Savour The Marvels Of Maltese Cuisine
11th December, 2018
We may be a small island, but we sure do have big appetites! Maltese cuisine is one of the most varied and delicious in the Mediterranean, with the typical combination of fresh vegetables, olive oil, fish - and, of course, our own traditional recipes and meats. Here at DeRobertis, we’ve made sure to incorporate the unique taste of Malta into our fusion menu. Read below to see what local dishes we offer, here at our rooftop restaurant in Valletta.
Aljotta (Maltese Fish Soup)
Rich with herbs and bursting with a citrusy, fish flavour, Aljotta is very popular during the Lenten season, during which some people forego eating meat out of religious observation. To get as much flavour as possible, most chefs use the entire fish from head to tail in the recipe, together with tomatoes, fresh mint, lemon and bay leaves. We’ve chosen to garnish ours with rice and delicious fish chunks.
The world “gbejniet” translates into cheeselets in English; more specifically, Maltese gbejniet are small, local cheeses made with sheep, cow or goat milk, using a traditional process that is passed down from generation to generation. There are many superstitions surrounding the making of gbejniet - some hold that only milk from sheep born in autumn should be used to make the best cheese, while others believe that the best gbejniet are produced in months which contain the letter “R”. Our chefs prepare these cheeselets by marinating them in balsamic vinegar and baking them in foil, before serving them on a fresh green salad.
We’ve put together the best of what Maltese finger food has to offer, all in one starter dish! Along with gbejniet, olives, capers, sun-dried tomatoes and butter beans, there’s also Bigilla: Maltese dip made with crushed beans and olive oil. Pile everything onto galletti (Maltese water biscuits) or Maltese bread with tomato paste.
Lapin a la Maltaise
It may bear a French name, however, this recipe is most definitely 100% Maltese. Rabbit is often identified as the national dish of Malta, having become popular during the late 18th century when hunting restrictions were lifted. Our is prepared by cooking it in red wine and seasoned with garlic, herbs and a hint of tomato paste.
There’s no other restaurant in Valletta quite like DeRobertis!
And we’re not just saying that, either. Our rooftop terrace is the highest to be found in the capital city, with a view that never fails to impress locals and guests alike; when paired with our mouth-watering menu, it makes for a truly memorable dining experience. Contact us today to book a table - our excellent location also gives visitors the chance to fully explore the wonders of our uniquely beautiful capital. DeRobertis: a restaurant in Valletta that’s not just a stop along the way, but a destination!