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Owing to its close proximity to popular tourist spots and other scenic locales, The Parklands Hotel in Perth, is a frequent stopover for tourists visiting Scotland. Located close to the South Inch Park, the hotel also has an elegant restaurant, 63 at Parklands, which affords its guests a memorable dining experience offering fine British cuisine in a refined and spacious setting. The restaurant has an intimate ambience with subdued lighting, rich furnishings and an informal atmosphere.

Head Chef Graeme Pallister has created a menu with an intriguing combination of modern and traditional dishes prepared from ingredients sourced from the local countryside. They include starters of sautéed chicken liver salad with whipped goats' cheese and pine nut relish, and Arbroath smokie gratin with creamed leeks and mull cheddar. Mains take in grilled sole fillets with potato puree, lobster and Shetland mussel sauce followed by scrumptious desserts of lime and ginger crème brûlée with sesame tuille and Auld Alliance cheese oatcakes with grapes.

Guests can enjoy their meals in the dining room or alfresco, while enjoying spectacular views of Kinnoull Hill and over the River Tay.

Ashoka Shak in Dayton Drive offers guests relaxed dining in a family friendly setting. They can expect to find an extensive and varied Indian cuisine menu that is usually found in all Ashoka group restaurants. Feel at ease in anticipation of enjoying your favourite curry.

The tandoori selection includes lamb chops, grilled Pacific king prawns, Lahore style chicken kebab, tandoori salmon and 'kick ass' chicken kebab, which is chicken marinated in a Creole style sauce and skewered with onions, mushrooms and bell peppers. After whetting their appetites sufficiently, diners can then proceed to sample the curry selection, choosing from the creamy chasni, coconut flavoured Ceylonese korma, sweet and sour patia and spicy Jaipuri. House specialities include butter chicken, garlic chilli chicken, lamb biryani and Goanese fish curry. Items of choice for vegetarians range from masala dosa to okra sautéed with onions in a medium sauce. A range of spirits, bottled beers, white and red wines gives more comfort at Ashoka Shak.

Mercury Maia, a name inspired by the longest recorded sea plane flight, reflects the Dundee of the thirties in a contemporary décor and serves traditional Scottish and Modern British cuisine. The dishes celebrate the best of the produce from the surrounding landscape and the menu is shaped by seasonal ingredients. On Fridays and Saturdays they bring rare breed meats to the carving trolley to share with you the flavours once common throughout the land. Mixologist Nick Strangeway has created a bespoke cocktail list influenced by the bars of the twenties to accompany your meals.

Among starters try the terrine of foie gras and ham hock with white grape and ratafia dressing and mosaic of seafood. For mains there is scented halibut served with coconut rice, lobster pancake and tomato and chilli dressing, and oven baked guinea fowl with broad beans, morels and sauce diable. Sign off your meal with a collection of chocolate desserts.

A long way from No 1 Devonshire Gardens, but the air is much better, even if your new premises are tucked away in the windowless room of a great hotel. It does seem slightly sad that this has to be so with such wonderful views around but once you adjust to the idea of an excursion into a time capsule loaded with smart service, notable wines and the sort of well drilled food that made Andrew Fairlie so respected in Glasgow, all is well.

Access to the delights of Perthshire produce on the doorstep has only tended to increase the quality of his dishes and combined with previous urban experience results are impressive. Small surprise that the title of Restaurant of the Year, awarded by the AA Restaurant Guide 2003, had come their way so early after opening.

The concept of a marriage of outstanding chefs with sonorous premises is a relatively happy one, especially as here where the great man is almost invariably to be seen at the stoves, not merely lending his name to the operation. House wine at £25, with set price dinner at £65 per head.

This is an intimate restaurant serving good quality local produce at affordable prices, combining elegance and relaxation with no formal dress code. Enjoy two or three courses, Sunday lunch, and high tea with barbecues in summer on our extensive lawns.

The husband and wife team of Willie and Margo Deans have taken up the reins of this prestigious Perth restaurant, Let's Eat, since October 2005 and retained the previous AA Rosette status; a member of the Master Chefs of Great Britain, Willie, has a good repertoire of recipes which have brought him some top notch awards in his 25 years in the industry.

Willie describes his cooking as vibrant modern Scottish. The focus is firmly on flavour and seasonality, most of his ingredients at Let's Eat are sourced locally and quality is not compromised. All aspects of the dishes are freshly made with great attention to detail and shown in the homemade breads, sauces and chocolates to name but a few.