A moveable feast | Teva
Clippings

A moveable feast

From the Great White North to the land Down Under, the vegan restaurant scene isn’t just heating up; it’s on fire. Come along on an edible adventure with VegNews’ Travel Editor Aurelia d’Andrea, and book a table at one of these 10 international hotspots.

Chef Biron graduated from New York City’s Natural Gourmet Institute and earned his chops at Paris’s Gentle Gourmet Café before interning at Copenhagen’s locavore mecca, Noma.

THE NAME “TEVA” is a synthesis of meanings: phonetically similar to the Hebrew word for “vegan,” while also encompassing the idea of “nature” and “to make an impression.” It’s no wonder, then, that this year-old restaurant has built its success on those very ideas. Chef Daniel Biron has created a sophisticated green oasis in the heart of Ipanema with reclaimed wood, recycled textiles, and a plastic-free, compost-friendly kitchen. But it’s Teva’s menu that deserves the highest praises. Diners relish made-for-sharing tapas created with local ingredients and inspired by global travels: fungi in demi-glace sauce borrows from France, while gochujang tofu with edamame-mint purée recalls the flavors of Korea. A full bar brimming with vegan elixirs cements Teva’s status as the best place to eat and drink in Rio