25 venues in Edinburgh rated S to B for vegan, every tier backed by cited sources.
The food kitchen at Scotland's first fully vegan fish and chippy restaurant is entirely plant-based, with no animal products used. HappyCow lists it as a Vegan category venue. The pub environment may serve non-vegan drinks, but the food preparation is 100% vegan.
PULSE operates a 100% plant-based kitchen, serving no dairy, eggs, or honey. Owners Ayshé and Mark have followed a plant-based diet since 2013. All ingredients are whole, unprocessed pulses, grains, seeds, nuts, vegetables, herbs, fruits, and mushrooms. No animal products are on the premises structurally.
Folks Café operates as a 100% vegan kitchen. The venue describes itself as a 'family run vegan café' (Facebook) and is listed in the Vegan Edinburgh Directory as a 100% vegan business, specifically a 'cosy vegan café serving soups, salads, cakes, bakes and great coffee'. It also appears in the Vegan Edinburgh eat guide under 'Fully vegan restaurants in Edinburgh'. Because no animal products are served on the premises, cross-contamination with animal products is structurally impossible.
Holy Cow is described as a fully vegan café and restaurant, established in Edinburgh in 2016. The venue's own website states it is a 100% vegan operation ('fully vegan cafés'), and the site description in structured data explicitly reads 'Vegan Restaurant and Shop'. All food is prepared in a vegan kitchen with no animal products on the premises.
Novapizza is a 100% vegan restaurant, with the entire menu vegan by design. The venue states that its menu is 100% vegan and describes itself as Edinburgh's first Italian vegan restaurant. No animal products are used anywhere on the menu, making cross-contamination with animal-derived ingredients structurally impossible from the kitchen's own ingredients.
The Sly Fox states on its own Facebook page that it is '100% plant-based'. Independent descriptions note that the venue offers 'vegan renditions of Czech classics, as well as raw vegan and gluten-free sweets.' A kitchen that is 100% plant-based structurally excludes animal products from the premises. This satisfies the dedicated-kitchen path to Tier A.
Sora Diana Vegan Italian Restaurant is the venue's full name. The parent brand website is The Vegan Sora. A Tagvenue listing confirms an "Extensive vegan menu" and Italian cuisine. The restaurant's name and branding strongly imply a 100% vegan kitchen, though no independent accreditation, such as a Vegan Society Trademark, is evidenced on record. Confidence is capped below 0.8 because the evidence comes only from the venue's own branding and one listing.
Soul Vegan presents itself as a dedicated vegan restaurant, calling itself 'a heaven for vegans and plant-based food lovers.' Its menu is exclusively plant-based. The kitchen structurally contains no animal products, which makes it a 100% vegan environment. No accreditation is evidenced.
Hendersons is a vegetarian and vegan restaurant. Its menu marks vegan dishes clearly with a V code. Many items carry that marker, but some contain dairy such as buffalo mozzarella, whipped feta, parmesan, and vanilla ice cream, as well as eggs. The kitchen is not 100% vegan. A 2015 review in The Scotsman noted that the restaurant had relaunched as a vegan restaurant. The current menu shows a mixed vegetarian and vegan offering, with dairy-containing dishes alongside vegan ones. A dedicated vegan preparation area has not been confirmed, and a shared kitchen with dairy and egg dishes is evident.
Paradise Palms is a 100% vegetarian kitchen that offers extensive vegan options throughout the menu. Edinburgh Live notes that Lucky Pig at Paradise Palms can make almost all of their dishes vegan or gluten-free, and the venue’s own FAQ confirms that vegan dishes are offered. The menu is not entirely vegan, as some dishes contain dairy or egg, the Southern Fried Halloumi mentioned in The Skinny is one example. Because vegan and vegetarian-but-not-vegan dishes are prepared in a shared kitchen, cross-contamination is possible. No dedicated vegan prep area is stated.
Tupiniquim is listed as "Vegan-friendly" on HappyCow and offers vegan options. Multiple reviews confirm the availability of vegan crepes, which use an almond milk batter, as well as vegan cheese. The menu is not fully vegan; meat and dairy are also served. Staff can accommodate vegan requests.
Veg-options sandwich shop with a labelled vegan section: four wraps/paninis (roasted veg, pesto, falafel and hummus) plus vegan haggis paninis and rolls. HappyCow reviewers consistently rate the vegan offering highly, including the 'Super Vegan' and vegan haggis specials. Kitchen is shared with meat dishes so cross-contact isn't excluded.
Vegan options are mentioned as available, though the kitchen is shared with meat and dairy. The allergen matrix covers vegan-relevant allergens, and no dedicated preparation area exists.
Menu items suitable for vegans carry a (VG) symbol. Staff are able to accommodate vegan requests, though the kitchen is shared with non-vegan items and no dedicated equipment is mentioned. A cross-contamination risk is acknowledged.
The menu marks VG (vegan) options on both menus, but no dedicated kitchen or prep area is indicated. Shared equipment is likely.
Multiple sources confirm a meaningful vegan offering on the sharing-plates menu. Items include vegan corn ribs with salted coconut, soy and lime, salt and Szechuan pepper oyster mushrooms, charcoal-grilled celeriac, almond and turmeric curry, and roast Jerusalem artichoke and harlequin squash. The kitchen and prep are shared with meat and seafood dishes.
Vegan options are marked on the menu (NGCI/V/VG codes appear on dishes such as the blackberry pancakes) and multiple reviewers and a local blog highlight a strong vegan offering alongside the gluten-free menu. Prep is shared, so this is a marked-menu / shared-kitchen tier rather than a dedicated one.
According to the Spinach guide, the venue offers vegan options including vegan haggis topped nachos and falafel patties for burgers, though the bun contains egg and milk and must be ordered without. Staff are described as having a basic understanding of vegan needs, with some users reporting that staff are not always sure about ingredients. The venue's own website does not mention vegan options. This points to a marked menu via Spinach but a shared kitchen with cross-contamination risk.
The venue explicitly markets itself as 'Vegan & Vegetarian Friendly' and offers a dedicated Vegan Breakfast dish (roasted mushrooms, vegan black pudding, vegan haggis, spinach, potato scone, beans, granary toast with olive oil). Vegan options are clearly identifiable by dish name on the menu, but no per-dish allergen marking codes (e.g. VG) are used, and the menu states 'We cannot guarantee the absence of allergens.' Kitchen is shared with non-vegan dishes. Staff are directed to be informed of dietary requirements.
Dishoom Edinburgh is listed as 'vegan-friendly' on HappyCow and the official site, and a dedicated 'Vegan Edinburgh' menu is listed on dishoom.com. The 1948 Sour cocktail is explicitly described as using 'eggless (aquafaba) foam' with the note 'Vegans: enjoy.' Several dishes are marked Ve (vegan) on the menu (e.g. Carrot & Chilli Pickle, Steamed Basmati Rice). However, the kitchen is shared and serves meat; no vegan accreditation is held.
The restaurant is listed as a 'Vegetarian and Vegan Restaurant' and offers multiple vegan options. Its drinks section states that all beers are vegan and that multiple vegan and organic wines are available. The venue hosted a vegan wine-tasting event with Vegan Tipples. However, the kitchen is not a 100% vegan kitchen. Dairy and eggs appear in vegetarian dishes. No allergen marking system for individual vegan dishes is evident from available sources, as menu PDFs could not be retrieved. The classification is Tier D: vegan options exist and are acknowledged, but shared preparation with dairy and egg is structurally inevitable in a mixed vegetarian kitchen.
Greenwoods lists several clearly labelled vegan options on its menu, including a full vegan Scottish breakfast and a falafel bowl. HappyCow reviews and the venue’s own Instagram posts confirm that vegan dishes are available. The kitchen is shared, with no dedicated vegan prep area or formal accreditation. Cross-contamination risk is acknowledged.
The menu marks vegan items with a "Ve" symbol, covering vegan haggis (also marked GF), vegan whisky and mustard sauce, and a soup of the day listed as always vegan. The homepage notes that vegan haggis is served and that vegan diets are catered for. No dedicated vegan kitchen or separate equipment is documented, and the shared preparation area raises cross-contamination risk. No accreditation is held.
Multiple menu pages mark individual dishes with '(vg)', including acai bowl, peanut butter and maca bowl, hummus on sourdough, hummus bowl, and several dips. This confirms a marked menu. However, the kitchen is shared and also produces dairy, egg, and meat dishes. No dedicated prep area for vegan dishes is evidenced.
Tofu dishes and vegetable spring rolls are explicitly labeled 'Vegan' on multiple menus, and takeaway menus consistently mark tofu options with '(Vegan)'. However, the kitchen is not dedicated; meat, seafood, prawn crackers, fish cakes, and egg fried rice are all served from the same kitchen. No dedicated fryer or prep area is mentioned. Cross-contamination risk is unacknowledged but structurally present.