Ultimate Spain Vegan Guide 2026: Madrid, Barcelona & Valencia Eats

Spain has always been a country that lives at the table. It is a place where the schedule of the day is dictated by the opening of the bakery doors, the clinking of wine glasses at two in the afternoon, and the late-night hum of tapas bars that don’t truly come alive until the rest of the world has gone to sleep. For decades, the vegan traveler looked at Spain with a mixture of longing and anxiety. The cuisine is famously built on a foundation of jamón, cheese, and seafood so fresh it still smells of the sea. It was the land of the tortilla española (eggs and potatoes) and the bocadillo de calamares (fried squid). To be plant-based here felt like bringing a polite salad fork to a medieval banquet.

But I am writing this to you in 2026, and the landscape has shifted seismically. Spain has undergone a culinary awakening. It hasn’t abandoned its roots; rather, it has reimagined them. The same chefs who used to spend hours perfecting a sofrito are now fermenting their own cashew cheeses. The tapas bars that once served greasy croquettes are now plating "croquetas" made with chickpea flour and wild mushrooms that are so creamy you’ll swear you’re eating béchamel. Spain has realized that sustainability and tradition are not enemies. In fact, they are old friends who have just been introduced.

This guide is for you, the traveler who wants to navigate the vibrant, chaotic, and delicious streets of Madrid, Barcelona, and Valencia without compromising your ethics or your palate. I have eaten my way through these cities—sitting on milk crates in alleyways, perched on marble counters in sleek dining rooms, and sweating in the summer heat of outdoor terrazas—to bring you the definitive list of where to eat in 2026. We are going beyond the basic falafel stand; we are looking for the soul of vegan Spain.

Let’s start in the center of it all.

Madrid: The Carnivore’s Heartbeat Turns Green

Madrid is a city of grandeur. It is the Home of the Royal Palace, the Prado Museum, and a nightlife culture that treats sleep as a suggestion rather than a requirement. Historically, Madrileños prided themselves on their love for heavy, meat-centric dishes. But walk into the city center today, and you will see something remarkable. The "Vegano" sign is no longer tucked away in a basement; it is glowing in neon on Gran Vía.

Vega (Vegan & Raw)

Let’s begin with a meal that feels like a hug from the universe. Vega is located in the Chueca neighborhood, a vibrant, rainbow-colored district that serves as the beating heart of Madrid’s LGBTQ+ community. It is not just a restaurant; it is an institution. I remember walking in on a rainy Tuesday, expecting a quick bite, and leaving three hours later having had one of the best meals of my life.

The space is warm, wood-paneled, and intimate, buzzing with the energy of locals who treat this place like their own dining room. The menu is 100% vegan and largely raw, which sounds restrictive until you take your first bite of the "Tartar de Atún" (Tuna Tartare). In 2026, the technology for replicating the texture of fish using tomato and algae has gotten frighteningly good. It comes served on a crisp cracker with a dot of spicy mayonnaise. It is fresh, briny, and delicate.

But you come here for the "Milhojas de Chocolate y Caramelo." This is a multi-layered cake of thin pastry and rich, dark chocolate mousse that rivals anything in the city. It is not "good for vegan"; it is just good.

The Vegan Junk Food Bar

If you want to understand the pulse of modern Madrid, you need to go where the cool kids go. The Vegan Junk Food Bar (VJFB) is a Dutch import that landed in Madrid and immediately felt like it belonged. Located near the Plaza de España, it is loud, colorful, and unapologetically fun. The walls are plastered with graffiti art, the music is thumping, and the food is the kind of indulgent, dripping-down-your-chicken-wrists (wait, no chicken here) goodness that cures a hangover or fuels a night out.

In 2026, they have perfected their "Loaded Fries." Imagine a bed of golden, crispy fries smothered in a secret sauce (vegan ranch/burger sauce), pickles, and a "beef" crumble that has the savory umami punch of the real thing. It is messy. It is glorious. It is what you eat at 2 AM when you are young and in love with Madrid.

La Encina No Carnivora

To find the true soul of Spanish tradition, you must head slightly out of the center to the Tetuán neighborhood. La Encina is a cozy, rustic spot that feels like a grandmother’s dining room. The owners are passionate about proving that Spanish gastronomy doesn't need animal products to be authentic.

This is where you come for the raciones (sharing plates). In 2026, they are serving a "Fabada Asturiana" (a hearty bean stew usually made with chorizo and morcilla). Their version uses smoked paprika, fennel, and a roux to create a broth that is rich, smoky, and deeply comforting. It arrives steaming in a clay pot. You dip crusty bread into it and forget that it’s vegan. It is a masterclass in flavor extraction.

Sala de Despiece

While not exclusively vegan, this place deserves a mention for its sheer ingenuity. It’s a concept restaurant that looks like a surgical theater mixed with a high-end butcher shop. In 2026, they have fully embraced the plant-based movement with a dedicated tasting menu. It’s expensive, it’s weird, and it is absolutely unforgettable. You eat while standing up, watching chefs prepare your food like scientists. It’s a look into the future of dining.

Barcelona: The Mediterranean Dream

Barcelona is different. It breathes easier. The Mediterranean air wafts through the wide bouards of Eixample and the narrow, winding streets of the Gothic Quarter. Here, the food is lighter, the pace is slower, and the creativity is boundless. Barcelona was the early adopter of the vegan boom, and in 2026, it is a global leader.

Root & Bone

Located in the Gràcia district, Root & Bone is my personal favorite spot in the city for a "fancy" dinner that doesn't feel stuffy. Gràcia was once a separate village, and it retains a village feel—plazas filled with locals drinking vermouth, narrow streets away from the tourist crush. Root & Bone sits on a corner, glowing with warm light.

The chef here specializes in "high-low" cooking. One moment you are eating a humble potato empanada, the next you are tasting a sophisticated dish of roasted cauliflower with a romesco sauce that has been clarified to look like a fine In and can a, < and be in2 seeing In have and exist < see.