Terre a Terre

Why we love it

Pioneering vegetarian cuisine since 1993; no mean feat in a meat-mad-market with the average restaurant lifespan sitting somewhere around 3 years. Perhaps that’s because they’re “singularly eccentric and marvellous” (AA Gill) - we couldn’t agree more. A focus on the indulgence - rather than abstinence - of vegetarianism leads to exquisite plating, big flavours from local ingredients and a regularly changing menu full of surprises. No doubt they’ve opened the door of a more vegetable based diet to many a carnivore, and rewarded many a vegetarian with an exceptional experience. Lettuce pray.