Wales, perhaps unsurprisingly when you consider the wealth of healthy ingredients that are produced in its rolling acres and mountainous pastures, never mind the clear waters of coast and river, has some real gems when it comes to eating out. If pleasure be about contrast Langostinos has it in plenty, with the natural beauty all around encompassing an attractive restaurant that speaks of style and elegance.

An award winning and talented brigade of chefs work to a set dinner menu, tapas dishes and an evening à la carte. Beef from the grill popularly known as 'House Special', Welsh lamb and local seafood are never far away, and after the bread, olives and oils, starters might include lobster linguine cooked with tomato and garlic, or a crab mayonnaise with avocado, cucumber, capers and tarragon. Given the quality and freshness of local seafood, the cockles and laverbread croquettes, or grilled red snapper grilled with olive oil, garlic and caper butter could well prove irresistible.

Delicious belly of Welsh pork is served with crackling, black pudding, or perhaps salmon from the local Towy would prove compelling, with sea bass, mussels, crevettes, quid and cod. No visit to Wales is complete without, for the carnivores anyway, a tilt at the famous Welsh Black beef, here manifested by a massive grilled 10oz grass-fed sirloin steak, marbled thus creating one of the popular tasty steaks. But for special treats look for the escalope of veal with shiitake mushroom and marsala wine sauce, or chicken ballerina steamed in Chablis with a hint of tarragon and cherry tomatoes, finished with fresh cream and baby spinach leaves.
 
It's a mistake to confuse tapas with small bites eaten on the hoof because there's no time for something proper. Tapas are just as much about relaxed eating as a five course evening meal, and they have the added advantage of producing a galaxy of flavours. At Langostinos some twenty or so tapas embrace such delights as white anchovy fillets with garlic olive oil and fresh parsley, mushrooms sautéed in paprika and garlic white wine, kidneys in sherry and rosemary jus, fried whitebait with tartare sauce, Spanish omelette filled with shallots, chorizo and potatoes, or peeled tiger prawns in garlic, chilli and olive oil prepared to perfection.

Sundays are celebrated at Langostinos, not with one of those menus the length of which leaves you with a headache, but a straightforward homemade soup or appetizers such as spicy Thai fish cakes with mixed salad leaves and chilli sauce, thyme-roasted spring chicken and a choice of roast of the day that includes Yorkshire pudding, roast potatoes and pan gravy, all for a price that represents unbelievably good value.

This, and all the other food at Langostinos, represents quality food that the majority of people understand and appreciate. Its appeal lies in its quality without pretension, still leaving the door open for the occasional quirk that transforms a good dish into something superlative. Their Website should fill you in comprehensively on what they offer.