Home / Dining
Breakfast, and a small evening table
At the Table
A short, seasonal menu cooked close to home and served under the arches of the courtyard. No ceremony, just careful food and a good bottle from a Maltese hillside.
The kitchen
The kitchen
Cooking that stays out of the way
Chef Andrea Farrugia grew up two villages away and cooks the food she knows: island vegetables, fish landed that morning at Marsaxlokk, bread pulled from the oven each afternoon, and olive oil pressed a short drive from the front door.
The evening menu is deliberately brief, a handful of plates that change with the week. We would rather do a few things properly than hand you a long list. Tell us what you love and what you avoid, and leave the rest to her.
On the table this week
A sample of the evening menu
Dishes change often. This is the shape of a recent evening, to give a feel for the kitchen.
-
Marsaxlokk lampuki24Line-caught fish, caper leaf, brown butter and lemon.
-
Widow's soup14The Maltese classic, spring vegetables, a soft egg and gbejniet.
-
Rabbit, the island way26Slow-braised in red wine, bay and garlic, with roast potatoes.
-
Grilled vegetables and ftira18Courtyard tomatoes, aubergine, sheep's cheese and warm flatbread.
-
Imqaret and vanilla ice9Warm date pastries, fried to order, and a scoop of vanilla.
Hours
The table seats twenty, and a handful of places are kept for house guests each evening. Non-residents are welcome when there is room.
Reserve a table
Breakfast
The morning
Breakfast, taken slowly
There is no buffet and no rush. Coffee arrives first, then whatever the morning brought: soft eggs, island tomatoes, fresh gbejniet, warm ftira and honey from the hills, ripe fruit and pastries still warm from the oven.
Guests take it under the arches or up on the terrace. If you would rather it in your room, simply say so the night before.
Dinner in the courtyard was the meal we still talk about. Five plates, one wonderful bottle, and nowhere else we needed to be.
A guest · last September