Don’t Miss

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...


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 - ...


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...


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...


Wine Faults.

February 13, 2015

So what do you know about wine faults? Wine Faults: By: Reno Spiteri, BBA (Mngt)., Dip.M., ACWP.   There are a considerable number of wine faults and flaws which are common knowledge, such as oxidation, cork taint often referred to as corked wine, heat damage due to bad storage, etc. There are also many obscure faults that are dealt with in textbooks, and which may be found in home-made wines, but which are not common in mainstream commercial wines. Here, I shall endeavour to name some of the most important flaws and faults that might occur in wine not only during the production stage, that is, after the grapes had been harvested, but even slightly before, when the grapes are still on the vine. The main faults, but, do occur and develop during the production stage, and some even in the bottle.     Varietal Character or Fault: Hydrogen Sulphide; Sulphides and Marcaptans. Hydrogen sulphide formation, w...


Dinner at Sciacca Grill, Valletta. Friday, 9th January, 2015. It is great to note that various restaurateurs are opting to open new establishment embodying the new concept of "premiumised informality", catering for up-market clients  serving excellent cuisine, with very good service, in comfortable surroundings yet projecting that aura of relaxation rather than the old fashioned stiffness that used to be associated with full-on, fine dining restaurants. Such restaurants that have come on line during 2014 were: Wejla By Tartarun at Smart City; Caviar & Bull at the Corinthia St. George's Bay complex, St. Julians; Acqua Terra e Mare at Portomaso, Fork and Cork in Rabat, Malta, and last but not least Sciacca Grill at Valletta. These restaurants have all been visited and all have exceeded expectations. It does seem that the current debate whether or not one should opt to go up-market rather than to continue to provide just mass...


Round-Up of Restaurants visited in December, 2014

January 11, 2015

Restaurants visited and reviewed in December, 2014. Dinner at Fork & Cork Restaurants - Rabat, Malta. When we titled this review "New kid on the block", we did not want to imply that the Chef-Patron who is running this establishment was someone new on the culinary scene in Malta, but simply to introduce one of the newest restaurant openings which is Fork & Cork Restaurant at Saqqajja Hill, rabalt, Malta. In fact, Carl Zahra, after completing his courses at ITS, he cut his teeth in the practical culinary sphere with Daniel and Andrew Debattista at Rebekkah's Restaurant, when these two brothers were operating it, then Corinthia St. George's Bay where he was the Chef at Grill 3301, and after this latter restaurant closed and passed to new operators sometime in April this year, Carl decided to give a go on his own and Fork & Cork was born. This establishment has only been in operation about two months, but has already att...


2015 WRMC Awards Commercial Partners & Sponsors.

December 23, 2014

The 2016 WRMC Restaurants Quality Recognition Awards Commercial Partners and Sponsors. Top row: Reno Spiteri - WRMC Executive Director with: Mr. Joe Rapa and Mr, Derek Vassallo of P.J.Sutters (Marketing) Ltd. Bottom Row: With Mr. Stephen Xuereb CEO of Valletta Cruise Port; .


Caviar and Bull Restaurant, St.Julian’s.

December 14, 2014

Dinner at Caviar & Bull Restaurant - Corinthia St. George's Bay Complex, St. Julian's.  Friday, 12th December, 2014.  It was a veritable surprise for us when at the beginning of this year, we came to know that one of our favourite restaurants and a WRMC Silver Spoon Restaurant to boot, viz: Grill 3301 was being closed down. The restaurant had always prided itself through excellent cuisine, and highly trained staff. The ambience of the place with open views of the Dragonara Casino by night was phenomenal. Having said this, we were more than pleasantly surprised to come to know, that this property was being taken over by no other than Marvin Gauci of Tarragon. The place was opened in May, of this year under the new name of CAVIAR & BULL. Coping with two, top class restaurants is no mean feat for anyone, and we were on tenterhooks to see how this was going to work out, knowing Marvin's passion for culinary adventure and q...


The Tabloid Restaurant at The Palace Hotel, Sliema. Sunday lunch at The Tabloid Restaurant  - Sunday, 9th November, 2014. The Sunday buffet lunches for the present season have well and truly  taken off in style since the first week of October as these seem to be well sought after by the Maltese public.  Competition is harsh, and every establishment I'm sure endeavours to give better quality as well as different innovative cuisine offerings from one year to the next. Last Sunday we enjoyed a good buffet lunch at The Tabloid at The Palace Hotel in Sliema. The restaurant was massively fully booked both in the restaurant as well as in the annexed hall, and even a larger table was specially set-up in the adjacent "Talk of the Town Cafe". Food stations were set-up in two locations to cater for both halls with antipasti stations; a Lebanese food station and Asian station; soup and pasta stations; children's corner; carvery with ro...