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32 RESTO OF THE WEEK maltatoday, SUNDAY, 3 AUGUST 2014 Il-Kartell SANTA Marija is just around the corner, and what better time than this to head to Gozo to take advan- tage of a more laid back lifestyle and some of the great traditional food items that Gozo has to offer. Just a short ferry ride across the wa- ter, Il-Kartell offers a perfect dining experience. Ever since its opening in 1994, Il-Kartell has been as popular with Maltese diners as it has with Gozi- tans, and tourists get to sample a truly Gozitan meal enjoying delica- cies made on Malta's sister island. Il-Kartell's prime location in the bustling Marsalforn Bay allows pa- trons to dine at the waters edge, en- joying the warm summer evenings as well as the delicious food. The focus of the restaurant is on everything local. Vegetables come in fresh every day from Il-Kartell's sister company Ta' Mena Agricul- ture just two kilometres from the restaurant. It is not only the vegetables that come from Ta' Mena – delicacies such as a sun-dried tomato paste are also made especially for the restaurant. Olive oils are also pro- duced at Ta' Mena and the sea salt comes straight out of Gozo's salt- pans. The wine list also includes some of Gozo's hidden gems. Ta' Mena has started to produce its own wines and has come up with a wine list that shows promise, drawing from their vineyards across Gozo in Marsalforn Valley, Ramla Valley and San Raflu Valley. Local gbejniet are particularly well-known in Gozo and Il-Kartell makes the most of these fantas- tic cheeselets. Whether they are served on their own, with a side salad and dressed in basil and olive oil, or used in other reci- pes, like their home-made ravioli stuffed with gbejniet and Parmeg- giano, served with tomato sauce, the Gozitan titbits are sure to go down a treat. Every seaside restaurant should have a good selection of fresh fish and Il-Kartell does not disappoint. The selection of fresh fish varies from day to day according to the fishermen's catch and is cooked in the simplest ways to ensure the delicate flavours of the fish are not lost. A Maltese style fish soup (alijot- ta) served with plenty of crunchy garlic bread is a perfect mix of lo- cal fish cooked to traditional reci- pes that have been handed down from generation to generation. If fish is not your thing then Il- Kartell still has options. A grilled fillet of beef is served with a pep- percorn or mushroom sauce. Try the traditional rabbit braised in red wine, served with potatoes and peas. For those who have not yet had the pleasure of dining at Il-Kartell, make an evening of a wonderful trip to Gozo for dinner. Those who are regulars need no advice. Il-Kartell is open everyday for lunch between 1200 and 1430 and for dinner from 1830 till 2300 WINE OF THE WEEK Il-Kartell Marina Street, Marsalforn, Gozo Tel: 21556918 Email: ilkartellrestaurant@onvol.net 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 Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 Bin 218 'Chardonnay Viognier' 2013 McGuigan, Hunters Valley, Australia A powerful, fruit-driven wine exhibiting the classic chardonnay characters of tropical fruit as well as some citrus overtones and slight oak influence. This wine exhibits the rich flavours of tropical fruit and citrus. It is a medium-bodied wine with a creamy mouth- feel from the oak influence along with a lovely fresh and crisp finish. It is a wonderful food wine that is suited to a wide range of food styles including creamy pasta dishes, grilled fish and chicken casserole. The Hunter Valley is Australia's oldest wine growing region and its alluvial flats produce rich full flavoured wines. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 At the water's edge Just at the water's edge Il-Kartell provides the perfect location for summer dining Fresh fish available varies according to the fishermen's catch