Restaurant-Guide.com
hand picked restaurants

Some day somebody with time on their hands will work out the ratio of outstanding restaurants per head of the population in any particular place. For instance, even with Shaun Hill's departure, Ludlow must be a strong candidate for best town in this respect. I would hazard a guess that Scotland must also be pretty well up the national scale, a surmise that is certainly assisted by Abstract, formerly La Riviera, the dining part of the Glenmoriston Hotel, in Inverness.

Invaded recently by the TV cameras with Gordon Ramsay in close pursuit, a remarkably clean bill of health was delivered by the maestro. Now, with a new name, Abstract is delivering the goods in no uncertain fashion. The size of the menu has been greatly reduced, a tasting menu has been added, but only at The Chef's table and for a very limited number of people. For the great majority starters could include an assiette of Loch Dewart salmon prepared in three ways tataki, smoked and croquette, or foie gras ravioli with spring vegetables, grilled pancetta and fresh herbs.

Main courses embrace Fillet of Black Isle beef, a gratin of large macaroni, roasted tomatoes and oregano jus, or roasted North Sea turbot with pork ravioli, broad beans and new season mousseron. Chef Loic Lefebvre, who with a distinguished career in culinary France clearly has his eye set on adding to his collection of Michelin Stars, seems to be an exponent of the slow cooking art, and a close encounter with his slowly baked wild sea bass will leave you in no doubt as to his ability.

For sheer artistic manipulation of the tastebuds try the citrus fruit rosace Amaretto cream, lemon and thyme sorbet. When you are recommended to order the dessert of your choice well in advance you know there's a treat in store.

The wine list is by no means to be taken lightly, service is well-groomed and precise and the location, looking out over the River Ness is agreeable.

A two minute walk from the River Ness, Number 27 is located in the city centre of Inverness. Offering high quality and tasteful surroundings in which to dine in, its interior comprises  a long bar area with checkerboard flooring and wood panelling and a relaxed and informal dining space.

The accomplished food is modern Scottish, with international influences using quality seasonal produce to keep the focus on freshness. Think yellow pepper and smoked haddock pearl barley risotto, hand dived scallops with tempura cauliflower or calamari and blue cheese salad to begin. Grilled fillet of salmon, honey roasted breast of duck or the 12oz rump steak could follow, closing with homemade sweets.

With excellent beers coupled with promotions round the year such as 'doubles for 99p', number 27 could be the ideal place to quench your thirst with the perfect drink.

A restaurant with rooms on the beautiful Black Isle, just 10 miles from Inverness; it is owned and operated by Jim and Anne Anderson, originally from America, who offer a truly international menu that changes daily in order to take advantage of the vast range of local produce and wildlife at their peak of flavour.

The locals should be extremely grateful that they decided to land up there, as they have created exactly the sort of real, neighbourhood restaurant/gastropub that everywhere needs, and their combination of really interesting food combined with extremely reasonable prices should be a winning one.

You could certainly have a very full meal for £26, amazing enough value for nowadays, but a dish like their everyday beef and ale stew - a rich, traditional stew of Scotch sirloin simmered with Belgian-brewed Scotch ale and served over tender barley is only £9; Cajun Blackened Venison Steak for £12; or a beef, chicken or veggie burger, described by them as 'Our beef burgers are 6oz American-style burgers made with ground steak, no fillers and are grilled to order to medium doneness unless you tell us otherwise; our chicken burgers are boneless breast fillets and the veggie burgers are suitable for vegan diets, yet curiously meat-like; toppings may be added to any of our burgers at no extra charge', and only £6.

Their hospitality can be enjoyed in casual candlelight all year around. The Lounge features 220 single-malt whiskies and well-tended real ales, as well as 101 gourmet Belgian beers, Scotland's largest selection. There are nine guest rooms upstairs and an outdoor beer garden during the warm months.

You can enjoy a thoroughly intimate dining experience at the Capatain's Galley in the former Scrabster Salmon Bothy and Ice House, which was originally built in 1804 and then sympathetically renovated, retaining bags of character from the original features, as a restaurant by Mary and Jim Cowie in 2001. As it is situated on the busy fishing harbour rather naturally they specialise in fish and other seafood, much of it coming directly from the local boats.

Dishes might include smoked wild halibut and salmon with salad leaves and a horseradish and lime dressing or Thai fish cake and Vietnamese spring roll all locally sourced fish prepared in house and served with their own sweet chilli jam to start followed by roast darne of hake cooked on the bone and served with nicoise potatoes and a provencal sauce or pan seared scallops resting on a smoked wild salmon risotto and dressed with a balsamic reduction, whilst carnivores are not neglected with an assiette of Caithness reared rare breed pork with chargrilled potatoes, roasted winter root vegetables and port and apple jus.

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.