MICHELIN Guide Malta 2020 : De Mondion, in Mdina

"An experience as delicious as it is fascinating awaits, as Kevin Bonello takes a responsible approach that highlights Malta’s local bounty and pays a fine tribute to Maltese heritage and terroir. The menu showcases local produce—snails from Mtahleb refined in a stew inspired by his mother’s recipe and served with a poached egg and a piece of dried pork skin; local fish such as rock fish, sardines or sea bream; and red prawns served raw and accompanied by guanciale, an Italian bacon—giving his resolutely Mediterranean cuisine a distinctive local colour. Two set menus (one four-course and one six-course) offer a comprehensive overview, with dishes like saffron risotto with prawns, lamb on flavoursome ratatouille with goat’s cheese, suckling pig with dried figs and a mustard jus, and the famous rabbit loin, the star ingredient of the local cuisine. The meal can end with artisanal cheeses from the Maltese archipelago—ricotta, pecorino aged nine to twelve months, and small, slightly spicy goat’s cheeses—accompanied by rustic bread, honey or local olive oil, and a sweet finish of kannol, whose buttery aroma magnificently shows off the island’s peaches." - Le Guide MICHELIN