Lamdre

Three Unique/Unconventional Aspects of Lamdre, Beijing

Seasonal, Province-Specific Ingredient Sourcing
Lamdre’s menu is built around rare, hyper-local ingredients from across China—such as pine nuts from Taizhou, gingko from Tengchong, and buckwheat from Inner Mongolia—showcasing a level of ingredient specificity and research trips by the chef that is unusual even among Michelin-starred venues.

Tranquil Courtyard Dining in a Bustling District
Despite being located in Sanlitun, one of Beijing’s busiest neighborhoods, Lamdre offers a serene, heritage-inspired courtyard setting with large picture windows framing a manicured garden—a stark, intentional contrast to the urban chaos outside.

Plant-Based Fine Dining with Global Recognition
Lamdre is one of the few restaurants in China to earn both a Michelin star and a Black Pearl diamond rating exclusively for 100% plant-based cuisine, a rarity in a country and a fine-dining scene still dominated by meat-centric traditions.

• Pine Nuts from Taizhou: Used in various dishes, these pine nuts are sourced from Taizhou in Zhejiang, highlighting Lamdre's focus on regional Chinese ingredients.
• Ginkgo Nuts from Tengchong: Featured in dishes like ginkgo nuts with peach gum paired with Yunnan mushrooms, showcasing the restaurant's use of lesser-known ingredients.
• Heilongjiang Soybeans: Used to make tofu steeped in matsutake and wakame broth, a signature dish that exemplifies the restaurant's plant-based cuisine.
• Arrowhead Roots: Part of the season-driven menu, these roots are used to create dishes that evoke the landscapes from which they are sourced.