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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 and delicious home-smoked tofu, served with banana chutney and 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 and Dunsyre Blue pudding (a
soufflé-style affair served with olive polenta and tarragon butter spinach). Ginger and 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 and a glass of wine, coffee or weekend brunch.
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