David Bann

St Mary's Street and the Old Town Context

Edinburgh's Old Town operates at two speeds. The Royal Mile itself runs on tourist footfall and high-volume throughput, but the streets that splay off it — closes, wynds, and short connecting roads like St Mary's Street — tend to draw a different kind of operation. David Bann sits at 56-58 St Mary's Street, close enough to the Royal Mile to catch foot traffic from guests at nearby hotels, but embedded in a block that rewards people who are looking for it rather than stumbling past. That positioning matters for how the restaurant functions: it draws a deliberate clientele rather than a casual one, and the experience reflects that. For anyone using Edinburgh's Old Town as a base, the address is a short walk from the cathedral and the Scottish Parliament, placing it conveniently inside one of the city's most historically dense quarters. Our full Edinburgh restaurants guide maps the broader dining options across the city's neighbourhoods.

What Vegetarian Cooking Looks Like at This Level

Scotland's vegetarian restaurant scene has never been large. For most of its history, plant-based dining in Edinburgh operated at the margins of the serious dining conversation, covered by dedicated listings but rarely discussed alongside the kitchens that defined the city's culinary identity. David Bann, founded in 2002, arrived before that calculus began to shift. The restaurant's longevity across more than two decades makes it a reference point in the category, not merely an option within it.

The kitchen's approach draws on influences from multiple culinary traditions rather than anchoring to a single regional style. Dishes like olive polenta with grilled vegetables and goat cheese curd sit alongside a risotto of roasted butternut squash with leek and kohlrabi. These are not compromise dishes shaped by the absence of meat; they are constructions that work through the logic of texture contrast, acidity, and layered seasoning. The polenta anchor with the char of grilled vegetables and the tang of curd cheese is a southern European framework deployed with northern restraint. The risotto uses kohlrabi, a vegetable that remains underrepresented even in kitchens that consider themselves ingredient-led, alongside leek and butternut squash in a combination that manages sweetness and earthiness simultaneously.

Edinburgh's Michelin-starred tier , The Kitchin, Martin Wishart, Condita, AVERY, and Timberyard , all operate at £££ or higher price points, and their menus centre on meat and fish as primary proteins. Vegetarian options at those addresses exist but are typically constructed as alternatives within a meat-led framework. David Bann inverts that architecture entirely. The menu is built from plant ingredients outward, which produces a structurally different dining experience for guests who either prefer or require that approach.

A Longer View on Plant-Based Dining in Britain

The broader British and Irish fine dining scene has moved toward greater vegetable-forward thinking over the past decade, with kitchens like L'Enclume in Cartmel and Moor Hall in Aughton placing garden produce at the centre of tasting menus that nonetheless retain meat and fish courses. The question of what a fully committed vegetarian kitchen looks like at a serious level remains less settled. Internationally, kitchens at the scale of Le Bernardin in New York City show what depth-of-focus on a single protein category can produce. David Bann operates in a different price register and with a different format, but the underlying logic , build around the constraints, not despite them , connects these approaches. Comparisons can also be drawn with more traditional British establishments like The Ledbury in London, Waterside Inn in Bray, Gidleigh Park in Chagford, and Hand and Flowers in Marlow, which demonstrate how sustained commitment to a defined identity over years builds something more durable than menu novelty alone. Emeril's in New Orleans offers a comparable case study in what longevity and consistent identity produce in a restaurant's relationship with its city.

The Vegan Offer and How It Fits the Menu

David Bann includes a range of vegan dishes alongside its broader vegetarian menu. This distinction matters more than it might seem. Many vegetarian restaurants rely heavily on dairy and eggs as flavour and texture anchors, which means the vegan subset of their menus is often thinner or less considered. A kitchen that has thought carefully about vegan cooking as a full discipline, rather than a dietary accommodation, will produce dishes that read as complete rather than reduced. The presence of both streams on the menu at David Bann suggests the kitchen is working across both registers rather than treating one as primary and the other as derivative.

Planning a Visit

David Bann has been operating on St Mary's Street since 2002, which gives it a track record that most Edinburgh restaurants in any category cannot match. That longevity means it is known, discussed, and sought out by a combination of locals, returning visitors, and travellers who research Edinburgh vegetarian dining specifically. It is not an overlooked address; it occupies a well-established position, and that means availability, particularly at weekend dinner service and during the Edinburgh Festival in August, should not be assumed. Booking ahead is advisable for anyone with a fixed schedule, and especially so during the Festival period when Old Town restaurant demand across all categories rises sharply.

The St Mary's Street address is accessible on foot from most Old Town hotels and from Waverley Station, which makes it a practical option without requiring any pre-dinner logistics beyond walking. For guests building a broader Edinburgh itinerary, the Edinburgh hotels guide, bars guide, wineries guide, and experiences guide provide coverage across the city's other categories.