Bruachdryne Braemar Accommodation

From the genuine, professional service to the array of quality seafood, there is a lot to love about this smart restaurant decorated with a wicker shoal hanging from the ceiling and photos of fishermen on the walls. Fabulous produce, much of it Scottish, powers dishes that accentuate the flavours of their core ingredient with a few well-judged, finely made accompaniments – such as Shetland halibut accompanied by slow roasted tomatoes and salsa verde. As always with the best seafood restaurants, keep an eye on the specials board for more fresh delights.

This attractive whitewashed former manse in the Cairngorms National Park has been transformed into a true dining destination with a personality of its own. Start in the elegant bar, with one of the fine selection of Scottish and Japanese whiskies, before heading to the Nordic-style dining room for the main event. A surprise tasting menu fuses Scottish produce, including some from their garden, with Japanese techniques, enhancing the ingredients to brilliant effect. The house-made oat tofu is a prime example, served with a lip-smacking fermented cream sauce with broad beans and chilli.

As the name suggests, this restaurant is housed in the former manse to the nearby Blair Castle. This building is impressive in itself, a substantial property situated within 10 acres of grounds and boasting a restored walled garden. The restaurant occupies a newly built orangery, which despite the country house feel to the surroundings has a pleasingly relaxed air. The cooking is Scottish to the core, with produce like Skye langoustine and Perthshire mallard used in dishes with nothing superfluous on the plate. Add in the rooms and chatty service and you have a perfect base for exploring the H

There is a luxurious feel to this smartly renovated pub, where the cooking mixes the modern with the traditional. Among the well-executed dishes on the menu are some contemporary choices alongside recognisable classics like rib-eye steak, fish & chips and chicken liver parfait. Come at lunchtime to enjoy their classically served haggis, neaps and tatties, which is a real treat. Four bedrooms, cosy sitting rooms and an immaculate terrace complete the very pretty picture.

This former railway hotel may date back to 1866, but the inside has a super-smart modern look thanks to the owners of nearby Ballintaggart Farm; pass through the small library-cum-lounge and you’ll find a cosy, homely restaurant. 'Scottish' and 'seasonal' are the guiding principles of the cooking, which harnesses local ingredients from Isle of Mull crab to Perthshire wild mushrooms to power the generously sized and flavoured dishes. The owners are also wine enthusiasts and an impressive selection of whiskies and cocktails are on offer too.

Italian

Café