Botanica Lab Cucina
We chose it because: raw vegan cuisine is eco-friendly by definition and the determination of this restaurant is definitely innovating.
The establishment is the brainchild of Anna Artesiani who, after attending in Los Angeles the cooking classes of Matthew Kenney, the renowned guru chef of raw vegan and plant-based cuisine, in 2015 opened in Bologna a small cooking laboratory of raw vegan cuisine: Botanica Lab.
In raw vegan cuisine, cooking temperature is never higher than 42°C in order to preserve alive and intact all nourishing properties of food.
Its fresh culinary offer has met great success and curiosity, and this encouraging experience has given birth to “Botanica Lab Cucina” bistro: a place where to eat healthy food without renouncing to taste and aesthetics, living an extraordinary food experience!
Botanica Lab Cucina menu changes from lunch to dinner with recommendations that combine classical cooking and vegan raw techniques, with a common characteristic: it uses only high-quality, organic and seasonal products of plant origin.
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