Housed in a listed building dating back to 1903, this restaurant is run in a down-to-earth yet professional and carefully considered way – and that goes for the atmosphere, the service and the food. The name (Swedish for "field") is a nod to the Nordic roots of owner Björn Swanson and the ingredient-led style of cooking cultivated by the kitchen team. The seven-course modern set menu draws on international influences and impresses with dishes such as excellent-quality and perfectly cooked scallop served with a wonderfully harmonious buttery Barigoule foam with saffron. The combination of braised cucumber, Earl Grey and quince vinegar, which brings a pleasant freshness, is also excellent. There are alcoholic and alcohol-free drinks pairings to accompany the set menu. There is little separating the kitchen from diners, so you can watch the chefs at work. The lively, friendly atmosphere in this small restaurant is appealing. The chef personally presents some of the dishes.