To get straight to the point…. If you think that Calamari tastes best when it rolls out of the sea of ​​Spain, then you haven't spoken to the clever minds behind No Bones yet. Made from Konjac and that made us immediately start looking where on earth we could find that plant. The texture is even finer than the 'real' Calamari and the taste is exactly the same. Of course topped with salt and aioli. Another hit was the pate, which made us check twice whether we were really at a vegetarian restaurant. To get through it and tasted like more more more. Same for the crispy chicken, because where normally fake meat just doesn't cut it, this one was spot-on. Once again made with a plant species unknown to us. Where does it come from? Just like the other dishes, the products are chosen as local, organic and spray-free as much as possible.

The staff at No Bones are without a doubt the friendliest staff we met in Byron Bay, which is also the reason we wanted to order cocktail after cocktail. Even if it was just to chat. And maybe because out of the corner of our eye we saw the chef shaking those cocktails in the awesome bar.

From hearsay we assume that the mocktails are also perfecto. And the atmosphere here is ideal for a cocktail or mocktail. Cozy and cozy inside, with a modern design touch. A little less cozy outside, but still lovely to sit under the heather.

The smaller dishes set the bar high, making the main course, the pasta carbonara, a bit meh. Fortunately, the dessert fully compensated for that. The portions were large and by the end of the evening a well-filled, planet-friendly belly. No Bones, we see you again.

No Bones Vegan Kitchen