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An unusual experience awaits those who dine at the Woodside and should you feel the onset of mild mal de mer it could be due to the fact that the mahogany panelled walls and antique stained glass in the dining room had their origins in the smoking lounge of an ocean liner, which was built in 1901 to ply between Britain and Australia. A family who had connections with the Imperial Russian Navy built the hotel in 1873 and their portraits welcome you on arrival.

More recently the hotel has undergone a major refit, making the Woodside, only 30 minutes from the heart of Edinburgh, an attractive location for those seeking something different.

A starter of guinea fowl leg stuffed with haggis and black pudding with chicken liver quenelles with crisp pancetta or lightly scrambled eggs with oyster in a cream fraiche and chervil sauce makes an excellent prelude to the grilled turbot with pesto, tomato fondue and pomme bataille, or the slowly braised daube of beef served with brioche dumplings, root vegetables and a truffle jus. The Granny Smith crème brûlée is not to be missed either.

The wine list makes a more than adequate contribution to the dining experience and there's house wine at £10.75.

One of the strongholds of Scottish cuisine is located in this unpretentious and warm-hearted house, formerly the creation for many years until 2006 of David and Patricia Wilson along with their family, it has now been taken over by Geoffrey Smeddle, who was the Executive Chef for Conran Restaurants and helped to set up the renowned étain in Glasgow. He has continued the fine tradition that they established there.

He and his wife happily share The Peat Inn with their delightful staff and many friends. One always has the feeling it is rather like a boat that has achieved the plane and sails effortlessly along with a touch on the tiller as required. You get the feeling that they genuinely look on their clients as much more than mere guests.

The truth is somewhat different as an amalgam of organisational, cooking, management and people skills is deployed to present this compelling spot. I can think of few places where I would prefer to eat or stay. Dishes draw heavily on the best of what is locally available in terms of game, fish, vegetables and even truffles. The cooking is classically based upon French cuisine, with the emphasis always on flavour. Over 400 wine bins await your pleasure at prices which reflect a love of wine rather than the balance at the Bank.

Built at vast expense, Esperante mirrors well the earthy tones of a restaurant that links itself to the Mediterranean experience and cuisine. The restaurant walls are a sturdy Tuscan red, the subdued lighting is just right and the overall warmth dispels even the harshest day that St Andrews can produce. Under Head Chef Scott Dougall nothing is left to chance and an antipasta of lightly smoked lobster with seared monkfish in lemon grass and coriander essence could precede an open lasagne of rabbit, shitake mushrooms and spinach with truffle juice. From there it is but a logical step to fillet of veal with sweetbreads and wild mushroom risotto gratin, or perhaps the loin venison with pomme Anna, creamed Savoy cabbage and parsnip puree. For dessert try the memorable Seville marmalade tart with blood orange sorbet. A pretty sensuous wine list maintains the pace.

To advance a menu of this complexity in Scotland a few years ago would have been a pretty rare experience. But times change, for the best sometimes and backed with the quality of service Esperante has to be one of the most challenging dining experiences north of the Border.

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.

The Balcarres Arms Hotel was built in the 18th century along with the rest of Colinsburgh by the 3rd Earl of Balcarres to house disbanded solders. Owner, Damian Bolton has trained and worked at some of the top hotels in Scotland and has wrought many changes to bring the facilities up to date. If you are looking for hearty Scottish meals and traditional ales, served in a warm and friendly atmosphere, then you could do a lot worse than visit The Balcarres Arms Hotel.

Only local produce is supplied by their butcher and fish merchants, and they offer dishes such East Neuk beer battered haddock with chips and mushy peas, roast rack of lamb with a parsnip puree, sautéed potatoes and a rich port sauce or roast fillet of pork with a potato cake, cabbage and bacon, and a honey and mustard cream.

The restaurant features an open log fire which will keep you warm on a cold winter's day, while there is a small and friendly bar serving a fine selection of beers, ales and wines, or you could relax outside in the beer garden, where in summer you can enjoy lunch or dinner.