Issue link: https://maltatoday.uberflip.com/i/785757
maltatoday, SUNDAY, 12 FEBRUARY 2017 34 Food BY AMY MICALLEF DECESARE TODAY there are a great many restaurants that can offer a good meal but how to choose a restau- rant that really offers that some- thing special? With Valentine's Day just around the corner, this is one that we would truly recom- mend. Situated in the heart of Rabat, Palazzo Castelletti is a hidden gem. A stone's throw from Crys- tal Palace, I knew we were in for something special. The Palazzo is as pleasing to the eye as the vitello tonnato was to our stomachs. Palazzo Castelletti operates three completely dif- ferent restaurants: San Andrea, a delightful a la carte fine dining establishment, RedWhite, the pizza, pasta and grill operation and Trois, a coffee shop which transforms beautifully into a wine bar at sundown. The Palazzo has effectively revolutionised the art of dining, ensuring that they can cater for every single person who walks through their doors. Our meal took place on the third anniversary of restoration of the magnificent 400-year-old Palazzo. Having maintained an incredibly high standard throughout the past three years, all three establish- ments have consistently received the highest ratings possible from all available reviewing agencies. That being said, I was just itching to see for myself what the hype was all about. My guest and I, amongst another 60 or so other patrons, were treat- ed to the quarterly menu launch of the San Andrea restaurant. We had been psyching ourselves up for what was to come all day and believe you me, it was worth it. Starting off with a bang, we were served our amuse bouche, round one of six. The warm, crisp frit- tatini with a carbonara-like fill- ing were just what was needed to whet our appetite and prepare us for what was to come. If the amuse bouche was anything to go by, we were in for a treat. Within minutes, we were faced with round two: thinly sliced veal with a thick, rich tonnato sauce, contrasted perfectly with the sharp tangy caper berries and the fresh crunch of the rucola. Fin- ished off with just a dash of sweet paprika, the dish was a delicious roller-coaster ride for our palates. As we waited for round three, my guest and I escaped for a few minutes and wandered around the grounds of the Palazzo. We were taken aback by the stun- ning décor and overall ambiance that the management has created, their evident care for the build- ing as well as a keen eye for detail. It's no wonder many have opted for the Palazzo as their wedding venue. As we wandered through the grounds, we were suddenly struck by a wave of panic. The mere thought of our next course being served without us was too much to bear and we legged it back to our table. We made it just in time as the friendly waiter brought over our favourite dish of the night: the risotto nero di sepia. The combi- nation of a chilly November even- ing and a warm satisfying bowl of risotto was just what we needed. As we dug in, not a word was ex- changed between us. The perfect char-grilled squid lay atop a large portion of creamy, black risotto, flavoured with subtle hints of gar- lic and marjoram, we were two happy campers. Once we had cleaned our plates, we were in desperate need of some sort of intermission. It was at this point that we were present- ed with a fresh, palate-cleansing lemon cream mandarin sorbet, topped with fresh fruit and served in a champagne flute. Contrast- ing delightfully with the previous courses, San Andrea staff knew exactly what they were doing. We were not done yet, however. Round five: braised pork cheeks with potato puree and root vege- tables, along with a separate bowl of perfectly seasoned roast pota- toes. The pork had that melt-in- your-mouth quality about it and the vegetables were presented in the form of delightful little crisps, making it an absolute breeze to get through the course. Our stomachs begged us to stop but we had already gotten too far. We were served our des- sert: homemade marshmallow bars, served with roast peaches and delectable white chocolate ice cream. A dish reminiscent of our childhood with a fine dining twist. As the meal came to a close, we thought it best to finish off the night with espresso lungos; just the kick we needed to ensure that we would make it home without slipping into satisfying food co- mas. Walking out into the chilly air, we couldn't help but smile. Whether it's a party you're plan- ning or a romantic meal for two, I strongly urge you to find out for yourself what the hype is all about. This is a personal guarantee that you will be walking out with the very same smile. Resto of the week WINE OF THE WEEK Perfect plates and majestic palazzos at Palazzo Castelletti Palazzo Castelletti St Paul's Street, Rabat Tel: 21452562 W:palazzocastelletti.com Facebook: Palazzo-Castelletti This wine derives from a blend that only comes from Château Ramassan. Its specific blend seeks to bring finesse and complexity to the fruit and vigour of a superb terroir. A garnet red brightened with purple tints. The bouquet reveals an aromatic array of red summer fruits dominated by Burlat cherry, immediately followed by redcurrant aromas. The silky palate is elegant and reveals the fruit-driven freshness and green peppercorns with a subtly liquorice edge to the finish. The whole rests upon a light tannic structure creating a sense of velvety softness. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T:2144 4400 Domaines Ott Rouge Chateau Ramassan, Provence, France