Restaurants of Malta No:20 -L'AGAPE RESTAURANT.

19th May, 2012.

L'Agape Restaurant.

L'AGAPE RESTAURANT - Rabat, Malta.

 During the passage of time, reviewing wines and restaurants, I have come across various categories and styles of establishments at which one can either go simply to have a bite to eat, or better still to dine in style. Some venues are found to leave a lot to be desired, others are considered average, others good or very good; but it is always a very pleasant surprise to discover a new place, which does not project any  grandiose or pretentious illusions about itself, but then one finds that it is an excellent establishment, offering high quality cuisine, excellent service as well as reasonable value for money.  Such a discovery was L'Agape Restaurant in Rabat, yesterday for dinner.

Beautifully lit with soft lights.

 L'Agape is not a large restaurant,  in fact it is quite small with downstairs and upstairs seating,  and caters only for just about 35 to 40 guests at any one time. The upstairs dining area may be used for private dinners, or small groups which was the case when we were there, as can be seen from the table arrangement, laid ready for a considerable group of diners. Downstairs is quite cosy, with tables laid out for twos and fours, well spaced for that bit of privacy. Service is unhurried, and the menus are scribbled daily on a blackboard, which is brought to the table and the cuisine offered on that day explained by Pierre Calleja, one of the managing partners of this restaurant. In fact Pierre supervises the service throughout, explains wine choices and also indicates various wines that are directly imported by the restaurant therefore offering good value for the quality. Food prices including those for fresh fish are clearly indicated. You might say this is normal, yes it is for normal dishes, but fish is normally priced by weigh per 100g. At L'Agape the availability of fresh from the daily purchase is first shown to the client, and the price would be already marked on the blackboard. This is considered to be very fair, as everyone would know beforehand where one stands when it comes to the final billing, especially for the cost of fresh fish, which some seem to inflate as they wish according to the client, or the daily business. Well done on this issue to L'Agape.

Upstairs section laid out
for group dining.

 On arrival we were seated at our reserved table for four persons. The ambience was immediately very welcoming with soft lights, but ample to read the menu and the wine list; well laid out, dark finished tables and comfortable chairs, good cutlery, and plate- ware. One thing that was missing were "linen napkins or serviettes". Good quality, disposable ones were placed on the tables, but there is nothing to beat a good, clean, crisp, linen napkin or serviette folded beautifully on laid-out tables.

The Antipasto Menu.

The Mains and dessert
Menu -changes frequently.

The daily menus prepared by the Executive Chef of L'Agape, Chris Gherxi, whom we had the pleasure to meet when last orders were served, and most guests were finishing off their dinners. 

Our Food Choices:

Our selection of food for this occasion were:

Antipasti: 

The local Bebbux (snails)
in rich sauce.

A bowl of local bebbux (snails) cooked in a rich sauce as an appetizer to share, in mouthwatering tomato and herbs sauce which was lapped up with fresh Maltese bread crust. This was  followed by the following antipasto-starters:

One serving of warm brie cheese.

One  smoked duck breast served in fruity vingarette.

The Warm whole
Brie Cheese Starter.

The Smoked duck breast
Starter.

Smoked Salmon on grilled
aubergines and Pecorino shavings.

Two servings of  smoked salmon on grilled aubergines and Pecorino shavings.

The Antipasto-starters were very well presented and all were delicious.

Main Courses:

The Chanolaise Beef Fillet.

The Greek Style Lamb Rumps.

One Chanolaise beef fillet, cooked medium to perfection, tender and succulent.

One Greek Style Lamb Rumps, reported to be exquisite.

Chicken Ballantine.

Fresh Cernia (Grouper).

Fresh Cernia (Grouper-from the fish display priced on the menu at Eur23). Excellent value.

One Chicken Ballantine, beautifully presented in reduction sauce.

The beef fillet with added
roast potatoes and hot veg. Good texture and
good portion.

Desserts:

The Bugie.

Ravioli di Mele.

One Bugie.

Apple Crumble and vanilla ice-cream;

Mqaret and Cherry ice-cream;

and one serving of Ravioli di Mele.

Apple Crumble and
Vanilla Ice-cream.

Mqarett and Cherry Ice-cream.

The desserts are all home-made except for the Mqaret but they were excellent anyway. An exquisite complement to any gourmet dinner. A bottle of Moscato D'Asti dessert wine was savoured with lingering pleasure, to finish off the dinner with espressos and liqueurs. 

Our Wine selection
being decanted.

Wine: The wine list gives a very good selection of both local and imported wines, and our selection fell on a lovely Barbera D'Alba Riserva - Fiore di Marcorino at Eur24, of which two bottles were consumed. Bottled, still and sparkling water were also served as ordered.

The dinner was completed with espressos and complimentary liqueurs.

Value: The total bill for the above dinner all inclusive of the food,  wine, water, etc came up to Eur186 or Eur46.5 per person. Of course the wine cost by itself was Eur48, and the final bill will always reflect the wine choice which of course is optional. Therefore excluding our wine choice, the price per person for food, water and espressos would have amounted to Eur34.5 which is very reasonable.

 REVIEWERS IMPRESSIONS:

Ambience, atmosphere and decor: Very Good.

Cuisine Quality: Excellent.

Preparation and presentation: Very Good.

Service: Excellent.

Wine List and Mark-up: Reasonable selections at a very acceptable mark-up.

Value for money: Very Good.

OVERALL RATING: 9/10 Fine dining.

RECOMMENDED.

 Contact Details,

L'Agape Restaurant,
25, Triq San Kataldu,

Rabat.

Tel:  2099 2209; 99869444; 7945 5438.