Silo's more than just a no-waste restaurant; it's a culinary vision of the future rooted in the past. Many ingredients are grown on-site in Hackney Wick or sourced locally, and prepared in the most environmentally sensitive of ways as part of what it calls a "pre-industrial food system". The menu is a tight edit of culinary experiments that can be ordered as a series of sharing plates or as a six-course tasting menu. No-waste, no-guilt, no-fuss food.

Given that Flor's sibling restaurant, Lyle's, crept into the top 50 restaurants in the world last year, it's unsurprising that Londoners welcomed this restaurant-cum-bakery to Borough Market's hotchpotch of elegant fine-dining spots with open arms. Inside, dusty brick walls and bistro-style chairs echo the buvettes of Paris and the pintxos bars of San Sebastian. Plates are small - puntarelle with lemon and bottarga, or speck flatbread with shallots and stichelton, for instance - so order a few before mopping them up with sourdough, all the while sipping on sustainably sourced wine, of course.

Ever since clinching top spot in the final of the Masterchef: The Professionals 2018, William JM Chilila has been working on Akoko, a West African fine-dining restaurant which will open to guests on Berners Street this spring. "Akoko" translates as "the first" from Yoruba: an apposite name for a restaurant which promises to surprise Londoners with an elevated take on West African dishes. Expect delicately smoked goat consommé, spiced jollof rice and grilled, aged beef suya (kebab) with caramelised onion and confit tomato.

Those who have yet to come across the cronut (erm, how?) are in for a treat this year as Dominique Ansel, the brains behind that headline-grabbing croissant-donut hybrid, launches a full-blown, sit-down restaurant on Covent Garden's Floral Street. While the à la carte menu is expected to be primarily pie, bread and pasta-based, fans of the cronut need not fret; visitors will be able to get their pastry fill from the restaurant's ground-floor bakery.

Think you know Italian food? Think again. This new opening from the team behind The Stafford London picks apart Sardinian food as we commonly know it, and repackages it with all of its Moorish influences deliciously intact. Its Trapani-style seafood stew with fennel, chilli and saffron couscous is exemplary of the menu's East-meets-West sensibility.

After a five-year hiatus from London's culinary scene, Tom Aikens, the Michelin-starred "enfant terrible" of British fine dining, returns this January with Muse, an intimate, 25-seat concept restaurant tucked away in a mews house off Belgrave Square. The as yet undisclosed menu has been described by Aikens as "a gastronomic autobiography", which will draw upon sentimental places and people in his life. We look forward to eating his words, cover to cover.

Bubala means "darling" or "sweetheart" in Yiddish, and its namesake restaurant has been hitting the sweet spots of many East Londoners since its opening last summer. Head chef Helen Graham's menu is speckled with echoes of Ottolenghi - think: pomegranate, tahini and ras el hanout - but occasionally dips into more traditional Middle Eastern fare, serving pumpkin tirshy (a type of dip) and homemade malawach (Yemeni flatbread).

A former art gallery in Mayfair might not sound like the most obvious setting for the London outpost of an Ibiza-themed restaurant, especially if your idea of Ibiza means EDM raves and sun-downers in San Antonio. IT is fine-dining old-school Ibiza-style, which means Balearic DJs and spectacular showpiece dishes. True to the restaurant's original site, it will also double up as a gallery space for emerging artists.

The Compton Arms might look like your typical British pub, but don't let the run-of-the-mill decor fool you. When chef duo, Four Legs, started sizzling away in the kitchen last year, it quickly gained a reputation for serving up the best burger in London. The menu here places an emphasis on British produce and meat - lots of it. Vegans, take note.

Over the past year, Londoners have been nudging northwards as creative spaces such as Five Miles and Grow Tottenham have gradually started to repurpose N15's industrial warehouses as cafés and nightclubs. Torshi is one such hangout, serving food inspired by the Levant in a pared-back setting. On weekends, the restaurant transforms into a techno club. Either leave at a sensible hour or hunker down for a digestif, of sorts.