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Organic & Vegetarian

In Minneapolis, we love to be green, and we love to eat green.

Many of our restaurants source from local farmers markets or their own rooftop gardens, making “farm to table” cuisine a reality. By using the freshest seasonal ingredients, you eat not only the healthiest, but the most Earth-friendly food possible. Visit these organic restaurants to taste how homegrown pride and sustainability blend so deliciously together. 

Showing 1 - 8 of 8
Barbette

Barbette

Barbette serves French cuisine in a casual, eclectic atmosphere, using local and organic ingredients. Brunch, lunch, dinner and late-night dining are available seven days a week.

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Bryant-Lake Bowl

Bryant-Lake Bowl

The BLB is proud of its 100-seat cabaret theater and boasts international cuisine and an award-winning beer and wine list. Bowling, breakfast, lunch and dinner, 8-2 a.m. every day.

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Gather by D’Amico

Gather by D’Amico

Locally sourced and globally inspired American cuisine, featuring casual lunch and a Thursday night bar scene with a new small plate menu every month.

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Mill Valley Kitchen

Mill Valley Kitchen

Mill Valley Kitchen is a restaurant and bar featuring Northern California inspired cuisine served in a comfortable and refined setting. We use fresh, local and sustainably sourced ingredients to create our menu, and we include nutritional information for each…

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Red Stag Supperclub

Red Stag Supperclub

The Red Stag Supperclub blends old school Wisconsin supper club charm with contemporized supper club fare, classic cocktails, and an extensive beer & wine list. Located in Northeast, just across the river from downtown, the Red Stag Supperclub opened its doors…

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Spoonriver

Spoonriver

At South 2nd St. and Chicago Ave., across the plaza from the stunning Guthrie Theater, Spoonriver serves the finest contemporary gourmet natural cuisine from locally produced products.

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The Third Bird

The Third Bird

Serving lunch, dinner, late night and brunch on the weekends. Focusing on fresh farm products found locally, regionally, and even in our own urban farms.

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