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A Bristol yearling which seems to be settling in well, offering not only the customary Moroccan items but interesting and unusual ideas from Spain, Portugal, Libya and Turkey. Main courses such as lamb shank khaleta which comes in a fennel, orange and puy lentil chorba, and since it follows that essential precept of this type of cooking, a good slow process, it is all that you could wish for. The final touch could be the Autumn berry and Pimms syllabub with coconut Ghoriba biscuit. The surroundings are suitably low key, the wine list is entirely in keeping with the cuisine and the menu is just the right length.

An old coaching inn dating from the 14th century the Cross Hands has a rich history, though this has not prevented it from coming to terms with the requirements of the present day, making it a well-liked place to eat and stay. On one memorable it proved a handy place of refuge for H.M.The Queen, caught in a blizzard just prior to Christmas 1981.

Conveniently placed for Junction 18 of the M4, the Cross Hands has inevitably reaped the benefit of the prosperity of the Cotswolds, where nothing but the best will do. A menu that subscribes well to the traditional, but with a modern touch, offers an a la carte menu of around ten starters which could include roses of smoked salmon, home made duck liver pate, or pan fried King scallops and asparagus tips.

Steaks take a strong lead, ranging from an 8oz sirloin to a 16oz T-bone, and are served with some universal accompaniments, and options on more, including chips.

Lamb cutlets, tournedos Rossini, a fish dish of the day and Mediterranean vegetable Wellington provide for a wide variety of tastes, but my money goes on the duck breast, cooked pink and fanned on to roasted figs and plum compote. Follow with choices from an impressive array of puddings that includes amaretto roulade and a delicious homemade bread and butter pudding. A well-kept cheese board completes the pleasure.

An excellent wine list offers wines that will appeal to a discerning clientele, served amidst surroundings that invite guests to feel at ease in a homely setting that sets its own high standards.

With the organic produce all around it is little wonder that this enterprising venture is universally popular. One of the charges not infrequently levelled at organic produce is its rather rough and ready appearance before it hits the pots, but here even that minor shortcoming seems to have been ironed out of the process, encouraging more and more people to visit the shop before they leave.

If it's been a heavy night and you are making a morning visit, think in terms of a bacon butty, or for the more indulgent a full-house English breakfast with some of Phil's dark marmalade, jam or honey. Or perhaps an early lunch, and it would be a brave man who enquired if the rabbit casserole owed anything to a former recent resident of the walled garden. A recent visitor described in glowing terms the accompanying roughly chopped carrots, onions, wild mushrooms and a dark seductive sauce. Never having knowingly been seduced by a sauce I found the prospect deeply appealing. The spinach and mushroom tart is also popular. For pudding there is local bread and cheese, washed down with apple juice, or try the homemade apple and pear crumble, a sort of bucolic Eton mess.

But food, location and quality on one side, the most striking feature of the whole place is almost certainly the pricing. On average it is probably fair to say that for the standard of dishes served you would pay roughly three times as much anywhere else. A splendid lunch for two without wine will cost you around £24.

Noa Japanese Restaurant marks another step forward in Bristol's quest to bring world flavours to local diners and what better place to do it than at this beautiful shopping quarter called Clifton Village. The interior is refined in its appeal with attractive screens, fabrics and shipskin lamps.

The kitchen's fascination with flavours and innovative techniques shows up in dishes such as butter-soft beef tataki with miso and jalapeño, but sushi and sashimi are real winners here. Nobu-style dishes are real value for money and seafood delicacies embrace choices like octopus, red bream, sea bass and eel. If you'd prefer to take the safe route, select from a range of cooked fish like salmon teriyaki or sea-salted grilled mackerel. A mint milk pannacotta or yuzu sorbet for dessert is another expression of ambitious cooking at Noa.

With some twenty five years in business, Curry House in Bristol has perfected the personable and unceremonious approach that delights visitors to this informal yet stylish Indian restaurant.

The food is mostly Indian, whilst occasional Bangladeshi influences are noticed in the assured and simple cooking at Curry House. An excellent buffet menu may by chosen over a no less attractive à la carte that includes the likes of minced lamb mixed with fresh herbs and barbecued in a clay oven and king prawns, slightly crisped, coated in breadcrumbs and fried in oil. Amongst the specialty dishes cubes of chicken or lamb tikka cooked in cream, butter beans and almonds, in the chefs own unique recipe, never fails to receive compliments from patrons.

Curry House is located right opposite the ITV television studios, so don't be surprised if you bump into a few celebrities as you step out after a hearty Indian meal.

Situated between two of South Bristol's lively communities of Totterdown and Knowle, A Cappella is known to be Bristol's only pizzeria where customers are allowed to carry their own liquor. Owners Jennifer and Paul Stewart along with the friendly staff welcome groups of individuals, friends and families to their charming café and pizzeria.

The atmosphere is relaxed and the air is filled with music and conversation; in fine weather consider dining outside, watching the sun set over an Italian meal. On offer are selections of tapas, twenty handmade and stone baked gourmet pizzas and for those with some room left, there are homemade desserts and locally roasted coffees.

Start with tapas of dolmades, stuffed olives, Pipers crisps, and fresh salads. Follow this with pizzas that range from the popular vegetarian m,argherita with tomato sauce, mozzarella, fresh basil and black pepper, and pastoral with hummus, feta cheese, tomatoes, black olives, green peppers and oregano, to those with smoked Italian ham, pancetta, roast chicken breast, salmon, and anchovies.

A Cappella caters for parties and private functions.