SETTING Tucked just off the Royal Mile, this small, intimate restaurant invites you in with beautifully laid dining tables against gold walls decorated with modern abstract art and large mirrors. Authentic Spanish music adds to the atmosphere of Iggy Campo’s award-winning restaurant (AA Rosette Award 2008).

FOOD The food is just as good looking - try the pan-seared pigeon for a starter, six rich rosy slices leaning against each other in a Rioja jus, served with a creamy neep and thyme puree and salsify. Or pan-fried red mullet - pop a morsel in your mouth with tangy celeriac puree, dressed with pink grapefruit and strings of cucumber. The venison is a main course must: sustainable rich Highland venison, cooked till perfectly pink and juicy.

It comes with slow-braised oxtail, an unusual and underused meat - here it is deliciously rich and moist, setting off the game to perfection. Red cabbage and boozy prunes give this very special dish an additional twist. Look out for the Iberico pork, from pigs fed on acorns; the meat is sweet and succulent.

Iggy’s award-winning wine list is worth spending time over (Scottish Licensed Trade News Finalist 2008 and AA Notable Wine List Award 2008); there are some cracking wines and several by the glass too. For dessert it has to be the Tarta de Santiago: light almond tart served with home-made cardamom ice-cream or you could share the decadent chocolate dessert for two. Coffee comes with miniature chocolates, dark and crisp on the outside and silky smooth inside.