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The Atrium garners its huge popularity from well-honed cooking, displayed in dishes such as a ragout of pigeon with foie gras, and roast halibut with a red pepper sauce (see The Atrium) .

A wonderfully theatrical setting in the Secret Garden room. Game and seafood dominate the menu, while the 900-strong wine list carries a reputation of its own (see The Witchery by the Castle) .

With access to one of the best views in Edinburgh, the food could easily take second place. But The Tower doesn’t rest on its laurels, and continues to prepare simple Scottish dishes with carefully sourced ingredients – from oysters, mussels and scallops, to a hearty Aberdeen Angus steak (see The Tower) .

A masterful use of traditional French techniques and textures, combined with the very best of Scottish produce, are used here to create some of the best food in Scotland. Worth every penny (see Brian Maule at Chardon D’Or) .

A long-established bistro run by Didier Dejean, perched so close to the mouth of the harbour you can almost touch the passing boats. Book upstairs for views to match a menu packed with sensational food. The bent here is towards chargrilling, and seafood is the speciality (see Silver Darling) .

You don’t establish a restaurant in the remotest corner of Skye, win every award going and continue to run it to wild acclaim for 20 years without doing something right. Shirley and Eddy Spear do it perfectly in this old croft house, presenting local, fresh, simple, delicious food, cooked superbly. Make sure you book – an international trail leads here (see Three Chimneys) .

Dine among Ionic pillars in a high-ceilinged room with blue-black walls and drapes of cream silk. The cuisine here is equally original, though the influence is markedly French. Try, for example, oak-smoked lobsters in lime sauce (see Andrew Fairlie) .

Created a Chef Laureate in 1972, David Wilson’s restaurant continues to enhance its reputation. Wooden beams, open fires and printed fabrics set a French provincial scene, which complements the style of cooking. Seasonal Scottish produce is to the fore (see The Peat Inn) .

Tucked off a backstreet courtyard, everything about this fabled little bistro is unassuming, except, that is, the exuberance of the food. Apart from one meat dish (vegetarian dishes can be prepared by prior arrangement), the menu is entirely seafood, and chef Peter Jukes scours the local markets for the best of the day’s catch (see The Cellar) .

This fine country hotel has held a Michelin star since 1990. Seafood and game feature prominently but not exclusively, and Airds prides itself on the use of the freshest Highland foods, including Aberdeen Angus beef. They also do a wonderful poached-pear shortcake (see Airds Hotel) .