Vegetarian Restaurant Edinburgh Scotland UK: David Bann Restaurant: Reviews

Shunning the bohemian stereotype of vegetarianism in favour of minimalist, grown-up sophistication, David Bann's recently refurbished restaurant arguably appeals more to yuppies than hippies.

However, despite sleek surroundings, snappy service and top-notch food, there's no elitism here.

Inventive and stylish, the meat-free cuisine is fantastically good value and deservedly attracts diners of all budgets and dietary persuasions.
- The List Magazine 2007.

Recommended in the following guides:

- The Good Food guide 2008
- Hardens UK Guide 2008
- The Good Food Guide 2006
- Scotland The Best 2006
- Vegetarian Britain 2006
- Harden's Guide UK Restaurants. 2006
- Time Out. UK 2005
- Clark's Guide, The Best Tastes in Scotland 2005

'David Bann is far and away the city's best veggie eatery'.
- Squaremeal.co.uk

'David Bann's is the kind of place that blows apart any lingering notion that vegetarian dining is terminally unhip. The attention to detail in every aspect of this Old Town Restaurant - from the sleek décor with it's flattering lighting to the imaginative yet unfussy menu - makes coming here a real treat. . This is a special place'.

The List Magazine Eating and Drinking Guide 05/06:

Apart from the food, the atmosphere, the service and the approachable flexibility of the menu, the other commendable thing about David Bann is his prices represent good value, a nice change for veggies who are generally ruthlessly ripped-off in restaurants. The sheer amount of work that must go into ingredients in this kitchen could put many carnivorous establishments to shame.

Sunday Herald, 29 September 2002

It feels like a proper restaurant, not a place where bearded sandal-wearers knit their own lentils. You might even want to say that, with its subtle lighting and dark wood, it's sexy.

I've eaten there three times since it opened in August during the Festival and each time I've staggered from the table fit to pop. Bann is a little too generous. Less would be more welcome, at least to me. Those who worry that a plate of vegetables without a sausage in sight might not fill them up can rest easy - there are plenty of carbohydrates on the menu and in hearty portions.

The Metro, September 25, 2002

Forget his cover of steak, chips and lashings of beer, there's nothing Tam likes better than a cup of tea and a vegetarian curry at David Bann in Edinburgh. Paul's main course (the wonderfully-named shepherdless pie) was amazing. A tasty mashed potato and parmesan crust on top with loads of roasted baby veg, sautéed cabbage and rich onion gravy down below.

Packed with a red hot vegetable curry, the savoury pancake was truly enormous and I've absolutely no idea why it appeared on the light meals section of the menu. The side order of onion bhajis was probably surplus to requirements. However, without a word of a lie, I'd say they were fresher, lighter and tastier than the "authentic'' ones I've sampled in countless Indian restaurants.

Tam Cowan, Daily Record, 2002

Sadly, for devotees of animal protein, Edinburgh's smartest new restaurant is a meat-free zone. Not that you would guess that for an instant when you cross the threshold. There's not a school chair, a stripped pine dresser or a macramé potholder at David Bann's stylish new restaurant in St. Mary's Street. A luxurious livery of claret and silver, a gleaming bar and plush chairs all proclaim hard edged cosmopolitan chic.

The menu is equally cosmopolitan and there's not a lentil to be seen, vegetarian tastes must have changed a lot since the 1970s!

Shepherdless pie, the jackpot among our choices, a bed of sautéed cabbage was cunningly spiked with baby veg. And slicked with an intense red wine gravy then topped with parmesan crusted mash. It was as close to he-man hunter's grub as a gatherer is ever likely to find. It was very good indeed: robust and substantial and a clear ten for comfort zone eating.

Gillian Glover, The Scotsman 31 October 2002

I go for the oriental skewers, if only to see how marinated tofu served with chargrilled apricots, mushrooms, aubergine and noodles translates onto the plate. It doesn't disappoint. Neither does the walnut and ricotta salad or the spanacopita, a Greek dish of feta, spinach, olives and filo pastry.

But if there is a strong Mediterranean flavour to the food, it's to the cool simplicity of Scandinavia that Bann has turned for the interior. The walls, either whitewashed or rag-rolled in blood red, positively hum with warmth, while panels of teak coloured wood hide subtle lighting effects.

There's a touch of zen in the ever changing circular moon beamed onto the wall opposite the bar. Don't stare too much: it's oddly hypnotic-doubly so after a bottle of the excellent High Country Chardonnay. If this is the future, I want seconds.

Barry Didcock, Voyager Magazine December/January 2002/03

First impressions were aided by the swish, claret and silver walls, and the stylish wooden furniture.

An undeniably enjoyable meal ensued and at times I was able to forget my anti-veggie prejudices and get down to savouring some very satisfying food.

In fact the menu at David Bann's turned out to be as free from vegetarian clichés as the décor at this, his only restaurant (he now has nothing to do with the Hunter Square version) with a choice of dishes from India, Thailand, Italy, Wales and Greece, the mix was eclectic and appetising.

As you'd expect from a vegetarian restaurant the puddings were outstanding, white chocolate brulee and amaretto cheesecake. Glorious.

Richard Bath, Scotland on Sunday 3 November 2002