We read about them but does anyone go to them? We're talking about Michelin-starred restaurants like La Gavroche or Nobu. Esoteric menus - black cod with miso folllowed by bacon and egg ice cream, anyone? Long waiting lists - months in some joints, exorbitant prices - a party of dinners famously spent more than £45,000 at Gordon Ramsey's eponomous restaurant - can all be a bit off-putting if you just fancy a quick bite.

So does all the hype really materialise on your plate? Are these gastronomic temples deserving of their hard-earned medals? What really makes a restaurant good? Tell us about your favourite eateries and what you think separates the wheat from the chaff.

• Tradition versus innovation. Which is better?

• Would you suffer abominable service for the sake of top nosh?

• How far would you travel for that one-off meal?

• Does price mean it's going to be good?

• Is being valued and recognised as a regular, more important than excellent food?