VQV - Verde que te Quiero Verde Mercado del Patio

"Nice mainly vegetarian food and good prices and service. In the Mercado del Patio."

Steven Morrow

"This place sucks. They had a couple of tables. So they were slow. I ordered quickly since I had a bus departure across the street in 75 minutes. I thought no problem to get a capuchino, waffle and acai bowl in 30-45 minutes. The waitress seems to not want to be there or even living. She dropped off my kambucha and after 20 minutes I was sure she forgot my capuchino or even my food. I told her I had a departure. They gave me the smoothie bowl in a Togo box. no Togo silverware so I ate it real quick. No waffle came. I got charged for everything. I don't often leave bad reviews but c'mon."

Adam Duffy

"I recently dined at this vegetarian/vegan-friendly restaurant and ordered the veggie wok. The flavours were enjoyable, and the presentation was appealing. I also had a Banana and Nuts muffin filled with Dulce de leche but it was too dry and hard to chew without drinking something — however, I left with a recurring concern I’ve noticed in many plant-based establishments: a clear lack of nutritional awareness when designing the menu.

Balanced nutrition matters, even in vegan cuisine. While the wok was filled with vegetables, it lacked any substantial vegan protein source or complete amino acid profile, which are essential for a well-rounded meal. It’s important to remember that vegetables alone do not meet protein needs. With so many plant-based protein options available — such as tofu, tempeh, seitan, lentils, chickpeas, quinoa, hemp seeds, or textured vegetable protein (TVP), made from soy or chickpeas or any other legume — it’s disappointing to see none incorporated into a main dish marketed as a meal.

Additionally, staff training needs improvement. Waiters should be well-versed in the menu and understand which dishes are suitable for vegans, as well as how to enhance them nutritionally if customers request protein boosts or healthier adjustments. Being able to confidently guide diners through the menu — beyond just pointing out "vegan" labels — would significantly improve the experience.

If this restaurant wants to stand out in the increasingly competitive plant-based dining scene, prioritising complete, nutritionally balanced meals should be a top focus. Partnering with a qualified plant-based nutritionist to improve dish composition would not only elevate the food quality but also show a true commitment to health-conscious and ethical dining.

Plant-based should mean delicious, nourishing, and complete — not just colourful vegetables on a plate. I hope to see improvements in this area because the potential is certainly there."

Leonardo E. Hidalgo