Opheem

You're walking into something properly different here—not the tablecloth-and-naan-basket routine you might expect from fine dining Indian. Opheem, tucked into Summer Row near the Bullring, is where chef Aktar Islam does the thing he's actually interested in: deconstructing and reimagining Indian food with real technical rigour. The tasting menu is where it's at, each course arriving with the kind of refinement you'd find in a Michelin kitchen anywhere in Europe, except here it's built on the foundations of proper Indian cooking knowledge. It's expensive—you're looking at serious money—but the room itself feels effortlessly smart without any stuffiness.