Issue link: https://maltatoday.uberflip.com/i/181770
36 FOOD RESTO OF THE WEEK jar takes a look Rachel Zammit Cuta brings a recipe, wine d at a restaurant an e week. and delicacy of th ur comments on Write to us with yo it your own recipes m restaurants or sub mediatoday.com.mt to rzammitcutajar@ La Vela The Rolex Middle Sea race is almost upon us, and with that comes sailing fever. Even the non-yachting crowd try to get as close to the boats as they can in the run up to this exciting race. If you can't have dinner on the boat, then try La Vela. With easy parking in the surrounding car park, once you are settled down at your table, it feels like you're Almost as good as dinner on the boat eating on the boat – just without the rocking. The restaurant is renowned for its great fish dishes and rightly so, with a great selection of fish antipasti as well as a great selection of the freshest fish, cooked in a variety of ways – grilled, steamed, al cartoccio or al sale. None of these items are listed on the menu as they change according to what is available. Restaurant owner Michelle Muscat comes to the table to tell you what's on the menu and will give recommendations as necessary with a smile. We opted for the fish antipasti and had a fantastic selection of calamari, octopus, carpaccio of salmon, mussels and prawns. The pasta starters were also very tempting, with some delicate sauces like one with gurbell and cherry tomatoes or more exotic ones with a minced lamb and pepper sauce. As a main, most of my friends went for fish, and being lazy, they decided to have the fish cleaned for them. The person cleaning the fish in the kitchen certainly knows what they are doing as there was not one bone in six plates of fish. I decided to go for the fillet steak, cooked in a creamy mushroom sauce with fresh porcini – something I have never seen in Malta before. When I asked Michelle where she got them from she said that they import them themselves but was happy to sell me some if I needed – how's that for impeccable service? The desserts were equally fantastic, though I can't remember what was on the dessert menu aside from the chocolate fondant, which is what we all went for. Warm chocolate cake with an oozy centre served with a sweet ricotta cream – simply incredible. If you haven't been to La Vela yet, my advice is: don't wait any longer. The warmer days – and nights – make dining there even more of a treat. La Vela is open daily (except Mondays) for lunch between 12:30 and 15:00 and from Wednesday to Saturday for dinner from 19:30 till 23:00. Address: Marina Street, Pieta. Contact: 21 230336; 99 269090 WINE OF THE WEEK Enira by ENIRA, Bessa Valley, Bulgaria This Red Bulgarian wine is one of the greatest examples of what Bulgarian soils and climate can produce, helped by the latest Bordeaux technologies and""saviour-faire""! Enira is a blend of Merlot with some Cabernet Sauvignon and Syrah grown on the Bessa Valley brand new wine estate near Plovdiv in the south of the country JANCIS ROBINSON: In bottle this regular Enira is sweet and dense but is all singing and dancing and thoroughly exuberant while exuding health and bonhomie. There is certainly tannin there and I would serve this happily (especially blind, to bordeaux enthusiasts) any time over the next three years. It strikes me as excellent value at Waitrose's price of £8.99 a bottle ROBERT PARKER: The 2008 "ENIRA" is a blend of Merlot (48%), Syrah (40%), Cabernet Sauvignon (5%) and Petit Verdot (7%), aged in a mixture of one to three year old oak. This was previously seen as a barrel sample. Pleasant and easy drinking, it has little depth or concentration here, but it is rather tasty. It has straightforward fruitiness with that earthy hint of Syrah underneath mingling nicely with the sweet nuances. Drink now-2016 Imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400