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Just outside of the hustle and bustle of the city centre, you'll find this trendy spot with a wine bar on its lower level and a rustic bistro upstairs. The well-priced cooking has a Mediterranean heart and is perfect for sharing, featuring interesting plant-based dishes such as a winning combination of lentils, raspberries and red peppers. The wine list plays a starring role, providing an extensive choice that largely focuses on natural and bio-dynamic wines from lesser-known producers.

Chef Andrea Camastra hails from Puglia, lives in Poland and has a passion for Asian cuisine: all three of these have an influence over the tasting menus at his original restaurant. The combinations of flavours and styles are intriguing and satisfying in equal measure, with several stunning multi-part dishes such as the delightful bread course and 'Sweet Things' dessert. For the full experience, go for the longer 'Maestro' menu and accompany it with one of the wine pairings. In a unique touch, inspired by his degree in Chemistry from Oxford, Camastra even has an on-site lab for testing out his

There's a clubby feel to this intimate restaurant thanks to its zinc-topped bar, high ceiling and dark green colour scheme. The appealing Italian menu covers all the country's regions, with dishes proving to be authentic and full of flavour. The impressive, precisely made pasta is a highlight, in dishes like a punchy spaghetti alle vongole. A superb range of wines includes those from small Italian producers and lesser-seen regions, while charming service helps to create a welcoming atmosphere.

Offering a classic omakase experience on the outskirts of the city, this restaurant’s minimalist design is all the better for directing your focus towards Chef Alon Than and his team as they work behind the 12-seater counter. The menu encompasses 20 to 30 pieces of superbly crafted sushi, featuring top-shelf produce including Hokkaido scallops, Icelandic sea urchin and Spanish tuna, all gently enhanced with beautifully judged seasonings and condiments in typical Edomae style. Admiring the chefs’ work up-close is part of the appeal, especially their mesmerising knife skills.

Step through the doorway of this friendly, unpretentious restaurant and you could convince yourself you’re in Thailand. The interior design has an authentic Thai feel, with rustic wooden furniture, splashes of colour and vintage posters adorning the walls. The cooking, inspired by the chef’s travels and training in Thailand, uses plenty of imported Thai ingredients in brightly flavoured, well-balanced dishes – such as the ‘khao soi’, which uses clever spicing to enhance tender beef brisket. Finish with a great version of classic mango sticky rice.

The ‘White Villa’ is so called because it occupies a listed neoclassical house from the early 20th-century, whose white exterior fits well with the smartly kept dining room. The Ukrainian chef focuses on Eastern European specialities that are brought up to date with careful presentation and subtle creative touches. High-quality produce lies at the bedrock of their success, seen in the likes of the full-flavoured seasonal rabbit dumplings.

With its light wooden furniture and on-view kitchen, there’s a pleasantly bright, open feel to this contemporary bistro. As the buzz of the chefs at work fills the room, choose from a selection of modernised Polish classics, whether that’s venison pierogi to start or miodownick honey cake to finish. There are a few Nordic touches to the cooking too (look out for skrei cod) and across the board the ingredients are seasoned well and adeptly cooked, so the unfussy preparations can really shine.