Restaurant ÖRME

*The owners have announced that they are planning to revamp the restaurant, scrapping the tasting menus and moving over to a more sociable sharing-plates concept. Due to relaunch on 1 July 2026.* Since launching in 2023, this bijou restaurant has proved that it can deliver ambitious food while staying true to its local roots. The spirit of the place is youthful and breezily energetic (complete with an indie rock ‘n’ roll soundtrack), while the decor is neat and clean-lined. Appropriately, the cooking is lively but serious, with bold, rich flavours coming through strongly via a choice of tasting menus – a ’core’ version (seven courses) and a ‘signature’ option (nine courses), both with seasonal and dietary adjustments. Whatever the time of year, the opening salvos (aka snacks) are a cracking way to start: in spring, that might mean a single-bite version of ‘nan’s cheese and onion pie’ and a deep-fried doughnut stuffed with soft pulled pork belly (‘I’d have happily eaten a bucketload of the latter,’ admitted one reporter). Then comes a mini truffle and chive loaf accompanied by chicken liver parfait and a little bowl of chicken soup for sipping or dipping (or both). Bigger savoury courses also hit the mark, from a small fillet of sustainable coley roasted and served with parsnip purée, cubes of bacon and lovage to chicken breast cooked with Brightside Brewery’s Mancunian IPA (brewed in Radcliffe) alongside a mini-pie of long-cooked leg meat, plus Jerusalem artichoke crisps and purée. To conclude, a mix of plum sorbet, tangy yoghurt and mint caramel makes a truly delicious palate cleanser, but it pales in comparison to a milk chocolate ganache with pistachio mousse, orange cream and an orange-flavoured cracker. Service is ‘smiley and very on the ball’, while drinks include some well-matched wine pairings.