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After years of close association with The Belmont Restaurant, the good people of Cheltenham have had to reassess their culinary habits, at least in that particular neck of the woods, to make way for the Italian job, in the form of the Brothers Fratelli. Sadly this is at the expense of Mr Fratelli Snr. whose two lovely boys have decided to do their own thing at their unmistakably Neapolitan premises in Winchcombe Street, whilst Pere Fratelli continues to do his in Bristol.

The principal difference is between the traditional pizza and pasta, part of the bulk trade, and the Brother's inclination towards the fine cuisine of Italy. So in their modestly sized restaurant of 35 covers they offer starters of bruschetta of balsamic artichoke, pesto and parmesan, or perhaps green lipped mussels with herb focaccia crust and tomatoes tapenade salad. What really caught my eye, however, was the cappuccino of langoustine veloute with chervil tagliatelle.

Main courses do more than tip their hat to the seafood enthusiasts and we have roast salmon with pesto and herb asparagus veloute competing with, amongst other dishes, a whole lemon sole baked with pine nuts and parsley. But pan fried duck breast with roasted almonds, figs and Ameretto glaze does the trick for many, a wonderful compilation of flavours indeed.

Down amongst the pudding department lurk the more traditional desserts for which the Italians are so famous, but again the clear winner was the cherry soup with caramel balsamic ice cream. All of this comes at incredibly good value for money and accompanied by an unarguably Italian wine list of real character, from a menu that changes weekly.

Fratelli deserves to succeed.

Split across two floors, Cheltenham's D'Fly is for those who want to relax and unwind in luxurious comfort while sipping a mojito or a passion fruit cosmo. With dark and seductive surroundings and some killer rhythmic, deep, funky minimal beats in the background there is a stylish buzz in this restaurant-cum-bar that makes it 'the destination' to hit on a Saturday night.

A fusion cuisine taster menu is presented to diners who can expect to find a green chicken curry co-existing happily with Cotswold sirloin. A good variety of sushi is to hand for lunch whilst the likes of corn fed chicken breast, smoked duck, celeriac remoulade with pickled pear and roasted scallops in pickled rhubarb may appear over the dinner table.

Ring down the curtain with a chocolate and coffee shot or pick from a selection of ice creams and sorbets.

The Hine family (of cognac fame) have owned and run this luxury country house hotel with huge success for over twenty-five years. The hotel made its name as a restaurant right from the start and has been in all the major guides ever since. As well as the elegant restaurant there is an informal bistro and 'al fresco' dining is a speciality.

Baba Hine presides in the kitchen and dishes could include: Mediterranean fish soup with garlic rouille; baked goats cheese with chargrilled vegetables; smoked chicken breast salad with avocado and croutons; terrine of game with chicory and pear salad and blueberry salsa or potted crab with mango and cucumber salsa to start your meal.

Then mains might run to: chargrilled salmon with crushed peas and chive beurre blanc; grilled fillet of sea bass with cauliflower cream and caper dressing; marinated chicken breast with lemon, yoghurt and pearl barley; pigeon breasts with red wine, red cabbage and black sausage or roast rump of lamb with crushed chickpeas, chorizo and red wine sauce.

The wine list wins numerous awards too, and is especially appreciated for its very reasonable mark-ups and the good selection of half bottles.

Head Chef Andy Martin's skill of delicious, simple cooking with a commitment to using fresh, seasonal and local produce under the training of previous Head Humphrey Fletcher has become the epitome of a well-balanced, appealing daily changing menu suitable to cater to all appetites. Combined with this, Sam Pearman's domain acumen, which he displayed as part of the team that opened The Kingham Plough, lauded as one of the best restaurant openings of United Kingdom in 2007, have come together to create this classic tavern.
 
They have combined the charm of a classic British pub with the personality of a small French bistro and offer refined, contemporary food, warm hospitality and efficient service in an informal environment. It is not surprising that they have been mentioned in Good Food Guide 2012 as one of the top two restaurants in Cheltenham in recognition of their high standards of food.
 
The daily changing menu could feature beetroot soup with horseradish cream, or butternut squash and sage risotto followed by hake fillet with spinach, horseradish potatoes and poached egg. For dessert, cropwell Bishop Stilton with chutney and oatcakes could well be on offer. Well-chosen, good value regional French wines are the focus there.