Sababa De Pijp

The menu splits roughly one-third vegan, one-third vegetarian and one-third meat, with the kitchen treating plant-based dishes as the lead rather than the afterthought. Falafel is the signature: crisp, served in freshly baked sourdough pita with chopped salad and tahini. Bowls centre on roasted cauliflower or aubergine, and sides include sweet potato fries and hummus with pita.

The kitchen makes sourdough pita, vegan lemon mayo, harissa and pickled vegetables in house. Cooking is described as mostly additive-free, with refined and unrefined sugars used sparingly across savoury dishes and desserts.

Meat dishes use beef from Boerderij De Lindenhoff for the kebab pita and chicken from Scheria for the shawarma bowl. Desserts include date bonbons, a date brownie and malabi with rosewater.