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• Looking for a veg*n adventure?

Ethiopian and Eritrean restaurants are brilliant for vegetarians and vegans. The basic food is injeera, a giant, sour-fermented pancake made of (new superfood) teff flour on which stews, vegetables and lentils are dolloped. The friendly staff will bring your pancake first, then ladle on your dishes. Tear off bits of injeera and scoop up lentils, chickpeas, spinach, ful medamas and more with your hands. On your first visit, choose the vegetarian messob feast to sample a selection of dishes, £30 for two people with an Ethiopian/Eritrean coffee ceremony to finish. The coffee is freshly roasted, deeply aromatic and served with incense and popcorn - it might seem an unusual combo, but give yourrself a moment (or a few visits) to get into the Ethio-Eritrean vibe, and it'll all start to make sense. One thing to note: the spinach dish (alicha) sometimes comes with a cheese that is akin to a paneer, so vegans should specify that they'd like without. Berbere-spiced ful medamas are the modest, stuff-your-faceful star on the menu.