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On a cold, wet, blustery day, the three of us ducked into Bistro Prego, located on traffic-free Church Street in central Monmouth. Number 7 sits amid intriguing galleries, shops, a terrific greengrocer and outstanding butcher; pretty convenient for a busy chef.

Newly opened in 2007, Prego has already captured the hearts of foodies like us with the best and most interesting Italian food for miles around. It has one of those menus where you have a tough time choosing, because everything sounds so good. Unusual dishes such as Vincisgrassi, an 18th C. pasta, truffle and prosciutto dish, and Brodetto Adriatico should alert diners to the fact that Franco Taruschio - founder of the once-great Walnut Tree restaurant - is a consultant to this venture, with Steve Robbins as Head Chef and Director, who has previously worked with Franco.

Our starters were: griddled squid with chickpeas, chilli and mint; a warm salad of crisp-fried baby artichoke hearts, fennel, parmesan shavings and chickpea fritters; and a salad of buffalo mozzarella with purple sprouting broccoli and a tomato-olive oil dressing.

Squid is always tricky - cook it at too high or low a heat, and you are faced with salty rubber. But Prego's chef knows what he's doing. Mine was beautifully tender and wrapped in appetite-whetting smokiness, for which the plump, sweet chickpeas and spicy dressing were a wonderful foil. Francesca declared her mozzarella bufala excellent, but the sprouting broccoli was overcooked;it should have been al dente. Even so, a good dish, with a zesty dressing. John's salad was a joy, and we all stole a few artichoke slivers from his plate; the only tiny criticism is that, using preserved,  brined artichoke hearts means that saltiness is accentuated by the drying heat of cooking, and the salty parmesan was perhaps a sodium-hit too far.

Our mains were Tagliatelle with rabbit ragout; the warm artichoke salad etc - a starter, as F. eats like a bird; and venison pie with cranberries, chestnuts and purple sprouting broccoli (yes, again, because Prego buys what's best and freshest from the greengrocer across the lane).

The ragu was gorgeous: homely and warming, with tender shreds of slow-cooked rabbit that had imbibed the rich tomato sauce. The venison pie was BIG and very appropriate for the run-up to Christmas. When its golden dome of  crust was broken, a mouthwatering steam of tangy fruit, game and chestnuts escaped, and the non-pie two  demanded spoonfuls to taste. Very well balanced and satisfying enough for the heartiest appetite.

Go to Prego for the food. The interior atmosphere is currently a disappointment: a job lot of garish 'decor art' seascapes and abstracts that clash with everything else; dark, blood-red brick features dominate and don't have any of the warmth of the Adriatic and its sun-and-sea colours; and there are very ugly sage green skirting boards and radiators. But give the owners time. Maybe they'll realise that diners need to feel both comfortable and stimulated. We really do "eat with our eyes", but our eyes are not always on our plates. If Prego spends a little more money and thought on creating a harmonious, aesthetically pleasing interior to match its undoubted gustatory excellence  and the friendliness of the staff, this bistro will establish itself as one of the "great little discoveries" we all love making  and sharing with our favourite friends.

The best news of all?  Two yummy courses each for the three of us with two glasses of Merlot and three glasses of sparkling water came to just £58 without the tip. BARGAIN!

A review from Jude Roland

Dragons Den is the quintessential Asian restaurant, elegant and friendly, serving delicious Thai and Chinese cuisine in their upscale Monmouth location. Plenty of dragons in the decor emphasise their name, while carved wooden furniture is a wonderful change from the regular functional elements that are so common these days. Walk in for a tasty lunch with friends or head out there for a special dinner with family and enjoy some of their delicious fare, spread across three menus.

Fried squid is embellished with garlic and pepper while stir fried egg noodles with chicken, spring onions, fresh bean sprouts and soy sauce could form the highlight of the meal. More traditional elements come together in the Chinese section with appetisers of duck spring rolls followed by beef with ginger and spring onions. A range of delectable desserts can easily undo all your calorie counting commitments with options such as parfait caramel or tartufo.

At a stone's throw distance from the historic castle and the ancient Market Square at Monmouth is Misbah Tandoori, one of the few restaurants to serve Bangladeshi cuisine in town. The minimalist décor and immaculate furnishings lend a non fussy ambiance, ideal for a pleasant dining experience.

Start with somosa, a fried or baked triangular shaped pastry shell with a savory filling of spiced meat or potatoes; king prawn on puree; or sheek kebab. Bangladeshi seafood never fail to hit the mark, be it the spicy Bengal fish masala, the excessively onion garnished fish dupiaza, or the spinach flavoured king prawn sagwala. Biryani, flavoured basmati rice cooked in special spices, is a standard dish of most South Asian cuisines, and is available at Misbah in different variants such as prawn, chicken and lamb. If you are adventurous enough, try some really hot delicacies to challenge your taste buds such as lamb vindaloo and garlic chilli chicken that feature on the menu.

The Stone Mill itself is the centre of the action at this lively small country house which caters for parties, residents or passers-by with equal skill. The place is a riot of exposed beams, and the Cider Mill is dated fifteenth century.

The menu is constantly on the move but to give you an idea a typical menu could include confit of duck with herb gnocchi, half a dozen rock oysters with Tabasco and lemon, followed by wild sea bass with purple sprouting broccoli, or bollito misto which translates amazingly as duck, chicken, ham hock and sausage with vegetables and salsa.

Also to be seen are brodetto, which is a classic Italian fish casserole, or pan roast ribeye of Welsh black with onions, garlic and spinach. A good range of desserts is always available.

Excellent house wines are sold by the glass or bottle and there is a relatively short but perfectly adequate list of further wines.

Built in the late 16th century, the Lion Inn was originally a coaching inn, brew house and pig farm and after being meticulously repackaged much of its original features like the brewing cellar still remain and so do a number of outhouses. The emphasis lies on honouring long established traditions by serving quality food and real ales in an affable village atmosphere.

The menu covers all bases from the classic pub grub and vegetarian options to authentic Hungarian specialities and Thai curry dishes, listing a choice of battered cod, chips and peas, cottage pie, tagliatelle served with a rich creamy ham and mushroom sauce and home roasted chicken. The turkey Budapest makes an ambitious foray into Hungary with pan-fried turkey steak topped with ham, mushrooms, pineapple and melted cheese, or the pork royale sandwiched with cream cheese and walnuts.

Lion Inn also stocks a good collection of keg lagers, bitters, ciders and Guinness.