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The elegantly simple interior of Restaurant Martin Wishart forms the perfect backdrop against which the food takes centre stage. Wishart's inimitable style revolves around subtle flavours and delicate sauces, which allow the flavour of the produce to come to the fore.

The French influence of the menu compliments the variety and quality of fresh Scottish produce hand selected by Martin Wishart, including seafood, game, and beef. Restaurant Martin Wishart can be found on The Shore in Leith, run by Michelin star chef Martin Wishart.

Few would dispute that the restaurant which brought Edinburgh its first Michelin Star, to which it has since added Four AA Rosettes, is anything but simply the best.

Overlooking the Water of Leith, customers have a pleasant and relaxing perch amidst the many distractions of the area beyond in which to relish Martin Wishart's inspired cooking. Backed by seven chefs and seven front of house staff, an impressive ratio for 45 seated, the service is every bit as confident as the cuisine, which can be challenging.

The best possible ingredients abound. A roast halibut fillet with slices of glazed pig's trotter, confit tomato, braised endive, pomme galette and sauce gribiche is typical of dishes which set a high standard both in execution and enjoyment.

Stylish contemporary interiors with authentic Turkish decorative touches give Anatolia Chargrill on Vincent Street a warm welcoming ambience that's perfect for getting together with family and friends or more intimate dinners. Conveniently located close to Glasgow Central station, the restaurant also offers a special pre-theatre menu for diners to sample a range of traditional Turkish dishes before heading off to see a show.

The a la carte menu offers a range of starters including hot or cold mezze of whipped cod roe, stuffed vine leaves or marinated deep fried squid with walnut sauce. All main course dishes are cooked on a special Anatolian charcoal grill and served with rice and vegetable garnish. This includes dishes of lamb yaprak doner, specially prepared lamb roasted on an oven spit, and chicken beyti, spicy minced chicken seasoned with garlic and parsley. Seafood options include salmon fillet cooked with tarragon and lemon and king prawns with garlic, fresh tomatoes and spring onion, and the restaurant also serves a range of thin crust Turkish pizzas with toppings of minced lamb, Cheddar cheese and spicy garlic sausage. Baklava or traditional rice pudding brings it to a fitting end.

Glasgow is much blessed with seafood restaurants and Gamba has to be one of the best. Conveniently located in West George Street, Gamba offers a sophisticated approach to eating out in the city, coupled with excellent service and an attractive menu. There is the customary combined pre-theatre and lunch menu, attractively priced at £12.95 for two courses, £15.95 for three. As well as the a la carte menu there is a series of fixed price menus, a typical one of which offers choices from four starters, four mains and five desserts and might read, Gamba fish soup, fillets of grey mullet with prawns and Auchentoshan parfait with earl grey syrup, followed by coffee and tablet (that's Scottish for fudge, broadly speaking).

The a la carte is more ambitious and might lead off with a salad of sweet pickled herrings with parmesan shavings, beetroot and horseradish dressing, followed by roast cod fillet on a shiitake mushroom fish cream with peas and crayfish tails and culminating in valhrona chocolate tart with maple syrup and sesame seed ice cream. Five house wines kick off at £14.95 and from £3.90 a glass.

It would be quite unjust to say that "tapas come to Edinburgh", but it would be fair to observe that they have not, until now, arrived in such profusion, elegance and single-mindedness. Described by the high-powered owners and management team as "the modern way of eating", some 80 dishes are drawn from an international sweep that embraces Europe, Asia, Middle East, Africa, Australia and the Americas.

Within a décor that is truly chic, Shaws Bistro is located in the heart of historic Edinburgh, close to St Giles Cathedral, and takes its name from a 17th century fish porter named Shaw who worked in Old Fishmarket Close itself.

Any problems likely to arise from what might be termed 'cuisinal differences' do not have a fishporter's ghost of a chance of mutating with a menu like Shaws' around. The menu changes daily, so no chance of boredom should you become a regular addict. How often have you looked at the starters on a menu and thought you could comfortably accommodate your appetite within their breadth? This is your chance to do it in style. But leave space for the kangaroo chargrilled fillet with vintage port - a fresh take on New and Old Worlds?

Mussels from the Shetland Isles, Thai salmon and prawn fishcakes, ostrich steak, salata Moshakai from the Middle East, duck pancakes, escargot, crocodile steak, Creole crabs, calamari, Teryaki beef, all with their attendant sauces and dips, the list is endless and gloriously satisfying. The only major concession to Britishness is centred on the desserts where some familiar dishes make their appearance, including the much-loved sticky toffee pudding.

A mainly New World wine list seems appropriate for the food and there are some great beers and cocktails. As an antidote to the more formal dining for which people like James Thompson have made Edinburgh an enviable landmark, Shaws is a real winner.

Situated in the two hundred year old Grandholm Mill, this restaurant, café and lounge provides a grand dining experience for the curry lover. The ambience reflects its stylishness, with a lounge area on the ground floor and a courtyard for alfresco banquets above.

They fuse fresh spices and herbs in a sophisticated and subtle way to present a menu that takes customers on an exciting journey across the various regions of India.

Aloo papri chaat, a combination of crispers, boiled potatoes, chic peas, served chilled, for starters and kori gassi, a sweet and spicy curry cooked with mustard seeds, curry leaves and a touch of honey for the main course can be the choice of the day. A list of popular dishes like chicken korma also appears on the carte du jour.

The Mill Suite, a large room with multi-media projector facility is available for private events.