Three for a Nordic feast

Texture

Marylebone

This Michelin-starred dining experience stays true to its name, encouraging guests to try food of all textures from start to finish. Opened in 2007 by Agnar Sverrisson, the menu is sustainable, light and healthy, combining modern European food with Scandinavian influences. Try the lightly salted cod from Sverrisson’s native Iceland, served with Jersey royals, avocado and Romanesco and end with Icelandic skyr: vanilla, ice cream, rye bread and Yorkshire rhubarb. The dishes are as beautiful as the Georgian building that the restaurant resides in.

EF. texture-restaurant.co.uk

Aquavit

Piccadilly

Forget the starkness associated with the coolest cuisine around, dining here is like stepping into Twenties New York. Not surprising given it’s from the team at Emma Bengtsson’s two-star Manhattan restaurant. A modern menu comes laden with pretty plates of forest finds such as game, wild mushrooms and berries. Start with a smörgåsbord heaving with crunchy pickles and fresh shrimp and herring from the icy North Sea. For mains, meatballs of the highest order are served with tart lingonberries and pickled cucumber. Round it off with salted liquorice burnt cream. BG. aquavitrestaurants.com

Norse

Harrogate

After a three-year stint as a ‘pop-up’ restaurant in a Scandi café, Norse has taken up permanent residency in Harrogate town centre. Its smoked, fermented and foraged menu is all Nordic swagger. Expect small plates such as duck ham with pickled grape and Whitby crab with elderflower, puffed rice and fragrant dill broth. Larger dishes such as hay-baked celeriac with sea vegetables and beer cream or short rib of yeastglazed beef are best shared. Save room for sherberty tangerine root ganache with buttermilk sorbet and candied pine nuts.