Issue link: https://maltatoday.uberflip.com/i/384358
Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 FThe Château de Sancerre, located in the heart of the vineyard, is the only castle in the Sancerre area. It was built in the Xth century by the Count of Champagne and today, the Feudal Tower (Tour des Fiefs) is the only remaining vestige of the medieval castle. In 1874, the castle was rebuilt in Louis XII style. The principle varietals of Sancerre are Sauvignon Blanc and Pinot Noir. Sauvignon Blanc is particularly well-suited to the region of Sancerre thanks to a temperate micro- climate and stony, warm and well-drained soil. According to most connoisseurs, nowhere else does Sauvignon Blanc attain such vigor, such verve and fullness and such inimitable finesse than in Sancerre Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 Sancerre 2013 - Château de Sancerre Loire, France 32 RESTO OF THE WEEK maltatoday, SUNDAY, 21 SEPTEMBER 2014 THE Maltese diner has become a little more discerning in the world of beef. Gone are the days when a good steak was a fillet and a bad steak was just bad. Today different cuts are available, cooked differ- ently to provide a range of flavours to suit anyone's palate. Great qual- ity meat meets traditional Argen- tine styles of cooking at Meet. Overlooking the beautiful Spinola Bay, Meet caters for the carnivore, offering a selection of Argentinian steaks cooked to perfection on the parilla. Meet first came into being in Liverpool in the UK in 2006 where owner Gary Hinks brought togeth- er the tenderest Argentine steak and the spectacular wines from South America. The second location was opened in Malta in December 2010, quick- ly establishing itself as a place to be among meat lovers. Split into two levels, the décor takes an Argentinian style with dark leather chairs and animal print, while the upstairs area makes the most of the sunshine with a large terrace with views of the sea. Meet caters mostly to the carni- vore, with delicious Argentinian beef in all cuts – the popular fillet and rib-eye, along with underrated cuts like the skirt steak and sirloin, after all, in Argentina nothing goes to waste and every part of the cow is cooked up on the parilla, an Ar- gentinian style barbecue where meat is cooked over burning wood rather than charcoal. The beef is served to cater for every appetite, where steak can be ordered by the weight. 225g for the ladies or a larger 450g steak, but it is the 675g steak that separates the boys from the men. Aside from beef, pork ribs, pork loin, chicken breasts, lamb and hamburgers are also available. Although the meat is tasty enough on its own there are also a selection of sauces – red wine sauce, creamy pepper sauce or a blue cheese sauce – which are great with the chips. There are other alternatives for non-meat eating friends including some meaty fish dishes, like salmon and tuna, or a meaty lobster topped with chimichurri butter as well as vegetarian options. Try the lasagne with Portobello mushrooms, toma- toes and spinach or the tagliatelle al pesto. There are also some chef spe- cialties of a meaty nature. Try the Meet version of surf and turf with a fillet steak served with asparagus and king prawns, all topped with a scrumptious Béarnaise sauce or a fillet mignon wrapped in bacon and served with a creamy pepper sauce. Meet is a great venue for long lunches with friends, with popular Irish pub Ryan's just downstairs, making it an ideal starting point for a long and boozy afternoon. Meet is open for dinner from Monday to Sunday from 12:00 till 15:00 and 18:00 till late. WINE OF THE WEEK Meet Argentinian Steakhouse Spinola Bay, St Julian's. Tel: 7799922 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 Where meat lovers meet Choose the cut of meat, the size of steak, how well it is cooked, for a personalised meal at Meet Meet is split over two levels with a cosy indoor area and a warm sunny terrace on the top floor In Argentina nothing goes to waste and every part of the cow is cooked up on the parilla