Penarth's Olive Tree is proving very popular, with customers returning every week to savour dishes from the à la carte and bistro menus, both of which are devised by owner and head chef Martin Dobson. A friendly welcome and fresh interior entice you into a building which has seen many changes over the years - from second-hand shop to Greek restaurant. Finally, nearly 6 years ago, it became The Olive Tree.

The bistro menu is very reasonably priced with two courses for £14.95 or three for £17.95, and it was from this menu that I selected my meal, beginning with a superb terrine of ham hock with hard-boiled egg, pineapple chutney and homemade crisps. My partner chose from the à la carte menu, starting with a tremendously light twice-baked cheese soufflé with Cheddar cheese and spinach. My main course consisted of a perfectly cooked pan-fried fillet of salmon with a lemon and chive cream sauce, served with potatoes and fresh vegetables. My dining partner savoured the supreme of chicken with wild mushroom sauce - yet another culinary success. As a pudding fan, I took some time to choose from the wonderful range of delicious desserts, but finally sampled The Olive Tree's apple and cinnamon crumble served with hot custard - truly a delight - while my companion devoured the luscious hot banana crepe with vanilla ice cream and maple syrup.

Martin and sous-chef Daniel Howell believe in honest and wholesome flavours, created using local produce, and this resonates throughout this impressive restaurant. Professionalism and courtesy are first and foremost for the staff here, with waitress Barbara ensuring that each and every customer is attended to personally, pleasantly and helpfully. Martin has owned this restaurant on his own for two years, and, with the introduction of the bistro menu in December of 2008 and a tasteful refurbishment in the summer of 2009, The Olive Tree has successfully managed to remain a front runner in the South Wales fine-dining market.