Restaurants cuisine du monde Valette

At Nenu the artisan baker, the Debono family brings the traditional Maltese pizza, ftira, up to date. This former bakery has been restored and supported by the European Union to become a kind of bakery museum-restaurant. A film is shown continuously to tell the story of Valletta's bakeries and the Debono family. Generous pizzas with homemade dough, baked in a traditional oven and a variety of tasty toppings are on the menu. Be careful not to overindulge in the appetizers of Maltese bread, tomato sauce and beans, as you'll find it hard to finish your ftira. Doggy bags are available, however. Also, typical island dishes: soups with baked potatoes and local meats. For dessert, don't miss the sfinec, the local profiterole topped with ricotta cheese. The Maltese restaurant to try at least once!

If we had to choose just one, it would certainly be Guzé Bistrot. Located in an alleyway away from the hustle and bustle of Strait Street, this small family-run restaurant, taken over by the father in the dining room and the son in the kitchen in 2010, is set between rough stone walls and exposed wooden beams supporting the cellar, which is dug out below street level. The charm is instantaneous. The charm is enhanced by the limited number of covers, 20 maximum. You'll appreciate all the more the small gestures of the attentive staff, and the tapenade offered by the chef as an appetizer.
All around you, on the shelves, a host of marine objects echo the call of the sea on your plate. Every day, the fish caught in the nets will end up under your greedy forks. At the time of our survey, the fillet of grouper finely paired with a carrot mousse and baked golden potatoes was the highlight of the evening. The white vermentino wine, straight from Gozo, also played a part. The uncluttered menu also includes classics such as rabbit stew and marinated octopus. You won't find better in Valletta. Don't forget to make a reservation, it's so popular.

It goes without saying that the superb decor is the first pleasure of the restaurant installed since 2019 in the Muza's premises. Inside room with windows overlooking one of the museum rooms or entrance patio that houses a few tables, in front of the well. So much so that the place has become a must for selfies or photos, very kindly taken by the servers. The menu is based on a few suggestions such as black risotto with goat cheese, spaghetti with seafood, but also a very beautiful burger or a poached fish fillet, with a neat presentation whose visual must recall one of the museum's paintings, illustrating the menu. The dishes are extremely copious. Unless you're hungry like a wolf, don't hesitate to choose the "starter" format, the volume of which could already be split in two. A light classical music in the background completes the picture. Staff attentive to ensuring that the service runs smoothly.

Here is a furiously anti-vegan proposal that will delight rebellious souls. Opened in 2017, this grill is a temple of meat. No menu, we go to the back of the room where the different pieces are presented both behind a window and explained on a blackboard, at the back. The opportunity to review your knowledge of beef, mutton and pork, the different pieces served, and their names in English. You choose your "starters", rather delicatessen, but also grilled, and your "hands" (main courses), the price being indicated for 100 g. Serve with your choice of grilled vegetables or potatoes. And the order is made by the minute. At your table, you will be brought everything on a hot plate. The meats are of the highest quality and served with a good peppery sauce. For desserts, we will present you with a selection, regularly renewed. For our part, we really enjoyed the panna cotta with red fruits. A real treat. And as the grill says at the entrance: Becoming a vegetarian is a big missed steak. Notice to amateurs.

This small restaurant is discreet and has a rather dark room, but it offers a nice terrace where it is nice to sit in the evening, when the cars are no longer circulating. A la carte, you will be able to appreciate excellent seafood and good fish such as lampuki, in season. The philosophy of the house is to bet on market cuisine, well cooked and served at an affordable price, which will be tested through a wide selection of daily dishes. A good address that can be savoured from the delicious bruchettas offered to accompany the aperitif.

It is perhaps the best pastizzeria on the island, which explains its great success with the locals and the police officers who work across the street. On the menu, excellent pastizziwith cheese, peas, tuna and spinach or tomatoes and anchovies; nice slices of pizza and portions of timpana as well as delicious little apple and raisin turnovers. All served hot from the oven. To be enjoyed on one of the benches of the nearby parks or perhaps while watching a bocci game.

You will discover a Mediterranean-inspired cuisine prepared by Christopher, the chef and owner of the restaurant. Given the quality of the preparations, the prices are very honourable. The dish of the day is displayed at the entrance to make you salivate. Fish and pasta are the main courses and hot starters (such as the delicious goat cheese soufflé) are highly recommended. We also recommend a Maltese speciality, rabbit with dates, which is very successful. The décor, which mixes ancient and modern, is very pleasant. An excellent address.

We stop there first for its beautiful location, facing the sea and the tamarisk trees that border it. This café-bistro, in the shape of a kiosk with a terrace, also has the advantage of offering pizzas that have the reputation of being the best in Sliema, with a choice of ten varieties, including one vegetarian. You can also try their Maltese soups, which are very good, focaccias, an equivalent of fougasse, and very nice burgers if you are in a more carnivorous mood. It is also a very nice place to have breakfast. Unbeatable value for money.

A restaurant offering a typical Maltese map and well furnished, in a neighbourhood where it is not easy to eat well and local. It offers a resolutely traditional map, with dishes in sauce: rabbit, fish soup, snails, lobster and sea urchins, Maltese omelettes, stuffed aubergines and fish fish, cranberries fried cheese, Gozo cheese. The room was very clean and the room was very clean. The room was clean and comfortable.

It's one of the restaurants at the Palace Hotel. Located on the ninth floor, it offers refined and delicious cuisine in a Zen and magical setting, as the view of Sliema by night and the port of Valletta from the restaurant's terrace is breathtaking. It will be the opportunity to taste all the flavours of Asia: Japanese, Thai, Indian, Chinese, Filipino, Indonesian, Korean, Vietnamese and Malaysian. All revisited with an original touch. We recommend the smoked sushi platter or the Pekingese duck.

Hidden in an alley perpendicular to Triq Bisazza Pizza Hut, the first from the seafront, this restaurant is housed in an old bakery. Raw stone, wood, old oven create a beautiful decor. You will eat a very good Maltese cuisine generously served. As a starter, we recommend the local bread with garlic sauce, bigilla. The pasta dishes, with octopus or rabbit, are excellent. Fish (tuna or swordfish with capers) and meat (rabbit, braggioli) follow with the same success. Welcome a little dry, too bad.

It is the King's Own Band Club headquarters and a very recommendable address for those who want to taste Maltese cuisine in a local atmosphere and at very soft prices. You will soon recognize those who come to talk, watch television or play. It is family with good and plentiful Maltese cuisine, fish specialities and continental dishes. The servings are more generous (large salads and risottos), the more wanted dishes and the very careful presentation (the whole hippurus and the rabbit in stew take advantage of large coloured plates). And the rates were still very modest. Recommended by Petit Smart and several readers.

On the first floor, a small restaurant with good Maltese pasta, in an original setting, since it is a space of the first Maltese political party. Photographs of politicians adorn the stairs. «Tourists Welcome», dixit the sign. Two noisy televisions. Billiards, bar.

Maltese specialities in a restaurant all dressed in stone. A calm and relaxing atmosphere for stir-fried snails, stuffed rabbit, fish or duck or ravioli. The tree terrace adds charm to this excellent address where the service is impeccable.

It is one of the restaurants that offers a terrace on Spinola Bay. It is far from being the most expensive and it is one of the best. The warm interior is as pleasant as the outer space, just steps away from the boats. Here, the flavours of the Mediterranean (from west to east) are of honour. Paella meet Turkish grills; you will amaze between Greek and Lebanese mezze. The wine list is also provided.

Close to the Grandharbour Hotel, this Italian restaurant is open only at noon with a clientele of businessmen and office staff who give it a nice club atmosphere. The terrace in height is very pleasant. A reduced card and simple, well-made dishes, including fish. Excellent pasta and good desserts. Small prices.

An interesting address. The restaurant is located just a stone's throw from the Grand Masters Palace. Under elegant vaults, you can enjoy huge pasta or risottos dishes accompanied by sometimes original sauces (at Amaretto, Pernod, fresh vegetables, etc.). The dish of tortellinis scatolati surrounded by a delicious crust is particularly rich. Huge and varied pizzas are also on the menu.

The cheapest restaurant at the Waterfront Promenade. Basic dishes (pasta, pizza, salads…), but rich. Decorated like a large boat, the frame will please children. Good service.

A Japanese design restaurant where you can eat sushi. Also a mini-area bakery where you can take a quick breakfast for less than 5 €.

It combines the ambience of an old bistro with an arty decor, featuring weathered woodwork, vintage bottles, antiques and contemporary art canvases. The menu features exceptional spontaneous market cuisine, with dishes that vary according to the season and the inspiration of the chef, who favors local sourcing. The restaurant also boasts a top-notch wine list, as well as a very small terrace, which is much sought-after and often crowded in fine weather.