Where to Eat Gourmet Vegetarian Food in London

^{Photo Steve Ryan}

It’s refreshing to see a BBQ restaurant in London that is vegetable-focused. Chefs Andrew Clarke and Daniel Watkins are also heavily committed to reducing waste, so expect sweet and smoky charred vegetables alongside sauces and ferments made from the beer by-products from 40FT brewery on site.

^{Photo Haydon Perrior}

This all-vegetarian, Middle Eastern restaurant in Spitalfields (and latterly a second site in Soho) is the perfect place for a casual but incredibly tasty lunch or dinner. Signature dishes include halloumi with black seed honey, and confit potato latkes with toum and Aleppo chilli, as well as lots of grilled goodies.

^{Photo courtesy of Gauthier Soho}

Having turned vegan in 2016, French chef Alexis Gauthier has now made his Soho restaurant, housed in a converted Georgian townhouse, entirely plant-based. His vegan ‘Les Plantes’ menu includes a jar of ‘faux gras’ made from lentils, mushrooms and walnuts. 

^{Photo Brian Dandridge}

Chef Santiago Lastra’s acclaimed Mexican restaurant is a feast for the tastebuds, using British ingredients to give a sense of place to the classic dishes of his homeland. Kol offers vegetarian versions of its long and short tasting menus, with tacos, tostadas, mole and tamales that jump off the plate with flavour and zing.

_{Photo courtesy of Pied à Tere}

One of London's oldest Michelin-starred restaurants – it’s held at least one star since 1993 – has a fantastic vegetarian/vegan menu showcasing the assured classical French with a touch of Greek cooking of chef Asimakis Chaniotis, served in one of the city’s most fun dining rooms. 

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A list of the best restaurants for vegetarians in London isn’t complete without a Yotam Ottolenghi entry. While Soho’s Nopi is a perennial favourite, Rovi, just up the road in Fitzrovia, is also an essential stop for guaranteed deliciousness, with a focus on fermentation and cooking over fire across a plant-forward menu. 

_{Photo by Matt Russell}

Chef Douglas McMaster’s zero waste concept, transported from Brighton to London, relies predominantly on the inventive use of vegetables. They also churn their own butter, milk their own oats and have an onsite brewery, whilst in the dining room you’ll find upcycled furniture and mycelium fittings.