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Situated at the end of a lovely glen is this hotel and restaurant. A simple all-day menu provides such staples as haddock, venison and homemade pies, while slightly more elaborate dishes are served for dinner.

Imbued with golfing heritage yet retaining a refreshingly light air, this is dining at its finest. Virtuoso chef Mark Lindsey and a wine list of 200 bins. Smart dress and tie preferred.

Exceptional food and range of wine at the fairest prices. This restaurant is an enduring favourite (see The Peat Inn) .

Cosy country house with bright dining room and a prestigious menu. Everything from marbled terrine of woodpigeon to mushroom polenta cake with bok choi.

Within the white walls of this old fisherman’s cottage seafood is the speciality, naturally enough (especially Arbroath Smokies, (see Arbroath Smokies) ). Also good venison and local produce.

This restaurant is the talk of the town. Award-winning young chef Jeremy Wares serves nouvelle cuisine in a clean, minimalist setting. It tastes and looks as if every ingredient has been hand-picked.

French cuisine of the highest calibre served amid dreamy 1920s décor (see Andrew Fairlie) .

A much-cherished old hotel which serves food but is most famous for its smoke-lined bar and its own brewery next door (Moulin Light and Ale of Atholl).

Plain no-nonsense food served in a converted boathouse overlooking the harbour of this much-photographed village. Bar below, bistro above.

A seafood heaven off a courtyard behind the Fisheries Museum (see Scottish Fisheries Museum) . One meat dish, plus some of the best fish in Scotland (see Top 10 Scottish Dishes) .