Old school city fish restaurant that’s been operating on the same site since 1889, which safely qualifies it for being described as both an institution and a bastion of tradition. Sweetings only opens for lunch from Monday to Friday, always has done. A singularly spartan space, save for its mosaic-tiled floor, it fills up quickly when the doors open at 11.30am. The City gents that go there regularly, do so to perch uncomfortably on stools at its counters and order from the all-seafood menu that usually includes oysters, potted shrimps, smoked eel whitebait, herring roe, smoked haddock, fish pie and skate. The wine list is brutally short and French, while other alcoholic options include Guinness and bitter served in pewter tankards. Puddings are nostalgic and British, with crumble and spotted dick always making an appearance.