TABLE TALK
JUMPERS WHEEL Frequented by the locals which is always a good sign, this waterside (ish) eatery concentrates on fish and does the job pretty well. Decent value, very wide choice across the menu, with a no nonsense eatery. The attentive staff run an efficient dining area, relax, enjoy and consider that your daily special was caught on that day. 20 Rosia Road Tel: +350 200 40052 | €€€
LA SALA RESTAURANT CHEF SEBA
VERDI VERDI A nice stop for a light lunch and if you fancy some vegetarian dishes or some healthy detox choices, this is for you. The chef serves up a wonderful mix of Kosher and Moroccan infused dishes with the falafel coming highly recommended. There is an expresso bar, tearoom and much more, rest your weary legs and fill your boots with little or no guilt. International Commercial Centre
www.verdiverdi.com Tel: +350 200 60733 | €€
NUNOS Situated in the Caleta Hotel where you have the option to eat on the terrace or in the main restaurant dependent on the weather…the outside option will give you some stunning views of the Med and beyond. The interior decor is a little odd, but none the less not offensive and you’ll soon be swept up by the wonderful presentation and flavours presented on the porcelain in front of you. The kind of restaurant you might take your parents to if you know what I mean…. Sir Herbert Miles Rd
www.caletahotel.com Tel: +351 213 479 418 | €€€€
WHILE HERE Try some traditional Calentita, thought to have
originated in the 16th century. A baked pancake-like dish, made with chickpea flour, water, olive oil, salt and pepper
SPAGHETTI VONGOLE SERVES 4 INGREDIENTS
1kg of fresh clams King prawns 4 cloves of garlic Olive Oil 10 cherry tomatoes 1-2 fresh chillies Cream
METHOD
• Peel and chop the garlic, and quarter the tomatoes • Add the pasta to boiling water with a good pinch of salt
• Add four good tablespoons of olive oil into a hot pan and add the garlic, chopped parsley, salt and pepper
• Crumble in the chilli and add chopped tomatoes and keep stirring
• Add the clams and king prawns, stir and place lid over the pot
• After about 3-4 minutes, the clams will begin to open, take pan off the heat and remove any clams that haven’t opened yet
• By now the pasta should be nicely cooked, drain and add to the pan of clams along with the parsley cream and an extra drizzle of olive oil together with the brandy
• Stir or toss for a further minute and serve with a garnish of basil
SERVE WITH Enjoy with a chilled glass of Muga Rosé
Brandy
400g Spaghetti Sea salt Ground black pepper Fresh parsley Fresh Basil
ONBOARD | AUTUMN 2017 | 113
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