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Situated amidst glorious scenery just off the town centre of Callander, the delightful Roman Camp Hotel ensures that the original character of this special country house remains intact. The kitchen's expertise is evident in the delicious modern cooking that is a celebration of local Scottish produce.

Start with ravioli of scallops with lobster and parmesan foam or roast quail with purple potatoes and smoked bacon sauce before moving on to Bresse pigeon with wild mushroom consommé and truffle gnocchi, or fillet of turbot with grain mustard risotto and shellfish reduction. To finish the meal an excellent dessert comes in the form of an assiette of Kent mango or orange mousse with milk chocolate sorbet.

The bright Yellow Parlour bedroom with a fireplace takes in lovely views of a parterre garden with plenty of place to stretch out.

Gargunnock Inn is a family run inn with a warm and welcoming atmosphere. The interior features exposed brick work, wooden bar tops and a traditional feel with modern touches. The dining room is decorated like a large lounge with soft lighting. The venue has a small beer garden to the rear where you can enjoy a quiet drink after a long day with your loved one. This fun filled place offers a unique dining experience with regular theme evenings and live music.

The menu offers traditional pub food with an à la carte specials board changing weekly, and favourites with a touch of class made from fresh local produce, including game. The country style lounge bar also serves bar meals with weekly changing real ales and a wide selection of wines.

Choose from a range of dishes such as Scottish smoked salmon and prawn platter, breast of duck with blackcurrant sauce and beef steaks.

Located within the Doubletree Dunblane Hydro, a spectacular Victorian country house hotel nestled in ten acres of landscaped grounds, The Kailyard restaurant exudes a sense of quality and luxury. Presided over by Nick Nairn, one of Scotland's most celebrated chefs, the Kailyard's menu has an unmistakable Scottish influence and uses locally sourced, seasonal ingredients wherever possible.

The dinner menu offers an extensive selection with starters including warm smoked haddock, potato and leek tartlet, or Loch Duart salmon. Follow on with main courses such as pan-fried pork chop, stew of Morteaux sausage and white beans, or prime Scottish beef fillet in a whisky cream. Desserts of apple tart tatin with vanilla ice cream or lemon and lime crème brulee with orange biscotti will satisfy those with a sweet tooth. The lunchtime menu offers a generous four choices of each course, with starters such as cashew crusted goats' cheese, chilli beetroot, home-dried tomatoes and curly endive followed by shoulder of Dornoch lamb, braised slowly, with fresh mint, ratatouille and sauté potatoes.
 
Diners can then enjoy a post-dinner nightcap in the cocktail bar or relax with a malt whisky in the Wallace Lounge.