Our old friend, Giuseppi's
Few can boast of a long culinary tradition. One such place in Malta is Giuseppi's.
Chef Patron Michael Diacono really needs no introduction here in Malta. He is beloved by all, his recipes shared and discussed.
2016 brought the BIG MOVE for Giuseppi's from its historical location in a townhouse in Mellieha, to the newly opened Salini resort.
We had many fears that the new location, in what we feared would be a new, identity-less apart'hotel would remove the soul that imbued the Giuseppi's of old. The cosy tables, the rare to find Sagrantino wine (on the Maltese restaurant scene that is). All that was set to change with the move to the Salini Resort.
As it turned out, we need not fear. Yes, it is a stark contrast in decor to the Mellieha townhouse, it is less intimate, but it is not worse or better. It simply is. The decor is what we would call beach-house. Or what we envision a beach-house to be but don't have the space or the disposable income for. The outside terrace is our least favourite location there only because there is less opportunity to inject personality in the tables and umbrellas, yet we love the outside porch area, as distinct to the terrace, where you can look out to the sea.
Inside, the beach-house theme continues. We have had many good lunches there, however must report that on our very first visit there, we passed through the inside restaurant on our way out to the terrace and were strike at the very present smell of cleaning bleach that permeated the inside restaurant. We never had this same experience during our more recent visits, where we staying inside. We hope, for their sake, that this is a one off. While we applaud hygiene, the smell of cleaning bleach is enough to put every person off their dinner.
We have been to visit the new Giuseppi's on more than one occasion, with different sized groups. The experience was always good, sometimes it is better and sometimes it is a little off. We guess that it is normal when running a restaurant of this size.
What we can say is that we are fans of the ever changing menu, and of the cocktail of the day (a couple of photos are below). We love that there are items on the menu that are surprising, that dig into the roots of Maltese cuisine, that don't just give people what they (i.e. the people) think they want (because yes, some of us want brain fritters).
There is no favourite dish here. We go for what is fresh and seasonal, and that usually leaves us happy. The service is attentive, and we have never had to wait too long for a meal, and if we ever did wait we were always fore-warned that this was because the dish had to be prepared fresh - which is something we appreciate.
We've taken foreign friends here who "ooh" and "aah" and fall head over heels for the place, we have recommended it to friends who go back and take their friends. It is a success, and we are happy to go back and continue to taste whatever it is that has made its way to the menu.
Eating at Giuseppi's is as expensive as you want it to be, and it can be quite pricey indeed. There is also an exclusive Chef's Table we haven't tested yet - we first need to justify what we would image could be the expense. The location can seem a bit of a stretch for those who live in other parts of the island, however the Coast Road just outside makes for an easy connection.
Giuseppi's
Salini Resort
The Coast Road
Naxxar
T: 2157 4882
Web: www.giuseppismalta.com/
Chef Patron Michael Diacono really needs no introduction here in Malta. He is beloved by all, his recipes shared and discussed.
2016 brought the BIG MOVE for Giuseppi's from its historical location in a townhouse in Mellieha, to the newly opened Salini resort.
We had many fears that the new location, in what we feared would be a new, identity-less apart'hotel would remove the soul that imbued the Giuseppi's of old. The cosy tables, the rare to find Sagrantino wine (on the Maltese restaurant scene that is). All that was set to change with the move to the Salini Resort.
As it turned out, we need not fear. Yes, it is a stark contrast in decor to the Mellieha townhouse, it is less intimate, but it is not worse or better. It simply is. The decor is what we would call beach-house. Or what we envision a beach-house to be but don't have the space or the disposable income for. The outside terrace is our least favourite location there only because there is less opportunity to inject personality in the tables and umbrellas, yet we love the outside porch area, as distinct to the terrace, where you can look out to the sea.
Inside, the beach-house theme continues. We have had many good lunches there, however must report that on our very first visit there, we passed through the inside restaurant on our way out to the terrace and were strike at the very present smell of cleaning bleach that permeated the inside restaurant. We never had this same experience during our more recent visits, where we staying inside. We hope, for their sake, that this is a one off. While we applaud hygiene, the smell of cleaning bleach is enough to put every person off their dinner.
We have been to visit the new Giuseppi's on more than one occasion, with different sized groups. The experience was always good, sometimes it is better and sometimes it is a little off. We guess that it is normal when running a restaurant of this size.
What we can say is that we are fans of the ever changing menu, and of the cocktail of the day (a couple of photos are below). We love that there are items on the menu that are surprising, that dig into the roots of Maltese cuisine, that don't just give people what they (i.e. the people) think they want (because yes, some of us want brain fritters).
There is no favourite dish here. We go for what is fresh and seasonal, and that usually leaves us happy. The service is attentive, and we have never had to wait too long for a meal, and if we ever did wait we were always fore-warned that this was because the dish had to be prepared fresh - which is something we appreciate.
We've taken foreign friends here who "ooh" and "aah" and fall head over heels for the place, we have recommended it to friends who go back and take their friends. It is a success, and we are happy to go back and continue to taste whatever it is that has made its way to the menu.
Eating at Giuseppi's is as expensive as you want it to be, and it can be quite pricey indeed. There is also an exclusive Chef's Table we haven't tested yet - we first need to justify what we would image could be the expense. The location can seem a bit of a stretch for those who live in other parts of the island, however the Coast Road just outside makes for an easy connection.
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| Gin based cocktail |
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| Lemon Meringue cocktail |
Giuseppi's
Salini Resort
The Coast Road
Naxxar
T: 2157 4882
Web: www.giuseppismalta.com/
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