Climat

The first thing you notice when you step into fine-dining restaurant Climat is the view. Situated on the roof of Blackfriars House, you’re just above the city skyline, close enough to see the details of the architecture, but high enough to feel like you’re in the clouds.

The next thing to claim your attention will be the menu, which changes daily with some signature dishes making regular appearances.

Executive chef Luke Richardson has drawn inspiration from his time in Paris to create a cooking style that’s been described as “Parisian expat food” (but could also be described as modern British, in that it uses French cooking techniques to bring out a different side to UK ingredients).

Typical dishes include beef tartare with potato and tarragon, and toasted hay brûlée with English strawberries. Influences come from Italian and American cuisine too, resulting in a playful, experimental and exciting dining experience – and one where almost every dish hits a high note.

The wine cellar at Climat, on display behind glass as you walk in, is well worth delving into. With over 300 wines, it features an extensive selection of styles and grape varieties from around the world, including small producers and iconic vignerons. The sommeliers will help you choose if you’re unsure which to go for.