DA Hotel Apartments

Set beneath an ornate 19th-century glass ceiling fringed by a burgundy canopy, this elegant, airy restaurant comes with modern, light wood panelled walls and bespoke matching furnishings. The refined, well-balanced tasting menus showcase the best of the season, with the spring and summer menus formed largely around plant-led dishes. Classical combinations are subtly modernised by clever twists and well-judged sauces, such as the piquant langoustine bisque with Brussels sprouts and marigold or the slightly tart, fruity venison jus flavoured with blackcurrant to accompany the fallow deer and bee

This cosy restaurant is personally run by a husband and wife team, whose balanced, seasonal tasting menu sees seafood and local game lead the way. The cooking is refined, original and intensely flavoured, while the eloquent team proudly explain the components of each dish with a smile. There are a number of Japanese influences on the menu too, like in the turbot with yuzu kosho and shiitake. The delicious bread takes five days to make.

There’s a chic, relaxed vibe to this elegant restaurant where you can watch the chefs at work in the open kitchen. They deliver your dishes too, which are attractively presented and a model of self-restraint, utilising well-thought-through combinations. Quality Swedish and Danish produce helps to achieve good depth of flavour, with a beautiful balance of richness and acidity running through the cooking.

A brick house on the edge of town plays host to this discreet restaurant, where you are welcomed through a black curtain into a sleek, minimalist space where six chairs sit at an oak counter. The meal starts at 6pm sharp, with the chef preparing his daily omakase menu directly on the countertop. He builds a great connection with guests as he explains how he chooses the best quality fish according to the seasons and the weather. His sushi is prepared with exemplary attention to detail, from kelp-infused jelly with chives and trout roe to leek with miso, hazelnut butter and sherry sauce. A mindf

This lively, friendly eatery is divided into three parts: a bar with bench seating and an open kitchen; a bright red room with a characterful cellar and a glass wine cave; and a superb wrap-around terrace. The good value cooking is rich and hearty, with a touch of originality here and there. A relaxed atmosphere and an appealing wine, beer and cocktail list add to the experience.

The imposing 1920s city post office is now a hotel, and this glamorous restaurant sits within what was the central hall – the listed cashier booths still on display. A Nordic-Japanese approach sees fine Scandinavian produce meet Asian techniques, and there’s an impressive range of sake by the glass.

Following a 20-month closure for essential city groundworks, Bhoga is back. Set steps away from one of the most picture-perfect canals in the city, it’s a popular spot, and the team will make you feel truly welcome. For dinner, choose the length of your menu – five, seven or nine courses – and the rest is up to the talented chefs; that could include a lamb chop and cabbage-wrapped lamb meatball, with a classic stock poured at the table. On Thursdays and Fridays they also serve lunch: choose one of three main dishes – meat, fish or vegetarian – and they’ll fill the tables with sides to match.