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Round-Up of Restaurants visited and reviewed in June 2015.   Lunch at Qbajjar Restaurant,  Marsalforn/Zebbug- Saturday, 27th June,2015. When we spend a weekend in Gozo, we invariably stay either in a penthouse belonging to a friend of ours at Qbajjar, just in front of the Chez Amand Restaurant, or in one of the hotels. This time we stayed at Qbajjar, and as my good friend Chef Amand Verraneman and his daughter Caroline, no longer run Chez Amand, we tried out the neighbouring establishment to it, Qbajjar Restaurant. We were actually surprised at the quality of the service and the food, and like many others it seems, we were not disappointed to have done so. The restaurant's menu is quite detailed and caters for all tastes and pockets, and include selections of: Hot and cold starters; various salads; soups; fresh pasta dishes; risotto dishes; meat and fresh fish; and of course selections of some ten pizzas. Home-ma...

 
 
Restaurant
 

The WRMC Restaurants Quality Recognition Awards are the ultimate in quality recognition as they are conferred after professional adjudication and assessments by the WRMC survey and review teams. Selected restaurants would have been short-listed from among over 120 restaurants inspected during the preceding year. Restaurants are not obliged to pay any fees or to take up, and/or pay for any advertising to be assessed. The WRMC inspects restaurants at will, and only those that demonstrate the utmost in quality will be shortlisted, let alone be finally considered for an award. If an award, is applied for, and paid for through fees, or the commissioning of adverts, this in our opinion would be a purchased token, and not an award  conferred on sheer merit through professional  assessments.   WRMC assesses and adjudicates restaurants on: Ambience; Atmosphere; Cleanliness; Management; Service staff attitude, smartness, profici...

 
 
Restaurant
 

Sunday lunch at Brown's - Valletta Waterfront. Sunday, 7th May, 2015. Sunday lunches shall soon come to an end with the start of Summer.  According to some restaurateurs, Father's Day on the 21st of June, will signal the start of Summer, hot weather which will make dining outside unbearable at lunch time, and still warm inside even with the AC on,  and people starting to enjoy  the sea, therefore  a drastic reduction in lunch time trade will be experienced. This was not so yesterday, Sunday 7th May, at the Valletta Waterfront, where all restaurants of whatever genre and concept, were enjoying a thriving trade.  Good luck to all, it goes to show that competition creates quality, which in the end results in good business and tangible rewards. Naturally,  this seasonal change in business trends will be translate into a larger business  move in dinner trade throughout the weekend, from Friday to Sunday, as well as on weekdays when ...

 
 
Restaurant
 

May Round-up Restaurants visited. Dinner at Ristorante La Vela, Pieta Garden. Saturday, 30th May, 2015. Another enjoyable, fish and seafood oriented dinner at Ristorante La Vela, at Pieta Gardens. Food ordered: A good look at the fish display and discussion with the head waiter to see and verify the freshness of the fish as usual, and four fish consisting of two kahli, and two bazug and a dot steak were picked. These were removed from the display, placed on a tray and taken to the kitchen. Starters: chosen were three servings of Chef Enrico's seafood soup, rich with mussels, clams, the medium sized red prawns, langoustine and baby lobster; One Linguine seafood; One Linguine with scallops and one penne rizzi for my five year old granddaughter.                     Main Courses: The fish for the main courses were cooked acqua pazz...

 
 
Restaurant
 
 

La Capanna Restaurant, Marsaxlokk.

 
 
 
 
 
 
May 25, 2015
 



Sunday lunch at La Capanna Restaurant, Marsaxlokk. Sunday, 24th May, 2015.   La Capanna Restaurant is one of those establishments that have been around for a good number of years in Marsaxlokk, but which we have always seemed to walk straight past. Not that there is anything wrong externally with it, quite the contrary, but possibly due to the very busy stretch of street that it is situated at. Nevertheless, on Sunday morning, I woke up with a craving for fish, and a desire to try out somewhere new. Obviously, La Capanna was one choice out of a few in Marsaxlokk, that I thought that would suit us. A table reservation was placed on Sunday morning, with the person that answered the phone telling me,  that a table for two would be available at 13.30. Fine.   On arrival we were seated at our table, and rather than looking at the menus which were presented, we asked the head waiter to show us the fresh fish displa...

 
 
Restaurant
 

Dinner at The Arches Restaurant - Mellieha. Saturday, 25th April, 2015. The Arches Restaurant has always described itself as an exclusive restaurant boasting exquisite international cuisine, impeccable service, starched linen, and a sophisticated ambience, with every endeavour being made to ensure a memorable evening of fine dining. This has always been so, ever since we went to this place for the first time some twenty years ago. The place has naturally seen various management changes, staff and chefs over this time, but the onus has always been to maintain this establishment as a top, occasion oriented, fine dining restaurant. Naturally this does not come cheap, but then again who ever said that fine experiences are cheap? The kitchen is run by one of Malta's top young chefs, Luke Borg who had even won the European Chef of the Year Trophy in 2014 in Turkey. so naturally food quality expectations are somewhat high. Service sta...

 
Restaurant
 

ROUND-UP OF RESTAURANTS VISITED IN MARCH 2015. Dinner at Bouquet Garni Restaurant, Mellieha. Friday, 13th March, 2015. Driving from Marsascala to Mellieha simply for the pleasure of having dinner at a restaurant in this location, and trying one at which we might not have been previously, naturally brings with it expectations that are normally well above those associated with restaurants more near-by. A visit to Bouquet Garni yesterday did not disappoint, and the experience proved to be very enjoyable and satisfactory throughout. Family operated by the Borg St.John family, of Mellieha, with father Tony and son Wayne running front of house and service, and with Darren as the executive chef , this place runs like clockwork, quite informal and casual, creating an aura of relaxed enjoyment in a rustic atmosphere. A full a la carte menu with very reasonably priced choices is available, as well as choices from the daily spec...

 
 
Restaurant
 

Round-Up of Restaurants Reviewed in January/February 2015. A choice of some outstanding restaurants in the first two months of the year.   Good start to the review year. The Villa Brasserie - Balluta Bay: Dinner - Saturday, 7th February. Dinner at The Villa Brasserie is another one which is regularly on our visiting list. Whether it's on the terrace in Summer or inside in the cosy restaurant, the Chefs at the Villa never fail to reach our expectations for well presented and excellent quality cuisine. Although the Chef's multiple courses, degustation menu was recommended by Mark Gauci, the executive chef, we opted for choices from the menu, but made it a point to visit again soon to try the Chef's recommendation. Ordered selection of starters for four persons - The Villa Cured salmon - served with confit jerusalem artichokes, cucumber sticks, balsamic glaze, and citrus emulsion; Duo of confit duck leg salad - ...

 
Restaurant
 

Reno Spiteri - Restaurant reviewer. An exquisite passion for fine food and wine that goes well beyond just eating and drinking. Writing about food and wine if done with a passion requires a person to be a "foodie" and a writer at the same time, and if wine reviews are added then a deep knowledge of the subject is further required. All three subjects require, study, research and patience coupled with a great tasting ability, and the ability to put knowledge and tastings (both of food and wine) on paper in an educational, informative and entertaining way. This can be hard work, believe it or not. Food and wine, certainly one cannot exists without the other, and a knowledge and healthy taste-buds to determine what wine pairs with what food, the grape varietal, if its white, red, pr rose', the correct temperatures, body, etc., all play a part for one to make and/or recommend a good choice. There is a big difference between a fo...

 
 
Restaurant
 
 

A Gourmet dinner for Gourmands

 
 
 
 
 
 
February 19, 2015
 



Gourmet Gala Dinner for Gourmands. Portomaso Suite -Hilton Malta - Monday 26th January, 2015. The Hilton Malta  Kitchen Brigade responsible for the preparation of the cuisine. Set-Up of the Portomaso Suite for the WRMC Gala Dinner. The menu.                 The courses served.  Confit of Duck Leg Beignet with aniseed pumpkin purée; Wine: Vino Dei Poeti Prosecco; CaramelisedQuail Breast on a rabbit and foie grass tart, shallots passion fruit dressing; Wine: Domaine Rue Pere' et Fils Chablis;         Cappuccino of Wild Mushroom confit of pork, roasted spicy pistachio, truffle oil; Wine: Domaine Rue Pere' et Fils Chablis;         Slow Cooked Fillet of Beef mushroom nut chevrie cheese crust, asparagus dauphinoise, sage truffle buttered garden vegetables, sauce poivrade ; Wine: Domaine...