Rocca Grill

The grill has a unique location looking over the 18th fairway of the Old Course and West Sands beach (where some scenes of Chariots of Fire were shot). It's a spacious room, with high ceilings, big feature lights, drapes and a chic décor, but friendly and relaxed staff dispel any suspicion of stuffiness. 'Classical Scottish cooking with a creative Italian twist' is the restaurant's mantra, so langoustines from Pittenweem (just around the coast) go into agnolotti served with crisp pork belly, Jerusalem artichoke purée and shellfish emulsion to make a memorable starter, and halibut fillet is wrapped in lardo, poached, and accompanied by pappardelle verde, vegetable minestrone and confit tomato. There are pastas and risottos, too, perhaps a lobster tagliolini served with the butter-poached claw and a vanilla and basil foam. Meats are handled just as confidently, a main course of Scottish lamb - loin, shoulder and belly - served with cauliflower and Mull cheddar purée, braised baby gem and sauce Reform, and the curtain might be brought down with lemon tart with orange sorbet, or an excellent dark chocolate ganache with an accompanying banana parfait, peanut purée amd rum jelly (a winning combination).