B.Better

At B.Better, Chef Lucas Ferry has created a menu that challenges preconceptions about vegan food. The cuisine centers on two main concepts: plant-based street food and veggie tapas, both executed with creativity and attention to flavor. Everything is made in-house, ensuring quality control and allowing the kitchen to experiment with techniques and ingredients that might not be available through suppliers. The menu evolves with the seasons, reflecting the restaurant's commitment to using local, fresh ingredients at their peak. This seasonal approach means that what you enjoy in spring might be completely different from your autumn visit, keeping the experience fresh for regular diners. The BBQ-style offerings bring smoky, hearty flavors to plant-based ingredients, while the tapas selection encourages sharing and exploration, perfect for groups wanting to sample multiple dishes. The tasting menu at €33 offers the best way to experience the kitchen's full range, showcasing Chef Ferry's ability to create complex, layered flavors without any animal products. For a more casual experience, the €23 lunch menu provides excellent value while maintaining the same commitment to quality and creativity. The restaurant's focus on "gourmand" dishes—food that's meant to be pleasurable and satisfying—sets it apart from health-focused vegan restaurants that sometimes sacrifice flavor for nutrition. B.Better's approach to plant-based cooking emphasizes abundance rather than restriction. Dishes are designed to be filling and flavorful, using techniques that create the textures and satisfaction typically associated with meat-based cuisine. Whether through smoking, grilling, or creative use of plant-based proteins, the kitchen ensures that diners leave satisfied, regardless of their usual dietary preferences.