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The Seaforth Inn is situated on the harbour in Ullapool, still a reasonably major fishing port in North Scotland, naturally they specialise in serving fresh local seafood in their 80 seat bar and 70 seat restaurant upstairs; the Av Cost figure of £25 applies to the upstairs restaurant while the bar prices are rather more reasonable.

Choices could include devilled whitebait, oysters or seafood soup to start, followed by West Coast queen scallops, fresh lobster - whole or half - sea bream, oven baked with a spring onion and chilli dressing, traditional fish n' chips or a platter of mixed seafood.

Every so often one comes across a restaurant that is special, well beyond the call of duty. Of such an ilk is the dining room of The Summer Isles Hotel, unspoiled, unpretentious and supervised with an outwardly light touch by Duncan and Aurelie. Lunch is fairly cursory and highlights seafood leading to a substantial plate of oysters or perhaps langoustines (a hotel staple) and spiny lobsters. By the way most of the produce and materials used are locally sourced, all part of the cure.

The five course set dinner comprises of such dishes as warm scallop mousse, pan fried breast of wood pigeon or filo parcel of monkfish tails, which all feature in a variety of ways that has earned the restaurant a Michelin star and wide critical approval. When it comes to wine, Summer Isles is no laggard and over 400 bins await your appraisal. There is no tiresome formality, yet the degree of control behind the scenes ensures a smooth and quietly confident façade.

The Frigate café and bistro is a quaint little restaurant situated right on the shorefront in Ullapool, with magnificent views that can be enjoyed while tucking into wholesome and heart-warming home cooked food. The bright and spacious modern café with seating on the upper and lower levels has an open and airy ambience, which is brightly coloured and cheerful and full of character. Guests can choose from a range of Mediterranean dishes that are freshly made with an all day breakfast menu and varied and affordable lunch and dinner menus.

The menu comprises quick bites such as toasted bagels with cream cheese and smoked bacon, hot toasted paninis or ciabattas and a variety of sandwiches and baguettes. Dishes of antipasto are given a Scottish twist with pastrami accompanied by smoked venison, while local ingredients also feature heavily in dishes such as Ullapool carbonara which updates the classic pasta dish with locally sourced smoked salmon. The Mediterranean influence continues with lasagne, risotto and a wide selection of pizzas.

Situated on the shores of Loch Broom with magnificent views over the Fannich hills, The Arch Inn Restaurant opened in 1973, having served for years as an inn and store for fishermen and fish curers. Over the years the venue has undergone many changes, but still remains at the heart of the village for locals and tourists alike.

The upstairs dining area brings an innovative dining experience with a delightful à la carte menu and a daily specials board drawn from a local natural larder. For instance you may not be surprised to find organic chicken and foie gras, apple and pear chutney, and brioche, and marinated salmon, Jersey royal potatoes with beetroot and crab among the starters.

Mains are along the same lines, with an excellent selection, ranging from pan fried halibut with ham cannelloni, broad beans and morel mushrooms, through to roast lamb rack in broad bean purée, with shepherd?s pie, glazed baby turnips and carrots.