Issue link: https://maltatoday.uberflip.com/i/750768
maltatoday, SUNDAY, 13 NOVEMBER 2016 34 Food R ACHEL AGIUS IN under a year, Tal-Villagg has made quite a name for itself with those in the know. Actually, sev- eral names. A cosy bar, a fine dining establishment in minia- ture and a beloved haven for a growing number of Lija locals. But this place or at least its reputation has far outgrown the limits of the quiet village. Diners and drinkers visit from all over the island and as a result, word has spread quickly. Owner Johan has his hands full, not just with his regulars and curious passers- by but also with private events, a part of the business that has really taken off in the past few months. Anyone looking to host an event at Tal-Villagg should be warned – if you are hoping to in- vite everyone you know to your event, you will be disappointed. Johan has fixed a strict limit on the number of guests allowed; up to ten for a sit-down event, 18 for a standing one. There are of course limitations to consider – Tal-Villagg keeps its friendly, cozy vibe precisely because it is so small. Another reason is the service. Johan believes that his guests should feel as if they are in his own home, treated to the kind of friendly, one-to-one attention that really sets the place apart. Johan and his wife Lucienne strive to take very good care of their guests and the feedback they receive shows that they're definitely on to something. "Service and knowledge really make the difference between a good dining experience and a great one," Johan says, explain- ing that the quality of ingredi- ents and food preparation has increased significantly across the country, putting restaurants of a certain calibre on a mostly even footing when it comes to taking care of people's taste buds. What really makes the dif- ference is how welcome diners are made to feel. And indeed Johan's attention to detail doesn't extend only to the events in question. Johan takes great care to tailor the food and drinks to the host's and guests' expectations. A budget is discussed beforehand as well as personal preferences – some guests might want fresh oysters, others might want a taste of Maltese flavours. Either way, Jo- han sources the best ingredients and products from trusted sup- pliers and applies his expansive knowledge of wines and whis- keys to create the ideal menu for his guests. Getting in touch with Johan to talk about your private func- tion is easy. Find Tal-Villagg on Facebook to have a chat about what you would like your event to include. Johan and Lucienne will bring their know-how and stellar service to make your evening a memorable one. Resto of the week Cosy winter evenings at our favourite local Charles Grech & Co. Ltd. and Tarragon Restaurant, would like to give you the opportunity to meet the 'International Winemaker of the Year' Mr. Neil McGuigan at Tarragon Restaurant On Friday 11 th November 2016 at 20.00h The Pre-Dinner Tasting: Tutorial Tasting Session of three new wines by Neil McGuigan (Classroom style, Tarragon 1 st floor) ∞ ∞ ∞ ∞ ∞ The Dinner Menu: (Tarragon ground floor & 1 st floor) Four Textures of Prawns 2015 Founder's Series Chardonnay 'Adelaide Hills' McGuigan ∞ ∞ ∞ ∞ ∞ Speciality schiaffoni pasta; Moroccan spiced lamb ragout, Macadamia nuts & spicy Mexican cheese 2013 Founder's Series Shiraz 'Barossa Valley' McGuigan ∞ ∞ ∞ ∞ ∞ Prime Australian top blade steak; rocket and confit tomatoes salad; Parmesan shavings; truffle croquette 2013 Founder's Series Cabernet Sauvignon 'Coonawarra' McGuigan ∞ ∞ ∞ ∞ ∞ Chocolate brownie; chocolate ganache; chocolate soil; aero ice-cream 2011 'Botrytis' Semillon McGuigan Acqua Panna & San Pellegrino Waters / Coffee Reservation on 2157 3759 ∞ ∞ ∞ ∞ ∞ Price € 60 TAL VILLAGG CAFÉ AND WINE LOUNGE 77, TRIQ IL-FORN, LIJA TEL: 27427058, 99404487 FACEBOOK: TALVILLAGGLOUNGE