Niklas Ekstedt’s first restaurant outside Sweden is this cosy, designer-rustic spot in the Great Scotland Yard Hotel. The chef has become synonymous with his wood-fired cooking techniques, so expect dishes immersed into the embers or cooked over flames – whether it's ember-grilled Scottish trout or hay-smoked duck. Plenty of pickled, fermented and cured ingredients also do their bit to transport Nordic flavours to central London. Choose between two lengths of tasting menu, or treat yourself at the Chef's Table for a special occasion.