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A 15th century coaching inn of considerable charm, renowned for its friendliness and warm welcome. Eating is done less formally in the Bar or more so in the intimate and romantic dining room.

In the latter starters could be King scallops with a tomato and broad bean salsa, a gateau of homecured salmon, crab and avocado, or for a real treat the Bear Caesar salad with Abergavenny ham, anchovies and quails eggs.

In a country where Black Beef is, dare one say it, almost commonplace it is worth looking at alternatives, one of which might well be the hock of Welsh lamb, slowly braised with bacon and tiny onions.

For vegetarians there are poppy seed pancakes of Welsh goat's cheese, chargrilled aubergine and sun-dried tomatoes.

I love the Welsh for many things, not least their skill with desserts, such as Bramley apple pudding with brioche and vanilla ice cream, or a signature dish for the Bear of bread and butter pudding made with rum and bananas and served with brown ice cream.

A well travelled wine list does justice to all concerned and quality house wine is on offer at £8.95. Would that there were more hotels around like the Bear where the aspirations of the customer so obviously head the agenda.

Situated in the beautiful surroundings of the Brecon Beacons National Park, Number 18 in the heart of the small town of Crickhowell is perfectly located for shopping and is en route to many local outdoor pursuits. Its modern British and Welsh brasserie and café menus cater to the needs of your appetite whether it is for breakfast, lunch or dinner.

A leisurely meal could begin with laverbread and Welsh mature Cheddar cheese soufflé or carpaccio of smoked salmon with blinis. Alternatively, try the prawn cocktail with a twist which offers pan fried tiger prawns with an avocado, garlic and red chilli salsa and a crumbled pancetta garnish. A sumptuous main course option such as breast of pheasant with pan fried Brussels sprouts and garlic dauphinoise potatoes or rack of pork served on a bed of glazed root vegetables and topped with black pudding, gives the meal its substance. Dessert of triple chocolate torte or fig and almond pudding is a festive enough note on which to conclude. Take your pick from a range of wines, beers, lagers and ciders to refresh the palate.

Hidden in the thickets of a pristine corner of Wales near Eglwysfach, is Ynyshir Hall known for its unique scenic appeal and palatial luxury. Offering a quietly beautiful space with a restaurant that's known for its exotic food and inventive chef, this is an ideal spot for romantic getaways, special occasions, artists in search of solitude and even those looking for some quiet time to indulge and unwind after a stressful week. Sprawling splendour with a kitchen to match, the three AA Rosettes come as no surprise.

Food at Ynyshir Hall is unlike any other. For starters, there's a wealth of fresh local ingredients available including an abundance of seafood such as lobsters, crabs, shrimps, wild salmon from local rivers, organic pork, venison and wild game. The free range chicken and beef are the best you'll find and the Welsh farmhouse cheese and mountain lamb are not to be missed. There's a large kitchen garden as well, providing ample herbs and a variety of vegetables. Head chef Shane Hughes is clearly one of Britain's most talented young chefs as reflected by his inventive cuisine and daring ideas that guests simply lap up and often make a point of mentioning. Borth Bay shrimp tempura and the warm treacle pudding steal the show.

A very splendid mock half-timbered hotel set in 50 acres of prime countryside, three of which are occupied by the lake that gives the hotel its name. From the moment you navigate the drive you feel the mantle of the slightly formal country house around you, yet the ambience is comfortable and relaxed. This is a house set to impress but not to overpower, with miles of expensive fabrics, squashy sofas and furniture that is easy on the eye.

Easy on the palate is the extensive menu, served with more formality in a room that is the very epitome of monied class. A typical meal might start with blackened fillet of red mullet on a croute of cornbread, with tomato and avocado salsa, blessed with a chilli and lime dressing. The fillet of Welsh beef studded with roasted garlic, on black olive linguini, with aubergine caviar, tomato and shallot fondue and coriander pesto for many would be almost irresistible, though the salmon 'en trois facon' with a change of starter could be a close second.

Tucked in amongst the temptations the green apple terrine with a cinnamon sauce and yoghurt ice cream is an unusual item that merits investigation. For some the piece de resistance might be the wine list, in itself sufficient justification for a visit to this haven of taste and luxury. There are over 350 bins, with the Old World very thoroughly represented. All five Bordeaux Premier Crus Classes are there, together with many of the finest Burgundian Grand Cru vineyards. Carefully chosen New World wines also feature, with others from the Lebanon attracting increasing interest.

The Waterdine is a pretty white timber-fronted country pub, on the Shropshire-Welsh border. Vegetables often come from the Waterdine's own garden, and any other ingredients are locally sourced.

Diners may start with breast of squab pigeon on parsley risotto with sweet and sour beetroot sauce; terrine of Gloucester Old Spot pork with black fig and raspberry chutney; wild mushrooms and baby vegetable ragoüt; or fillet of dover sole stuffed with lightly wood smoked salmon on crayfish sauce.

Main courses include roast fillet turbot on leek confit with griolle mushrooms; rack of Shropshire lamb with couscous and provençal vegetables; tenderloin of Berkshire pork wrapped in Parma ham roasted on sage, with mustard mash braised carrots sliced beans and black pudding sauce; fillet of local beef pan fried in butter on potato rosti and spinach with Dijon mustard sauce.

Desserts are worth keeping a crevice for: chocolate mousse with raspberries and shortbreads; trio of black cherry puddings; crisp lemon curd tart; or iced apricot parfait.

There is also an impressive lunch menu. You may be grateful to know that rooms are also available.

Formerly the home of Lord Swansea, Caer Beris Manor has been tastefully converted into a country house hotel with an emphasis on the traditional. The historic panelled restaurant has all the ambience of a private dining room and serves a menu which depends very much on local ingredients and produce. A four course a la carte does justice to such delicacies as Welsh Black beef and lamb. The sea is not far away and its delicacies, such as Pembrokeshire sea trout are well exploited. Welsh cheeses, those little known but delightful additions to the British cheeseboard are kept well, with good variety. Wine is taken seriously at Caer Beris and over 150 bins from twelve or so different countries are for your consideration. House wine at £10.95.