A seventeenth-century, whitewashed drovers' inn surrounded by 40 acres of grounds is the setting for this enchanting hotel, which also has the bonus of a glorious setting on a spit of land that juts into the waters of Loch Awe.

The heart of the hotel is its ancient and immaculately maintained courtyard (complete with a stylish orangery), although much attention now focuses on the restaurant, with its huge arched windows and impressive modern food.

Menus reflect the seasons and an abundance of regional produce. You might begin with marinated Mull Bay scallops accompanied by chilli and coriander noodles and an oriental dressing before trying a cappuccino of wild mushrooms or tempura of monkfish with carrot purée, caper and shallot salsa.

Main courses also feature meat and game, as in roast loin of Highland beef fillet with ratatouille, braised shallots, Madeira and thyme jus or breast of maize-fed guinea fowl on Savoy cabbage with Toulouse sausage and grain-mustard sauce. As a finale, consider raspberry and orange bavarois with Cassis syrup and sorbet.

There's an impressive stock of around 50 malt whiskies in the bar (possibly the finest range on the west coast of Scotland), plus an award-winning wine list.

Taychreggan Hotel is also featured in: Michelin Guide, AA Guide

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Modern Scottish

Ondrej Kasan

Lunch: 12.30 - 2.00pm Sun
Dinner: 7.30 - 8.45pm

Visa, Master Card

• Private dining room
• Private parties
• Vegetarian menu
• 40 covers

Accomodation is available, (18 rooms)