#BE WTR News & Press Releases

Where Fine Dining Meets Responsibility

Sustainability is no longer just a buzzword in the culinary world—it’s becoming a core philosophy for the most forward-thinking restaurants. Across the globe, chefs and restaurateurs are redefining excellence, proving that fine dining and sustainability can go hand in hand. From zero-waste kitchens to locally sourced ingredients and premium water brands, these establishments are setting new standards for responsible gastronomy.

Here’s a look at some of the most inspiring restaurants, where a commitment to sustainability is as essential as the flavors on the plate—from sourcing responsibly grown ingredients to choosing premium, sustainable water like BE WTR.

France

Scratch *, Bourg en Bresse

Located in Bourg en Bresse, Scratch is redefining sustainable dining with a zero-waste approach and hyper-local sourcing. Every ingredient is carefully selected from small-scale farmers and ethical producers, ensuring both quality and minimal environmental impact. The restaurant also prioritizes low-energy cooking techniques and sustainable beverage choices, including premium filtered and locally bottled water to eliminate unnecessary transport and waste. Recognized with a Michelin Green Star, Scratch is a model for responsible gastronomy in urban fine dining.

La Table de Yoann Conte *, Annecy

Nestled on the shores of Lake Annecy, La Table de Yoann Conte is a tribute to sustainable Alpine cuisine. Chef Yoann Conte places a deep emphasis on local terroir, working closely with farmers, cheesemakers, and fishermen in the region. His commitment to low-impact sourcing ensures an ever-evolving menu that is as responsible as it is refined. With its Michelin Green Star, the restaurant stands as a leader in sustainable fine dining, integrating practices that respect both nature and tradition—including a commitment to premium, sustainable water solutions like BE WTR.

Ochre*, Rueil-Malmaison

Ochre, located in France in Rueil-Malmaison, is a Michelin-starred restaurant that blends French gastronomy with a deep commitment to sustainability. Chef Baptiste Renouard crafts refined, seasonal cuisine, emphasizing locally sourced ingredients and reducing waste. The restaurant’s eco-conscious approach aligns with its elegant, nature-inspired setting, offering a culinary experience that is both exquisite and responsible. 

United Arab Emirates

BOCA, Dubai

Chef Omar Shihab has transformed BOCA into a leader in sustainable dining in the UAE. This Mediterranean-inspired restaurant champions local and seasonal ingredients, partners with fishermen using responsible fishing methods, and operates a low-waste kitchen. BOCA has also been recognized for its carbon-conscious operations, reducing its environmental footprint without compromising on taste or creativity.

Switzerland

La Pinte des Mosettes *, Cerniat

Set in the heart of Gruyère’s natural landscapes, La Pinte des Mosettes embraces a truly circular approach to sustainability. This Michelin Green Star restaurant prioritizes seasonal foraged ingredients, local dairy products, and a no-waste philosophy. Every dish tells a story of the land, making sustainability a seamless part of the dining experience. Choosing local and sustainable water solutions, like BE WTR, further reinforces their dedication to reducing environmental impact while maintaining an exceptional level of hospitality.

Gilles Varone, Savièse

Chef Gilles Varone takes a farm-to-table approach in his Savièse-based restaurant, focusing on seasonal, locally sourced ingredients that showcase the richness of the Valais terroir. His cooking emphasizes natural flavors with minimal environmental impact, ensuring a sustainable dining experience. From his choice of producers to selecting eco-friendly water solutions, every detail reflects a commitment to conscious gastronomy.

Brasserie Uno, Zermatt

At Brasserie Uno Zermatt, sustainability is more than a concept—it’s a way of life. This eco-conscious restaurant champions a zero-waste approach, working closely with local farmers, foragers, and ethical producers to ensure that every ingredient is used thoughtfully. The kitchen embraces nose-to-tail and root-to-stem cooking, minimizing food waste while maximizing flavor. In line with their sustainable philosophy, they also choose premium, locally sourced water solutions, reducing unnecessary transport and single-use packaging.

Singapore

Cloudstreet **

At Cloudstreet, sustainability is a philosophy woven into every aspect of the dining experience. The two-Michelin-starred restaurant is committed to sourcing from ethical and eco-friendly producers, ensuring that every ingredient comes from responsible businesses. With a strong focus on waste reduction and using every part of an ingredient, Cloudstreet showcases how fine dining can be both innovative and sustainable, down to its choice of premium water solutions that minimize environmental impact.

Jaan by Kirk Westaway **

Nestled atop Fairmont Singapore, Jaan by Kirk Westaway blends sustainability with gastronomic excellence. The two-Michelin-starred restaurant champions small-scale producers, working closely with them to ensure high-quality, responsibly sourced ingredients. Waste reduction is a priority, and Fairmont itself enhances this vision with its own on-premise herb garden. This commitment to sustainability extends to the beverage selection, with eco-conscious water choices that align with the restaurant’s responsible approach.

Araya *

At Araya, sustainability is embedded in every detail, from the sourcing of ingredients to the preparation of each dish. The one-Michelin-starred restaurant is dedicated to minimizing waste, ensuring that every part of an ingredient is utilized to its fullest potential. By embracing conscious consumption, Araya proves that fine dining can be both refined and responsible, choosing sustainable water solutions as part of its commitment to an environmentally aware experience.