Habaluc has a conspicuously lively terrace, frequented by a vegetarian crowd that belies the nonsense stereotype that supposes they’re a humorless bunch. Perhaps it is Habaluc’s relaxed attitude to vegetarianism that does it, exemplified by the rare provision of meat dishes on the menu. The “enrollado de carne biologica”—a crisp wrap stuffed with shredded beef, yogurt, avocado and black pepper—puts to rest any suspicions that this might be mere tokenism.

Whether vegetarian or not, dishes from Habaluc always use %100 natural ingredients in the healthiest way possible. That the fare doesn’t lack in flavor and interest is testament to a highly creative, skilled kitchen. This flair is evident in the “milhojas milcolores”, a colorful combination of winter vegetables, pastry and mustard sauce. Homemade pastas, risottos and stir-fry constitute a large portion of the menu, but are always delivered with a novel twist. The dessert menu finally slams a lid on the coffin of perceived vegetarian prudery, offering opulent, traditional favorites like profiteroles in hot fudge sauce and chocolate cake and custard.