Veganz Group AG, a German-headquartered plant-based brand, represents a highly visible public company in the broader European plant-based sector.
• •Vincent Vegan operates specialized plant-based fast-food locations in major German municipal markets.

What are the recent trends and outlook?

The industry is experiencing a shift toward premium, ethnic-infused plant-based options and clean-label foods, moving away from highly processed meat substitutes.

• •A notable surge in the popularity of minimally processed foods like tofu, tempeh, and seitan occurred in 2025, showing up to 30% volume growth in major European retail segments.
• •The introduction of high-end vegetarian and vegan dining experiences is on the rise, including Michelin-starred vegan menus in major metropolises.
• •Menu diversification increasingly incorporates regional European classics that have been re-engineered using plant-based ingredients.

How is the industry regulated?

Operators must comply with strict European food safety laws, standard municipal licensing, and emerging directives focused on food labeling and environmental sustainability.

• •All operators must adhere to standard European Union General Food Law Regulation (EC) No 178/2002 regarding hygiene, allergen disclosure, and food safety.
• •The EU Green Deal and its Farm to Fork Strategy seek to reduce agricultural greenhouse gas emissions by 55% by 2030, encouraging a shift toward plant-based consumption.
• •National-level and EU-wide regulations restrict the use of dairy-related terms (e.g., 'milk', 'cheese') on menus and packaging for non-dairy alternatives.

Government, statistical and trade sources used for this Claight analysis.

• Eurostat NACE Rev. 2 Classification Database 2019 ·
• Eurostat Key Figures on the European Food Chain 2023 ·
• GFI Europe Plant-Based Food Market Report 2025-2026 ·
• European Commission Farm to Fork Strategy