When Sebastian Persson and Ola Lundin closed the doors of their acclaimed (and way ahead of its time) restaurant Trio, they ventured to open this lunch-only place on the tip of the industrial harbor of Malmö. The walk from the Central Station can be bleak and cold, but it’s definitely worth it. Saltimporten is frequented by a creative clientele, and the owners exude an unpretentious energy that trickles down to the rest of the restaurant. This might be the most best value in town, with borderline-Michelin-worthy meals for a mere 95 Swedish kronor ($10). There’s just one vegetarian and one meat or fish dish on offer each day, such as braised pork shoulder with lightly pickled tomato, white beans, and almonds or shaved cauliflower with barley and pickled cucumber. Get in line; get your own cutlery, bread, and water; and eat at the counter of this dream canteen. [$]

A husband-and-wife duo — a former chef and the sommelier of two-Michelin-starred Daniel Berlin, respectively — opened this lunch-only restaurant, where the entire menu is built around discarded food from distributors and producers. In other words, they salvage the ingredients that would otherwise go to waste and turn it into dishes that blend Nordic comfort food with the techniques of fine dining. The menu changes daily depending on the produce they receive. [$]

The original location of Pink Head Noodle Bar is by far the best stall at the busy Malmö Food Court (Saluhallen) in the newly developed area of Västra Hamnen. The menu is built around three noodle-based dishes that change frequently. The hand-pulled-to-order biang biang noodles are a consistently solid choice, especially when served with the house-made XO sauce, known locally as “Hong Kong Heroin Sauce” — it’s that addictive. [$]

On Saturday mornings at Bagaren och Bonden, you’ll likely run into every chef, sommelier, and food lover in town getting their daily bread or nursing a hangover. The bakery is known for its focus on using local heritage grains to produce some damn tasty bread. It is not always the most beautiful stuff, but it surpasses most of its competition in flavor. The traditional cardamom bun has a steady following. [$]

The team who brought us Far i Hatten is also behind Pivo, which plays into their obsession with Czech beer. The menu is full of traditional of Czech dishes: Think pickled sausage, goulash, and whipped pork’s fat on rye, all served in a strangely Soviet-era wood-paneled room. Choose from a minimalist selection of one beer on tap alongside one white, red, and sparkling wine from the Czech Republic. [$]

The most rebellious days of Andreas Dahlberg’s now-iconic nose-to-tail restaurant, when its tables were a gathering place for the city’s creative misfits, are likely behind it. In 2010 it was the first in town to properly embody the contemporary bistro-wine bar hybrid that has become quintessential in the Copenhagen-Malmö region. But today it has matured into a continental dining room revolving around a U-shaped bar and the open kitchen. Here, Bastard serves up hearty and sophisticated food crossing British and Mediterranean cooking with the area’s most pristine produce. The place is known for its early and unwavering focus on low-intervention wines, converting guests from skeptics to fanatics. [$$]

The crowd? A slightly awkward mix of millenials and tourists. Look past the party vibe in the lobby (unless it’s your thing) to discover something quite enchanting. While a hotel restaurant is generally a hard sell in these parts, MJ’S head chef, Frida Nilsson, consistently cooks up wildly original dishes, relentlessly mixing world cuisines and disparate references, and earning herself a reputation as one of Sweden’s leading young chefs in the process. The cauliflower with pickled green tomatoes, cilantro seeds, and lobster foam is as good as the beautiful fried pumpkin with habanero, pomegranate, and local Alp cheese. The wine list is astonishingly deep and mostly natural. Even better, it will not break the bank. Look out for the guest chef series on Sundays, when Nilsson invites some of the country’s best cooks behind the stove. [$$]

At Vollmers, nostalgia meets innovation, and the local obsession with produce grown holistically and close-to-home culminates. This two-Michelin-starred restaurant in the middle of the old town transforms basic ingredients into something refined while honoring the flavors and heritage of the Skåne region. Summer and fall are standout seasons to visit, as the produce is at its very best. Dishes such as sweet corn with chanterelles and Havgus cheese or traditional den hvide dame cake served alongside lilacs and lemon verbena reflect Vollmers’ flair for blending classic flavor combinations with the unexpected. The dishes are not necessarily the most groundbreaking, but the kitchen’s confidence shines through in the soulful yet technique-driven cooking. Expect extreme seasonality as well as fine dining takes on Swedish classics. [$$$]

If there’s one thing that differentiates Malmöites from other Scandinavians, it’s that they go out for lunch. While most others make do with a cheese sandwich, residents of Malmö enjoy the many high-end, lunch-only places in town that somehow cost close to nothing. Plant Magic’s Kitchen is one of them. Brit Andrew Eves and partner Johanna Haak run this restaurant, which specializes in punchy, comforting vegetarian and vegan plates. Eves has a particular flair for combining vegetables and fruit in a compelling way, as with a savory dish of tender beets with punchy blackberries, fresh cheese, and wild forest mushrooms. [$]

In so many ways, Riket is the embodiment of Malmö’s eccentric and down-to-earth food scene. It is equal parts natural wine bar, where you can happily drink a cheap-ass Tuborg, and convivial restaurant where one shares lip-smacking, mostly veggie-based dishes. Here, fresh produce is cooked with heart and hearth, all with a punk-rock spirit. The flavors at Riket are deeper and more umami-driven than one usually encounters in Malmö, balanced out by layers of texture and tone — poached, picked, sizzled, and deep-fried often collide in one dish. The tartare, which you will always find some variation of on the menu, is a safe bet. Any given night here can turn into a party, with a booming playlist and a twirling trio of disco lights. [$$]

Bouchon is one of those places that feels like coming home, every time. Its refined yet true-to-the-classics bistro food celebrates traditional French cooking executed with the finest local vegetables, meat, and fish, without ever really bordering on new Nordic fussiness. Some dishes never go off the menu, and its hanger steak and steak tartare avec frites are as good as anything you’ll find in Paris. Quite a feat for a small bistro in a nondescript part of Malmö. And although the safe stuff might lure with its familiar comfort, the rest of the menu is worth exploring, like the grilled octopus, twice-baked cheese souffle, and cauliflower gratin with chanterelles and truffles. The wine list echoes this masterfully: It’s compact and primarily focused on traditional French wine regions. All are served up with a spirit of old-school hospitality that’s rare in this town. [$$]

Bageri Leve is a tiny bakery producing some of the city’s finest sourdough bread in the style of San Francisco’s famed Tartine Bakery, but its forte is its pastries and doughnuts, which feature imaginative and rich flavors without the use of dairy or eggs. The vegan caramel tart is becoming a Malmö classic. [$]

Husband and wife Alexander Norén and Johanna Jarevik’s love of regional Thai cuisine originates from their years working in the better kitchens and bars of London, in the time of David Thompson and Nahm. Their food is unapologetically spicy, cooked with the freshest produce of both the region and selected vendors from Thompson’s network of farmers in Thailand. Along the lines of London’s groundbreaking Thai restaurants, like Som Saa, Smoking Goat, and KILN, Soi 29 cooks up regional dishes that are balanced and confident, yet far from fussy. Expect to find whole-fried sea bass swimming in dried chiles, a raw ox larb that’s to die for, and a som tam salad so spicy it makes you buzz. You’ll also find a compact yet dynamic selection of natural wines and cocktails, easily making an evening at Soi 29 into an all-nighter. It also happens to be next door to Inkonst, the city’s foremost electronic music venue. [$$]

The playful name is a good indicator of what will greet you at this delightfully crowded addition to the city’s relatively large pizza scene. Putting its focus toward substantial slices, Opopoppa combines Italian classics with vegetable-heavy options, all served with a side of craft beer, wines by the glass, and most of all, excellent music. Opopoppa is the place to grab a late bite, second dinner, or something to soak up the night’s damage. Do not sleep on the arancini. [$]

Strolling down the calmer parts of Möllan by Folkets Park, it’s hard not to slow down for the smells emerging from Lyran’s kitchen. Head chef and owner Jörgen Lloyd strives to work with all local producers, and instead of a written menu, you’ll find a list of the sourced ingredients; the only choice to be made is between a vegetarian, fish, or mixed set menu. Expect comforting, yet playful dishes that reference the Middle Eastern roots of the neighborhood. The wines are as personal and eccentric as the food, boasting both the traditional and the esoteric. There are no better seats than at the bar to take in the whole look and feel of the place. [$$$]

When couple Charlotte Nycander and Matan Levy aren’t preparing some of the best hummus on the continent, they spend time at their urban farm on the outskirts of town. Here they develop and practice sustainable farming methods, exploring how to extend their environmentally conscious way of living to their work. What they grow on the farm turns into vibrant toppings, pickles, and condiments for their bowls, scooped up with freshly baked flatbread. Working as a pop-up solely at lunchtime, they currently reside in the kitchen at Soi 29, outside of the restaurant’s regular hours, on Thursdays and Fridays. [$]