Our Menu

Served with fresh tomatoes and basil.

Served with fresh tomatoes and basil.

Marinated dried cheese with black pepper and local vinegar with tomatoes and basil.

Bigilla, aioli, fresh goat's cheese, sundried tomatoes, maltese sausage, capers and olives, peppered goat's cheese. Gozo water biscuits.

Deep fried goat's cheese covered in breadcrumbs served with anise and orange sauce.

Homemade ravioli stuffed with goat's cheese, served with a tomato and garlic sauce.

Baby whitebait mixed with onions, garlic, fresh herbs, olives, capers, shallow fried and served with a caper and olive sauce.

Mussels cooked in white wine and garlic.

Pan fried rabbit liver with garlic and onions, finished with a drizzle of honey and balsamic vinegar. Can also be served pan fried only with garlic.

Onions, garlic, basil, mint, sugar, salt, a little bit of oregano, black pepper and conserva.

Ask waiter for seasonal vegetables available.

Onions, garlic, basil, black pepper, white wine, and caper sauce.

Locally caught smoked tuna and swordfish drizzled with olive oil and ground black pepper.

Spaghetti with our homemade rabbit sauce.

Tomato based octopus sauce with olives and capers.

Rabbit cooked with onions, carrots, garlic, potatoes and fresh herbs.

Our house special. Pan fried rabbit with garlic.

Lamb slowly braised in the oven with onions, carrots and fresh herbs.

Beef minute steaks rolled up and filled with boiled egg and seasoned beef mince.

Slow roasted suckling pig with a crispy skin and soft tender meat.

Boneless marinated quails in honey and balsamic sauce or grilled.

Braised chunky pieces of horse meat cooked in a stew of celery, carrots, garlic and onions.

Roasted whole corn-fed organic small chicken.

Baked boneless chicken thighs stuffed with nuts and bacon, served with creamy sauce.

Local pork slow cooked in red wine sauce.

Fresh ribeye steak cooked to your liking.

Marinated grilled chicken breast in oil, wine, garlic and rosemary.

Slow cooked beef, in a traditional gravy sauce and local potato.

Braised pork cheeks, onion and thyme.

Calamari cooked in a tomato sauce garnished with olives, capers and fresh herbs.

Marinated calamari grilled with fresh herbs.

Ask our waiters for the catch of the day.

Our dessert platter consists of fried Maltese dates, ħelwa tat-tork and fig ice cream.