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With its overtones of flamenco, colour, excitement and Spanish cuisine who better to promote Camino Kings Cross than a man whose quarter century attachment to Spain has given him an enthusiasm that projects throughout the whole operation.

There are few concessions to other cuisines, and such is the way of Spanish food that tapas open the menu, closely followed by starters that embrace Spanish ham, chorizo and seafood. Main courses certainly make good use of local ingredients with a char-grilled free-range chicken breast, 28 day aged rib-eye or a 15 day aged fillet steak. On the side, sautéed piquillo peppers with white wine and garlic. Finish with the rather amusing molten hot chocolate pudding with cinnamon, star anise and lemon zest ice cream.

A Spanish wine list offers the wine of the country by the glass, carafe or bottle enabling some really interesting drinking to be pursued. So let's raise a glass to Camino and the future of this attractive and lively restaurant.

Owner and chef Hussein Dekmak has made Le Mignon into a busy restaurant with regulars coming back time and time again to enjoy his traditional Lebanese specialities. Dishes include the classic meze selection allowing you to sample a little of everything making it a must for first timers. Other dishes well worth a try include the stuffed breads and the golden falafel.

Kings Place is a happening hub of activity- from classic and jazz concerts, and conferences and events, to a progressive schedule of art exhibitions and food and drink - it's all happening at this Dixon-Jones designed York Way venue. There's an element of casual elegance at Rotunda Bar and Restaurant with stunning waterside views and an al fresco dining area that is hard to escape on a sunny afternoon.

There's excellence evident in the food as well starting with a grilled chicory and pear salad and H.Formans 'London cure' smoked salmon with potted shrimp and herb cream cheese. Beef and lamb comes exclusively from their farm in Matfen, Northumberland, and what appears at the table are choice cuts such as braised neck and shoulder, roast rump and pan-fried loin. Fish dishes also evoke happy whispers with roast mullet and sea bass with braised English baby gem, glazed onions and oyster cream sauce. Do save space for that moment of sweet indulgence as their caramelised banana Pavlova and chocolate and raspberry mousse is worth trying.

A refreshingly different fusion of Mediterranean, European and Moroccan influences tinges the menu favourably at Cruse 9 on Halliford Street. The simple and almost austere interiors counterpoint the colourful food that appears from the kitchen. Chef Taher Djeebet fuses different tastes and textures in seemingly odd combinations, presenting them with panache.

For starters, fresh mussels steamed in Aspall cyder and lemon juice with dill and crispy seaweed is an example of just one of his unusual combinations while an assiette of duck with duck magret, stuffed leg and seared foie gras served on caramelised apples with calvados and a white port sauce is an interesting choice amongst mains. Vegetarian options are worthy of note, with spiced butternut squash with minted yoghurt and fragrant basmati rice. The fusion theme extends to the desserts with the dark chocolate torte with wild berries and a berry coulis to share making an upbeat appearance.