Rabbit, bragoli, suckling pig and more. The traditional Maltese dishes at the heart of everything we serve.
Some recipes are worth protecting. The dishes at the heart of our menu are the ones Maltese families have cooked for generations, for Sunday lunches, feast days and every gathering in between.
The dishes that define us
Rabbit is the heart of it. Stuffat tal-fenek, our slow rabbit stew, is the dish people travel for, alongside the pan-fried rabbit with garlic that has become a house favourite. Around it sit the great classics. Bragoli, the beef olives rolled around egg and seasoned mince. Qarnit, octopus stewed with tomato, olives and capers. Slow-roasted suckling pig with crackling skin. Snails, quail and lamb, the old country dishes that rarely appear on tourist menus anymore.
Kept, not changed
We have never tried to modernise these recipes. They were perfected long before us, and our job is simply to cook them properly, every time. That is the quiet promise behind every plate we send out.
Tradition is not a theme here. It is the whole point.
Some recipes are worth protecting. The dishes at the heart of our menu are the ones Maltese families have cooked for generations, for Sunday lunches, feast days and every gathering in between.
The dishes that define us
Rabbit is the heart of it. Stuffat tal-fenek, our slow rabbit stew, is the dish people travel for, alongside the pan-fried rabbit with garlic that has become a house favourite. Around it sit the great classics. Bragoli, the beef olives rolled around egg and seasoned mince. Qarnit, octopus stewed with tomato, olives and capers. Slow-roasted suckling pig with crackling skin. Snails, quail and lamb, the old country dishes that rarely appear on tourist menus anymore.
Kept, not changed
We have never tried to modernise these recipes. They were perfected long before us, and our job is simply to cook them properly, every time. That is the quiet promise behind every plate we send out.
Tradition is not a theme here. It is the whole point.
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