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A newly constructed restaurant set in attractive formal gardens right opposite the church of St Mark. A straightforward menu with few frills and well-prepared food using carefully selected ingredients. Good wine list with house wine at £13.95.

The fun doesn't seem to end at Rubyz on West Hill Road in Bournemouth where guests can enjoy cabaret with a comic twist and of course, there's plenty of tasty modern British food on offer too. The decor strays towards the exotic and there's a strong Moroccan influence with the tented ceilings and plush sofas while diners there might be excused for training their eyes solely on the stage since the performances there tend to run between quirky to, well, a bit naughty.

However to ignore the food completely could be unwise because there might be chicken and duck liver parfait with peach chutney and bruschetta toasts for starters.This could be followed by a roasted rump of lamb on a bed of puy lentils, carrots and celeriac with thyme infused gravy finally ending with a coffee crème brûlée. Group events, parties and occasions acquire a special glamour when held at Rubyz.

Oozing with character and charm, Koh Thai Restaurant flaunts its artistic taste with dark wood flooring, exposed brickwork and deep orange hues that accentuate the beauty of the traditional Thai artwork and the modern murals covering the walls. Stylish in décor yet comfortable and relaxed in feel, Koh Thai makes for a fine casual dining alternative.

A buzzing kitchen brings to the table an inspiring range of Thai cooking in the tapas style that includes tofu and mushroom satay, mussels wrapped in bacon, and Thai grilled pork. Amongst dishes that go well with both noodles and steamed rice, Penang curry, rich peanut gravy with coriander and fine beans, infused with lemon grass and simmered in coconut milk, is a popular choice.

Amazing concoctions of premium ingredients, the freshest fruits and quality garnishes consequence into heavenly cocktails to enjoy.

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.

La Trattoria has been run with dedication by the Forte family since 1970; and they pride themselves for having served quality Italian cuisine for close to four decades. The setting of the small restaurant is casual and relaxed and the service is friendly and attentive.

While breakfast and lunch is offered in the adjacent Fortes Café Tratt, dinner is served at La Trattoria. The menu focuses on fresh fish, seafood - lobsters and crab caught by local fishermen - pasta, pizza, and a selection of Italian specialities.

Fresh mussels, crab, scallops and tiger prawn feature as starters frequently depending on availability. Main courses range from chicken in a wine, cream, and mushroom sauce with pancetta, and scallope di maiale, tender pork escalope fried in breadcrumbs, and served with spaghetti alla napoletana, to the chef's specials of fillet of halibut, and whole sea bass in a lemon, pesto sauce. Traditional and specialty pizzas and pastas such as homemade lasagne rarely fail to please.

A varied wine and drinks list specialises in good Italian wine.