Restaurant Yerba’s chef Walter Marskamp puts vegetables centre stage, and uses every part of the plant to create vegan, vegetarian and omnivore dishes. The ‘plant forward’ restaurant has a changing seasonal menu, with dishes such as asparagus with romesco, spiced zucchini beignets, wild mushroom tartare or pumpkin pancakes. If you can’t bear to miss anything, you can order a small side dish of meat or fish, farmed or caught responsibly.