The Kingarroch Inn

Rural village gastropub with menus paying particular attention to local and seasonal produce, plus craft beers in the bar.

The 2017 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

Never judge a book by its cover because this seemingly simple whitewashed cottage, which sits precariously on a corner of a busy Fife road, might seem a bit bleak and dated yet its below ground level entrance could well be described as a gateway to foodie heaven. Fresh, local and seasonal produce - cooked to perfection and combined with a friendly, down-to-earth atmosphere are what make this modest restaurant so appealing. Spiced mushrooms, haggis fritters, venison casserole and well cut medallions of tender beef are just a few offerings from the quality smitten Hughes brothers, who took over the restaurant from the Smith family in 2010. Locally caught fish are also a mainstay of their menu, of which cured sea bass and East Neuk haddock often top the bill. And although the restaurant spans three floors, perhaps the best dining experience to be had in the summer months is in the beer garden overlooking the property's home grown herbs and idyllic garden stream.

• High point: Beautifully presented generous portions of good, hearty food
• Low point: The building's exterior can be deceptive and doesn't necessarily create a brilliant first impression

Listed in the Fife Larder – order a print copy (free + p&p).

Recently reopened after a serious fire in 2014 damaged much of the restaurant, this 18th-century coaching inn dominates a junction in the small village of Craigrothie, south of Cupar, and close to sister hotel and restaurant Meldrums in Ceres. Brechin-born proprietor Bryan Coghill spent many years in Spain and Portugal and brings his passion for their cuisines to the Inn’s restaurant, the Smokehouse Grill, mixing it with some Scottish favourites. The large menu ranges from tapas-style starters and traditional Portuguese skewers (espetada) of marinated meat to empanadas and crispy drunken duck, while dishes closer to home include haggis and tatties, fish and chips and sticky toffee pud. There’s also a selection of in-house cold-smoked meats including Iberian black pig and beef sirloin. While looking a little low-key and sunken from the road, the inn backs on to an excellent beer garden overlooking a picturesque burn winding through the village.