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Haché describes itself as a restaurant that happens to sell burgers and it's no bad description. The trouble with burgers, of course, is that a potentially delicious way of serving meat has been cheapened mainly by financial greed to the point where it is difficult to find anyone with a good word to say about them. Whereas faggots, the basis for a satisfying and wholesome meal, are regarded quite rightly as permissible verging on gourmet, burgers are not.

So let's hear it for the real burgers, the ones that are made from decent ingredients and properly cooked, which is precisely what Haché is all about. All their burgers are served on a toasted ciabatta bun with rocket, beef tomato and sliced sweet red onion, along with the special Haché mayo. If however you prefer your burger low calorie style they will substitute the bun with a salad garnish.

All their beef comes from prime Scottish beef steak, starting with Au Naturel, finest aged 100% chopped steak, seasoned and charbroiled, with seven variations on the main ingredient, all cooked medium unless otherwise requested. Chicken Haché burgers offer four choices, au naturel, forest, Spanish, club plus the newly introduced honey-moutarde.

Of them all the big treat has to be the steak le grand double (that's 14oz) steak burger with your own choice of topping, but do not lightly ignore Le Mexican. All tastes are taken into account, with vegetable burgers, tuna and the 'all-day'. Toppings include roast red pepper, sweet cure bacon, mature cheddar, Portobello mushrooms, goat's cheese and Stilton.

To complete the enjoyment leave room for the Haché Belgian chocolate fudge brownie followed by an excellent range of coffees. And yes, they do have a licence.

The Auld Alliance is alive and well if Chez Christophe is anything to go by, offering a union of French cuisine with the best of Scottish produce. It is tiny, out of all comparison with the clout it packs, just sixteen covers, but this only serves to enhance the illusion that you are dining in somebody's home. A handsome town house built in the local stone, the restaurant looks the part before you even enter. The menu is changed twice-yearly.

After a pre-starter comes a choice of five starters with perhaps panfried Stornoway black pudding and duck confit, topped with caramelised apples, on a puff pastry pillow, dressed with a lemon oil vinaigrette. It is refreshing to see black pudding taking its place as what it has always been, a nutritious delicacy. Soup takes on a new dimension with cream of fresh petit pois and layers of asparagus tips, with poached mozzarella and spinach ravioli.

A fish course follows and Christophe Magie loses no opportunity to exploit the wonderful seafood for which Scotland is rightly celebrated. Look for the roasted fillet of John Dory and chorizo on a bed of buttered leeks dressed with its own shallot and balsamic vinegar jus. The renowned beef of Scotland comes in the form of extra mature Aberdeen Angus topped with confites shallots and supported by a traditional gratin Dauphinois.

After a pre-dessert sweetener the list of puddings is headed in the French style with a selection of French cheeses that will rock the connoisseur before proceeding to, say, a warm dark chocolate coulant gateaux served with a vanilla and mascarpone ice cream.

Service is, as you would rightly expect, impeccable, once again a combination of Scots natural charm and training with French culinary expertise. The wine list is proudly and exclusively French and invites attention from the most demanding enthusiasts of wine.

I trust the inhabitants of Scotland and its visitors realise just how very fortunate they are.

Any award for thirteen running years is an achievement, but the 13 coveted AA Rosettes awarded to Neptune's Restaurant are testament to their longstanding commitment to excellence. Part of the Moorings Hotel, located in Banavie village, about four miles from Fort William, guests are rewarded with spectacular views of Ben Nevis and the Caledonian Canal.

The split level, wooden panelled bar, surrounded by stained glass, has a relaxed, informal touch and the garden patio offers the right amount of seclusion, whilst watching the boats pass by provide a soothing experience during summer evenings.

The menu keeps pace with the seasons and there are a pleasing range of locally sourced options such as the trio of Highland salmon that includes hot smoked salmon, smoked salmon mousse and salmon tartare. Roast rump of Perthshire lamb and tournedo of beef fillet with venison duxelle on toasted crouton with a red wine and shallot sauce are some of the other dishes that could satisfy a hungry diner after a hectic day of ski-ing, snowboarding or sledging. Alongside an extensive wine list, you will also find a range of malt whiskies and real ales including the award-winning local brew, Deuchars.

Opened in 2001 and situated on the banks of the River Ness, The Mustard Seed is a relaxed and informal, modern style family restaurant. Located in a former church, The Mustard Seed retains the feel of its former existence with its high, vaulted ceilings and mezzanine floor. The arched windows provide natural lighting that combines with the vibrant mustard yellow interior and restored architecture of old to highlight the ornaments and paintings that adorn the walls.

Their menus change on a weekly basis and are accompanied by daily-changing specials that reflect the region, the country and the time of year. Vegetarian options are always available, whilst menus catering for the younger customer are also available.

Using only the freshest Highland produce, The Mustard Seed offers a menu that combines traditional French and Scottish cuisine with elements of the New World, producing a interesting and different choice, with daily specials on offer.

Dishes could include: grilled Mediterranean vegetable risotto with red pesto or duck liver and foie gras parfait with candied orange to begin, followed by crispy salmon with angel hair pasta and chorizo sauce or marinated pork fillet with Sicilian sausage risotto.