Looking for a meat free feast in Edinburgh? Pay a visit to David Bann, where the chefs serve vegetarian and vegan dishes seven days a week from 12pm, just off the Royal Mile in the capital. The restaurant's design is minimal, warm and welcoming, making it the perfect place to get together for a special occasion. The menu does an excellent job of combining Scottish tradition and authentic dishes with influences from around the world.
Starters, salads and sides are all on the same section of the menu, and so are encouraged to be enjoyed as you wish – whether before your main meal, alongside it, or instead of. There's always a soup of the day, along with a tart made with saffron, broccoli and cheddar and served with sun dried tomato tapenade, and a warming gnocchi and pear salad with fresh basil, blackberry, rosemary and mustard dressing. The lemon braised celeriac is tossed with chickpeas and a smoked tomato sauce, before being topped with crispy basil polenta and cashew cream, and there are also chunky chips with fresh rosemary and thyme, served with a homemade apple and tomato ketchup – because when weren’t chips a good idea?
Main meals include stir fried vegetables with organic noodles and smoked tofu, a wild mushroom, cheese and heather ale strudel with potato mash, tenderstem broccoli and port gravy, and braised leek, celeriac and walnut risotto with award winning mature Scottish cheddar. For pudding, try the assiette of desserts for two, including a hot hazelnut and apple tart, tonka bean panna cotta and homemade chocolate filled with Sambuca, coffee and white chocolate, all served with a raspberry ice cream and pineapple sorbet.