Step into a dreamscape where charming waitstaff, crimson booths and classical paintings splashed with bold red paint coexist with an entirely plant-based Latin American menu. Shannon Martinez (Smith & Daughters) continues her fruitful collaboration with fellow chef Pamella Tomio, the pair pushing vegan eats forward at every turn.

Uncannily delicious mock meats are cooked over an open flame. Roasted poblano and parmesan croquetas are outrageously crisp and filled with a wildly cheesy (but not) interior. You’ll want to add an El Diablo Dulce, a tequila cocktail driven by sweet mango and a subtle spicy kick. The barbacoa tostada is a standout.

A mountain of tender, smoky braised mushrooms, a base of airy avocado cream to contrast, the punch of guajillo and ancho chilli salsa and a tostada that maintains its crunch and sturdiness as you chomp your way through. Lona Misa is still a leader in plant-based pleasure.

Must order: Barbacoa tostada

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