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Established in May 1996, Victoria's has gone from strength to strength under the careful and dedicated ownership of Fiona and Angus John MacLellan and their enthusiastic, young family of three; indeed, the restaurant was given the name of their youngest child. Victoria's operates as a coffee shop from 10 am till 5.30 pm.

From 5.30 pm, it offers a bistro style menu until late, offering a cosmopolitan blend of quality cuisine set in informal surroundings, with an emphasis on friendly, attentive high standards of service.

During the day the wide ranging choice varies from full breakfast menu, baked potatoes, burgers, salads through to main courses. Luxury sandwiches include Mexican chicken wrap - chicken breast slices, peppers and onions with salsa, guacamole, sour cream and chives, rolled in a flour tortilla or American club sandwich - a three tier toasted wholegrain bread sandwich, layered with tender chicken breast slices, bacon, lettuce, tomato and mayonnaise, or steak sandwich - freshly baked panini with grain mustard mayonnaise, grilled steak, caramelized onions and blue cheese.

Whilst a full à la carte menu is also available, this makes it difficult to give an exact average cost per head, as it could vary from a fiver up to twenty five or thirty pounds, if you push the boat out.

In evening the mood changes from bustling coffee shop to bistro style dining. Lights are dimmed, tablecloths spread and candles appear on the tables. The menu varies from such tempting starters as tasty calamari, authentic nachos with chilli beef or 8oz sirlon steak with tiger tail prawns.

There is a wide selection of mains courses ranging from fresh landed East Coast haddock and French fries, or authentic fajitas with beef, chicken, prawns or combo, or prime Scottish salmon grilled with lime butter, and served with Hollandaise, asparagus and creamy pesto mash. Superb Scottish beef, supplied by award winning butcher Simon Howie is also much in evidence, cooked to your wishes on the charcoal grill.

And if you have room don't forget their puddings, as they are memorable. For instance their sticky toffee pudding, made to a secret family recipe served with warm toffee sauce, pecan pie or chocolate fudge cake to die for.

Be assured that whatever time of the day you choose to visit Victoria's you will receive a warm welcome and attentive, friendly service.

For their full details, which encompasses everything on the menu and details on everything to see in the locality, visit their Website.

Enjoy the warm hospitality of McKays Bar and Restaurant in Atholl Road which offers a Scottish menu. Relax and unwind in the pub, watching sports, listening to live musicians or joining in the themed nights. Local music is allowed pride of place here.

The menu offers starters of spicy chicken wings, smoked salmon and haggis with mashed tatties and neeps and local black pudding with spiced apple chutney. Having whetted the appetite, now proceed with homemade steak and ale pie with creamy mash, traditional Buckie haddock and chips, roast half chicken with stir fried leeks and smoked haddock and mozzarella fishcake. Choice of sandwiches extends to tuna mayo and red onion, honey roast ham and cheddar cheese and crispy bacon, lettuce and tomato. McKays' mega grill mix offers rump steak, sausages, chicken breast, gammon steak, tomato, fried egg, haggis, black pudding and chips. Choose from a selection of over 100 different malt whiskies to warm the insides.

Killicrankie House Hotel overlooks a gorge with the river cutting its way through the hills and was originally built as a private country residence in 1840. The restaurant maintains its reputation for contemporary Scottish cooking with two Red Rosettes under its belt.

Their menu opens with starters like salad of Rannoch smoked duck breast and walnuts with orange dressing. You could try the grilled fillet of monkfish wrapped in dried ham accompanied by roasted vegetables and herb oil and the desserts feature dark chocolate tart with Chantilly cream and coffee crème anglaise. Their wine selection numbers over two hundred and is available in half bottles and by the glass.

Located in one of the less cluttered parts of Pitlochry, the Inn was taken over by the Thewes family in 2002. In the two years since they have assembled an awesome reputation for achievement, underlined by the accolade of Restaurant of the Year awarded by Les Routiers. Jamie Thewes, the family member most closely associated with the stoves is a great collector of recipes, particularly the more rustic and simple variety that coincide with his philosophy of food minimally handled and devoid of its original character.

The menu changes with the seasons and what the market has to offer. Meat is hung for a month, the family garden produces a wonderful collection of herbs. Locally bred pork fillet with red peppers and sherry sauce is a winner, together with organic salmon served on braised baby gems, bacon and spring onion, finished with a horseradish veloute.

Puddings, all priced at £4, embrace extensive use of dark chocolate and dishes such as a caramelised lemon tart with crème fraiche have a ringing authenticity. Scotland has some wonderful cheeses, and it is good to see Lanark Blue taking pride of place amongst a wide collection from home and abroad. The treat is rounded off with the home-made oatcakes produced by the Thewes, a seemingly never ending family who keep on cropping up in various guises, one of the more pleasurable of which is keeping the wine list up to a high standard. Port-na-craig Inn is definitely one to watch.