100% plant-based cooking that crosses continents: Venezuelan arepas and pabellón, Mexican sopes, Middle Eastern dips, Asian bowls and Italian family recipes. Mela, co-creator and chef, changes the menú del día every week, from a chickpea pad thai one week to moros con cristianos or a nonna-style puttanesca the next, and co-chef Angi created the maikki, the house take on the arepa.

Starters include a hummus with sumac and cinnamon, a smoky baba ganoush with tahini and raspberry, the Waka-Mix salad with avocado and pico de gallo, dill-sauced sweet-potato sticks and Angelo's nachos with lentil picadillo and almond cheese. The Venezuelan side brings maikki, corn, cheese and plantain balls in passion-fruit sauce, a reina pepiada arepa with avocado and grilled Heura, and patacones topped with Heura, pico de gallo and avocado. Among the more elaborate plates are a Japanese-Caribbean timbal with 'no-salmon' and 'no-tuna' tartare on crisp rice, Tudela artichokes alla Mela on walnut cream with black-garlic caviar, mole sopes with nopales, gluten-free polpette della nonna in Neapolitan sauce, a raw kibbeh nayyeh with arrabbiata and lemon pesto, and a whole stuffed pineapple with quinoa, Thai-spiced Heura and wok vegetables for two (€39.99). Burgers include one served between slices of fried ripe plantain instead of a bun.

Tuesday to Thursday there's a menú del día built around bowls and burgers: recent options include a Venezuelan pabellón criollo bowl with red beans and brown rice, a Tokyo-style bowl with vegetable gyozas and a lentil-and-bean burger with garam masala (each €14.20), with gluten-free sweet-potato bread for €2 more. To drink there's papelón con limón, the Venezuelan panela lemonade, kombucha, craft and gluten-free beers, a Galician pear-and-pineapple cider, a short wine list, and cocktails such as a Venezuela Libre made with the house papelón. Desserts are homemade, and whole cakes can be ordered a couple of days ahead.