RESTAURANT 263: THE BEST AFFORDABLE VEGAN DINING IN LEICESTER
Last Updated on 21st February 2023 by Bejal
Fine dining has always been associated with a somewhat high price tag, after all great quality comes with a price one would postulate. But, Restaurant 263 has presented a new level of fine dining; not only are the ingredients fresh and local, the creativity of the chef superb but the multiple course menus are the most affordable vegan fine dining you’ll experience.
Restaurant 263 located on Highcross Street, Leicester city centre opened its doors back in December 2021 and has recently undergone quite the transformation, which can clearly be seen transcending through the restaurants more contemporary and light interiors.
Full Disclosure: Be-lavie was invited to dine at Restaurant 263 in exchange for this review article. Please note all opinions are honest and our own, and together with the photography are a copyright of Be-lavie.
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Restaurant 263
Restaurant 263 opened at the end of 2021 by Chef Keith Sadomba, with a passion to make fine dining accessible and affordable, not compromising on quality and focussing on locally sourced produce.
What’s in the name you may ask? Restaurant 263 is inspired by the dialling code of Zimbabwe, +263, and pays homage to Chef Keith’s native roots. The restaurant’s branding and logo also proudly features Zimbabwe’s national flower, the flame lily.
The exterior of the restaurant is simplistic yet classy in neutral hues, a large window inviting the eyes into discovery of what’s behind the exterior.
Enter the restaurant and be met with a friendly welcome from the front of house team at the small podium which provides a slight glimpse of what you’ll expect from the rest of the space.
The interiors of Restaurant 263 are clean and contemporary with white washed walls, accent grey tones, wooden table tops. Comfy white based cushioned chairs with dark wood complete the table set up elegantly. Note the shelving which runs along the walls, displaying preserved vegetables which makes for a great focal point. The vases of pampass grass and wheat have a earthy yet grounded feel to the restaurant. Atmospheric spot lighting gives the space a lovely bright luminosity. The tables are dressed with crisp white napkins, cutlery set in a divider and a small white vase holds a few sprigs of wheat like interest.
The tables are well spaced out and carry on through to the back portion of the restaurant where there is a brand-new bar area.
Restaurant 263 now houses an almost atrium-like space with a sofa and high bar stools, which could make a great spot to perch whilst you wait for your table and enjoy a cocktail or two.
The introduction of framed greenery on the walls brings the space alive creating a staged live wall situation.
Restaurant 263 most definitely has the style and flair of a fine dining restaurant with the relevant yet not too onerous music choice in the background.
Chef Spotlight: Keith Sadomba
One of the most experienced and creatively diverse chefs, Keith started his career over a decade ago working in Michelin Starred restaurants in London, following which he moved to Leicester taking the position of Head Chef at The White Peacock. It was here that his culinary genius and aptitude for delivering outstanding fine dining cuisine, including one of the best vegan taster menus’ Be-lavie has experienced.
During his three years at The White Peacock, the restaurant won some of their best accolades including, Best Fine Dining at the Leicestershire Tourism & Hospitality Awards.
Chef Keith spent a short time at 1573 Bar and Grill and then put his talents to the test again by holding pop-up fine dining events at Loka Bar, which were always sold out!
Restaurant 263 gives Chef Keith his biggest challenge to date, which he seems to handle eloquently with his calm persona and passion for cooking high quality accessible fine dining for all to enjoy. It’s all about trying something new and supporting an independent business.
The Menu
The beauty of Chef Keith’s menu, is that being based in the multi-culturing city of Leicester, inspiration comes from a range on different cuisines such as Asian, French, Japanese and English. These influences are crafted seamlessly by Chef Keith without any oversight. The result is a fusion of flavours and visuals that can only be described as haute edible work of culinary art.
Having a life-long mission to scope out fine dining vegetarian and plant-based cuisine on a par with the carnivorous or pescatarian options, it is endearing to see the menu is primarily plant-based with most of the fruit and vegetables being sourced from Leicester Market, a stone’s throw away from Restaurant 263.
The eight courses of the menu are described on paper to create intrigue, giving only a couple of the main ingredients away. Imagine, a description of Plum/Lime which then comes served in tall ramekins in the form a light and airy plum mousse topped with minuscules of dried fruit.
Having a set/Tasting menu means you have more time to sit back and relax and enjoy your company as well as the surroundings. The only exception to choose is the main, whether you’ll have the vegan option or the meat/fish.
The most unique aspect of dining at Restaurant 263 is that each dish on the menu is brought out by the chefs, who give you a description of the plate. It’s a wonderfully personal touch that hasn’t been seen by be-lavie in any Michelin-Starred restaurants around the world, let alone fine dining establishments.
Recreating some of Restaurant 263’s intrigue with you in mind, descriptions below have been created to leave you with a few surprise elements for your own visit.
The Drinks
The restaurant serves a variety of cocktails spirits, sparkles and wines so feel free to start with an aperitif or end with a digestif.
The Septima Obra Malbec from Mendoza, Argentina is a fine full bodied choice and is also vegetarian. Wines come in three glass measures as well as by the bottle.
The Vegan Menu
Snacks: Hash Brown Yoghurt & Celeriac Malt Vinegar
The meal started with a taste explosion in the form of a bite-sized crispy curried hash brown topped with a yeast custard and sweet gherkins. This was accompanied by a crispy tartlet filled with celeriac and a crumb topping.
Course 1: Beetroot /Whipped Cheese /Rose Elderflower
A light yet flavoursome course with earthy beetroot dressed in rose vinegar and elderflower with creamy whipped cheese, marrying the most unique yet beautiful textures together to create an outstanding partnership on the palette.
Course 2: Potato/Seaweed/Black Garlic
Think of beautifully soft layered yet flaky potato in a green broth like emulsion accompanied with bread and butter. The black garlic seeps through subtly without overpowering the dish.
Course 3: Seasonal Vegetables/Almond/Wasabi
If you love a kick from wasabi and kimchi, this is the dish for you. Beautiful muted tones, that complement the previous course and one that leaves you with a lingering kick on the palette.
Course 4: Celeriac/Courgettes/Radish
(*lamb/cod on main menu)
On the vegan menu you can opt for the celeriac or courgette. This resembles a twist on the more traditional first course with a butter coloured warming rich sauce. That’s all that will be said because it’s one to experience for yourself!
Course 5: Plum/Lime
A pre-dessert that provides all the palette cleansing in the form of a refreshing, not to sweet plum mousse is just perfect prior to the main sweet event.
Course 6 : Strawberries and Meringue
A pretty-pink and red deconstructed twist on the classic Eaton Mess, this one had the addition of a few raspberries too. This taste of summer is perfectly constructed to look effortless. The thick smooth cream with the soft middles of the mini meringues were absolute perfection and the whole dish has a great contrast of sweet and tart.
Course 7: Petit Fours
Small yet perfectly formed bite-size morsels of indulgent chocolate ganache, light and fresh Turkish Delight and the most melt-in the mouth fudge to end the meal or accompany coffees and digestifs.
Restaurant 263 Round-up
Vegetarian and Vegan cuisine on a par to the main menu offerings, fantastic quality, local produce sourced within a 10-mile radius and accessible, Restaurant 263 ticks many boxes for a fantastic meal out. The passion of Chef Keith is undeniably formidable when you hear him talk about his creative dishes and what he aims to bring to the people of Leicester. This is cooking his style, authentic, fresh, celebrating the vegetable and making it the star of the show but I have been suitably informed the fish and meat dishes are equally as incredible.
The interaction of the chefs with their diners during service is truly a great touch that allows the diner to build an immediate relationship with them, is genius.
Restaurant 263 is one of the best dining spots and the best vegan dining spot in the city, It’s one of those places you can’t believe the quality until you experience it and are blown away by it!
Restaurant 263 Atmosphere
There are no airs and graces at Restaurant 263, just fantastic quality, chef-led affordable dining, with a friendly and welcoming atmosphere. A beautiful space to relax and enjoy creatively prepared cuisine with the freshest ingredients, inspired by the multi-cultures of Leicester.
Be-lavie Tip: Oh and just incase you’re wondering…..The window seats come with an extra side of people watching!
Restaurant 263 is Absolute Perfection For
It’s perfect for date nights, dinner with friends, special occasions, family affairs as well as special dining events.
The Details
- Location: Restaurant 263. 76 Highcross Street. Leicester. LE1 4NN.
- Further Information: Restaurant 263 Website
- Make a Reservation: Hit this link to make a booking.
- Opening Hours; Thursday -Saturday 17:00-21:30
- Thursday 5 Course Blind Menu (£28), Friday & Saturday 8 Course Menu (£40) plus £29 with wine pairings.
- Please note: menus do vary depending upon seasonal availability of ingredients.
Related Reading
- The Ultimate Local’s Guide to Leicester
- The Most Beautiful Hotels in Leicestershire
- Leicester Life: Things to see & Experience in Leicester
- Be-lavie Fine Dining Experiences
À bientôt
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