Boasting a Michelin star for the past three years, Olo more than lives up to its reputation for faultless fine dining. The restaurant’s Matka (Journey) tasting menu is an outstanding way to sample the best Finnish produce, but if you can only stop for lunch the dishes are just as spectacular.
Olo, Pohjoisesplanadi 5, 00170 Helsinki, +358 (0)10 320 6250, olo-ravintola.fi
Kadeau is a Copenhagen restaurant that could contend for Noma’s lofty gastronomic perch. Here, things are not always what they seem – a duck cracker with mushroom pickle is disguised as a pebble, for example. Rest assured, flavours are not compromised in favour of spectacle – each dish is an awakening for the senses.
Kadeau, Wildersgade 10, 1408 Copenhagen, +45 3325 2223, kadeau.dk
Esperanto’s modern pan-Asian cuisine is a welcome departure from the new Nordic norm. The restaurant’s signature is its 10-course menu. Swedish squid with straw-grilled asparagus and frozen goat milk with sea buckthorn and cloudberry are just a taste of the dishes on offer; the incredible homemade selection of bread is a course in itself.
Esperanto, Kungstensgatan 2 , 114 25 Stockholm, +46 (0)8 696 2323, esperantorestaurant.se
This Oslo eatery aims to create a dining experience like no other, and it most definitely delivers. Opt for the Feinschmecker menu for a truly memorable meal, with sample dishes including fried foie gras with Norwegian plums and brioche, and redcurrant consommé with white chocolate and caramel fudge.
Feinschmecker, Balchens gate 5, 0265 Oslo, +47 2212 9380, feinschmecker.no
Kødbyens Fiskebar serves some of the best fish in the Copenhagen, perhaps even in the whole of Denmark. Choose Scottish razor clam with fennel, hazelnuts and tarragon from the raw bar, followed by seared king crab with bisque, lemon cream, lettuce and barley from the hot kitchen. Each dish is more delectable than the last.
Kødbyens Fiskebar, Flæsketorvet 100, 1711 Copenhagen, +45 3215 5656, fiskebaren.dk
Wasa Allé takes its passion for Swedish cuisine an extra step further by ensuring that no ingredient used in any of its dishes has been sourced further than four hours from the kitchen. Sample fresh, organic dishes such as salmon, apple, horseradish and sour cream, and raspberry sorbet with strawberries, rhubarb and a biscuit crumb.
Wasa Allé, Vasagatan 24, 411 24 Gothenburg, +46 (0)31 131370, wasaalle.se
Dill is considered one of the best restaurants in Reykjavik and chef Gunnar Karl Gíslason is credited with bringing new Nordic cuisine to Iceland. Many of his impeccable dishes utilise ultra-fresh local ingredients, as well as reviving traditional Icelandic cuisine for a modern audience. Dill’s menu is best enjoyed with a glass or two of Gíslason’s homemade birch liqueur.
Dill, Hverfisgata 12, 101 Reykjavik, +354 552 1522, dillrestaurant.is