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The Usk Inn is one of those hotels that came with the railway, in this case the Brecon to Merthyr line. Over the intervening years it has developed into a dining venue.

Food is offered in the bar or air conditioned restaurant and even al fresco on the odd day! The menu is influenced by the styles of the Med, but uses mainly local ingredients and influences picked up over the years, the menu content changes several times each year, and blackboards reflect more sudden changes both of whim and availability.

The restaurant relies strongly upon these closely sourced local ingredients; pork, for instance, comes from Caecrwn Farm at Battle, and prime Welsh Black beef is a frequent visitor to the menu. On Sundays the traditional roast lunch has a great following, and from Monday to Saturday wonderful value can be enjoyed from the 3-course table d'hote menu with choices at each course for only £10.

For starters the evening a la carte menu could offer salmon and haddock fishcakes with tartare veloute; a wonderful spinach, walnut, Gorgonzola and artichoke salad, gently dressed with olive oil or mussels traditionally cooked with white wine, garlic and herbs.

Main courses might really pull in the local touch with poached smoked haddock, on spiced rice with a poached egg all in a setting of cardamom creamed sauce, or the shank of Breconshire lamb, twice-cooked, with a minted red wine jus.

A simple wine list serves most needs, with house wine at £12.95. For more information, including details on their accommodation - their bedrooms are decorated individually with charming style and furnished with locally made pine furniture, all are ensuite.

The Usk Inn was the AA Inspectors choice as the PUB OF THE YEAR for Wales for 2005: "Successfully combining excellent food, comfortable accommodation, a great pub atmosphere, a warm welcome with high standard of management from hands on owners. Visits highlighted hospitality and a willingness to please from the whole team, even during busy periods."

Should the sounds of ghostly oratory assail you during your time at Llangoed Hall, worry not. The Hall stands on the site of the Welsh Parliament of 1400 years ago and it is said that it was this connection that inspired Sir Clough Williams-Ellis, of Portmeirion fame, to transform this Jacobean country house into an Edwardian re-incarnation at the behest of the Christy family.

Chef Sean Ballington is an innovator, but not for the sake of it, and many of his dishes are very recognisable - all are well-presented and generous. The panelled dining room fittings are reminiscent of a home rather than an hotel. The pressing of local duckling with orange and Grand Marnier jelly, red pepper coulis and bacon biscuit is effectively a signature starter. The steamed brill with lobster sausage, crab and spring onion risotto, braised leeks and lobster butter is a piece of sheer self-indulgence, and not only in the dining room either, to which many will succumb. The baby pineapple tarte tatin is accompanied by peppered honey ice-cream and star anaise syrup.

An excellent wine list keeps pace with the quality of the table. House wine is available by the glass or bottle from £4.50 and £18.00 respectively.

A cosy little restaurant, with a charming and welcoming setting, Roberto's Restaurant is equally popular amongst locals and regular town visitors who love authentic Italian cuisine. Using vibrant colours in the décor, the restaurant has a lively vibe with a creeper clad ceiling, a black board menu and patio seating adding to the ambiance.

While executing regional recipes from Italy, Roberto's Ristorante presents a good variety of appetizers. These include deep fried traditional coated mushrooms and a lightly battered assortment of prawns, calamari, whitebait and monkfish served with homemade garlic mayonnaise. Don't wait for pizzas amongst other courses, rather a range of pastas, fish fillets and classic meat dishes from the Italian cuisine. Expect to find vegetarian options thrown in for good measure on the menu.

Crème brûlée with a hint of white chocolate and fresh raspberries and the creamy rice pudding topped with toasted coconut and laced with apricot coulis deserve a special mention.