Rastafari ital kitchen serving a menu that changes day to day, with outside seating.

Tiny fully vegan kitchen run single-handed by owner Augustina, who asks each guest what they like before cooking.

Small ital takeaway serving home-made vegan dishes at local prices, 7-9 BBD.

Open-air farm-and-sea-to-table restaurant on the Atlantic cliff, with a strong plant-based section.

Open-air cafe on the cliff edge at PEG, cooking from the farm’s own biodynamic produce.