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, and sets the tone for a convivial evening with friends.
The menu, as you would expect, champions veg with dishes that span the globe from Thailand to France, and everywhere in between. Each plate is thoughtfully designed to not only taste good, but to look good too with presentation a particular strong suit of the kitchen team. Starters include a sweet and salty blue cheese and cherry tomato and a home smoked tofu dish that is served with moreish mango chutney. 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 and Dunsyre Blue pudding (a soufflé-style affair served with olive polenta and tarragon butter spinach). Ginger and lime ice cream in a chocolate ganache bowl with orange drizzle cake is a lush way to finish, although the assiette of desserts for two lets you try a bit of everything, which is of course the best result.
The drinks menu is well-rounded but not vast, allowing you to confidently pick from an already cherry-picked selection, ensuring minimal room for a bad choice. Service is efficient and friendly, with the team happy to make suggestions on the food and drinks front. Outside of dinner time David Bann serves up a good selection of salads that are perfect for lunch, and also do a good weekend brunch should the fancy take you for a little weekend treat.
With its prime location between Edinburgh Castle and Hollyrood Park, this Edinburgh veggie stalwart can get busy, so we’d suggest booking ahead – especially if you’re looking to enjoy a bite to eat during the Fringe Festival.