Traditions Reinvented

"Set in the heart of the capital close to St George's Square, this family-run spot from Chef Aaron Degabriele serves freshly prepared Maltese and Mediterranean cuisine in a friendly, laid-back atmosphere, using market-fresh seasonal ingredients that drive plenty of daily specials, with every dish made to order. The local cheese ġbejniet features three ways: breaded in filo pastry with a pesto sauce; fried and peppered in the antipasto alongside Maltese sausage and bigilla (a dip made with tic beans); and as the filling for ravioli with a lightly spiced sauce, basil and oregano. Any mention of Malta’s cuisine includes rabbit, and here the stuffat tal-fenek is enhanced with cooking juices and island herbs for succulence, accompanied by locally sourced grilled vegetables like aubergines, cauliflower, peppers and courgettes, and prepared using "mum's own recipe" with a secret spice mix; there’s also a starter of rabbit patties with caramelised onions, pale ale and marrow fat peas. Braġjoli is done the traditional way, slow-cooked with tomatoes and a red wine sauce. For dessert, imqaret comes with hazelnut ice cream, and the generous portion sizes mean you won’t leave hungry." - The MICHELIN Guide UK Editorial Team