Readers are charmed by the warm welcome they receive from hostess Maria Watson and the ‘outstanding food’ created by Garry, her son, at this restaurant-with-rooms in a Victorian terrace house in a village close to the North Sea coast. It was opened in 1986 by Maria with her husband, Gordon, but on his death in 2016, Garry took over as chef. There are just five bedrooms, each with its own emphatic style. Thistle has Timorous Beasties’ Grand Thistle wallpaper, a roll-top bath and separate shower. The spacious annexe, Courtyard Suite, ‘smart, spotless and very comfortable’, has a freestanding roll-top bath and a shower room. Garry’s nightly-changing five-course menus offer a choice of two dishes at each course. For instance, North Sea halibut with chorizo, couscous, coriander and curry vinaigrette or Angus roe deer loin in pistachio crust with confit shoulder, butter bean cassoulet and girolle jus: ‘fine ingredients lovingly prepared’. ‘The wine list was balanced and provided excellent choices.’ Breakfast, with freshly squeezed orange juice and a full Scottish with Stornoway black pudding, does not disappoint. (J and JN, S and AM)