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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@ Charlie's Inn Charlie's Inn is synonymous with the traditional fenkata, but has developed over the years to offer so much more than fried rabbit and pasta in rabbit sauce. Having had childhood friends living just up the road from Charlie's Inn in Salina, the restaurant has been on my list of goto eateries since I was a kid. With fantastic fields to run around in while parents are enjoying their after-meal liqueurs, it was also one of my favourite spots to eat while growing up. Charlie's Inn has been run by the Zammit family for the last 80 years. Starting out as a tea house for the British military, they soon began serving local rabbit and have perfected the recipe over the years. More than just rabbit The rabbit is served either fried or stewed, with delicious gravy and hand-cut chips. And once you've gone through the all the meaty bits, use the Maltese bread to sop up all the remaining gravy for the best part of the meal. In my opinion, theirs is the best rabbit on the island and going to Charlie's Inn and ordering anything other than the spaghetti with rabbit sauce, followed by fried rabbit, is sinful. However it really is worth straying from the usual and trying some of their other dishes. The handwritten menu changes daily as they believe in only serving the very best of what is on the market, from soups, to salads, fresh fish and quality meats. The fresh, local ingredients are given an exciting twist. Try Comforting appetizers of bigilla, garlic dip and snails Rabbit stuffed ravioli with olive oil, rocket and Parmesan the oyster and sea snail and watercress served as a warm salad, beautifully presented in an oyster shell balancing on a bed of coarse sea salt. Or why not go for something a little different – aged boar with spinach and beetroot jelly, served with foraged leaves. Whatever is on the menu that day, you can trust Chillion to turn it into a magical explosion of flavours. If you have to stick to rabbit, try the rabbit stuffed ravioli for starters instead of the usual spaghetti with rabbit sauce. The meaty centres, wrapped in fresh pasta, drizzled with olive oil and topped with rocket and Parmesan cheese are a delightful twist on the pasta starters. Whether you're eating rabbit or something else, the nibbles before the meal are: warm bigilla on fresh, crusty Maltese bread and a garlic and tomato dip that is so moreish, not even the thoughts of frightening off your partner with your garlic breath will deter you. To keep in with the traditional theme, fresh snails are also served and, if you can get past the squeamishness, offer a bundle of flavour to prepare your palate for your meal ahead. The winter months are cold and dreary and are the perfect excuse for long lunches. Charlie's Inn is a great place for large groups or more intimate occasions. Whatever your numbers, head down to Charlie's Inn for a great meal of rabbit or otherwise. Charlie's Inn is open from Tuesday to Saturday for dinner from 19:00 and Sunday for lunch from 12:00. Charlie's Inn Coast Road, Salina Tel: 21573455/99495595 Find them on Facebook: www. facebook.com/pages/CharliesInn/353125124709287 Hand-cut chips are perfect for dipping in rabbit gravy Symposio ' Feudo' – Principi di Butera, Sicily The Feudo Principi di Butera estate once belonged to the noble Branciforte and Lanza di Scalea dynasties. Ambrogio Branciforte was, in 1543, the first Sicilian to be named a Prince. It was King Philip II of Spain who conferred upon him the rank of Prince of Butera, a title that remained the most important Sicilian feudal recognition until the 1800s. Feudo Principi di Butera produces several wines from: Nero d'Avola, Merlot, Cabernet Sauvignon, Syrah, Chardonnay and Insolia. The flagship wine of the estate is a 100% Nero d'Avola wine called Deliella. "Our philosophy," explains Gianni Zonin "is allow the vines to grow in harmony with Nature and to work with care, love and respect. To this end my family has dedicated itself to exalting the characteristics of this unique land that is so rich in flavors and perfumes, and to produce world-class wines that fully express the soul and power of Sicily." Symposio is a blend of Cabernet Sauvignon, Merlot and Petit Verdot, this is plush and round, with bright notes of black fruit, spice, leather and blackberry. There's a touch of spice on the finish, and the texture is soft and rich. Exclusively imported by Charles Grech & CO. Ltd, Valley Road, Birkikara T: 2144-4400 Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400