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This is a real find. Not only does it do what its name says it does, it does it extremely well, possibly because it resists the temptation to over-complicate and fuss. Local delicacies make regular appearances. The speciality of the house is the famous Speyside platter with its smoked salmon, whiskied chicken live pate, smoked venison, cheeses, wholemeal bread, oatcakes and salad.

The kick, however comes, as so often, in the tail. The restaurant formerly housed a whisky tasting centre, this in the town that styles itself 'the malt whisky capital of the world'. When the centre transformed into its new role much of the very fine stock of malts appears to have remained in situ with the result that after the meal can agreeably take quite a lot longer than the meal itself. There is also a good wine list. Open all year except January.

Tannochbrae Restaurant is part of the charming Victorian villa-turned-guest-house in the heart of Dufftown, thought by many to be the malt whisky capital of Scotland. Run by the hosts Alan and Susie Creane - Smith, it makes for a refreshing pit-stop for travellers and couples seeking quality time together. Comfortable, elegant and intimate are words that come to mind in recalling the setting and ambience of this Scottish delight.

The menus are extensive and all meals are personally prepared by Susie Creane-Smith who combines the warmth of a good hostess with the gifted touch of a fine chef. The Tannochbrae chicken with haggis, seared monkfish with tomatoes, basil and olive oil are top of the charts amongst the main courses, while Samantha's banoffee pie is an excellent way to conclude the meal. The food is locally sourced, some even from the home garden, and freshly prepared making Tannochbrae a real home away from home.

Most people in this north western corner of Scotland tend to associate Dufftown with Scotland's finest, and to a degree this is still true though with the consolidation of the whiskey-making industry the number of distilleries is diminished. Some of the best of the Speyside malts still start their lives here and now, running alongside them, is La Faisanderie, a union of France and England producing some of the best food in the area.

Mandy and Eric came to Dufftown after working in Michelin starred and AA Rosette hotels, both in France and UK. As the seasons change so does their menu, but invariably it will contain the best of Scottish produce. A cassoulet of mussels and oysters has a Noilly Prat sabayon, and pan-fried medallions of venison with roasted peach and sweet Muscat cream both draw on the locality; the Moray Firth is described by Mandy and Eric as their 'fresh seafish larder'. A pudding of Glenfiddich Solera chocolate sauce calls upon one of the man-made local products too.