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maltatoday, SUNDAY, 13 DECEMBER 2015 34 Food 34 Luce, whose first vintage was produced in 1993, started as a partnership between iconic winemaking names Robert Mondavi and Vittorio Frescobaldi. It is the first-ever blend of Merlot and Sangiovese to emerge from the storied region of Montalcino, Italy; a feat that shaped the modern winemaking landscape thereafter. To celebrate and introduce the 2012 vintage, which marks its 20th harvest, Luce chose to partner with BAC because the two share a similar commitment to innovation and exploring new landscapes. "Luce is clearly one of the foremost innovators in wine," says Georgiana Pickett, executive director of BAC. "Boldly connecting the art of winemaking to the pioneering work of John Cage and Merce Cunningham is testament to their fresh creative thinking. We are honored that they have identified BAC as a partner in innovation and we look forward to celebrating 20 years with them." Luce 2012 '20th Anniversary' Luce della Vite, Toscana Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 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 WITH a location like this – perched over Balluta Bay, just across from its impressive neo-Gothic parish church – The Villa already has an advantage. In the hub of Malta's most popular tourist destination and sitting in the shadow of the prestigious Meridien hotel, one climbs the limestone stairs with a sense of expectation. Afterwards, one leaves with a feeling of satisfaction. Two terraces (one lounge area, one dining area) spread out beneath the building's sandy stonework, offer a lofty lookout over the wa- ter, the crowd and the picturesque square with its iconic kiosk. Umbrellas shade patrons in the summer and heaters keep them comfortable on cooler nights, allowing the option to eat outdoors even before the weather warms up. It makes for the perfect place for a spot of people watching. Turning your attention to the menu, you'll recognise a few familiar dishes and some in- teresting twists on old favourites. If you're in the sharing mood, try dishes from both the starters category and the tapas list. The pork belly in a red wine jus was a particularly deli- cious choice, displaying a perfect balance of fat and muscle and sitting in a jus that I admit I surreptitiously indulged in with a crust of bread. The rest of the menu requires a heartbreak- ing choice; the kind that is both justified and appeased when your dish arrives and when you notice what someone else has ordered. In an effort to sample as broad a range as pos- sible, I selected the chicken supreme and my dining companion chose the garganelli with beef, while we kept an eye on the other diners' choices and made mental notes. Neither of us was disappointed. The ten- der chicken breast was perched atop a bed of couscous and grilled mixed veg, and was ac- companied by a sweet-but-not-too-sweet jus that contrasted nicely with the well-spiced couscous. The garganelli were cooked just right – not a soggy pasta in sight. To say the starter-sized dish was generous would be an understate- ment but it encouraged the Mediterranean culture of sharing nicely. The beef was slow- cooked, imparting a rich flavour and colour to the dish. The strong flavour overpowered the other elements of the dish somewhat – the mushrooms were a little lost – but the beef itself had such a complex, satisfying taste that nothing seemed missing. Dessert came from a short but impressively varied list. The white chocolate fondant came with the warning that it would take some 15 minutes to prepare as it would be made fresh. Never had a wait been better rewarded. The steaming creation broke open to unleash a magma of white chocolate, a decadent ac- companiment to the scoop of ice cream and biscuit crumbs that came with it. Branching out a little, I chose the choco- late mousse, infused with pipe tobacco, and Scotch whiskey ice cream. Being neither a smoker nor a whiskey drinker, my unedu- cated palate enjoyed both parts of this dish, being just strong enough to evoke the unique scents and flavours without being too over- powering. The Villa offers a carefully-curated selection of dishes that necessitates a second, perhaps even a third visit. Thankfully, parking is easy and the view is to die for so it is certainly a sacrifice one would be willing to make. The Villa 39, Main Street, St Julian's Tel:23112273 Web: www.thevillamalta.com Facebook: thevillamalta Difficult decisions that necessitate multiple visits Resto of the week