Godart Rooms Guesthouse

The latest opening from the Siigur restaurant group sits within the bustling Rotermann Quarter. One of the hottest tickets in town, it’s a big, bold, blingy space complete with colourful furnishings and an open kitchen, at the heart of which is the Vulcano Gres Grill, where the dancing flames add not just flavour but also to the atmosphere. The extensive menu offers a good choice of Mediterranean-inspired dishes but, of course, it’s the meats and grills cooked over the fire that are the stars of the show. Lunch is good value, and the capable team cater as well for large groups as they do table

Above the Fotografiska photo gallery sits an equally striking restaurant offering picture-perfect views out across the Old Town; be sure to make the most of this by either starting or ending your night with cocktails in the rooftop bar. A ‘leaf-to-root, nose-to-tail’ ethos leads the way, with each ingredient used to the maximum – be that in the dishes themselves or as a garnish in one of the drinks – and the highly original cooking could include the likes of rabbit agnolotti or apple pie with chanterelle ice cream. On summer Sundays they offer a themed brunch.

From the owners of Lore Bistroo comes UMA, situated in a waterside warehouse where they once built submarines for the Russian navy and now boasting a superb harbourside terrace. An on-trend spot, it’s name stands for ‘Unorthodox Modern Asian’, and that’s exactly what you’ll find here. The great value menu mixes small and large plates – all designed for sharing – and keeps recognisable flavours such as satay and sweet & sour to the fore. The freshly cooked coconut flatbread is a must, while the ‘UMA Experience’ offers a little of everything, with the dishes served on stands akin to those used f

The sister restaurant to neighbouring UMA is a characterful modern bistro which sits in a cavernous warehouse overlooking the harbour at Port Noblessner. Steel girders, hoists and concrete pillars provide the backdrop, while an open kitchen adds to the buzz. Assured, modern dishes are inspired by the owners’ travels, ensuring you'll always find something that appeals. Go for the Lore Experience menu if you fancy sharing dishes served family-style – and if you see crêpes Suzette on the menu, be sure to give them a try! Friendly service rounds out the experience perfectly.

A residential neighbourhood just outside the city centre plays host to this sweet little house with light turquoise clapboard walls and a bright red roof. Its name means ‘mantel and chimney’ and, fittingly, a green-tiled fireplace and mantel take centre stage in a room furnished with striking wallpapers and bold soft furnishings. Flavoursome dishes have an honest heart and could include goat’s cheese with beer chutney, beetroot and orange or gnocchi with chorizo, sun-dried tomatoes, pine nuts and bechamel sauce. The well-chosen wines have an organic and biodynamic bias, and service is endearin

Set in the heart of the Old Town, this is a wonderfully elegant, romantic spot, where two striking rooms ooze period charm and an eclectic mix of artwork fills the walls. In contrast, the food is modern and understated. Well-formed dishes give each core ingredient the space to shine, with unadulterated flavours fitting together seamlessly. You might find earthy yellow beetroot paired with soft goat’s cheese or wonderfully mature venison with a silky celeriac purée. Friendly service and a great choice of cocktails and wines by the glass finishes things off perfectly.

With its ornate columns, a terrace that stands at the foot of the old city walls and a name that refers to the ancient communal fireplace around which families would sit to prepare a meal, there's a historic undertone to this cosy restaurant. Powder blue walls, red banquettes and wooden furnishings give the room a subtle French brasserie feel – and the concise menu brings some Gallic influences into play too. Sharing is encouraged, but the best way to enjoy the experience is to order the tasting menu. Dishes could include sourdough waffles with trout roe or beef tenderloin with kampot pepper.