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If at first you don't succeed - and you may well not, in trying to find Saffrani - do not give up. The rewards of a little persistence are well worthwhile. This new Indian, tucked away in one of Edinburgh's tiny side streets, between the Festival Theatre and Old College is breaking the mould, no flock wallpaper, no tinkling fountains, just 30 seats and a real desire to introduce new flavours, new dishes, new aspects of North Indian food.

Owned by Khalil Mansoori, formerly of Ann Purna and Shamiana, the auguries are good, particularly as he is concentrating on seafood. Not prawns, prawns and King prawns but cod, halibut and lemon sole, blended with the most wonderful spices. The lamb kidney in a gurdah massala or okra is notable and when it comes to pudding times the usual suspects are refreshingly absent, replaced by rasmalai, balls of cottage cheese served chilled in sweet milk and nuts.

The wine list recognises that cuisine of this quality deserves something rather more elegant than the obligatory lager, even if it is brewed under licence from Bombay, and should not be lightly ignored.

Nestled within the heart of Edinburgh's Royal Botanic Garden in Arboretum Place, The Gateway Restaurant offers commanding views over the beautiful horticultural expanse and beyond. At this refreshing venue, guests can choose from a range of Scottish specialties for breakfast, lunch or afternoon tea.

Head chef Ben Harrison is responsible for the fine food served here and is passionate about sourcing ingredients from local suppliers. Whether you desire a light lunch or a more substantial meal, the attractive menu offers Connage Clava brie tartlet with cranberry and thyme dressing, potted Perthshire ham hough with mustard picallili dressing, and classic chicken Caesar and the Garden's green salads. More substantial fare consists of char grilled chicken on foccacia bread and steak burger on toasted muffin with beetroot and horseradish relish. Alternatively, try chef's mixed fish platter with freshly milled black pepper, capers and lemon. Satisfy the sweet tooth with steamed sweet potato and ginger pudding or homemade coconut ice cream. A glass of fine white or red wine enhances the pleasure of dining in such pleasant surroundings.

Skerries Restaurant at Dunstane House Hotel in West Coates features fresh fish and seafood as well as fine Scottish meats and seasonal game on its modern European menu. Originally a private home, the hotel offers all the comfort and elegance of a Scottish country house with the convenience of being located close to the city centre.

Guests can begin their dinner at Skerries with warm breast of wood pigeon with a prune and balsamic infusion, mussels cooked in a leek, smoked bacon and garlic cream or potato gnocchi with broad beans, spinach and herbs. They can then move on to seared lamb's liver with crispy Parma ham and creamy mashed potatoes, grilled halibut with fennel confit or grilled artichoke and wild mushroom risotto. End the elegant meal with homemade tiramisu, apple and pear crumble or Belgian chocolate mousse. The whisky bar allows guests to sample the best of the distilleries of Scotland in the comfort of an armchair.

The dining room at the imposing Norton House Hotel makes an impressive venue for any occasion but never more so than when the need to make an impact is high on the agenda. This is particularly so in the Usher Restaurant, leaving the more frivolous side to the Glass Lounge Brasserie where a lighter approach makes for a zippy atmosphere.

The Airport is two miles away so Norton House can be a useful staging post for those wishing to brace themselves for, or shake off the less attractive effects of travel by air, which might well include a decent dinner. A cream of white bean soup might be followed by a watermelon and vodka sorbet before embarking on a roast fillet of organic salmon, with crushed new potatoes, baby spinach and pak choi, tomatoes, all with a champagne chive and butter cream sauce. Should you head for the venison, however, you may draw comfort from the fact that it will almost certainly have taken the Royal bullet. A chocolate mousse cake with vanilla ice cream tends to sit well with the salmon. The wine list repays close study.