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Bertie's Dining Room holds an AA 2 Rosette award for its outstanding modern European food and service. A spectacular location in an enchanting historic castle surrounded by parkland is fitting for this fine dining room with its sparkling chandeliers and oak panelling.

Equally suitable for quiet romantic meals, special occasions or business dinners, Bertie's has a comfortable mix of the traditional and modern. Ingredients for the a la carte menu are locally sourced from fresh produce whenever possible and include fish from the North Wales coast, local Welsh lamb and beef. An extensive wine list is available.

Set in the heart of the rolling countryside of the Clwydian hills, The Druid Inn in Ruthin Road is a welcome weekend getaway gilded with the unspoilt charm of its refreshing milieu. This is an Area of Outstanding Natural Beauty, close to the historic Offa's Dyke Path and two National Parks, Moel Famau and Loggerheads Country Park. The Restaurant at The Druid Inn impresses with its hearty pub meals and ambience to match, especially a roaring open fire when the elements have conspired to make that happen.

At the Restaurant, guests can choose between dining in the pleasant restaurant area, be a part of the lively bar atmosphere or take advantage of fine weather and eat outside, enjoying the wonderful view. A sample selection from the menu includes dishes like grilled goat's cheese on a bed of mixed leaves, Stilton stuffed mushrooms, black pudding with chorizo, fillet, rump or sirloin steak, fillet of chicken in a creamy chilli sauce with rice and poppadum and fish pie with creamy potato topping. The puddings board lists the available desserts, typical comfort fare ranging from the indulgent chocolate fudge cake to the fulfilling apple and damson pie with custard. Customers can enjoy a traditional cask ale with their meal.

Established in 1549 The Wynnstay Arms, at one time a secret meeting place of the Jacobites, today proudly stands testimony to many centuries gone by and even finds a mention in George Borrow's 'Wild Wales'.

A choice between a contemporary two-rosette brasserie and a café bar serving gastro pub favourites such as chicken and mushroom pie, cod in beer batter with chips and mushy peas, as well as beers, wines and coffee, tends to keep everyone contented.

Fresh local produce is used, including Welsh black beef, locally produced cheese and trout, and you are likely to find such delights as fouillette of caramelised onion and goats' cheese on a rocket and walnut salad, and seared tuna loin with aubergine, basil, tomato and fresh pesto.

Fixed price menus are offered at £19.95 per person at weekends, and a traditional Sunday lunch at £14.95. Seven ensuite rooms offer visitors a chance to stay over in this deeply rustic part of Wales.

Manorhaus is splendidly located just off St Peter's Square in the picturesque old market town of Ruthin. The only boutique hotel in the town, it occupies an important grade 2 listed Georgian town house that combines traditional hospitality with contrasting contemporary design.

Cleverly, the restaurant has been designed with a twin persona, bright and cheerful for the daytime, moving subtly to low level lighting and candles, a background for immaculate white linen and sparkling glassware in the evenings, establishing a warm and intimate atmosphere.

From 10.30am onwards those looking for a temporary haven from life's stresses and strains can indulge in delightful freshly ground Italian coffee, or a selection of teas, and pastries. At noon lunch takes over, with options on light meals, sandwiches and specialities. Regulars are much taken with the monthly change of lunch menu that prevents even the slightest touch of ennui casting a shadow.

The a la carte dinner menu lists six choices for each course, with starters drawn from pan fried pigeon breast with smoked bacon and bean cassoulet and red wine syrup, grilled salmon escalopes and a Hollandaise butter sauce, or roasted figs wrapped in Parma ham and dressed with maple mustard. Vegetarians will delight in the nut crusted grilled goat's cheese on maple mustard dressed mixed leaf salad, carrot and cumin soup, served with freshly baked bread, or pear and Stilton risotto, Parmesan shavings and balsamic glaze.

No menu of main courses served in any self-respecting Welsh restaurant would be complete without seasonal rack of Welsh lamb, partnered with leek mash, caramelised carrots and red wine lamb jus. Expect to see other main courses such as Gressingham duck breast, pan seared with roast new potatoes and parsnips, and a port wine jus, rolled sirloin of beef stuffed with shallots and roasted garlic, fondant potato, stir fried kale and red wine jus, or roast chicken tournedo with shallot and mushroom stuffing, dauphinoise potatoes, spinach and wild mushroom sauce.

This is a restaurant that does not neglect its vegetarian patrons, and an aubergine and chick pea tagine with tomato cous-cous and toasted almonds certainly looks good enough to make even convinced meat eaters take a second glance both at the dish and their preferences.

Desserts can include petit pot au chocolat, with cocoa dusting, double cream and dark chocolate bits, leading to some speculation prior to ordering, delightful pancakes served with sugar and lemon or maple syrup and cream, and a vanilla crème brûlée with raspberry coulis and fresh raspberries. An interesting variation on a well-tried theme is the pear and date pudding, served with butter scotch and honeycomb ice cream. The Welsh and their cheese are too much celebrated to ignore, and some interesting local cheese are to be found.

Manorhaus can also provide distractions of a pleasant kind within its gallery concept that displays the work of some of the best contemporary artists and designers in the region.