Celebration of good taste at Al Molo

The Art of Food, Tenute Al Bano Carrisi and Zammeats Importers and Distributors of Quality Meat recently organised a food and wine-tasting event at Al Molo, Portomaso Marina, St Julian’s.

Around 200 guests turned up to taste Zammeats’ foods and Al Bano’s wines, prepared and served by The Art of Food’s award-winning chef Victor Borg and food and beverage manager Andrea Depasquale Schranz.

The food included foie gras, charolais and wagyu-kobe beef, other premium meats from France and Italy and cheeses from France.

Tenute Al Bano Carrisi’s wines included the Felicità white and Nostalgia red. The family estate of 60 hectares is located in Cellino San Marco in Puglia.

Meanwhile, Al Molo is ready to welcome its clients for the summer season with a new menu consisting of Italian, Mediterranean and continental cuisine.

Chef Victor Borg, having worked in top local restaurants (including his own Mange Tout) and abroad with international Michelin-starred chefs, including Gordon Ramsay and Eyvind Hellstrom, is offering a selection of food, including goats cheese soufflé and a carpaccio of octopus for antipasti, pasta from Gragnano, homemade ravioli, steamed smoky sea bass and slow-cooked rump of veal for mains.

The restaurant’s decor is designed to be fresh, contemporary and elegant. White fabrics contrast with dark wooden chairs and parquet, while abstract paintings decorate the whitewashed walls.

There is also the option ofdining outdoors on a terrace overlooking the yacht marina.

The restaurant is open daily for dinner between 7 and 10.30 p.m. and lunch from Wednesday toSunday between noon and 2 p.m.

The Art of Food’s second outlet, The Joint at Spinola Bay, is scheduled to open soon. For more information and bookings, call 2138 4300, e-mail info@almolorestaurantmalta.com or visit www.almolorestaurantmalta.com.