乐韵酒店

Managing to retain its neighbourhood feel while serving as a destination restaurant within the city, Rozbrat 20 has continued to evolve onwards and upwards over the years. Today, it’s a smart spot where the front room affords a view of the skilled chefs as they work on intricate dishes that have a creative edge – such as a deep, delicious consommé made from unused bread, or expertly cooked langoustine with kohlrabi and kombu. Look out for the well-judged butter flavoured with Marmite too, which the chef took a liking to while working in London.

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

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.

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.

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.

It might look unremarkable from outside, but there’s plenty of charm hiding within this large brasserie run like a well-oiled machine. Eye-catching beams and wooden mouldings add character to the high-ceilinged room, whose traditional vibe is matched by the food. The menu is resolutely classic, offering generous portions of big-flavoured dishes such as homemade pierogi or pork knuckle with honey-glazed crackling. A friendly team adds to the positive atmosphere.

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.