Set in a listed building dating from 1903, this restaurant is run in a down-to-earth yet professional and carefully considered way – and that goes for the atmosphere, the service and the food. Incidentally, the name of this place is the Swedish word for "field" – a nod to the Nordic roots of head chef Björn Swanson and the ingredient-led style of cooking cultivated here. He and his team are inspired by the changing seasons, and plant-based ingredients take centre stage in the modern set menu. You can watch the chefs at work as the kitchen is practically part of the dining area in this friendly, vibrant little establishment – perfect for a cosy get-together.