Loch Maree Hotel

This pretty crofter’s cottage sits in an idyllic spot on the Waternish Peninsula and offers commanding views across the countryside to the mountains. It’s a pleasingly simple place with a wood-burning stove, Harris Tweed-covered chairs and a snug, intimate feel. The skilfully prepared, intensely flavoured dishes have French undertones but a Scottish heart, with Skye's cold, pure waters providing plenty of seafood. The signature langoustine 'pot au feu' is a prime example, using shellfish landed on the jetty opposite the restaurant.

Named after a sailing vessel, this late 18C former manse sits right on the harbourfront and comes with luxurious bedrooms and a small restaurant with a charming vintage style. The friendly team serve a tasting menu to all tables at the same time and while dishes might appear simple, flavours burst through.

The rugged, rural beauty of the Isle of Skye is a wonderful accompaniment to any meal – and so it is at this sharing plates operation named after the chef's parents' house, where he ran is first pop-up. 'Scorrybreac' also means 'speckled rock', something you can glimpse on the mountains in the distance. The restaurant itself is a small and simply furnished place, with chatty and charming service adding to its appeal. The creative modern cooking makes use of the Skye larder, including meats from the hills and seafood from the harbour below.

Reputedly the oldest inn on the Isle of Skye, this characterful lodge dates back to 1543 – although it's had a subtle modernisation since then. The chef is a Skye native and as such likes to show off the best of island and Highland produce – as well as local crockery – across his imaginative multi-course tasting menu, where each dish is beautifully presented and carefully constructed. If you're looking to explore the local area, stay overnight in one of the bedrooms, which have a subtle Scottish theme.

This restaurant on the western side of the island has an enviable location in more ways than one. Firstly, it’s on the edge of Loch Harport and comes with glorious views, and secondly, it’s right by the Talisker distillery – making a pre- or post-lunch tour a must for whisky enthusiasts. With Skye’s waters offering so much super produce, it’s no surprise to see plenty of seafood on the menu, but also expect meat dishes from local venison to traditional haggis, neeps and tatties. Talisker whisky is of course a feature and you can even have a wee dram poured over your oysters.

Having been running for over 40 years, this immaculately kept crofter’s cottage has become a real institution on the Isle of Skye. Situated at the edge of Loch Dunvegan, the area's windswept beauty has always been a huge part of the appeal, as are the characterful, low-beamed interiors where contemporary art hangs on exposed stone walls. Unsurprisingly, in an area with such bountiful produce, the menu keeps its focus local, with seafood from nearby waters among the highlights. Spacious, split-level bedrooms are stylishly understated and the residents’ lounge has a great outlook.

Their tagline, ‘taste nature’s larder’, says it all at this restaurant housed inside The Lovat Hotel, a lovingly restored country house at the gateway to Loch Ness. The interior, decked out in greens and browns, brings the outdoors in, while the cooking is all about the best Scottish produce – be that vegetables from the garden, foraged mushrooms or Highland lamb. The traditional beremeal and treacle bannock bread is a signature, made with grains milled on-site. English wine is a focus of the list, rather than big-name regions from further afield.