At the cutting edge of the worldwide trend for vegetarian and vegan cuisine, this brilliant cafe, opened in 2018, kicks off at breakfast with dishes such as tofu burritos, followed at lunch by white bean goulash; cauliflower and leek crumble; potato and basil Wellington; almond-crusted courgette and daily soups such as parsnip and watercress. Sandwiches are served on organic oatmeal bread.
Everything is made from scratch, with a zero-waste policy.