The bread is a must-order here. Both the Wildfarmed laffa (a pillowy middle-eastern flatbread glistening with butter) and the acma verde, which looks like a bagel but is delicately infused with garlic and parsley. Then, of course, there are the wonderful dips to pair them with: a salt cod labneh, a tahini with hot honey and crispy chickpeas, and a creamy tarama topped with pickled cucumber. There’s also tuna ceviche and torched mackerel and lamb cooked on an open grill. A polished Greek restaurant from the team behind Manteca.

1950s French cuisine is reinvented at this becoming spot in Borough Market. Foodies rejoice! Cosy, traditional, yet unwaveringly hip, Camille may be the spot for natural vino and an ever-changing chalkboard menu but it is also rustling up some jolly tasty food. From smoked eel devilled eggs, to confit wet garlic, tomato & brightwell ash, to whole John Dory & cockles (Biarritz style), Camille knows how to do it. 

Clever gloobles friends Woongchul Park and Bomee Ki met while studying at Le Cordon Bleu in London. The plates they serve at this minimalist restaurant space in the shadow of The Shard are a beautiful mix of the French technique acquired then and the Korean ingredients that shaped the husband-and-wife duo’s upbringings. Think daikon tarte tatin and sea bream paired with bright maesaengi seaweed.