Corinthia Palace Malta

Traditions Reinvented

"Set on the first floor of the Corinthia Palace Hotel in Balzan, this elegant, one Michelin-starred restaurant centers a preserved orange tree as a nod to the prestigious naval orange behind its name, while Head Chef Tyrone Mizzi offers three menus: 'Past', 'Present' and 'Future'. Dinner begins with ftira served with house pickles and a pumpkin seed dressing, then the 7-course 'Past' tasting menu—built on historical research—uses ingredients and recipes from key Maltese eras to create contemporary versions of time-honoured dishes, paying homage to the island’s culinary evolution. Courses include a Stone Age-inspired composition featuring local red prawns, caper berries, fennel, sea herbs and lemon thyme; a Phoenician spelt salad with a Melqart dressing; a Roman-era, locally produced olive oil mousse lightly infused with honey; and an Arab-influenced fish of the day accompanied by sumac tart, hummus and red lentils. Rabbit appears in 'The Knights Hospitallers' where the saddle is slow-cooked and served with Tuscan black truffles, chicken juices and crème fraiche, with guinea fowl occasionally used instead. Braġjoli is elevated with beef cheek, smoked celeriac purée and egg yolk confit—a showcase of the kitchen’s modern technique that features on the 'Future' menu. To finish, imqaret keeps the traditional aniseed note but adds almond and aniseed olive oil cake, almond ice cream, a florentine, date and orange purée and a mousse to contrast the pastry’s crispness." - The MICHELIN Guide UK Editorial Team