Burgers, cheeses and creamy desserts may all be on the menu, but meat and dairy products are not – London’s Saf restaurants serve only healthy and nutritious gourmet food ingeniously made from plant-based ingredients.
Saf (Simply Authentic Food) is Turkish for ‘pure’, and this notion of purity is reflected in its unique menu, which is free from animal products, dairy and refined and processed ingredients. Saf’s mission is to promote well-being within the capital by creating food that is full of natural goodness and tastes delicious.
Saf’s talented chefs make their own dairy-free cheeses using cashew nuts and infuse them with a variety of different flavours, from pesto to smoked paprika. The majority of Saf’s ingredients are made in house and, if you chose to dine in the restaurant’s heated garden patio, you can see just how fresh they are, as the patio houses many of the restaurant’s living ingredients.
As well as using these wonderful natural ingredients, Saf’s chefs prepare your food using innovative techniques, which include cooking with temperatures below 48 degrees C. This not only seals in the exquisite flavours but also serves to preserve the ingredients’ natural goodness. Saf’s nutritious dishes are accompanied by an equally natural range of beverages, including an all-natural wine list, organic teas and fresh juices as well as a stunning botanical cocktail menu created by the restaurant’s distinguished in-house sommelier Joe McCanta.
Saf’s stunning cuisine can be enjoyed in its elegant and chic restaurants in Shoreditch and Kensington as well as on the go, thanks to its convenient takeaway service. So whether you’re in a rush and need some healthy sustenance or you’re looking for a long relaxing evening of fine dining, Saf will provide you with fresh enjoyable food that is teeming with vibrant natural flavours.
For an evening of divine and healthy indulgence before the festive season’s vast calorie intake, for a detox in the New Year, or simply for some delicious food, I strongly recommend you check out Saf.
This article was written for SIX Magazine
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