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The Peak Restaurant is situated in the heart of Snowdonia in a small village called Llanberis, and is a fantastic location for climbers, ramblers, cyclists and romantics.

The Chef Patron is Angela Dwyer, who is well known in the catering industry. She originally worked at the famous Groucho Club as well as other top restaurants in London. She has received numerous reviews over the years, appearing in Elle, Tatler, Evening Standard to name but a few.

The Peak Restaurant, known in Welsh as Bwyty'r Copa and formerly called the Peak Brasserie, has now been recently rebuilt and transformed into a modern and relaxed restaurant with an open kitchen which caters for forty five customers. Food is produced to a very high standard and is served by friendly staff. A real must for foodies.

A couple of their best selling starters and favourites of their customers include goat's cheese and walnut dressing and the Peak tapas starter, which Angela changes to suit the season. Also mains of rack of Welsh lamb with celeriac puree and rosemary and red wine sauce or breast of Welsh chicken with leeks, bacon and white wine sauce.

All the desserts are homemade, like bread and butter pudding, and the menu changes monthly. They always have a good selection of vegetarian dishes, normally two starters and two mains. Any special diets can be catered for with 24 hours notice. Bookings are advisable in the peak season.

The Peak Restaurant welcomes everyone and is happy to accommodate from individuals to coach parties, but the latter only by prior arrangement. The Peak Restaurant is fast becoming a very popular eaterie.

In the Daily Post Taste Test 2007 they received an excellent review and Angela has been interviewed by BBC Radio Wales talking to celebrity chef Brian Turner.

Another of those lovely Welsh country houses where even the 19th century imitations contrive to look like the real thing and the views are breathtaking. Within all is well ordered and to the sort of standard one would expect to find in a substantial country home. Heavy linen, crystal and well-polished cutlery abounds and serves as an encouraging signal to those who dine.

A mousseline of sea scallops with a bitter Vermouth sauce makes a distinctive starter and could be followed by the best end of Welsh lamb accompanied by a confit of swede, green lentils and a rosemary jus. The baked apple charlotte was light and moist, well set off with the apple custard. The wine list covers extensive ground, with house wine at £16.

Situated in the picturesque seaside town of Criccieth, in North Wales, Poachers Restaurant stands out with its green exterior, surrounded by masses of colourful flower baskets. The intimate, cosy atmosphere makes Poachers a suitable choice for any occasion, from romantic dining for two to a casual dinner with the family. Family owned and operated, Chef Welshman Martin Bischoff is the man behind the stoves whilst you may find Jill, his wife, managing the dining room.

The seasonally changing menu features an international cuisine, and the freshest Welsh ingredients are used to create dishes that include Asian duck breast, marinated herring fillet, beef lasagne and sirloin steak. Fish is the main attraction at Poachers, and variety is splendid; expect to find the likes of baked cod fillet served with a creamy sauce of cockles and mussels, pan-seared swordfish with lime and mango sauce, and sautéed fillet of salmon with a basil pesto cream sauce.

For the little ones there is a special kids menu, designed to match their taste and appetite.

The Penhelig Arms is an 18th century inn located on the picturesque Dovey estuary in Aberdovey, where guests can enjoy beautiful harbour views from the comfortable and luxurious deluxe suites. The Fisherman's Bar is a reputed hotspot for locals and visitors where they can relax and enjoy a pint of real ale while they grab a quick bite to eat. But it is the restaurant with its fresh and inventive brasserie style cooking that is the real draw there.

Starters such as grilled fillet of mullet or trout with flaked almonds can be followed by roast rack of local lamb served pink with roasted root vegetables and rosemary jus. For dessert there is the delicious warm chocolate, orange and hazelnut brownie served with chocolate sauce and vanilla ice cream or eton mess. Also available is a selection of Welsh cheese with biscuits. Champagnes and fine wines accompany the meal exceptionally well although you could opt for some chilled beer instead.

The Welsh town of Dolgellau is home to a classic Georgian townhouse called Y Meirionnydd. A visit there feels more like a journey back in time - original sash windows and uneven floors give the rooms a lovely country feel - some of which overlook Smithfield Square and the Cadair Idris Mountain.

Diners love having relaxed meals in the friendly yet intimate restaurant, chatting between tables and staying around to enjoy easy conversation. It's hard to believe that the 17th century granite cellar was a rather austere county jail house until 1815.

The chef specialises in straightforward dishes, well-created with minimum fuss from local ingredients whenever possible. Start your day with Welsh free range eggs, sausages and bacon. Packed lunches are available at short notice. Expect to find steaks and fish, lamb, poultry and vegetarian dishes in the menu.

Welsh ales and ciders as well as local, New and Old World wines complement the menu well. Breakfast is served daily and the restaurant is not open every evening but available for parties throughout the week.