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An imposing cliff-top hotel with extensions that are at first sight a trifle off-putting. However, closer inspection reveals a welcoming and comfortable restaurant with stunning views over waters which may well contain relations of some of the goodies that are about to grace your table.

A roulade of salmon and trout served with a salad and cucumber and yoghourt dressing, followed by a cutlet of pork served on a bed of apple and sultana compote with a Calvados sauce, brought to a pleasing conclusion with a delicious summer pudding, naughtily accompanied by clotted cream, should be sufficient to ensure that you consider staying to admire that view the following morning.

The Groves Hotel is located right in the heart of Aberystwyth and the culinary team have an established track record of success and excellence. Good use is made of local produce and a typical three-course dinner at £16.00 might be chicken brochette grilled with a Creole sauce followed by Welsh lamb with Miss Vaughan's pudding (don't even ask - just go and enjoy it). An apple liqueur tart makes a mouth-watering close, though some of the Welsh organic cheeses are particularly enticing.

Vacationersat The Penrallt know that while it is probably one of the best places in Wales for leisure, The Bay Restaurant is one of the best reasons why you should visit them. This AA Rosette awarded restaurant is a cosy and elegant place for dining with its delicious modern British cuisine and classically beautiful interior. Regularly changing menus include seasonal favourites and Welsh produce and every Thursday there's a themed menu where Italian, Chinese and Thai are often featured.

For breakfast, there's smoked haddock and dill scrambled egg and on Sundays  a traditional lunch with starters of duck liver pate, main course of grilled cod and desserts such as mixed fruit crumble with ice cream bring added pleasure to the weekend. On other days dinner could begin with a terrine of smoked chicken with avocado and mushrooms followed by roasted fillet of pork with celeriac puree and ending with a strawberry parfait with black pepper sorbet. The wine list is extensive and complements the menu perfectly.

Part of the Castle Hotel in Market Street, the bright and airy Restaurant Twenty serves local produce in various cooking styles and seats up to 50. Disabled customers can be served downstairs at the bar in the evenings. Perfectly placed in the town centre, it is close to both the river walk up to Llanerchaeron Trail and Harbour Beach.

The Mediterranean style menu offers a tapas selection, seafood dishes and house specialities. The tapas menu, which is served in the café bar, includes bruschetta with Abergavenny goat's cheese, deep fried squid, grilled sardines and sautéed chicken liver in a rich gravy. The main menu lists such dishes as marinated duck breast served with an apple and orange salad, seabass and king scallops served with saffron risotto, tuna supreme with niçoise salad and Moroccan style rack of lamb with couscous. Twenty's signature dish is a selection of mussels, scallops, king prawns and squid, all deep fried in a tempura batter and served with a sweet chilly and basil dip The wine list offers a selection from around the world. Also on offer are real ales such as Cwrw Haf, Evan Evans, Cwrw and Tomos Watkin.

Tides is a stylish restaurant, in a spectacular situation, overlooking Cardigan Bay with its magnificent sunsets. Their food is all homemade, even including the pasta and ice cream, and is locally sourced whenever possible, while their position means that lobster, crab and fresh fish are regular specialities.

Families are always made welcome, as the atmosphere is thoroughly relaxed; even it appears to be on the posh side.  The food at Tides shows much original thought and is very much in the modern mould, witness possible first courses like butternut squash and sage ravioli with watercress salad; citrus cured monkfish tartare with remoulade and caper salad or the thoroughly tempting tempura fried red mullet and spinach and watercress fritter served with tomato jam.

Mains follow in a similar vein with seared scallops and cannelloni of ricotta, pancetta and spinach mousse; seared tuna served with pistachio risotto, carrot crisps and a balsamic glaze or Welsh Black beef fillet cooked three ways - pan fried, Wellington style and steamed with ginger and spring onions.

Desserts can be be simply described as delicious, like iced chocolate parfait with mulled strawberries and candied lemons or apricot bread and butter pudding served with homemade vanilla ice cream.