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38 RESTO OF THE WEEK FOOD La Barca Summer is in the air and what better way to enjoy the best this season has to offer than overlook- ing Malta's prettiest beach, Ghad- ira Bay. The Tunny Net Complex offers a variet y of restaurants in- cluding Maya Beach, the hot and spicy MexiCo. Mexican Bar and Diner and La Barca, a fabulous outlet offering the best fresh fish caught from the seas just a stone's throw from your table. A day on the beach is hungry business, the sea and the sand opening up your appetite, and satisf ying that hunger with fresh local fish is the perfect ending to a fantastic summery day out. La Barca is the most beautiful at sunset, so be sure to book an early table, and if you're not used to dining early, have an aperitivo and enjoy the warmth of the re- maining rays of the sun and the spectacular view of the beach, transforming from a hub of ac- tivit y as parents try and clean as much sand off of their children as they can to get them ready to go home, to a tranquil setting where the only remaining sound is that of the sea gently washing up onto the sand. Sitting in this idyllic setting brings back holiday memories and instantly transports the diner to a place where problems seem miles away. Try the delicate starters of fun- ghi trifolati, marinated mush- rooms served with garlic, cherry tomatoes and cream or the ca- lamari fritti, fried squid served garnished with fresh green leaves and mild lemon sauce. When deciding on the mains, there is a beautiful display of the catch of fresh fish that varies ac- cording to what the fishermen have hauled in that day. Whatever your choice, you can be sure that the fish is just out of the water. Of course there is also a stand- ard menu with some of their most popular dishes. Fresh fish, shell- fish, calamari and prawns are in- cluded in the menu, cooked in a variet y of ways to bring out subtle f lavours yet in no way overpower- ing the delicate fish. White fish, cooked al catoccio with white wine, garlic and tomatoes consti- tutes a fabulous fresh and healthy meal. For more explosive f lavours try the salmon in dill and horserad- ish sauce for a creamy, melt-in- your-mouth experience that will leave you wanting more. The wine list is extensive with crisp whites from around the world. Try the South African Sauvignon Blanc, light in body and its crisp nature compliments the delicious seafood served at La Barca. Though La Barca is all about the sea, the menu is by no means lim- ited to seafood alone. There are plent y of dishes that will suit the meat eater – fresh rib-eye, beef fillet with a brandy and mush- room sauce, rabbit cooked in gar- lic and white wine, duck breasts served with honey, grapes, nuts and orange zest or chicken and lobster served with cream in a filo pastry basket. Though it may seem impossible, leave some room for dessert. The chilled cassata siciliana is well worth the final push, a delicious cake, moistened with liqueur and layered with ricotta, candied peel and a chocolate filling similar to cannoli cream. On leaving the restaurant, you will be stuffed to the brim, but what better way to aid digestion that a walk along the beachfront, inhaling that salt y sea air to help your food digest and bring on a well-deserved sleep after a long day enjoying the very best of the Mediterranean. While dining at any of the Tunny Net Resort restaurants, patrons can take advantage of the Seabank Hotel underground car park, out of the blistering sun, for a nominal fee of €1 for a three hour window. La Barca is open daily for lunch between 12:00 and 15:00 and for dinner between 17:00 and 22:00. Rachel Zammit Cutajar takes a look at a restaurant and brings a recipe, wine and delicacy of the week. Write to us with your comments on restaurants or submit your own recipes to rzammitcutajar@mediatoday.com.mt Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 Sancerre – Chateau de Sancerre, Loire - France The winery is located in a rebuilt 13th century castle. The castle/winery is now a town land- mark. Chateau de Sancerre is the only produc- er that is allowed to use the appellation name of Sancerre. Soils of limestone and flint are instrumental in giving Chateau de Sancerre's standard Sauvignon Blanc its wonderfully crisp, vibrant acidity and minerality. Racy fruit flavors of lemons, white grapefruits, limes and gooseberries are firm and bright on the pal- ate. There is a light, appealing touch of flinty grassiness that enhances the wine's depth. The zesty body finishes equally zesty. Pale gold with silver highlights. Powerful aromatic intensity with citrus and floral notes. Rich and well balanced on the palate with fruity flavors of blood oranges and grapes. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 WINE OF THE WEEK La Barca Tunny Net Complex Marfa Road, Mellieha Tel: 2152133 / 21523254 / 794693462 Web: www.tunnynet.com The very best of the Mediterranean Enjoy the setting sun and the views of Malta's prettiest beach while dining on a feast of the freshest fish the Mediterranean has to offer Choose from a selection of mouth-watering fish dishes from the waters just a stone's throw from your table PHOTOGRAPHY BY STEPH SCICLUNA