Joia: The First Michelin Star Vegetarian Restaurant
The restaurant Joia, owned by the chef Pietro Leeman, was the first vegetarian restaurant in the world to be awarded with a star by the Michelin guide in 1996.
Since then it has remained a reference in the world in the sector of creative vegetarian cuisine. I have strong memories linked to this place, because it was the first Michelin restaurant I ever visited and I have been there at least 10 times.
It is situated in via Panfilo Castaldi 18, in a popular area near the central train station of Milan.
Inside the restaurant, the atmosphere represented the personality of its owner. It is elegant but minimalist. It emulates the feeling of a zen garden, although there are few plants. A lovely feature is some curtains that are positioned on the ceiling in order to break the sound waves and to eliminate any noise.
The staff are incredibly polite, although they are less formal than some years ago. Personally, I evaluate this change positively. The staff in the dining room is mainly made up pf young women who are always smiling and who are ready to explain each dish in detail. All the staff are in line with Pietro Leeman’s philosophy. The zen atmosphere of the place is an essential part of the overall experience of having a meal there.
Regarding the food, our attention immediately is brought to the creativity on the menu. The dishes combine unexpected ingredients and use all the possible vegetables. Further, the sight is amazing, each dish looks like a work of art. Regarding the flavour, each dish was a hit of wonderful flavours. Although, in my opinion, they are over-used oils and diary products as ingredients. Indeed, the absence of meat and fish limits the options at the moment of adding strong flavours into the dishes. There are also a lot of vegan dishes in the menu.
To conclude, if you are a vegetarian or a vegan, you absolutely have to give it a try to the Joia restaurant at least once in your life. Whereas it still remains a valuable experience for the other people, since it is really worth going there to experience the cooking philosophy.
