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You'll find all the traditional taverna specials that you would expect at a Greek restaurant, from fresh breads and homemade dips, to great falafel and grilled meats. In addition, there is also a varied choice of specials to give you a little variety from the classics, but the most fun and affordable choice has to be the highly satisfying meze.

Reviewed by Linda Buttle

Forget sophisticated settings and haute cuisine, Zonzo Restaurant is more about keeping it stylish and affordable. Work colleagues trotting in at lunchtime, tourists at the hotels nearby wanting a little Italian experience, and busy executives meeting up on business make up most of their clientele in addition to the regular patrons, who love to watch the pizza chef in action.

A look at the menu reveals the kitchen juggling with a great volume of dishes starting with thinly sliced fillet bresaola served on a bed of rocket salad sprinkled with shaved Parmesan cheese or marinated char-grilled calamari with balsamic vinegar. These could be closely followed by a pan cooked 8oz sirloin steak with shallots and porcini mushroom served with special Zonzo gravy, and lightly grilled corn-fed chicken breast covered with bacon, tomato and melted cheese. There's plenty of choice on the dessert list as well, from layered cocoa sponge filled semifreddo style with vanilla cream and chocolate drops, to the lemon flavoured ricotta cheesecake.

The beautiful painted murals showcasing scenes and places in Italy help diners at Zonzo get a touch closer to an authentic Italian experience.

Marouf Abouzaki arrived in London from Lebanon as a twenty-one year old in 1975, and worked as a chef in a Lebanese restaurant until he opened the first Maroush outlet in 1981. The group now has over ten branches in London under the names of Maroush and Ranoush and has plans of expanding further.

When asked about the secret of running a successful restaurant, Marouf simply says, "Good food, good service and full attention to the customers" - exactly what each branch offers. The eateries are well known as they stay open into the wee hours of the morning, a feature that makes them very popular, especially during weekends.

Instead of a traditional three-course dinner, it is quite customary to have an array of small dishes that aim at entertaining diners, beyond just feeding them. The restaurants offer a variety of hot and cold mezzes, like mousakka and falafel, among a host of others.

Grilled king prawns served with a special sauce, cubes of chicken sautéed with red and green hot peppers and served with rice and kastaleta, specially prepared lamb or veal cutlets, served with fries, are popular mains.

If you are looking for something lighter there are sandwiches, wraps and baked savouries. The dessert list is exotic with baklava and ossmalieh, a special rose flavoured dessert made from vermicelli, cream cheese and garnished with pistachios.

The wine list has a selection of fine red, white and rosé wines in addition to champagne, aperitifs, spirits and liqueurs. Maroush prides itself on its authentic fare and great service. It is no surprise then to have food critic AA Gill say - 'Everything is dazzlingly fresh, beguilingly fragrant, exotic yet earthy'.

This frantically busy Italian restaurant on Formosa Street may not be your idea of a place for a relaxed, quiet meal, but if you manage to wangle a seat at The Red Pepper, then you're rewarded with plates of well-cooked, comfort food. The small dining area does its bit to add to the festive atmosphere and dishes arrive promptly with pizzas and handmade pastas as the specialities of the house.

Much of its success lies on the quality of their pizza, which never fails to impress, resonant with flavours of goats' cheese, rocket, sun-dried tomatoes, Parma ham and pepper vinaigrette amongst others. Apart from these staples you'll also discover tasty treats such as sea bass, tuna steak, a tender lamb shank and roast duck. The typical Italian style desserts such as tiramisu are particularly good and make for a highly enjoyable dining experience.

Situated in the modern development of Paddington Central, Massis Lebanese Grill and Bar is following in the footsteps of its successful St Christopher's Place sibling by serving mouth watering Lebanese specialities in a charming atmosphere. The bar offers a range of signature cocktails, wines, champagne, and beer, while the restaurant focuses on serving authentic Lebanese cuisine.

Appetising plates of cold mezze range from tabouleh with parsley, tomato, mint, crushed wheat, lemon juice and olive oil, to a lovely warak inab, vine leaves stuffed with fresh herbs, tomato and rice, and labneh of authentic and soft Lebanese cheese. Hot mezze encompass Lebanese pastries; hummus topped with tender chicken or lamb shawarma; kasbet dajaj of pan-fried chicken liver, and sujuk charcoal-grilled spicy Armenian sausages.

Among mains a selection of grilled kafta and meat is served with salad; and slow-cooked bamia lamb stew appears with okra and tomatoes. Seafood is represented by skewers of salmon, tuna, swordfish, lemon sole, sea bass and prawns.

Evenings of live music add to the overall experience.

It's a beehive of activity at Tiroler Hut Restaurant on weekends offering a mixed bag of entertainment and good food. Owner Joseph Friedman invites his guests and often treats them to a Tirolean cowbell ringing session or a little yodelling, spectators are welcome to participate.

The staff wear traditional Austrian dress and serve up equally conventional dishes such as sweet sour herring topped with sour cream, sliced apple and onion rings, or smoked ham served with asparagus. The kitchen's approach to hearty Austrian cooking is a delightful one turning on big flavours and arriving in the form of turkey and cranberry sauce schnitzel served with mashed potatoes and Hungarian style goulash with thimble egg dumpling and marinated cucumber salad. Finish with sugary treats that include chopped pancake with raisins and certainly apple strudel can't be missed.

How about a few Bavarian lagers to prime your singing voice and step up competition at Tiroler Hut?