David Bann

Despite occasional challenges from other shorter-lived venues, David Bann has kept its ranking as Edinburgh’s most innovative vegetarian restaurant. The sharp, modern interior reflects the kitchen’s forward-thinking, international approach, which could bring starters such as Thai fritters with broccoli & delicious home-smoked tofu, served with banana chutney & plum dressing. The choice of mains reads like a world tour – crêpes, udon noodles, dosas, risottos – while a celebrated Scottish cheese makes an appearance in beetroot, apple & Dunsyre Blue pudding (a soufflé-style affair served with olive polenta & tarragon butter spinach). Ginger & lime ice cream in chocolate ganache with orange drizzle cake is a lush way to finish, although the assiette of desserts for two lets you try a bit of everything. You can also drop by for a salad & a glass of wine, coffee or weekend brunch.