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36 FOOD RESTO OF THE WEEK takes a look el Zammit Cutajar ngs a recipe, wine Rach d bri 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 r@ to rzammitcutaja More than just a steakhouse White linen tablecloths and surrounding views of St George's Bay makes dining at Grill 3301 a breathtaking experience Grill 3301 Cold weather calls for hearty meals, and meat cravings are back after taking the summer off. Grill 3301 mixes great steak dinners with fine dining for a unique special occasion ideal for the festive season. It's easy to have a moderately good restaurant, particularly if it is a steak house – good ingredients and simple cooking methods. However what makes Grill 3301 so special is in the detail. Hot fresh rolls and complimentary titbits between courses make all the difference taking the restaurant up a notch. Cauliflower puree with caramelised onions with a drizzle of truffle oil before the meal begins and just a taste of milk chocolate mousse at the end of the meal, compliments of the chef add that little special something. One glance at the menu and it is The prized rib-eye of Kobe beef is worth all the fuss. The delicately marbled with fat, gives the steak unparalleled texture and the flavour instantly evident that this is going to be a good meal. Appetizers include small succulent portions of nibbles ideal for sharing. Try the honeyed quail with figs or the deliciously tender pork cheeks. The choice of meat is not simply different cuts but available from different breeds. Try the Aberdeen Angus beef or the Charolais, or even the prized Kobe beef, though a little pricey it is worth every bite. The characteristic marbling of the creamy coloured fat which gives the meat its texture and succulent flavours is said to be the result of the cattle's diet of beer and having Japanese sake rubbed into their coats. The seafood is just as impressive as the meat selection. A huge glass display allows diners to see the fresh variety of the freshest specimens – from huge denci to smaller red snappers and sea breams as well as fresh lobsters, mussels and clams. For something a bit lighter, or as a decedent starter try one of the pasta or risotto dishes – mixed seafood topped with bottarga on tagliatelle or pasta with lobster and cherry tomatoes. The desserts are worth leaving room for – perfect crème brulee topped with berries and an apple crisp, Valrhona chocolate tart or for something a little lighter try the refreshing medley of sorbet served with honey. To top it all, the service was also fantastic with waiters offering advice and catering to your every need before you are even aware that you need it. If you haven't tried the undiscovered jewel that is Grill 3301 I suggest you try it. Though a little pricey, if you consider the quality of the ingredients being served it still offers good value for money and is the perfect spot for a special occasion. Grill 3301 is open for dinner Tuesday to Saturday from 19:00 to 23:00. Address: Corinthia Marina Hotel, St George's Bay, St Julian's Contact: 23702537 or grill3301.stgeorges@corinthia.com WINE OF THE WEEK 2005 Bodegas LAN - Gran Reserva Rioja 93 points Robert Parker's Wine Advocate The 2005 Gran Reserva is a blend of 85% Tempranillo, 10% Mazuelo and 5% Graciano: a selection of the best grapes from 20- to 25-year-old vines that is then aged in American and French oak for 24 months. It has an intense minty nose of blackberry, smoke and grilled meats that is welldefined, but surprisingly taut considering the vintage. The palate is medium-bodied with a tarry, leathery entry. The tannins are fine and linear, the finish classic in style with a dash of white pepper and tar. This is a very well-made Gran Reserva drinking beautifully now, but certainly it has the substance to keep. Drink now-2022. Bodegas Lan was established in 1972 and after a number of itinerant owners, they settled with an investment group, Mercapital, in 2002. Their winery is based in the town of Fuenmayor in Rioja Alta. They own 70 hectares of vineyard, the remainder out-sourced and the wine is raised in a combination of different oak regimes in their barrel cellar that can accommodate some 25,000 barrels. I was impressed by the consistency of these wines that are well-crafted and with a propensity to age. Imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400