Issue link: https://maltatoday.uberflip.com/i/534048
maltatoday, SUNDAY, 28 JUNE 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 One of the major and largest vine growing businesses in Europe, Frescobaldi owns nine estates covering over 1,000 ha of vineyards, all located in excellent areas for fine wines. Directly managed by its family members, Frescobaldi produces almost 7 million bottles and the wines are exported to over 60 countries throughout the world. The Frescobaldi name goes back many centuries into the history of art, culture, trade and finance of Italy in general and Tuscany in particular. From the second half of the last century, the Frescobaldi's were keen players in the development of Tuscan vine-growing They were the first to plants new varieties such as Chardonnay, Cabernet, Merlot and Pinot and to adopt new planting, cultivation a wine-making systems in their properties. Since vintage 2006, Brut Millesimato Trento DOC Metodo Classico had adhered to the Istituto Talento Italiano production code. It is made only from Chardonnay and Pinot Noir grapes, with a second fermentation in the bottle and successive maturation sur lie for a minimum of 24 months. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Frescobaldi Brut Millesimato 2009 IT'S that time of year again when lunch plans come with a number of conditions – it has to be outdoors, it has to be by the sea, it has to be in the shade, it has to be relaxing and if the kids have some sort of entertainment then all the better. And, naturally, the food has to be spot on. Every other restaurant along the coast should be offering something along those lines, yet the reality is that they are few and far between that offer a summer dining experience worthy of missing a day at the beach. Baia is one spot that has proved, summer and summer again, that it is up to the task. The fact that it is, in fact, a beach club helps the decision-making process. You don't have to sacrifice a day at the beach – just those intense hours where UV rays are so harmful and the heat stress index has you seeking out shady spots anyway. The beach club was inspired by the own- ers' travels around Europe and Asia and their wish to share one of Malta's most idyl- lic locations with friends and family. The blue and white colour scheme makes the beach feel like you're on a Greek island whilst the view of the crystal clear waters with Comino in the background remind you just how beautiful the Maltese archi- pelago really is. The truth is that what really sells Baia are the views coupled with the luxurious décor. If they threw a handful of peanuts at you and called it lunch, you'd still appreciate the experience and happily part with your hard-earned pennies. Thankfully this is not the case and the food is simple with emphasis on fresh in- gredients and cooked to accentuate natu- ral flavours. Meals can be of an elaborate three-course nature or a simple one-plate meal to get you back out into the sun as soon as possible. And if you don't want to waste precious sunshine hours in the shade of the restaurant you can also order food off the snack menu – sandwiches, salads and platters – right to your beach bed. The kids won't be disappointed either, with special kids menus that include the regular favourites as well as healthier op- tions. And for the really little ones there is also an infant menu, which promises fresh, homemade goodness with no lumps or added salt or sugar. The wine list has been carefully selected to accompany the menu with a good variety of reds and whites from all over the world as well as champagnes. The sommelier will help you choose your wines should you re- quire assistance. After lunch you can meander down to the beach club and settle onto a comfy sunbed you'd probably be happy to spend the night on, with waiter service to keep your glasses refreshed whilst you take a dip in the Medi- terranean blue. The best day to make Baia your day out is a Sunday as the end of lunch sees the set- ting up of a cocktail bar, where Simon Briffa shakes up some cool, refreshing cocktails he has become famous for, and Julian Dru- ry spins easy listening tracks that guarantee to turn your lazy Sunday afternoons into not-so-lazy evenings. The perfect end to a weekend! Baia is also open for private functions, including weddings, so it is best to call in advance to book a table. The restaurant at Baia Beach Club is open daily for lunch between 12:30 and 15:00 and for dinner between Tuesday and Saturday from 19:30 to 22:00 in July and August. The Beach club is open daily between 10am and 19:00. Baia Beach Club Little Armier L/O Mellieha Tel: 21 570942; 21 573421 Email: sarah@baiabeachclub.com Web: www.baiabeachclub.com Lazy Sunday afternoons with not-so-lazy evenings