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maltatoday SUNDAY 28 JANUARY 2018 This Week 37 A decent steak is not that hard to find anymore. There are more steakhouses and more steakhous- es opening up all over the island every day (maybe not every day but often). A while ago you were trying to find a steak worthy of your hard-earned money, today, though there are many steak- houses around, the restaurant that wins you over will do so with the little things. The one thing that ensures suc- cess of a restaurant is a shared passion between all members of staff for creating the perfect steak experience for every single diner. This is echoed in the décor of the restaurant as well as the food. Overlooking the picturesque Spinola Bay, sunshine streams in through the windows, lighting up sturdy wooden tables and chairs all dressed up with Berti steak knives, of which they are exclu- sive agents. It makes you want to get right down into cutting that steak! Lore and Fitch is the place to go when you want to savour the mo- ment. Don't rush through. Even just looking through the menu should be done over a glass of wine leafing through their op- tions. If you're not really sure what the difference is between Angus beef and Scottona, this is where you're in luck, with a double page spread in the menu explain- ing what the difference is, where the cattle are raised, what they eat and how they live so you can make the most informed choices. Besides their specialty, which is naturally beef, Lore and Fitch also THE RESTAURANT Address: St George's Road, St Julian's Tel: 21385000, 79388660 Opening hours: Daily 12:15 – 15:00; 18:30 – 23:00 WHAT I ATE Tagliere di formaggi misti Australian beef fillet served with fries and sautéed vegetables Green peppercorn sauce TOTAL Total: €44.30, excluding drinks do a great deli. We took advantage of this in our choice of starters – a tagliere di formaggi misti, which consisted of Girgentina goat and dairy cow cheeses with both dried and fresh fruits and a selection of maramalades. This was served with the freshest Maltese bread I have ever had at a restaurant. The only place, I think, where I have ever eaten fresher bread was at a bakery in Qormi, straight out of the oven. For mains I went for a simple fil- let steak. You can't go wrong with this cut of meat and can afford to have the meat cooked a little less than you would with other cuts, like rib-eye, because there is al- most no fat. The meat was from Australian black Angus cattle which were grain fed for 150 – 170 days on a high energy grain diet. They claim that the cattle enjoy a stress free life-cycle, which sup- ports safe, healthy and consist- ently marbled beef, which adds to the dining experience. In my opinion, steak should al- ways be served with fries, though they do also offer baked potatoes, and always with a pepper sauce. If the meat is good enough then it doesn't need sauce but the fries always get that little bit extra from the sauce, which is served on the side. We didn't have room for dessert, or, more truthfully, it was lunch- time on a weekday and guilt got the better of us. There is always room for dessert, so we made do with leafing through the des- sert menu and imagining what it would be like; a chocolate fondant, a strawberry millefoglie, a canno- lo and a sgroppino (lemon sorbet topped with sparkling wine) were just some of the options that al- most made me fall. Even if just for the desserts we will be back. Rachel Zammit Cutajar Lore and Fitch