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32 RESTO OF THE WEEK SUMMER has landed and there is no better time than to enjoy the great outdoors. Though it may be too hot for outdoor adventures or even sim- ply walking around, the temperature is perfect for sitting outside and en- joying a meal with a glass of wine. Sunsets are the best part of the day when the oppressive heat begins to subside and become more bearable. Even the light becomes gentler as the sun starts to dip beneath the horizon spreading shades of orange and pink across the skies. This can only be made better with a stunning view of Valletta and a refreshing cocktail. The Terrace, one of the Fortina Hotel restaurants, though not actu- ally inside the hotel itself, is the per- fect spot to take in the sunset. Just a stone's throw from the sea, patrons can truly feel the Mediterranean as the salty sea breeze mingles with aromas wafting from the kitchen. Separated from the hustle and bus- tle (and traffic) of Sliema by a row of bushes, you feel instantly at ease as you cross the threshold. White linen tablecloths and shiny glass- ware glisten in the setting sun. Let the friendly staff take your cocktail orders against the baroque backdrop where you can watch the day's prob- lems melt away. The menu is all you expect from a Mediterranean restaurant. Whether you go for pasta, salads, fish or meats, the emphasis is on fresh, good qual- ity ingredients and simple cooking methods. Pasta dishes available in- clude some Italian favourites like spaghetti alle vongole with a fresh taste of the sea and arrabiata for those that like it hot and others that are a little bit more adventurous; po- tato gnocchi with mushrooms and Gorgonzola or a risotto with cernia and olives. The seafood portion of the menu depends on what's in the fisher- men's nets, and as the summer seas are calm and fishermen can get out more regularly, these are always var- ied. The meat dishes include a vari- ety of graded beef from Argentina, USDA beef and Black Angus as well as delicious milk-fed veal, chicken and lamb. But dinner is not the only treat available at The Terrace. Open from 11am, The Terrace serve a number of snack items from simple dips to gourmet burgers, wraps and salads that make a perfect lunch when you need to get away from the Sliema heat. If you're looking for a Mediterra- nean night out then The Terrace is just the spot. Sunsets over the sea, the baroque backdrop of Valletta and simple, fresh food with a glass of crisp white wine make for the per- fect summer evening. The Terrace is open daily from 11:00am till midnight. Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 2013 Grillo Feudo 'Principi di Buetra' Sicily DOC Grillo can produce charming, modern and hearty wines of quality. Its distinctive aromas of other white grapes have spurred recent winemaker interest, like Inzolia. About 2,300 hectares (5,750 acres) of Grillo are planted, or around 3% of the white grapes planted in Sicily. Grillo Feudo made from grapes picked at perfect aromatic ripening and then given a very soft pressing. The must underwent temperature-controlled fermentation (16-18°C/60-64°F) in stainless steel tanks, remaining on its lees for 4-6 months. It then matured for few months in the bottle Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 WINE OF THE WEEK The Terrace Fortina Hotel Tigne Seafront, Sliema. Tel: 23460000 www.hotelfortina.com Feel the Mediterranean at The Terrace 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 FOOD