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In the swinging city that is Cardiff, El Puerto is well to the fore. Its key position in the handsome former Customs House in Cardiff Bay certainly helps and a steady stream of favourable reviews and happy customers tells its own story.

Whilst the cuisine centres on Spanish dishes this is by no means the end of the story and culinary inspiration from around the Mediterranean is cheerfully and expertly called upon. The impression given is somewhere between a 20th century brasserie with overtones of bistro, though La Marine upstairs will not only enhance your view but also offer a more formal dining experience.

A fascinating wine list, almost suggesting that HM Customs House did not make a clean sweep when they vacated the premises.

It is refreshing to find a major city hotel showing awareness of the fact that international cuisine is not necessarily an essential feature of their facilities, concentrating instead on producing traditional food and service within an informal atmosphere. This has also enabled them to produce a wide range of very recognisable and acceptable dishes amongst which you might find a meal of red mullet and saffron broth, followed by loin of Welsh lamb marinated in Asian spices. All this is done in great style but without any pomp and in such a way that you can actually feel at ease. There is a distinguished wine list with what are known as 'good value' wines (same thing) in place of the house, at £13.50 for both red and white.

Traditional French brasserie dishes served in a French ambience welcomes guests at the Garçon in Mermaid Quay. Splendid Cardiff Bay views from the terrace enhance the dining experience. Inside, unwind in comfort in a pleasant atmosphere with friendly service.

The bistro menu, serving customers from 12-5 pm, offers a charcuterie platter, croque monsieur, frites Béarnaise, oysters and a cheese platter alongside moules marinières, saffron and Provençale mussels and goat's cheese salad. The à la carte selection includes dishes such as garlic butter snails, pan fried foie gras with baby figs, smoked fish trio with saffron mayonnaise and roast breast and confit leg of duck with rosemary and thyme potato cake. House speciality, tartiflette savoyarde, consists of potatoes, onions and lardons baked with Reblochon cheese and white wine. From the grill, there's char grilled fillet of Welsh Black beef with French fries. A host of white and red wines and champagnes add sparkle to the meal.

Why is it that many Chinese restaurants have such a strong reputation for lunch? Dunno, I hear you say, you're supposed to be telling us. Well, I have long held that Sunday lunch is due for a comeback but probably in a different form, and that form could learn much from the Chinese pattern.

First, all sense of the passage of time must be banished. If your guests turn up an hour late, forget it, no problem. You want a large meal, it's all there; you want to emulate tapas, fine - go for the dim sum and have a prolonged nibble-fest. As with the food so with the drink, let them be long and languorous, undemanding but satisfying.

Large numbers of the Chinese population of Cardiff seem to feel exactly the same and you will find them at the well-named Happy Gathering every Sunday, and on other days of course, but possessed then with less of a sense of that well-loved Jamaican saying 'come soon'.

Gourmet Burger Kitchen was the brainchild of three New Zealanders, who craved after the way that food tasted back home. The chain was instrumental in changing the perception of many people who saw the traditional burger purely as a fast food option; instead they are now seen as more sophisticated products, made using fresh, good quality ingredients.

Their first outlet opened in Battersea and today there are forty-one serving scrumptious burgers. Chef Peter Gordon believes in using innovative combinations, with good quality English chicken and Aberdeen Angus Scotch beef among the ingredients, to make nutritious and convenient to eat fare. They offer chorizo and sweet potato, lamb and minted relish, or the vegetarian portabella mushroom among others. GBK sauces and accompaniments add to their taste.

The menu has nearly thirty different choices and if you feel like biting into pure beef, do try their classic burger with salad and relish - available with or without cheese, this is served with sauces like smoked mayo, spicy satay, fresh chilli and Thai red curry, lending the meal varying degrees of spice.

Some, like the Kiwi, are made using unusual raw materials such as beetroot, fried egg and pineapple, while for fans of chicken, the grilled breast with streaky bacon, salad and avocado is a delicious combination. There are a surprising number of burgers suitable for vegetarians with versions made from puy lentils, potato, green curry or aubergine served with goats' cheese and sun blushed tomatoes. Fresh fruit juices, soft drinks and milkshakes are alcohol free options.

A welcome list of wines and beers complete the picture of a relaxed and modern environment as Gourmet Burger King excels in making the humble burger taste so good.