Issue link: https://maltatoday.uberflip.com/i/697149
maltatoday, SUNDAY, 26 JUNE 2016 34 Food Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Domaines Ott Rose 2015 Provence, France Domaines Ott Rose is the top wine from the Ott Sélection. These are wines that have been produced from some of the oldest vines and most noble varietals from select growers throughout Provence. The wines are produced using the traditional vinification methods of Domaines Ott, founded in 1912 by Alsatian engineer Marcel Ott. The winemaking team carefully selects the grape lots and produces wines they consider to be worthy and excellent value for wines from the Côtes de Provence. Fresh and fruity nose with hints of apricot, white fruit and pomegranate. It has a full-bodied, fresh and rounded taste with a warm and balanced structure that gives off hints of scrubland, spices and glace zests. It has a long, buxom, silky smooth and crunchy finish. 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 MARTINA BORG GOING to my first restaurant review was something of an exciting and almost daunting experience. I had no idea what to expect or how to handle the whole situation, but what I definitely didn't expect was the treat that vis- iting Sciacca Grill would actually be. The restaurant, in South Street, Valletta, is just far enough from the hustle and bustle of the capital's Republic street, but its defining feature has to be the intense aroma of barbe- cued meat that wafts out every time the door opens; a hint at the fact that this restaurant is all about the great food it cooks up for its clients. The restaurant offers something of a differ- ent experience that the staff are only too help- ful to explain and direct you through. There are no menus, but clients are invited to a board bearing a list of specials, which includes choices to tickle anyone's taste buds, even vegetarians. Here the staff and sometimes, as in our case, even the chef himself, will walk you through the impressive selection of cuts available, while recommending some of the favourites. Once you make your choice, do take a min- ute to observe the décor of the restaurant, (al- though the waiting time won't be very long at all). A wall covered in shelves of whiskey, spir- its and liquor bottles, and a rich, glass, wine cellar flank the meat counter, which also of- fers clients a look at the roaring flame as your food cooks tantalizingly over it. We started off our meal with a trio of sau- sages (flavourful Sicilian sausage, smoky wild boar and a unique veal and Pecorino cheese flavour) served with bread, a smooth chickpea paste, and a sour cream sauce for the delicious sausages. Our main course consisted of a rib- eye steak that simply melts in your mouth, ac- companied by roast vegetables and perfectly golden fries. The juicy steaks are also served with a generous bowl of mushroom or pepper sauce, for an all in all "stuff of dreams" effect. Of course for those of us with a sweet tooth, no meal is complete without a sweet finale, and we opted for a silky crème brûlée and a decadent, nutty dark chocolate and caramel tart served with a side of ice cream. From the delectable dishes to the friendly staff and charming décor, I feel I can do noth- ing except highly recommend this little spot to all meat lovers out there, and I can safely say Sciacca Grill is one of the places that truly understands how meat should be treated and served. SCIACCA GRILL South Street, 1103, Valletta Tel: 21237222 Email: valletta@sciaccamalta.com FACEBOOK: SCIACCAGRILL Resto of the week WINE OF THE WEEK Sciacca Grill: A meal to remember PHOTOGRAPHY BY RAY ATTARD