The influence of Nordic nouvelle cuisine extends everywhere and, here, in this attractive period-style house, its impact is clear to see. The basic principles on display at Sál (which means “soul” in Icelandic) are centred around local ingredients, natural flavours and the use of techniques such as pickling, fermentation, smoking and salting. The cooking is also based on these fundamentals, with an added Asian influence. Start with something from the Smørrebrød on the à la carte – there are few things more Scandinavian than Skagen avocado toast (with the addition of shrimp). The squid tartare is also delicious and is memorable for the XO mayonnaise that accompanies it, while main course options include the delicious duck with smoked cabbage and the loin of lamb (served pink) with fennel. The ambience is as sophisticated as it is relaxed, with attentive and charming service from the young team.