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The restaurant is located on the north side of the river Forth, and offers spectacular views of the two famous bridges, and the river. All dishes are individually priced to provide maximum flexibility. Guests are welcome to select anything from one to three courses. Service is informal yet efficient, to make the restaurant suitable for all occasions.

The kingdom of Fife, one of the understated treasures of Britain's natural heritage, has some pretty fine man-made additions as well, of which Balbirnie House is one. The experience of dining in The Orangerie allows for a formality which is uplifting rather than daunting.

The cuisine, though covered by 'modern' is in fact an eclectic collection of essentially classic dishes with dashes of culinary derring-do, witness seared scallops on a Thai mussel curry with coriander rice or a cured beef bresaola with rocket leaves, shaved parmesan, lime and virgin oil dressing. Main courses could include peppered pork fillet with that wonderful Scottish blue cheese, Dunsyre, for the souflee, port gravy and spinach, or one of their magnificent steaks with a choice of vegetables and Bearnaise sauce.

The extensive wine list displays care and discernment, with house wine at £13.95.

The Hideaway is a cosy Irish themed country inn located in the beautiful Fife countryside, only five minutes from Dunfermline town centre and twenty minutes from Edinburgh city centre.

Some of the restaurant's favoured dishes include traditional beef and Guinness pie topped with flaky puff pastry, chargrilled breast of chicken on a bed of Scottish Highland haggis with whisky and honey sauce or a classic Scotch sirloin steak cooked to your liking with a brandy and peppercorn sauce.

Desserts include British favourites such as sticky toffee pudding or a Baileys and Irish whiskey cheesecake with Chantilly cream. Finish your evening with a speciality coffee or one of their selection of Scotch malts or Irish whiskeys. If you can't bear to leave you can even spend the night in one of their seven en-suite bedrooms located in the lodge.

A small, family run restaurant Rumbledethumps in Dairsie offers homemade Scottish food in friendly and warm surroundings. Rumbledethumps is a traditional dish from the Scottish borders made with potato, onion and cabbage and is similar to Irish colcannon and English bubble and squeak. It is served both as an accompaniment and a main dish in itself.

The menu offers delicacies ranging from fresh fish to delectable filling options. Crispy mushroom and potato skins with garlic dip and salad garnish, and chicken pate are a couple of options that can kick off your meal. Specialities here include dishes such as macaroni and cheese topped with sliced tomato, with vegetables and French fries, spicy beef sizzler and wholetail scampi. For those of you with a sweet tooth snowball surprise - a combination of pineapple pieces and vanilla ice cream topped with coconut sauce whipped cream and a snowball is an excellent option among many others.

Situated within The Brook Queensferry Hotel, The North Shore is a well-appointed restaurant that is located on the North banks of the Firth of Forth in the historic town of Fife, Scotland. Located just nine miles from Edinburgh International Airport, the hotel overlooks the iconic Forth Bridges and offers panoramic views across the Firth as well as fields and woodland beyond. The restaurant makes the most of this spectacular view, with warm burgundy walls, comfortable wooden seating and large windows that allow plenty of natural light to enter while giving guests a panoramic view of the surrounding countryside. The menu is varied and created using the freshest produce sourced from local suppliers.

The cuisine ranges from various traditional and local dishes to specialities and international fare. A special children's menu is also available. Therefore, whether it is a large gathering of friends and family or a small intimate meal for two, the restaurant is an ideal place for the hotel?s guests or people wanting to drop in to enjoy the ambience and the varied fare.

London's loss is Scotland's gain. Bruce Sangster, one of the best respected and least-hyped names in British cooking, after long years of board-room cooking in London emigrated to Scotland, taking up residence in the Kingdom of Fife, which is to Scotland what Norfolk and Suffolk are to England. There in the small seaside town of Elie he has created a culinary paradise that is fast becoming a place of pilgrimage to the gourmet cognoscenti of this sceptred isle.

Taking Sunday lunch as a prime example of his skills, the menu contains four choices for starters and main course, two puddings and a cheese plate. Whilst Scottish favourites are certainly not ignored, witness the superb cullen skink that demonstrates only too clearly what can be done by some inspired tuning of a traditional dish, the menu covers a broad church.

Culinary ego-flashing is conspicuous by its absence and already your heart is warming to this thoroughly genuine and increasingly fulfilled guardian of our epicurean dreams. Much of his success derives from the principle that applies to so many processes, be it decorating or cooking, in making sure that the basics are of the best. The fresh herbs, the wonderful stocks, the naturelle front of house arrangements, all combine to create the setting for an event that takes the pomp out of eating and replaces it with the real thing. The wonderful local produce is allowed to speak for itself, the flavours are lightly enhanced, rather than drenched in unnecessary distractions, and as a result such delights as halibut, venison and the incomparable Scotch beef are at their best.

And then there's the wine. Over half the list is under the £20 mark and at the higher end there is a mark-up of £10 on a bottle, which produces some extraordinary bargains that can only fill your cup, as well as your glass, to overflowing