Located in an old textile warehouse, this restaurant from former L’Enclume Executive Chef Tom Barnes gives a nod to Manchester’s industrial heritage with its exposed brickwork and girders. The cooking skilfully blends measured international flavours with those from the restaurant’s doorstep; for dessert, you’re just as likely to get amakase sorbet as you are Manchester honey ice cream. The meal ends with a scoop of “Barney’s Tiramisu”, touchingly inspired by Tom’s late father.

The personality and experience of chef-owner Simon Martin shine brightly at this stylish, modern restaurant, where every one of the well-spaced tables has a view of the kitchen. British produce leads the way, including plenty of seafood because, as Simon puts it, “we live on an island”. There are many Asian techniques on display and the cooking marries complex flavours with a pure, natural approach, in dishes such as a superb roasted hogget with white miso sabayon.

What started life as a pop-up in 2020 is now a permanent spot in the city centre, owned and run by three friends who also operate wine bar Flawd, seafood and cocktail spot Bar Shrimp, and a market garden in the Cheshire countryside. The latter provides much of the top-quality produce found on the menu, in dishes that are designed for sharing and packed with flavour. The whole team, led by the owners, are charming and cheery, and you can see the chefs at work from the large counter.

‘The Black Cat’ is a buzzing tapas restaurant split over three levels: the ground floor is home to the bar and outdoor tables in the pedestrianised street; the first floor boasts great counter seats in front of the open kitchen; and the top floor includes a fabulous roof terrace that’s ideal for private events. The cooking is as enjoyable as the atmosphere, offering great value across the wide selection of recognisable Spanish dishes, including meats from the Josper grill.

Nestled under the railway arches in the Green Quarter is this somewhat hidden restaurant where you have to ring a bell to enter. Its name is (almost) the English translation of the word ‘spätzle’ – which gives a clue as to the style of food on offer. An assortment of dumplings and pastas are made in-house, from gnocchi to pelmeni via excellent pierogi, with bright, fresh salads balancing out the carbs. There's a bottle shop attached and the wine list promotes smaller producers.

With its open kitchen, sharing plates, faux-industrial design and bounty of natural wines, there's something incredibly current about Erst. It's a restaurant for our times, but cooking like this would be a joy in any era. The underlying themes across the menu are great value and bright, punchy flavours; make sure you start with one of the freshly charred flatbreads, which might come topped with sweet Vesuvio tomatoes. The cuttlefish risotto is terrific too, offering impressive depth of flavour.

The famous Midland Hotel hotel was first built to herald the arrival of the Midland Railway in Manchester, and its current restaurant has been created in the Belle Époque style to evoke the luxury of the day. Whilst its name remains in reference to its historical past, today, Chef Adam Reid's multi-course menu is more inspired by his northern roots than it is by France. The richly flavoured, occasionally playful, dishes come with cryptic, concise menu descriptions such as 'Fungi' and 'Fish'.

This welcoming bistro is located on Deansgate Mews, an elevated 'street' that’s part of the redeveloped Great Northern building in the city centre. The vegetarian-led cooking champions produce from local, ethical growers in eye-catching sharing plates that are served one at a time and deliver punchy, pronounced flavours. Craft beers and low-intervention wines accompany, while the nearby Holy Grain bakers provides them with some exceptional sourdough bread.

Manchester’s industrial history feels like an overt influence on this buzzing brasserie with a large kitchen counter and a stripped-back look. The cooking has an admirably gutsy, straightforward quality to it, with hints of nostalgia. Think cold cuts, whole fish, hearty homemade pies and a mixed grill. It’s all executed with skill and the ingredients are of obvious quality, resulting in no shortage of flavour. The young and enthusiastic service team are a perfect fit for such a fun place.

Inside the Treehouse Hotel, Pip provides a calm oasis in the heart of the city. Like the hotel, the restaurant is decorated with a blend of repurposed materials and vintage pieces, with pops of colour, wooden furnishings and a rustic touch. The kitchen is headed up Mary-Ellen McTague, a champion of the region who uses local produce in dishes such as a satisfyingly rich and flavoursome take on the Lancashire hot pot. The service team are brimming with positivity and clearly love what they do.

You have to be in the know to come across Climat, tucked away on the eighth floor of an office building. You arrive at a dedicated entrance and make your way up to the chic penthouse, where stunning city views await you. The concise menu includes well-executed dishes such as halibut with spinach and sorrel velouté, where the ingredient quality shines through. Wine is a feature with one side of the room acting as a bar and the carefully curated list deftly mixing traditional and modern styles.

With its winning combo of cocktails and cooking over fire, Stow feels like a restaurant for our times. Start (and end) your visit with a drink in the front bar, before taking your seat at the counter in the tucked-away dining room. The small size gives it the feel of an intimate secret supper club, as you watch the chefs close-up, extracting maximum flavour from their ingredients. Prime cuts of meat, including ex-dairy beef, are a feature, but don’t miss the imaginative vegetable dishes too.