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David BannvsThe Honours
Both The Honours and David Bann are recommended by professional travelers. On balance, The Honours is the choice of most reviewers compared to David Bann. The Honours is ranked #7 in Edinburgh with positive reviews from 5 publications such as Frommer's, Time Out and Rough Guide.
David Bann
Concierge
Insight Guides
Rough Guide
Time Out
Fodor's
56 - 58 St Mary's Street, Edinburgh EH1 1SX, Scotland
From $0/night
Concierge "Dark wood, lacquered maroon walls, and contemporary lighting isn't your typical veggie bistro decor, and a lot of diners here are even (gasp!) meat eaters."
Insight Guides "One of the best vegetarian restaurants in Scotland, in the heart of the Old Town."
Rough Guide Star
"Thoroughly modern vegetarian restaurant, open long hours and offering a wide choice of interesting dishes such as chickpea koftas with home-made curd cheese or risotto of roasted tomato."
Time Out "The solely vegetarian venue is a distinctive offering on Edinburgh’s culinary menu." Full review
Fodor's "In the heart of the Old Town, this ultrahip eatery serving vegetarian and vegan favorites attracts young locals with its light, airy, modern dining room." Full review
The Honours Time Out
Michelin Guide Rough Guide Fodor's
Frommer's
58A North Castle Street, Edinburgh EH2 3LU, Scotland
From $0/night
Time Out "An upmarket bistro that avoids pompousness. Steaks are recommended, although sugar lovers will be most impressed by the desserts." Full review
Michelin Guide Michelin Plate
"Owned by a well-established chef; a bustling brasserie with a smart, stylish interior and a pleasingly informal atmosphere." Full review
Rough Guide "Options range from soufflés to cottage pie with good seafood and offal in there too.
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Fodor's "Run by Martin Wishart, one of Edinburgh's true restaurant grandees, the Honours is a more relaxed (though no less pricey) alternative to his supertrendy, eponymous flagship." Full review
Frommer's "Don't miss the sublime crab cappuccino (served, thankfully, in a large bowl instead of a coffee cup), with chunks of succulent crab submerged in a creamy bisque and topped, of course, with foam." Full review
