Restaurants of Malta No:18 -GIUSEPPI'S RESTAURANT in Mellieha.

28TH APRIL, 2012.

Our table for the
evening at Giuseppi's.

GIUSEPPI'S RESTAURANT IN MELLIEHA is a classic, Maltese, traditional restaurant at which we had last previously been to some three years ago and which has been on our review periscope for some time. Now that the bad weather had subsided, and a drive up to Mellieha is quite enjoyable with the summer traffic rush still some weeks away, we decided to head on to this northern village for dinner at this venue.

Dinner with a group of four persons on Friday, 27th April,2012.

Ground floor setting.

Giuseppi’s is situated in the heart of Mellieha on Borg Oliver Street corner with St.Helen Street,  just alongside HSBC. The restaurant itself is an old Maltese farmhouse complete with traditional antique tiles and a warm rustic décor instantly making you feel at home. It is split onto two levels and accommodates up to just 45 people, thus giving Michael Diacono the Chef/Patron the opportunity to introduce changes in his excellent Mediterranean cuisine menu depending on the day’s offerings of fresh fish, seafood , vegetables and other fresh ingredients which are replenished daily, thus making this restaurant the epitome of good food.  Fresh ingredients are used - from local goat’s cheese that is personally dropped off at the restaurant on a daily basis to the asparagus brought over from Gozo and the fish which is caught by local fishermen and brought in, according to the catch of the day.

First Floor setting

The setting is informal and the authentic rustic Maltese furnishings coupled with lighting and very soft music add that certain period charm
Giuseppi’s has been run by Michael Diacono, a self-taught chef, for the last 26 years. Michael has worked in the food industry from a very young age and has been invited to appear on quite a few TV shows both locally and abroad including La Prova Del Cuoco on the Italian Channel RAI in October 2008, and is also a regular food adviser and consultant on a morning talk show on a local radio station.

Specialities of the day.

Over the years, Giuseppi’s has built a solid reputation for fine dining. The staff are warm and welcoming,  and the front of house host  goes through the specials of the day meticulously, enticing the clients’ palate without being too overbearing.  The daily menu chalked on a blackboard is a personal and authentic touch in itself.

 Giuseppi’s tantalising dishes are plenty and make your choice harder. The menu changes frequently with different specials offered everyday.  Some favourites include the deep fried goat’s cheese, fresh tuna with ground coffee and grilled, fresh, red local prawns, quail and rabbit with warm chocolate sauce. Other specials are the grilled calamari as well as the lamb, the slow cooked pork belly with fennel and chilli, potato puree and apple reduction, boneless quail, Irish rib-eye and fillet steaks. Here one will not find that endless list of antipasti, rice and pasta dishes on the menu so common in most restaurants, but a selected number of starters and main dishes on the regular  a la carte menu and of course the chalked specials of the day. This ensures that all food is cooked fresh and served within minimum waiting time, adding to the exquisite dining experience.

The antipasto dips and
olive oil. Apologies for the
smear on the front bowl, with the sundried 
tomato dip, but one of the group was in a
hurry to sample it.

Pine-nuts and pistachio oriented
amuse-bouch.

Prior to ordering and whilst we were still debating on choices of food from the menus, we were served an intipasto of two different home-made dips, one garlic butter and sun-dried tomato dip; one hummus bowl, extra vergine olive oil and galletti and a surprise amuse -bouche

FOOD CHOICES:

Our food choices on this occasion were as follows:

 STARTERS:

Mixed veg and goat cheese en'croute'.

One Mixed Vegetables and goat cheese en'croute;

One Steamed Gozo Asparagus;

One Mozzarella di Buffala and baked aubergine;

Steamed Gozo Asparagus
with cheese shavings.

Mozzarella di Buffala and
baked aubergine.

The Rabbit and Pumpkin
stuffed Home-made Ravioli

And one serving of Ravioli stuffed with rabbit, pumpkin and peccorino cheese, in a rick rabbit sauce.

MAIN COURSES:

The boneless quail with
pistachio and spinach.
Excellent flavours and
presentation.

The Irish Rib-Eye.
Juicy and tender.

One Boneless Quails with pistachio and spinach;

One Irish Rib-eye with Parmegiano cheese and reduction sauce;

The Irish Fillet on
baked mushrooms, onion
wine reduction.
Sublime.

The exquisite rabbit in
port wine and dark chocolate
sauce.

One Irish Fillet cooked in red wine reduction and served on baked mushrooms and onions.

And one exquiste local rabbit sections cooked in port and a rich dark chocolate sauce. Tasting is believing. 

The rabbit serving
with added veg and
potatoes.

Stir fried seasoanl vegetables

Roast Potatoes.

Strawberry Merrengue.

White Chocolate
fondant topped with
ice-cream.

DESSERTS: Desserts are  home-made and includes a choice of Maltese warm imqaret with ice-cream, hot chocolate fondants, pannacotta and creme brulee as well as lemon cheesecake.  Our choices for dessert were:  One Strawberry Merengue; One Creme Caramel; One White Chocolate Fondate’ and one serving of traditional Maltese imqarett and ice-cream.

Traditional Imqarett
and ice-cream

Creme' Caramel.

Our wine choice.

WINE LIST: Giuseppi’s boasts of a climatised wine cellar with an extensive list of over 200 different wine labels. All wines have a very decent mark-up of not more than 35% on the shop price which is considered to offer exceptional value for money. Our choice fell on a very nice local Antonin Noir 2009, which was priced at Eur20.

Chocolate oriented
Amuse-bouche.

The dinner was complemented with the above wine choice, two bottles of water, espressos and complimentary liquours, and a complimentary serving of a sweet amuse bouche which was a very nice touch indeed.

SERVICE: Service was provided by a team of very efficient serving staff including the front of house host or hostess who also double up as table servers for the food and wine service. Giuseppi’s cater for only a maximum of 45 patrons in any one evening which normally only hosts one unhurried sitting, therefore service provided and attention to each table is very good.

Value for Money: The total bill all inclusive for the above cuisine and beverages came up to Eur160 which worked-up to just Eur40 per person. This is excellent value for money which coupled with the exquisite food and very good service added to a very enjoyable dining experience.



Lest I forget, my membership and card of the 20 Knights Restaurant discount card, came in handy once again at Giuseppi's giving us a 50% discount on the total food bill for four persons.

REVIEWERS IMPRESSIONS:

Ambience: Very traditional old style to complement the house of character in which the restaurants is situated.

Atmosphere and decor: This is memorabilia and bric-a-brac that sets you back to the golden years of carefree home dining in a rural Maltese or Italian village.

Cuisine Quality: Excellent.

Preparation and presentation: Very good.

Service: Very Good.

Wine List and Mark-up: Very good choices and very reasonable mark-ups:Very Good+

Value for money: Very Good.

Overall Rating: 8.5/10 Mediterranean and Traditional Maltese Cuisine.

Recommended.

With celebrity Chef
Michael Diacono.

Contact Details: Guiseppi's Restaurant,
25, St Helen Street /Corner with Borg Oliver Street,
Mellieha.
Tel: 21574882; 99493579