Tal-Petut
Many of us nowadays want to know more about the provenance of our food. We encourage the slow food movement - this is the sourcing of food from local suppliers, within a short radius, and which is grown locally, organic and free range. Here at AMF, we also look for restaurants which adhere to the slow food movement.
Off the beaten path, in Birgu, Citta Vittoriosa, is a hidden gem serving up Maltese food which does its very best to conform with the slow movement. This, dear readers, is Tal-Petut.
The restaurant has a menu, but we never really consulted it. There is a special order which is simply called "Dinner" and this includes antipasto, main course, and dessert. All of this comes at a very decent price, but does not include water and wine (or any other beverages you may wish to order).
This is truly one of our favourite refuges. Every so often, our internal clock just sets off the alarm: it is time to go back to Tal-Petut for "dinner".
You walk through the front door of this quaint terraced house in Birgu, and are greeted by the sight of a large table on top of which rest a multitude of jars with contents a-pickling, and baskets of fresh fruit and herbs. It is very inviting! The decor is crisp yet understated, which does not detract from the main reason for your visit - the food.
Dinner starts off with antipasti - these vary according to the seasonality of produce, and most, if not all, are made in house. The chef patron, an amiable chap who will stop and answer any and all of your questions related to the food you are eating, or just have a friendly chat, doles out the house rules: the kitchen houses no fryers and no microwaves, the dips are made in house, the sausage is air dried in house, the sun dried tomatoes are prepared in house, some of the vegetables are even grown by him. While some people may think this is all just a load of hot air, we can see how genuine the food is, and the pride the chef patron takes in growing and preparing what is eaten at his restaurant.
The antipasto is always wide-ranging, and more expansive than Malta's urban sprawl - so much so that we sometimes run out of place on the table for all the dishes that are served.
Some highlights: the gbejna (goats cheese) is always wobbly and fresh; the barley with a hint of homemade marmalade is what all barley should be like; the dips make you cry for more bread (but be careful eating too much bread or you won't have room for the rest!), the tuna salty and just right, and the ravioli with artichoke sauce a firm favourite.
To follow we usually order a mix of the cockerel - we don't know what they do to prepare it but it is one of the best renditions I have ever tasted - and the pork, which is always pink and so moist that it crumbles under your fork.
If you have room, dessert and Maltese coffee will follow. Dessert varies, yet I have never been disappointed. It ranges from imqaret served with a side of whipped rikotta, or chocolate tart, or melon balls and more ricotta.
We have been to Tal-Petut on numerous occasion, with groups of friends of varying sizes, and the service has always been impeccable, and the food always well prepared and fulfilling.
This is a fine place to savour some home-cooked Maltese fare, in understated and definitely not cheesy surroundings. The prices are mid-ranged depending on if you take a bottle of wine with your meal.
Highly recommended for whatever occasion. Be sure to book.
Tal-Petut:
Phone: 21891169
Mobile: 7942 1169
Email: reservations@talpetut.com
Address: 20, Triq Pacifiku Scicluna, Birgu
Off the beaten path, in Birgu, Citta Vittoriosa, is a hidden gem serving up Maltese food which does its very best to conform with the slow movement. This, dear readers, is Tal-Petut.
The restaurant has a menu, but we never really consulted it. There is a special order which is simply called "Dinner" and this includes antipasto, main course, and dessert. All of this comes at a very decent price, but does not include water and wine (or any other beverages you may wish to order).
This is truly one of our favourite refuges. Every so often, our internal clock just sets off the alarm: it is time to go back to Tal-Petut for "dinner".
You walk through the front door of this quaint terraced house in Birgu, and are greeted by the sight of a large table on top of which rest a multitude of jars with contents a-pickling, and baskets of fresh fruit and herbs. It is very inviting! The decor is crisp yet understated, which does not detract from the main reason for your visit - the food.
Dinner starts off with antipasti - these vary according to the seasonality of produce, and most, if not all, are made in house. The chef patron, an amiable chap who will stop and answer any and all of your questions related to the food you are eating, or just have a friendly chat, doles out the house rules: the kitchen houses no fryers and no microwaves, the dips are made in house, the sausage is air dried in house, the sun dried tomatoes are prepared in house, some of the vegetables are even grown by him. While some people may think this is all just a load of hot air, we can see how genuine the food is, and the pride the chef patron takes in growing and preparing what is eaten at his restaurant.
The antipasto is always wide-ranging, and more expansive than Malta's urban sprawl - so much so that we sometimes run out of place on the table for all the dishes that are served.
Some highlights: the gbejna (goats cheese) is always wobbly and fresh; the barley with a hint of homemade marmalade is what all barley should be like; the dips make you cry for more bread (but be careful eating too much bread or you won't have room for the rest!), the tuna salty and just right, and the ravioli with artichoke sauce a firm favourite.
To follow we usually order a mix of the cockerel - we don't know what they do to prepare it but it is one of the best renditions I have ever tasted - and the pork, which is always pink and so moist that it crumbles under your fork.
If you have room, dessert and Maltese coffee will follow. Dessert varies, yet I have never been disappointed. It ranges from imqaret served with a side of whipped rikotta, or chocolate tart, or melon balls and more ricotta.
We have been to Tal-Petut on numerous occasion, with groups of friends of varying sizes, and the service has always been impeccable, and the food always well prepared and fulfilling.
This is a fine place to savour some home-cooked Maltese fare, in understated and definitely not cheesy surroundings. The prices are mid-ranged depending on if you take a bottle of wine with your meal.
Highly recommended for whatever occasion. Be sure to book.
Tal-Petut:
Phone: 21891169
Mobile: 7942 1169
Email: reservations@talpetut.com
Address: 20, Triq Pacifiku Scicluna, Birgu
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