Restaurants of Malta No.12: BLUE CREEK RESTAURANT - GHAR LAPSI.

13th February, 2012.

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BLUE CREEK RESTAURANT AT GHAR LAPSI.

Our choice of restaurant for Sunday lunch (12th February) fell on this venue, which although we've been there on various occassions before, never fails to satisfy in all respects, ambience, atmosphere, cuisine choices and quality, presentation and excellent service.

This restaurant, opened in November 2001, by the Baldacchino family, and is very ably operated and managed by Joseph Baldacchino, who has managed to place this beautiful venue, located away from the maddening crowds and hussle and bussle of other more central locations, on the gourmet and culinary map of Malta with great success. 

Located just at the sheer edge of the
cliff to provide exceptional views.

Located on the southern coast, a short distance from the village of Siggiewi and the Neolithic temples of Hagar Qim and Imnajdra, Blue Creek sits on top of a magnificent expanse of cliffs, overlooking the secluded and picturesque bay of Ghar Lapsi . The restaurant boasts unique views of the islet of Filfla and the cliffs stretching to Wied iz-Zurrieq.

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Restaurant Inner View

Blue Creek is perfect for anyone seeking a dining experience to remember. The restaurant is designed with the intention to blend classic with modern decor. The interior’s blue and white colour scheme that extends on to the terrace reflects the crystal blue water of the surrounding Mediterranean.  As one enters, there is a bar/light snack area which is perfect for anyone wanting a quick lunch. Beyond this there is the à la carte restaurant, which enjoys panoramic sea views that rate among the best in Malta.

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The view from our table.

We arrived at about 13.00 and the restaurant was already full for Sunday lunch. We were led to our reserved table adjacent to one of the large windows on the side giving us a beautiful view of the cliffs and countryside. Cocktail orders were taken, and menus and wine list presented. Water and cocktails were served and a small plate of appetizers placed in front of each. 

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Blue Creek Restaurant as
seen from the Ghar Lapsi
main cave.

Blue Creek Restaurant serves a Mediterranean-based à la carte Menu as well as various set menus designed purposely to meet everyone's needs, tastes, pocket and satisfaction. An extensive variety of succulent starters to pick and choose from are offered, including a selection of first class pasta dishes, which may also be served as a main course.
The menu is divided in sections for easy reference and offer a succulent array of some seven choices of Antipasti/Starters at an average price of about Eur8.50 per platter; a thick and rich, freshly made Zuppa di Pesce which is not to be missed; a choice of Salads; these are followed with a selection of some twelve dishes of Pasta and Rice;
Main courses are varied with: Fresh fish and seafood dishes, with fish from the display being the main attraction; Meat dishes with chicken, duck breast, medallions of pork, slow cooked lamb stew, Aberdeen Black Angus Rib-eye, prime fillet of beef, etc.
Then there are some specialities under headings of Game Selection offering boneless quail dishes, frogs legs; and a further Meat selection of stewed Kangaroo loin, Vernison and Ostrich.
The Maltese Selection is aimed to please those with a traditional Maltese palate with Spaghetti with rabbit sauce, Pulpetti tal-Makku-white bait fritters, Ravioli stuffed with local snails, garlic, parsley and served with a unique pumpkin cream. There are also a choice of slow cooked pork belly, bragioli- Veal olives; fried rabbit and Pan fried local sea bream. Prices averaging from Eur12.50 to Eur35 depending on choice.


Our Choices:


Starters: Four different starters were selected and these were-


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Spaghetti alla Chitarra.
Exquisite pasta al uovo al dente.

One Spaghetti alla Chitarra al Frutti di Mare which was a delicious plate of home made spaghetti tossed in fresh seasonal seafood  and local veg. The pasta was cooked to perfection al dente.










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Spaghetti alle Vongole.

One Spaghetti alle Vongole - spaghetti tossed with fresh clams, pachino tomatoes, white wine and herbs.

Spaghetti con calamri al Nero
Di Sepia.

One Spaghetti con calamari al Nero di Sepia, with calamari, onions, garlic, tomatoes, white wine, fish reduction and squid ink.

Zuppa di Pesce
An exquisite bisque- one of the
Chef's signature dishes.

One sublime Zuppe de Pesce, thick fish soup with seafood and fish chunks more on the style of a rich bisque.











Main Courses:


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Misto di Frutti di Mare 1.

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Misto di Frutti di Mare 2.

Two Misto Di Frutti di Mare - fresh seafood combo platters with mussels, clams, local prawns, calamari, langoustini, and octopus pieces, cooked in white wine, garlic, tomato concasse and fresh herbs. According to one reviewer, this platter needs a bit less mussels and more local king prawns and octopus pieces. In all probability the current rough weather might have had something to do with the catch.

The Gurbell al sale
being cleaned from the
rock salt prior to serving.

The Gurbell as served
Quite a good portion for one.

One fresh Gurbell - Meagre from the fresh fish display cooked al sale with rock salt.

The grilled Spnotta-Sea Bass.
Delicious.

The filleted Sea Bass with veg and potatoes.

One Spnotta - Sea Bass also selected from the fresh fish display, grilled.

Potatoes - boiled/baked

The main courses were served with fresh vegetables in season and boiled/ roast potatoes. A basket of very fresh bread buns was served with a selection of brown and white buns and butter.




Desserts are offered from a separate menu which is changed regularly, and our choices were:

Trio of Chocolate with yogurt and cream.

One trio of chocolate;
Two apple strudles
 and one Banoffee.

Apple strudle and ice-cream

Banoffee.

Our wine choice a very nice
Riesling from Chile.

The wine list is comprehensive with a very good selection of both local and imported wines, designed to complement the cuisine offered, and as all of us had selected fish and seafood oriented dishes a very nice, (in fact two bottles) of Castillo De Molina "Riesling" at a very decent Eur19 each were selected.



Service is excellent with a very efficient head waiter, able to discuss the menu and make recommendations on the fresh fish and seafood which would be available on any particular day, to take orders , and the allocation of a well trained wine waiter and server to serve the food.


Value: The menu offers a wide range of cuisine choices, to suit all tastes and pockets, and one can dine at a price as low as  Eur 25 per person for a starter, main course and dessert;  excluding wine, coffee and water. But then again it all depends on what is selected. Fresh fish is priced by weight; and a Combo seafood platter by itself is priced at Eur35. Angus rib-eye is a very decent Eu21.50;  a plate of spaghetti with rabbit sauce as starter and a platter of stewed or fried rabbit will only sets one back a very reasonable Eur21.


Our choice which was a bit over the odds as shown in the above photos, for food only came up to Eur183.5 or Eur46 per person average.
Two bottles of wine, three bottles of water, espressos and complementary liquors Eur51.5 (Eur13 per person).

Reviewers' Impressions:

Ambience:  Excellent.
Cuisine Quality:  Very Good +.
Preparation and presentation: Very Good.
Atmosphere and Decor: Very Good.
Harmony of Menu with restaurant category: Very Good+.
Wine List and Mark-up: Very Good.
Value for Money: Very Good.
Service, attention to clients requirements and attitude: Very Good+

Overall Rating: 9/10  Fine dining cuisine.
Highly Recommended.

Contact Details:

Blue Creek Restaurant,
Ghar Lapsi.
Tel: 21 462800 and 21462786