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Welcome to nouvelle Indian cuisine on the grand scale in this brilliant restaurant where contemporary meets traditional within a smart sophisticated setting in the Granite City, offering cuisine that extracts the best from both with clear evidence of time, dedication and care taken in creating dishes for a menu which changes monthly and retains the interest of an increasing number of loyal and satisfied customers. Khalis Miah and his team have established a landmark restaurant in this prosperous city by the sheer integrity of the whole operation, visible from the moment you enter, and which lasts through the lingering memories of a satisfying and happy occasion.

Cinnamon opened in June 2005, and from the very outset became notable for its wide approach to ingredients and choice of dishes. Within four months of opening they had been awarded Aberdeen City restaurant of the Year. Originating from a country that has such an enormous coastline it is always a source of dismay that in general terms Indian cooking does not take enough advantage in Britain of the wide availability of high quality seafood, but that is certainly not the case at Cinnamon where the fruits of the sea are all over the menu.

Prices are cleverly thought through in such a way that the extent of every pocket is taken into account, ranging from the whole lamb leg, or whole chicken through tiger prawns to more modest golden oldies such as chilli fish.

Small bites and appetisers include the popular chokki tikki, masala potatoes, spinach crisp bakes partnered with ginger, garlic, and sultana grapes with flakes of roasted almonds dressed with chef's sauce, offering fantastic flavour. The Rajasthani lamb shank is mixed with spices such as ginger, garlic, chilli and yoghurt and cooked with chick pea masala, diced onions and capsicums. One of the most popular street snacks in Bombay is bataada wada, mashed potatoes mixed with subtle spices, shallow fried in batter - save the air fare and taste it at Cinnamon.

The extent of the cuisine is outstanding. Let's take some of their 'seafood experiments' (do we detect a note of the Heston Blumenthals - actually no!), starting with cinnamon chilli fish, fillet of sea bass marinated with Dijon mustard, sea salt, lemon juice, coriander and turmeric powder and served with tamarind chutney, or garlic and chilli tiger prawns, locally caught tiger prawns marinated in garlic, chilli and ginger, then roasted in the tandoori. What really catches your eye is the scallops dish, garlic and chilli flake marinated with Greek olive oil, cooked in tandoori with lemongrass sea salt and coriander rubbed, and char-grilled scallops and ginger served with five fruit chutneys.

Amongst their less maritime experiments is Hyderabad ghosht kali mirch, garlic, ginger paste simmered and toned with cream or the butter chicken gravy flavoured with tomato gravy and Kashmiri methi, herbs, then simmered with butter and cream.

Excellent value set menus with carefully thought out dishes that complement each other, for a minimum of two people, make for good party fare. This is very much a family run restaurant, but on a scale that is well able to deal with parties of all shapes and sizes. The volume of support it receives speaks for itself.

Their attractive and easy to use Website will keep you up to the moment with that regularly changing menu. If it's not there - ask. They love a challenge.

The Malmaison group of hotels has established throughout Britain a collection of centres of excellence where nothing but the best will do. As a concept alone this is exciting, but the reality is brilliant, so that at last there is a hotel group where uniformity of standards is of the same high calibre.

Malmaison Aberdeen is a note-worthy addition to the Malmaison family formerly known as Queen's Hotel, where guests receive the treatment befitting royalty. The 80 bedrooms are all that one would expect from a hotel that has genuine regard for its guests and is concerned with every aspect of their wellbeing, blending in period features with modern designs in everything from the art-nouveau style cast iron entrance to the large bedrooms and suites. The Slains Suite might allure the sporting enthusiast, with a private terrace overlooking the local rugby pitches, a football table and a massive eight-footer sleigh bed.

The brasserie is a haven of fine foods selected from local produce such as Aberdeen Angus sirloin, a knickerbocker glory or line caught sea bass The brasserie seats 100 and is complemented by two luxurious private dining rooms, The Chef's Table and The Hauf, with elegant décor in cerise, pinks and blacks. Their Josper oven is unique to Aberdeen and powered only by coal to give all the meats the smokey full flavours they merit.

An inspired choice amongst the main courses is the confit belly of Packington pork with apple aaroncini, cèpe cream and crackling while the duo of beef with roast autumn root vegetables and sauce bordelaise is just perfect for those seeking by this time a slightly more carnivoristic approach. Which leads us neatly to the, wait for it, Mal burger, a 250 gram burger made from ground beef tucked into a floured bap to join bacon and gruyere, served with homemade relish and some fries.

But at Malmaison Aberdeen the signature steak is not for the faint hearted and The Butcher's Favourite is a 700 gram 'bone in rib steak', only one example of the quality meats supplied by local butcher Donald Russell. Vegetarians are well looked after - the courgette and gruyere soufflé with bitter leaves, wet Italian polenta with wild mushroom and poached egg and the sweet corn risotto with basil pesto sound appealing.

Heading the puddings is the House crème brûlée, a triumph of timing and co-ordination, supported by other choices amongst which expect to find the warm Dundee cakes with whisky ice cream and a steamed blueberry sponge with custard. Their homemade ice creams and sorbets are dreamy while their renowned cheese trolley has a selection of British and French farmhouse cheeses served with an assortment of breads, biscuits and a choice of fig, apricot or date loaf.

Their wine list is a symphony of its kind, clearly compiled by an enthusiast who knows his wines well enough not to disappear into a world of hyperbole when describing them. Thank you, Johnny!

Their Website is a wealth of information that will, I predict, only serve to increase your resolve to make Malmaison your next stop in Aberdeen. It is worth noting that you can also make reservations online on their Website.

Housed within the Bon Accord Centre, in the heart of Aberdeen, Cafe Rouge is a delightful place to eat and drink after a busy day of shopping. The relaxed, informal atmosphere is great for a delicious meal with friends or the family and the restaurant is also conveniently close to local attractions like the Marischal Museum, Aberdeen Art Gallery and the Vue Cinema.

Many restaurants do an excellent breakfast, or shall we say petit dejeuner, at which such delights as scrambled eggs and smoked salmon on toasted brioche, croque Madame, croissants and pain au chocolat make welcome appearances, and to their credit the English traditional gets top billing.

An array of small dishes takes in pulled pork pâté with French bread, and spicy beef and lamb sausage with harissa mayonnaise. Salads and pasta feature largely, as do baguettes and croques. Quick dishes, ideal for lunch, include slices of saucisson and cured pork loin with French bread.

Moving on to more serious stuff we find steaks, an 8oz bavette and thin cut rib eye, with a choice of béarnaise or peppercorn sauce. No French menu would be complete without the poulet jaune grille, pan-roasted breast of corn-fed chicken served on a warm taboulé of bulgar wheat and a medley of roasted vegetables with minted crème fraîche, or a classic steak Rouge before moving on to the crème brûlée, or the tart tatin. Almost invariably the coffee tastes like coffee should, something that sadly can all too often still not be said of our English restaurants, who depend too much upon technology and too little on the acquisition of a certain flair for this important conclusion to a meal.

By now we all know that the French, despite their distinctive habits when it comes to matters of satisfying the inner man, maintain a miraculous longevity of life. This is generally attributed to a number of causes, of which a measured consumption of decent wine is foremost. Café Rouge, you may be pleased to hear, encourages this with a well-chosen selection of French wines. Their prix fixe lunch and meals for children, both at a very reasonable figure, also offer excellent value.

Their Website will keep you updated on menu changes, news and other competitions and offers from the Café Society.

Situated opposite to Crathes Castle at the gateway to Royal Deeside and the start of the Castle and Whisky Trails, The Milton Restaurant and Conservatory certainly occupies an envious location. Their private marquee by the riverside only adds to the appeal and with customized European and Scottish menus, live jazz and themed nights, the whole experience will be one to remember.

Being recognized as one of the most accomplished restaurants in the North East of Scotland is no mean feat and the kitchen team certainly deserve credit. The cooking places equal emphasis on flavours, textures and presentation, and endeavour to bring the market to the table by making the best use of the seasonal bounty that Grampian's markets and ports have on offer. Winners of numerous awards including Chef of the Year in 2007 and 2008, Restaurant of the Year in 2007 and Young Scottish Seafood Chef of the Year 2009 and Seafood Chef of the Year 2010, the Milton are also the proud recipients of an AA rosette.

The all day menu might include starters of smoked haddock fishcake, tempura prawns, or breaded Devenick brie. Supreme of chicken with haggis mousse and sirloin of Aberdeen Angus beef are just some of the many delights that are offered. Desserts featured include Milton crème brûlée and iced whisky and oatmeal parfait served with fruit compote.

However, The Milton is an admirable setting for something rather more sophisticated in the evening, and the á la carte will come to your aid in the event. Venison loin is served with fondant Swede, red onion marmalade and bramble jus to make a tasty starter from a list of five, or there's twice baked red pepper and goats? cheese soufflé.

Moving to main courses the eye may well stray to the lobster dish or even the mushroom casket - puff pastry filled with woodland chanterelles and tarragon served with poached duck egg, wilted spinach and sauce béarnaise.

One sometimes feels slightly despairing about Scottish desserts - cranachan or Athol
Brose and that's about it, but The Milton comes to the rescue with their own crème brûlée, served with a lime and passion fruit cupcake or a tasty gooseberry and orange crumble.

They say, 'Selecting wines for The Milton continues to be an interesting task' an observation with which most of us would hardly disagree. Suppliers Wine Importers, Inverarity Wine Vaults and Oddbins play their part in the process, the results of which must make this one of the most interesting lists in Scotland.

More information is available on their Website or contact Neil Rae or Jan Leatham on +44 (0)1330 844474.

Prezzo has been delighting diners for over eight years, and this Italian restaurant chain has since been able to expand throughout large parts of England and Scotland with some 141 outlets.

Interestingly, the company seeks to restore either impressive buildings or ones of local interest. The conversion of the Newbury library and other listed buildings, such as those in Salisbury, Romsey and Mayfair, are all welcome examples of 'new use'. Their trendy and sophisticated décor usually consists of tiled or wooden floors with delicate lights and colourful paintings, along with wooden furniture and sparkling cutlery, creating a setting that is suitable for a relaxed lunch, a family meal or an evening out with friends.

The restaurants are of particular appeal to those who like genuine Italian cuisine, and they use only the best seasonal products, many of which are imported directly from Italy. The menu includes pizza, pasta, risotto, grilled meats, fresh salads and frequently changing specials.

The freshly baked breads, like the garlic bread with mozzarella cheese, are perfect for sharing and give you adequate breathing space to order starters to follow. Crab cakes served with garlic mayonnaise or grilled goat's cheese with plum tomatoes and caramelised onions on foccacia bread with a balsamic glaze set the tone for a hearty meal. Best fun is to order an antipasto platter to share made up from seven well loved Italian nibbles.

Find pastas such as the unusual penne con salmone, with oak-roasted salmon, broccoli and fresh chillies in a red pesto and cream sauce, or firm favourites like spaghetti with meatballs, spaghetti Bolognese, and fusilli al pesto, asparagus spears with field mushrooms and roasted peppers in a basil pesto sauce.

Amongst the special pastas, the pollo mariano, seasoned chicken, pepperoni sausage, roasted peppers and fusilli in tomato sauce, is interesting and different. Italian menus would be incomplete without risotto, like tiger prawns with petits pois in a creamy saffron sauce.

Classic pizzas embrace, among a wide selection, the popular napoletana, topped with yellowfin tuna, tomato, white anchovies, capers, red onion, mozzarella and marinated olives, and the much loved quattro stagioni - pepperoni sausage, prosciutto ham, artichoke, field mushrooms, capers, marinated olives, mozzarella and tomato.

Specials could include the pollo Siciliana, char-grilled chicken breast, prosciutto ham and plum tomato slices, baked with their blend of cheese, only one example from the many tempting offerings that come out from the Prezzo kitchens.

You can accompany the food with a variety of tipples, though for many, Italian food requires Italian wines to be enjoyed to the full, ranging from house wine through Morellino di Scansano and Prosecco to liqueurs and beer, and there is espresso or fresh ground coffee to wind up an enjoyable meal, in company with a glass of grappa or sambuca.

This is Italian food at its attractive best, convincing and bringing together the traditional with the modern twist or two against a background of excellent value.

Prezzo is a lively group and opportunities to improve and update are never left on the table for long. Keep up to date with a quick click on their Website.

Housed within the Union Square Shopping Centre, Zizzi Aberdeen offers an authentic Italian cuisine in a bright, welcoming setting. The restaurant's interior draws inspiration from the history of Aberdeen and features colourful artwork and subtle lighting, perfect for a large family gathering or an intimate meal for two.

Close to the Cineworld and Vue Cinemas, Zizzi is perfect for a pre or post-film meal and is also just a short walk from popular landmarks such as Union Terrace Gardens, the Tivoli Theatre and Aberdeen Maritime Museum.

The bustling open kitchen at Zizzi turns out freshly prepared, tasty fare. The extensive à la carte offers distinct sections of antipasti, salads, pizza and calzone, pasta, risottos and mains of seasonally changing meat and fish dishes with a variety of tempting desserts to finish.
 
Zizzi's special antipasti platter has mixed Italian meats with buffalo milk mozzarella, marinated sun-dried tomatoes, mixed olives and red onion focaccia bread.
There's also choice of arancini, crispy risotto balls stuffed with mozzarella and peas and served with a tomato chilli sauce as well as gnocchi gorgonzola, potato dumplings in a creamy gorgonzola and spinach sauce seasoned with nutmeg and black pepper, setting the tone for a hearty meal.

For a delicious pasta or risotto choose between penne vodka, king prawns, chilli, peas and Grana Padano in a creamy tomato and vodka sauce; ravioli di capra, goat's cheese and spinach ravioli served with tomato sauce and topped with pesto and pine nuts; zucca e pancetta, pumpkin, pancetta, spinach, sage and Grana Padano topped with mascarpone and rigatoni con pollo e funghi, chicken in a tomato, onion, rosemary and mushroom sauce. Gluten-free pasta is also available on request.

If you prefer a pizza, then you could try Zizzi's speciality pizza rustica, which couples extra thin and crispy bases with a range of toppings such as bufala, buffalo mozzarella with sunblush tomatoes, basil, rocket and a drizzle of extra virgin olive oil or mare e monti, one half topped with tiger prawn, courgette and mozzarella and the other with spicy sausage, tomato sauce and chilli, all finished off with a rocket and crème fraîche. The carne piccante calzone has marinated chicken, meatballs, Bolognese sauce, mushrooms, chillies, tomato and mozzarella while the clarissa version, has aubergine, and red pepper caponata, olives, goats' cheese, rocket, pine nuts, tomato and mozzarella. Zizzi's calzon'pizzas, half calzone and half pizza, add an interesting twist to the meal.
 
Sumptuous mains include agnello con peperonata, roasted lamb shank served with basil, roasted vegetables and a little pot of potatoes with tomato, red onion and Grana Padano; duck arrosto, slow roasted whole duck leg in a balsamic, olive and pancetta reduction served with Tuscan potatoes and green beans; and sea bass al vino, sea bass pan fried with wine, garlic and baby plum tomatoes and served with herby potatoes.

The scrumptious dessert list offers torta cioccolata with its thick hazelnut chocolate base topped with rich chocolate torte and served with vanilla mascarpone; homemade tiramisu; creamy vanilla pannacotta with fruit compote and torta Zizzi, an almond-based plum and fig tart topped with pistachios and icing sugar and served with gelato.

The wine list is dominated by a range of Italian wines from regions such as Veneto, Lazio, Sicily, Tuscany and Lombardy. Also on offer is an assortment of beers, and spirits as well as a range of soft and hot drinks.

More information can be found on their Website.

With quality food, friendly staff, quick service and excellent value for money, Nando's is a great place to eat. Don't expect identikit, pre-fab restaurant interiors which are usually a staple of the larger chains; each restaurant is tailored to its local surroundings and customers, offering up a unique restaurant experience to go with the equally unique taste of legendary, Portuguese, Peri-Peri chicken.

Your peri-peri chicken, when the chips are down so to speak, is a fresh A grade chicken that has never seen the inside of a freezer, but having made the supreme sacrifice is butterfly-cut, marinated for 24 hours in a secret brew called - you've guessed - peri-peri, and is then cooked to your choice over an open flame.

There are, of course, many variations on this broad theme, numerous plays on words such as Nando's experi-perience, peri-peri good reasons why you should eat at a Nando's' and all one hopes is that for their sake chicken never goes out of fashion. New Nando's are opening all the time, peri-peri quickly in fact, the spicy bastes become hotter and more daring, and the full platter offers a whole chicken, large chips or spicy rice and Nando's salad or coleslaw.

Since chickens are vegetarian it seems logical you can order veggie or bean burgers and patties, and still feel the heat from the peppers. All in all, Nando's is hotly recommended for those occasions when you have a large followingof permanently hungry children, or adults even, to keep happy - the only thing taken really seriously is the quality of those peri-peri good chickens.

Nando's is a place for bright people who love to laugh and love to eat, and is guaranteed to spice up your taste buds. Their fun approach to life means that when you visit Nando's you can fully relax without the airs and graces associated with more starchy dining out.

For the location of your nearest Nando's restaurant and a host of details about menus, parties and drinks, a click on their Website will reveal a Pandora's box of information.

Brewer's Fayre restaurants offer a warm welcome to those who want a reliably tasty meal in pleasant surroundings, with plenty of choice, minimal fuss and friendly service. With a reputation going back 25 years they should have a fair chance of doing that, but don't take our word for it. Give them a try and see if you agree that this is how good quality pub food should be served.

Whether it's snacks, grills, pub classics, fish, Sunday roasts or side dishes they think their way through the options, talk to their guests, and then come up with the goods. Not everybody wants a full meal so they've considered the needs of those who want to keep the gap filled and the children contented, perhaps on a journey or a day out.

Hot filled baguettes are always popular be it sausage and red onion or a classic chicken club sandwich. Jacket potatoes are good on their own but filled with mature cheddar cheese and beans they take on a new dimension.

More paced occasions demand a wide menu, perhaps with starters of breaded butterfly prawns, chicken goujons or breaded camembert bites. Grills are there for the hungry and whole rack of meaty BBQ pork ribs served with extra sauce, chips and coleslaw can be very welcome. The days of the mixed grill are back - or did they ever go away - a 4oz rump steak, two pork sausages, and a gammon steak topped with a fried egg served with all the trimmings will remind you if they did.

Salmon and prawn fishcakes are served with buttered new potatoes, tartare sauce and a lightly dressed salad. A combination of sea and land comes with a rump steak, whole grilled chicken breast and breaded breaded butterfly prawns, served with chips and a side salad or garden peas.

The rise of eating out in pubs has brought into our daily lives a whole legion of what might be termed 'pub classics'. Many of them have their roots in what used to be called 'good home cooking' and include such dishes as sausage, egg and chips, beef and ale pie, chicken and mushroom pie and for the very daring a beef lasagne. Well, all of them and many more are on the menu at Brewer's Fayre, supplemented by such new regulars as vegetable Goan chicken curry, pork chop, chilli con carne and grilled chicken and bacon salad.

It has often been said that chicken tikka masala is now the most popular dish in Britain. Some may not really want to believe that, much as they love curry, but travel, population movement and other factors have widened our scope and they are probably pretty keen on fish and chips in Timbuktu.

What is certain is that the great British Sunday roast is exclusive to these islands, though copied maybe elsewhere or in ex-pat outposts. No surprise therefore that it's on the Brewer's Fayre menu. A trade of three roasts with an opportunity to trade up to a mega roast for a modest sum. With it come two Yorkshire puddings, roast potatoes, fresh seasonal vegetables and that important element - gravy.

A fine list of immensely tempting desserts may well bring the most ardent weight-watcher to their knees. A short but well thought out wine list offers all choices, except champagne, by the glass. Staying the night - check to see if there's a Premier Inn next door - chances are you'll be lucky.

A quick click on their Website is always worth while. The only thing that stays still permanently is the quality which is helped by a changing menu, and some very special offers.

Should you feel an American moment coming on, get straight into the mood at a TGI Friday's. First thought of in New York in 1965, introduced to Birmingham, UK in 1986, they now, like so many other American concepts, are to be found on a global basis and have 48 outlets in the UK alone. According to Newsweek and The Saturday Evening Post, the opening of the first Friday's restaurant heralded the dawn of the singles age.

In many ways, TGIs are more representative of the American approach to eating out than some of their imitators. Their food is fresh, the portions generous and the cocktail list exhaustive. They also tend to represent the all-American classlessness that can produce a meal at any time, for any social group, for any reason, under the same roof, without a problem.

So what's on offer? The quick answer is, it depends rather on where you are, as menus do vary from one restaurant to another, but the essential message stays the same - American grub, fella! Appetizers - no starters please - could include Jack Daniel's wings, chicken wings coated in Jack Daniel's sweet 'n' smoky glaze, or spinach and artichoke hearts coated in a rich and creamy cheese sauce, served with crisp corn tortillas.

For a group assault try the Times Square big share, more of Jack Daniel's wings, cheese and bacon skins to the very brim, with crispy breaded mozzarella dippers and served with a battery of accoutrements.

The steaks are awesome, topping out with a 12oz rib eye. A range of burgers, ribs, chicken, fish, sandwiches, fajitas, salads and pasta embraces virtually every known twist in the repertoire of American cuisine. Chocolate fudge fixation perhaps sums up best, but by no means exclusively, the TGI approach to desserts.

From a list of over 500 cocktails, all mixed with exuberant charm, let's take just one. You thought Long Island Iced Tea was something polite Americans sipped after some gentle sailing? Think again. Vodka, gin, rum and orange liqueur, topped up with Coke, spin and pour. The popular drink was in fact, invented by TGIF. As with all cocktails you can choose between regular or ultimate, no questions asked. Beer, wine and soft drinks cover enormous range and they also offer good coffee.

It is not important which outlet of TGIF you visit, for if you enjoy the American style of eating, just look out for red and white stripes and you are likely to be happy.

To locate a Friday's nearest to you and get the world famous Friday feeling on any day of the week click on their Website.

Brewer's Fayre restaurants offer a warm welcome to those who want a reliably tasty meal in pleasant surroundings, with plenty of choice, minimal fuss and friendly service. With a reputation going back 25 years they should have a fair chance of doing that, but don't take our word for it. Give them a try and see if you agree that this is how good quality pub food should be served.

Whether it's snacks, grills, pub classics, fish, Sunday roasts or side dishes they think their way through the options, talk to their guests, and then come up with the goods. Not everybody wants a full meal so they've considered the needs of those who want to keep the gap filled and the children contented, perhaps on a journey or a day out.

Hot filled baguettes are always popular be it sausage and red onion or a classic chicken club sandwich. Jacket potatoes are good on their own but filled with mature cheddar cheese and beans they take on a new dimension.

More paced occasions demand a wide menu, perhaps with starters of breaded butterfly prawns, chicken goujons or breaded camembert bites. Grills are there for the hungry and whole rack of meaty BBQ pork ribs served with extra sauce, chips and coleslaw can be very welcome. The days of the mixed grill are back - or did they ever go away - a 4oz rump steak, two pork sausages, and a gammon steak topped with a fried egg served with all the trimmings will remind you if they did.

Salmon and prawn fishcakes are served with buttered new potatoes, tartare sauce and a lightly dressed salad. A combination of sea and land comes with a rump steak, whole grilled chicken breast and breaded breaded butterfly prawns, served with chips and a side salad or garden peas.

The rise of eating out in pubs has brought into our daily lives a whole legion of what might be termed 'pub classics'. Many of them have their roots in what used to be called 'good home cooking' and include such dishes as sausage, egg and chips, beef and ale pie, chicken and mushroom pie and for the very daring a beef lasagne. Well, all of them and many more are on the menu at Brewer's Fayre, supplemented by such new regulars as vegetable Goan chicken curry, pork chop, chilli con carne and grilled chicken and bacon salad.

It has often been said that chicken tikka masala is now the most popular dish in Britain. Some may not really want to believe that, much as they love curry, but travel, population movement and other factors have widened our scope and they are probably pretty keen on fish and chips in Timbuktu.

What is certain is that the great British Sunday roast is exclusive to these islands, though copied maybe elsewhere or in ex-pat outposts. No surprise therefore that it's on the Brewer's Fayre menu. A trade of three roasts with an opportunity to trade up to a mega roast for a modest sum. With it come two Yorkshire puddings, roast potatoes, fresh seasonal vegetables and that important element - gravy.

A fine list of immensely tempting desserts may well bring the most ardent weight-watcher to their knees. A short but well thought out wine list offers all choices, except champagne, by the glass. Staying the night - check to see if there's a Premier Inn next door - chances are you'll be lucky.

A quick click on their Website is always worth while. The only thing that stays still permanently is the quality which is helped by a changing menu, and some very special offers.