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maltatoday, SUNDAY, 29 MAY 2016 34 Food Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Vermentino Calasole 2015 Rocca di Montemassi Maremma Toscana DOC, Italy 100% Vermentino from the district of Roccastrada, Maremma Toscana. The grapes were picked by hand at the beginning of September and then underwent a soft pressing. Fermentation took place in stainless steel tanks at 18°-22°C. The wine remains on its fine lees for six months before being bottled. The Colour is brilliant straw-yellow. White flowers, with spicy notes and hints of just barely ripe fruit. Substantial yet fresh, with citrus hints and almondy notes. Its pleasant freshness makes it an ideal accompaniment for crustaceans, shrimps and fish cooked in salt. 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 RYAN'S Pub – a place loved and sought by many. What many Ryan's goers don't know is that there is more to it than the insanely fun, hazy nights spent there. I had heard many rave reviews about Ryan's food, namely about their succulent burgers, and I was thrilled to discover that I had the op- portunity to try out their new and exciting menu. Upon arriving, I was greeted by manager Sarah Spiteri, who showed me to my ex- quisitely set table, immediately offering me Anthilia Donna Fugata wine. By of- fering such a smooth and refreshing wine, they clearly demonstrated that they meant business, perfectly quenching my thirst on such a summery day. A selection of nibbles then followed. The honey-roast- ed almonds, which were still warm and glistening, melted in my mouth, whilst the hand-cut, buttermilk and Guinness fried onion rings dipped in Ryan's special BBQ sauce presented an immense depth of flavour. The hard exterior of the triple fried-fries provided the absolute contrast to the soft mushy potato on the inside. As the chef Dario explained how they were made, I could easily understand that Ry- an's is striving to create the best genuine product that it can. Whilst sipping my crisp wine, awaiting the highly anticipated burgers, I couldn't help but notice that the ambience was very hip, casual and relaxing with the help of chilled ambient tunes, a huge contrast from the heaving pub this becomes after dark. This makes Ryan's the ideal spot to grab lunch or enjoy dinner under the stars in the patio overlooking Spinola Bay. Being a rather difficult person to please when it comes to burgers, I was rather excited to try the Ryan's burgers. Hav- ing said that, I can wholeheartedly state that I was immensely impressed. The four day marinated triple blend of Angus meat presented a perfectly juicy and succulent patty topped with the robust cranberry jam and oozing with melted brie. The wine was flowing, cleansing my palate, and three pasta dishes were in store for me. The rigatoni Amatricana were perfectly seasoned with the pecorino romano hitting all the right spots. Rigato- ni alla crema followed, which were light, tasteful and satisfying. But the winner of this trio was the tagliatelle with beef ragu. What in the world could be better than homemade pasta? This pasta proves just that. Upon taking my first bite I was in- stantly transported to the cobbled streets of Rome. The taste was so authentic, ex- uding perfection. The medley of the beef ragu, cream and butter was absolutely sensational. Every bite was so delectable that I couldn't help going back for more! I ended my meal with a slice of decadent chocolate fudge cake, smothered in exqui- site chocolate ganache, and an espresso so rich and smooth, just like I would expect to have sitting by the Duomo in Milan. The stellar service, food and ambience were absolutely satisfying, exceeding any of my expectations. A return is definitely in the books! RYAN'S PUB Triq Wied Ghomor, St Julian's Tel: 79419891 Web: www.ryanspub.com Facebook: RyansPubMalta Resto of the week WINE OF THE WEEK More than just booze Ryan's Pub is a place mostly associated with too many shots and bad decisions, however this little spot in St Julian's is more than just a Friday night hub of activity. FRAN FARRUGIA heads down there to check out their menu and the burgers that have been building a name for themselves among foodies PHOTOGRAPHY BY RAY ATTARD