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Junction 28 is a tastefully decorated, converted railway station, with the lower part of the restaurant decked out to mimic an old-fashioned railway carriage. Given the current difficulty in finding a train at all, let alone one that actually welcomes passengers aboard, it is not altogether surprising that there is nearly always a scramble to find a seat on this elegant Pullman coach with its anchor firmly down, as you approach the station.

The menu reflects the modern British approach with some very imaginative dishes as it sets no real boundaries as it includes influences from around the world. Chinese chicken soup with dim sum and ginger, Risotto of spring vegetables and Italian cured ham with parmesan ice cream, terrine of rabbit with caramelised shallots and shitake mushrooms are all examples of starters.

Main courses include a brace of quails with caramelised pear and potato galette, locally smoked salmon on a creamed horseradish infusion with watercress pannacotta, ravioli of wild mushrooms with tender asparagus and chervil butter sauce. Moving away from the a la carte, which is always available, you would find a set menu with 6 or 7 choices on each course; this is prepared to the same standards whilst being priced from £16.25 for 3 courses in the evening and £13.95 for 3 courses at lunchtime.

Railway catering in general might take a leaf or two from Junction 28, particularly when it comes to the wine list, some eighty strong, with house wine at £13.50 and the main list very affordable. Perhaps there is something to be said for keeping your train immobile after all.

No wonder that this extremely popular and busy restaurant just recently won the South Wales Argus restaurant of the year, has 1 Rosette from the AA and is included in The Good Food Guide.

When this ships' chandlery was initially built at Lower Dock Street in the 19th century, no one could have thought that it would house a Michelin Bib Gourmand restaurant so many years later; now The Chandlery Restaurant has upgraded just about everything, bringing an addition of modern sensibilities to this part of Newport.

As for food, the kitchen team believe in pleasantly blending strong ingredients and adopting modern European cooking techniques, so the sight of duck and foie gras pressed into a terrine, or the delicious crab and saffron tart give first hints on what to expect. Then move on to explore new territories of flavour with a roast loin of Welsh mountain lamb together with braised shoulder, and seared rainbow trout with king prawns. After a hearty meal such as this some interesting dessert ideas like set vanilla and ginger cheese cake, or a selection of Welsh and Continental cheeses seem unavoidable.

So whether it's a business lunch, a romantic evening out or a celebration, The Chandlery Restaurant could well prove to be the smart choice.

Pizza Express remains a hugely popular bedrock of casual eating. Its popularity is testimony to the fact that across the country, they have restaurants where you will always be guaranteed a good nosh, with children's tastes being well catered for.

Pizza Express has gone even more Roman, and following the success of that particular example of listening to their public have introduced Romana pizzas, including the scorching Etna and the hearty Siciliana.

These pizzas are now thinner, bigger and crispier, and if that sounds like a marketing line, it is. However, unlike many such lines, this one is true, and their quality is always consistent, though cleverly they have still managed to retain a homemade feel to their pizzas.

As an alternative to pizza, try their pollo pesto - cavatappi pasta with torn chicken breast, mushrooms, red onions and mozzarella in a creamy gruyere, parmesan and pesto sauce and finished with grana padano - or the niçoise salad with mixed leaves, yellowfin tuna, free range egg, green beans, potatoes and tomatoes with olives, anchovies, capers and house dressing.

Many of the big chains have come a long way, and Pizza Express is certainly amongst them. One of the first to be quoted on the Stock Exchange - in 1993 - Pizza Express is not a franchise operation and retains tight control through its own staff.

Their wine list - though short - contains some surprisingly good offerings, especially their intense Australian Chardonnay, and a big, full-bodied Merlot from Cusumano, Sicilia.

The Inn at the Elm Tree is a former 19th century barn that assumed the avatar of a renowned restaurant until the year 2000 when it also became an inn and since then, it has become a Newport favourite for numerous reasons. Primary among them could be the cheerful hospitality, delicious fare and friendly service, which elevates the experience into something memorable and lovely. From the food perspective, the restaurant is an ideal spot for a dinner rendezvous or business lunch with a colleague, and with its serene atmosphere and locally sourced cuisine, it's no wonder it's so popular.

Amongst starters, there could be deep fried calamari with a tomato and chilli dip followed by a main course of roast rack of lamb with spring cabbage, julienne of root vegetables, red currant and rosemary jus. A look at the dessert list might reveal choices such as bread and butter pudding served with ice cream. The drinks list features some excellent wines and spirits.

Across their locations in South Wales, the Juboraj group of restaurants excel in providing impeccable Bangladeshi and Indian food to their faithful and increasing clientele. Each restaurant is decorated in an individualistic style and the themes range from opulence to laidback informality while the atmosphere is one where you can relax and indulge in delicious food. Birthday parties, anniversaries, receptions and other such functions are perfect excuses to try out the lovely ambience and tasty food at Juboraj, but even if there's no reason to celebrate, a visit there is welcome.

Start out with a kebab platter, chicken and lamb tikka with sheek kabab, served with onions and green peppers to tantalise your taste buds before moving on to a main course of whole breast of tender duckling gently cooked in light spices, honey and lime juice. The pistachio kulfi, delicately flavoured Indian ice cream is exquisite and is the perfect way to end the meal, along with some chilled imported beers or fine wines to lend you company.