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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.

Friendly bistro in the heart of Edinburgh’s New town specializing in the best of modern Scottish cooking with a slight international influence. BYOB.

The Michelin star first stopped overhead in 1990, and this country hotel restaurant hasn’t looked back since (see Airds Hotel) .

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) .

Swish, modern arts exhibition centre. Part of the draw is the delicious vegetarian meals and snacks served in the café.

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) .

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

Spectacularly located beyond Britain’s highest mountain pass, this pub overlooks Skye. Local seafood is served, and there is music some evenings.

Similar to kippers, but these are smoked haddock rather than herring.

A Speyside hotel that’s popular with fishermen. Its bistro has earned a good reputation, and wild salmon is a regular speciality. Vegetarians should give advance notice.