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maltatoday, SUNDAY, 31 MAY 2015 34 Food Rachel Agius 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 Resto of the week Born of the encounter between the Chilean terroir and Baron Philippe de Rothschild's expertise, Anderra is a new range of Chilean wines originating from the foothills of the Andes mountains, the source of South America's finest wines. There are three varietal wines in the range, a Sauvignon Blanc, a Carmenere and a Cabernet Sauvignon. The artful combination of "ANDes", the iconic mountain range, and "tiERRA", the Chilean terroir, the name Anderra is both a symbol and an invitation on a journey. Bright straw color. Aromas of lime skin, white grapefruit, faint hint of tomato leaf, tangerine skin with mild herbaceousness. Bone dry with simple citrus flavors and finish. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Anderra Sauvignon Blanc Baron Philippe de Rothschild, Chile Raffael The summer season allows for a change of venue when it comes to selecting appropriate eateries. We now want to be outside, whether it is to enjoy the sunshine or dinner under the stars. And no place does that better than Raffael in St Julian's. Many locations on the island sell sunny spots with great views either at a huge premium or keep their prices low and serve sub-standard food. Because Raffael does neither of these things it becomes a who's who of diners and sun seekers as soon as the sun shows. In the picturesque Spinola Bay, Raffael is close enough to the bustling St Julian's to be convenient, though just that little bit removed from it, allowing you to bask in the sun and watch the world go by across the glistening waters complete with ref lective colours of old fishing boats. A great spot for tourists to enjoy a spot of local colours, it is also filled with locals mingling among tables, sipping rose in the sun and enjoying a variety of simple dishes. The food at Raffael is varied yet fresh. Simple dishes made with the best lo- cal ingredients using simple cooking methods and some traditional recipes. As this is one of my regular haunts I know the menu inside out and often decide what I'm going to eat as I'm driving to the restaurant. There are few pizzas on the island I would really recommend and Raffael goes down as one of my favourite spots for pizza – thin and crispy, with the prefect combination of tomato sauce, fresh mozzarella and my favourite top- pings – Parma ham, rocket and Parmeg- giano shavings. If you're looking for something lighter, try one of the salads, brimming with tasty ingredients so you will be sure to enjoy a healthy lunch without feeling food envy when the boys order pasta or pizza. If you're looking for something more substantial, try something from the grill, kebabs served with couscous or half a roast chicken that is moist and tasty. As the restaurant is situated in an old boat- house surrounded by fishing boats, nets and other fishing paraphernalia, the fresh fish on the menu is also worth a shot. If you're looking for a fancy spot for a long, drawn out lunch then head upstairs to sister restaurants, San Guiliano, or Girasole on the roof of Raffael that opens when the summer kicks in, but Raf- fael is all about no-fuss fare, in a casual atmosphere, where you can eat and spend the afternoon chatting with friends and enjoying the first bit of outdoors of the season. You can't reserve a table, so get there early to pick the best table and lean back and enjoy a pre-lunch drink over the long weekend ahead. Raffael is open daily from 09:00 to midnight. Raffael Spinola Bay, St Julian's Tel: 21352000 Email: sangiu@maltanet.net Web: www.raffaelrestaurant.com Facebook: www.facebook.com/pages/ Raffael/183800815060772 Simplicity and sunshine