The culinary space has just been chosen as the eighth best in the world by the “We’re Smart Green Guide” 2022, which keeps it in the ‘top 10’ for the second consecutive year. The international guide recognizes restaurants that give it importance and good treatment to vegetablesCamarena is a great defender of the Valencian vegetable garden and its products, and with his work he has been walking the path of the so-called ‘green kitchen’ for many yearsThe “We’re Smart Green Guide” 2022 has been released this Tuesday during the celebration of the Gastronomic Forum of Barcelona, and maintains the Ricard Camarena Restaurant in the eighth position of this prestigious guide. In this way, the gastronomic space of the Valencian chef remains for the second consecutive year in the world ‘top 10’ of restaurants that give importance and excellent treatment to vegetables. In 2018, Camarena came to be in eleventh position, while in 2019 it ranked fourteenth. However, in 2020 it fell to thirty-third position. This year it has remained among the ten best restaurants in the world, due to the prominence it gives to vegetables in its restaurant with two Michelin stars, one green star for Sustainability and three Repsol suns. Last month, the Valencian chef incorporated February a totally vegetarian menu in the gastronomic restaurant. The proposal, baptized ‘Oxalis’, is a new route based on a completely vegetable cuisine, “something unusual in haute cuisine”. Defender of the Valencian vegetable garden Ricard Camarena is a great defender of the Valencian vegetable garden and its products, he has been following the path of the so-called ‘green kitchen’.”For more than a decade, vegetables and fruits have been increasingly important in our menus. This new proposal, which complements the existing one, is another stage within our evolution in the green world”, the chef said in a statement. He adds that revalidating this ‘top 10’ of the best vegetable restaurants in the world is a “very important” recognition because it shows that “we continue to evolve our gastronomic proposal, always with a look at cooking based on the plant world”. Smart Green Guide is the “most important” publication on plant-based restaurants, he pointed out. “If they recognize our work again, it is that we maintain our path in a solid way and they know how to appreciate it,” he pointed out. Change of paradigm with the orchard Camarena comments that during the last three years he has changed the paradigm regarding the orchard. “Before, we asked the garden and our farmer, with which we practically did a la carte agriculture,” he asserts. It comes every moment. This implies being very flexible when creating and cooking. It is a challenge that we love and that requires high doses of creativity”, he highlighted. Seeking zero wasteOn the other hand, also for several years, but now more accentuatedly, “zero waste of everything that we It arrives, especially from the garden”, he revealed. “The parts that are left over from vegetables, fruits and vegetables, which are not used for a specific dish, can end up in a fermented product, a juice or a base to create a sauce” , he explained. The ten best vegetable establishments are, according to this classification and in this order: De Nieuwe Winkel (Holland); El Invernadero (Spain); Piazza Duomo (Italy); Vrijmoed (Belgium); L’Osteau de Baumanière (France), Flore (Netherlands), L’Arpege (France), Ricard Camarena (Spain), Eleven Madison Park (USA) and Humus x Hortense (Belgium).