Colorful and upbeat, this artsy, world-class vegan restaurant is the most inventive and consistently excellent kitchen in the entire region. Here pasta is fashioned from zucchini, cannelloni are made from corn flour and stuffed with cauliflower florets, they make savory soups and meat-like quinoa patties, and turn mushrooms into high culinary art.
Even the beer and wine are all natural and well curated. Portions are generous, and it's all delicious. It does take-out orders and delivery too.