The menu

Bar & Terrace

Bites

To start, or with a glass at the bar: bread, beans, the cheeselets of Gozo.

• 

  Ħobż biż-żejt: Maltese bread, tomato, capers, olives

  7.50

  The island's oldest snack: sourdough, rubbed with tomato, olive oil from Gozo.

  veganhouse specialityAllergens: Cereals (gluten) (Wheat)

• Bigilla: broad-bean dip, garlic, chilli, galletti

  6.50

  veganAllergens: Cereals (gluten) (Wheat)

• 

  Ġbejniet three ways: fresh, sun-dried, peppered, thyme honey

  9.50

  Sheep's-milk cheeselets from a farm in Gozo, with a spoon of our thyme honey.

  vegetariangluten-freehouse specialitywith Maltese honeyAllergens: Milk (lactose)

• Olives and wild capers, marinated

  4.50

  vegangluten-free

• Zalzett tal-Malti: Maltese sausage, coriander, grilled

  9.00

  Origin: Pork: Malta

  gluten-free

• Platter tal-Malti for two: bread, bigilla, ġbejniet, sausage, olives

  22.00

  Everything the bar has, on one board.

  Origin: Pork: Malta

  house specialityAllergens: Cereals (gluten) (Wheat), Milk (lactose)

Restaurant

Starters & soups

Light and quick, or a bowl of soup the way a Maltese grandmother makes it.

• 

  Aljotta: fish soup, garlic, tomato, rice, mint

  11.00

  Origin: Fish: Malta, the morning's catch

  gluten-freehouse specialityAllergens: Fish, Celery

• Soppa tal-armla: vegetables, ġbejna, poached egg

  9.50

  The widow's soup: whatever the garden gives, and a cheeselet melting in it.

  vegetariangluten-freeAllergens: Eggs, Milk (lactose), Celery

• Minestra: Maltese vegetable soup, pulses, pasta

  9.00

  veganAllergens: Cereals (gluten) (Wheat), Celery

• Kusksu bil-ful: broad beans, pasta beads, ġbejna

  10.00

  vegetarianAllergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose)

• 

  Octopus salad, capers, parsley, lemon

  14.00

  Origin: Octopus: Malta, caught in pots

  gluten-freeAllergens: Molluscs

• Fried calamari, lemon, garlic mayonnaise

  13.50

  Origin: Squid: Malta, line-caught at night

  Allergens: Cereals (gluten) (Wheat), Eggs, Molluscs

• Gozo tomatoes, ġbejna, capers, basil

  11.50

  vegetariangluten-freeAllergens: Milk (lactose)

• Qaqoċċ mimli: stuffed artichoke, anchovy, olives, mint

  12.00

  Origin: Anchovy: Mediterranean

  Allergens: Cereals (gluten) (Wheat), Fish

• Red prawns, garlic, chilli, white wine

  15.50

  Origin: Red prawns: Malta, trawled off the south coast

  gluten-freeAllergens: Crustaceans, Sulphites

• Soup of the day

  8.00

  vegetarianlunch onlyAllergens: Milk (lactose), Celery

Restaurant

From the land

Rabbit, pork from Maltese farms, baked rice and pasta, and the vegetables of the islands.

• 

  Stuffat tal-fenek: rabbit in red wine, garlic, peas, potatoes

  22.00

  Slow for three hours, the way it is cooked on a Sunday in every village.

  Origin: Rabbit: Malta, farm-raised

  gluten-freehouse specialityAllergens: Celery, Sulphites

• Fenek moqli: rabbit fried with garlic and white wine

  24.00

  Origin: Rabbit: Malta, farm-raised

  gluten-freehouse specialityonly in RabatAllergens: Sulphites

• Spaghetti biz-zalza tal-fenek: rabbit sauce

  16.50

  Origin: Rabbit: Malta, farm-raised

  only in RabatAllergens: Cereals (gluten) (Wheat), Celery, Sulphites

• Bragioli: beef olives in tomato sauce, peas

  19.50

  Origin: Beef: Ireland, grass-fed

  Allergens: Cereals (gluten) (Wheat), Eggs, Celery

• 

  Ross il-forn: baked rice, beef and pork, saffron, egg

  16.50

  Origin: Beef: Ireland; pork: Malta

  gluten-freeAllergens: Eggs, Milk (lactose), Celery

• 

  Timpana: baked macaroni in pastry

  16.00

  Origin: Beef: Ireland; pork: Malta

  house specialityAllergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose), Celery

• 

  Ravjul: Maltese ravioli, ricotta, tomato sauce

  15.50

  vegetarianAllergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose)

• Brungiel mimli: stuffed aubergine, rice, ġbejna, mint

  17.00

  vegetariangluten-freeAllergens: Milk (lactose)

• Vegetables from Gozo farms, roasted, bigilla, mint

  16.00

  vegangluten-free

• Roast pork belly, potatoes, fennel seeds

  21.00

  Origin: Pork: Malta

  gluten-freeAllergens: Celery

• Grilled beef fillet, carob jus

  32.00

  Origin: Beef: Ireland, grass-fed

  gluten-freeonly in Valletta, SliemaAllergens: Celery, Sulphites

• Lamb shoulder, slow-roast, thyme honey, rosemary

  26.00

  Origin: Lamb: Gozo

  gluten-freewith Maltese honeyonly in Victoria, RabatAllergens: Celery

• 

  Ftira Għawdxija from the wood oven: potato, anchovy, olives, rosemary

  15.00

  Bread dough, stretched thin, and baked on the stone of the wood oven.

  Origin: Anchovy: Mediterranean

  house specialityonly in VictoriaAllergens: Cereals (gluten) (Wheat), Fish

• Dish of the day from the land

  15.00

  Origin: Malta, the butcher of the day

  lunch onlyAllergens: Celery

Restaurant

From the sea

Fish from Maltese boats, octopus from the pots. The origin is printed with every dish.

Whole fish by weight in Marsaxlokk: today's catch

• 

  Ċerna (grouper), whole, per 100 g

  9.50 per 100 g

  Origin: Grouper: Malta, line-caught

  gluten-freeonly in MarsaxlokkAllergens: Fish

• Dott (wreckfish), whole, per 100 g

  8.50 per 100 g

  Origin: Wreckfish: Malta, line-caught

  gluten-freeonly in MarsaxlokkAllergens: Fish

• Pagell (pandora), whole, per 100 g

  7.50 per 100 g

  Origin: Pandora: Malta, caught off the south coast

  gluten-freeonly in MarsaxlokkAllergens: Fish

• Sargu (white seabream), whole, per 100 g

  7.00 per 100 g

  Origin: White seabream: Malta, caught by trammel net

  gluten-freeonly in MarsaxlokkAllergens: Fish

• Spnotta (sea bass), whole, per 100 g

  6.50 per 100 g

  Origin: Sea bass: farmed in Maltese waters

  gluten-freeonly in MarsaxlokkAllergens: Fish

• Awrata (gilthead seabream), whole, per 100 g

  6.50 per 100 g

  Origin: Gilthead seabream: farmed in Maltese waters

  gluten-freeonly in MarsaxlokkAllergens: Fish

• Lampuka (dolphinfish), whole, per 100 g

  6.50 per 100 g

  Origin: Dolphinfish: Malta, caught under the kannizzati rafts

  gluten-freeonly in MarsaxlokkAllergens: Fish

• Red prawns from the counter, per 100 g

  9.50 per 100 g

  Origin: Red prawns: Malta, trawled off the south coast

  gluten-freeonly in MarsaxlokkAllergens: Crustaceans

• 

  Torta tal-lampuki: dolphinfish pie, spinach, olives, capers

  19.50

  From 15 August, when the boats go out for the lampuki, until the year is over.

  Origin: Dolphinfish: Malta, caught under the kannizzati rafts

  house specialityAllergens: Cereals (gluten) (Wheat), Eggs, Fish

• Lampuki fried, tomato and caper sauce

  21.00

  Origin: Dolphinfish: Malta, caught under the kannizzati rafts

  gluten-freeAllergens: Fish

• 

  Stuffat tal-qarnit: octopus stew, red wine, olives, capers

  22.50

  Origin: Octopus: Malta, caught in pots

  gluten-freehouse specialityAllergens: Celery, Sulphites, Molluscs

• Bluefin tuna steak, kapunata

  26.00

  Origin: Bluefin tuna: Mediterranean, landed in Malta

  gluten-freeAllergens: Fish

• Swordfish, capers, lemon, olive oil

  24.50

  Origin: Swordfish: Mediterranean, landed in Malta

  gluten-freeAllergens: Fish

• Spaghetti with sea urchins, lemon, parsley

  24.00

  Origin: Sea urchins: Malta, gathered by hand in the open season

  Allergens: Cereals (gluten) (Wheat)

• Linguine, red prawns, garlic, chilli

  22.50

  Origin: Red prawns: Malta, trawled off the south coast

  Allergens: Cereals (gluten) (Wheat), Crustaceans

• Fritto misto from the boats

  23.00

  Origin: Fish and squid: Malta, the morning's catch

  only in Marsaxlokk, SliemaAllergens: Cereals (gluten) (Wheat), Crustaceans, Fish, Molluscs

• Fish of the day, fillet, grilled

  24.00

  Origin: Malta, the morning's catch at Marsaxlokk; the team names the fish

  gluten-freeAllergens: Fish

Restaurant

Menus

The business lunch at noon, the tasting menu of the season at night, and the dishes made for a whole table.

• Business lunch, two courses

  24.00

  Monday to Friday. Seated, served and back at your desk in 45 minutes.

  1. 1.Starter— Soup of the day · Octopus salad, capers, parsley, lemon · Bigilla: broad-bean dip, garlic, chilli, galletti
  2. 2.Main course— Dish of the day from the land · Fish of the day, fillet, grilled · Ravjul: Maltese ravioli, ricotta, tomato sauce · Stuffat tal-fenek: rabbit in red wine, garlic, peas, potatoes

  lunch only

• Business lunch, three courses

  29.00

  Monday to Friday, with a dessert or a ġbejna to finish.

  1. 1.Starter— Soup of the day · Octopus salad, capers, parsley, lemon · Bigilla: broad-bean dip, garlic, chilli, galletti
  2. 2.Main course— Dish of the day from the land · Fish of the day, fillet, grilled · Ravjul: Maltese ravioli, ricotta, tomato sauce · Stuffat tal-fenek: rabbit in red wine, garlic, peas, potatoes
  3. 3.Dessert— Dessert of the day · Imqaret: warm date pastries, carob ice cream · Ġbejna, thyme honey, walnuts

  lunch only

• Fenkata for the table, per person

  32.00

  The rabbit feast: spaghetti in rabbit sauce, then the rabbit itself, fried in garlic and wine. From four people.

  1. 1.Bites for the table— Olives and wild capers, marinated · Bigilla: broad-bean dip, garlic, chilli, galletti
  2. 2.Pasta— Spaghetti biz-zalza tal-fenek: rabbit sauce
  3. 3.Rabbit— Fenek moqli: rabbit fried with garlic and white wine · Stuffat tal-fenek: rabbit in red wine, garlic, peas, potatoes
  4. 4.Dessert— Imqaret: warm date pastries, carob ice cream · Honey and almond tart, ġbejna ice cream

  house specialityonly in Rabat

• Sunday lunch, three courses

  39.00

  Sundays only, from twelve until the last family goes home.

  1. 1.Starter— Aljotta: fish soup, garlic, tomato, rice, mint · Soppa tal-armla: vegetables, ġbejna, poached egg · Octopus salad, capers, parsley, lemon
  2. 2.Main course— Ross il-forn: baked rice, beef and pork, saffron, egg · Stuffat tal-fenek: rabbit in red wine, garlic, peas, potatoes · Timpana: baked macaroni in pastry · Fish of the day, fillet, grilled
  3. 3.Dessert— Pudina tal-ħobż: bread pudding, cocoa, raisins · Imqaret: warm date pastries, carob ice cream · Qagħaq tal-għasel: treacle rings, thyme-honey cream

  house specialityonly in Marsaxlokk, Rabat, Victorialunch only

• Mill-blat u mill-baħar, spring tasting, five courses

  65.00

  Five courses from the rock and the sea. Entirely vegetarian if you tell us when you book.

  1. 1.From the larder— Ħobż biż-żejt: Maltese bread, tomato, capers, olives · Ġbejniet three ways: fresh, sun-dried, peppered, thyme honey
  2. 2.Starter— Qaqoċċ mimli: stuffed artichoke, anchovy, olives, mint · Octopus salad, capers, parsley, lemon
  3. 3.Pasta— Kusksu bil-ful: broad beans, pasta beads, ġbejna · Ravjul: Maltese ravioli, ricotta, tomato sauce
  4. 4.Main course— Stuffat tal-fenek: rabbit in red wine, garlic, peas, potatoes · Fish of the day, fillet, grilled · Vegetables from Gozo farms, roasted, bigilla, mint
  5. 5.Dessert— Imqaret: warm date pastries, carob ice cream · Carob and honey ice cream, three scoops
  6. Pairing— no pairing · Maltese and Gozitan wines, five glasses + 35.00 · alcohol-free, five glasses + 25.00

  evenings

• Mill-blat u mill-baħar, summer tasting, five courses

  65.00

  Five courses from the rock and the sea. Entirely vegetarian if you tell us when you book.

  1. 1.From the larder— Ħobż biż-żejt: Maltese bread, tomato, capers, olives · Ġbejniet three ways: fresh, sun-dried, peppered, thyme honey
  2. 2.Starter— Gozo tomatoes, ġbejna, capers, basil · Octopus salad, capers, parsley, lemon
  3. 3.Pasta— Linguine, red prawns, garlic, chilli · Ravjul: Maltese ravioli, ricotta, tomato sauce
  4. 4.Main course— Bluefin tuna steak, kapunata · Brungiel mimli: stuffed aubergine, rice, ġbejna, mint · Stuffat tal-fenek: rabbit in red wine, garlic, peas, potatoes
  5. 5.Dessert— Prickly-pear sorbet · Ġbejna, thyme honey, walnuts
  6. Pairing— no pairing · Maltese and Gozitan wines, five glasses + 35.00 · alcohol-free, five glasses + 25.00

  evenings

• Mill-blat u mill-baħar, lampuki tasting, five courses

  65.00

  Five courses from the rock and the sea. Entirely vegetarian if you tell us when you book.

  1. 1.From the larder— Ħobż biż-żejt: Maltese bread, tomato, capers, olives · Ġbejniet three ways: fresh, sun-dried, peppered, thyme honey
  2. 2.Starter— Aljotta: fish soup, garlic, tomato, rice, mint · Soppa tal-armla: vegetables, ġbejna, poached egg
  3. 3.Pasta— Linguine, red prawns, garlic, chilli · Ravjul: Maltese ravioli, ricotta, tomato sauce
  4. 4.Main course— Lampuki fried, tomato and caper sauce · Stuffat tal-qarnit: octopus stew, red wine, olives, capers · Vegetables from Gozo farms, roasted, bigilla, mint
  5. 5.Dessert— Qagħaq tal-għasel: treacle rings, thyme-honey cream · Carob and honey ice cream, three scoops
  6. Pairing— no pairing · Maltese and Gozitan wines, five glasses + 35.00 · alcohol-free, five glasses + 25.00

  evenings

• Mill-blat u mill-baħar, winter tasting, five courses

  65.00

  Five courses from the rock and the sea. Entirely vegetarian if you tell us when you book.

  1. 1.From the larder— Ħobż biż-żejt: Maltese bread, tomato, capers, olives · Ġbejniet three ways: fresh, sun-dried, peppered, thyme honey
  2. 2.Starter— Minestra: Maltese vegetable soup, pulses, pasta · Octopus salad, capers, parsley, lemon
  3. 3.Pasta— Spaghetti with sea urchins, lemon, parsley · Ravjul: Maltese ravioli, ricotta, tomato sauce
  4. 4.Main course— Stuffat tal-fenek: rabbit in red wine, garlic, peas, potatoes · Stuffat tal-qarnit: octopus stew, red wine, olives, capers · Vegetables from Gozo farms, roasted, bigilla, mint
  5. 5.Dessert— Pudina tal-ħobż: bread pudding, cocoa, raisins · Qagħaq tal-għasel: treacle rings, thyme-honey cream
  6. Pairing— no pairing · Maltese and Gozitan wines, five glasses + 35.00 · alcohol-free, five glasses + 25.00

  evenings

• Chef's table, seven courses

  85.00

  Thursday to Saturday, eight seats at the kitchen counter. The kitchen decides; you tell us what you do not eat.

  1. 1.Seven courses from the day's market
  2. Pairing— no pairing · Maltese and Gozitan wines, seven glasses + 45.00 · alcohol-free, seven glasses + 32.00

  house specialityonly in Vallettaevenings

Restaurant

Desserts

Treacle rings, date pastries, carob and the thyme honey of the islands.

• 

  Imqaret: warm date pastries, carob ice cream

  8.00

  vegetarianhouse specialityAllergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose)

• 

  Qagħaq tal-għasel: treacle rings, thyme-honey cream

  8.50

  Filled with treacle, as tradition has it, and a spoon of our thyme honey on the side.

  vegetarianwith Maltese honeyAllergens: Cereals (gluten) (Wheat), Milk (lactose)

• Pudina tal-ħobż: bread pudding, cocoa, raisins

  7.50

  vegetarianAllergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose), Tree nuts (Almonds)

• Ġbejna, thyme honey, walnuts

  9.00

  vegetariangluten-freewith Maltese honeyAllergens: Milk (lactose), Tree nuts (Walnuts)

• Carob and honey ice cream, three scoops

  7.00

  vegetariangluten-freewith Maltese honeyAllergens: Eggs, Milk (lactose)

• Prickly-pear sorbet

  6.50

  vegangluten-free

• 

  Thyme-honey parfait, toasted almonds

  9.50

  vegetariangluten-freewith Maltese honeyhouse specialityonly in VallettaAllergens: Eggs, Milk (lactose), Tree nuts (Almonds)

• Honey cake, orange, yogurt cream

  8.50

  vegetarianwith Maltese honeyhouse specialityonly in SliemaAllergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose)

• Ricotta, thyme honey, pistachio, crisp pastry

  8.50

  vegetarianwith Maltese honeyhouse specialityonly in MarsaxlokkAllergens: Cereals (gluten) (Wheat), Milk (lactose), Tree nuts (Pistachios)

• Honey and almond tart, ġbejna ice cream

  9.00

  vegetarianwith Maltese honeyhouse specialityonly in RabatAllergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose), Tree nuts (Almonds)

• Gozo honey semifreddo, carob crumble

  9.00

  vegetarianwith Maltese honeyhouse specialityonly in VictoriaAllergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose)

• Dessert of the day

  6.50

  vegetarianlunch onlyAllergens: Eggs, Milk (lactose)

Bar & Terrace

Wine

Wines of Malta and Gozo only, by grape and region. By the glass or the bottle.

• Għirgħentina, DOK Malta 2024

  glass 7.50|75 cl 32.00

  from 17Allergens: Sulphites

• Għirgħentina and Vermentino, DOK Gozo 2024

  glass 8.00|75 cl 36.00

  only in Victoria, Valletta, Marsaxlokkfrom 17Allergens: Sulphites

• Vermentino, DOK Malta 2024

  glass 7.00|75 cl 30.00

  from 17Allergens: Sulphites

• Ġellewża rosé, IĠT Maltese Islands 2025

  glass 7.00|75 cl 29.00

  from 17Allergens: Sulphites

• Ġellewża and Syrah, DOK Malta 2023

  glass 8.00|75 cl 36.00

  from 17Allergens: Sulphites

• Syrah, DOK Gozo 2022

  glass 9.00|75 cl 42.00

  only in Victoria, Valletta, Rabatfrom 17Allergens: Sulphites

• Cabernet Sauvignon and Merlot, DOK Malta 2021

  glass 9.50|75 cl 45.00

  from 17Allergens: Sulphites

• Ġellewża frizzante, IĠT Maltese Islands 2025

  glass 6.50|75 cl 28.00

  only in Sliema, Marsaxlokkfrom 17Allergens: Sulphites

• Sparkling Għirgħentina, traditional method, IĠT Maltese Islands

  glass 9.00|75 cl 45.00

  from 17Allergens: Sulphites

Bar & Terrace

Bar

Cocktails with bitter orange, prickly pear and thyme honey, with or without alcohol.

• Honeystone spritz: bitter orange, thyme honey, sparkling Għirgħentina

  12.00

  house specialitywith Maltese honeyfrom 17Allergens: Sulphites

• Prickly-pear liqueur, tonic, mint

  11.00

  veganfrom 17

• Carob negroni: gin, carob, bitter orange

  13.00

  from 17

• Honey and lemon fizz, alcohol-free

  7.00

  Thyme honey, Gozo lemons, soda. The drink our name asks for.

  vegetarianhouse specialitywith Maltese honey

• Local lager · 33 cl

  4.50

  from 17Allergens: Cereals (gluten) (Wheat, Barley)

• Maltese craft ale · 33 cl

  6.50

  from 17Allergens: Cereals (gluten) (Wheat, Barley)

Bar & Terrace

Soft drinks

House-made lemonades, a bitter-orange soda and filtered water.

• Bitter-orange soda · 25 cl

  3.50

  vegan

• Honey lemonade, house-made · 30 cl

  4.50

  vegetarianhouse specialitywith Maltese honey

• Prickly-pear iced tea, mint · 30 cl

  4.50

  vegan

• Fresh orange juice · 25 cl

  4.50

  vegan

• Filtered water, still or sparkling · 1 l

  3.00

  vegan

Pastizzeria & Kafè

Coffee & tea

Espresso roasted for us, and Maltese coffee with aniseed and cloves.

• Espresso

  1.80

  vegan

• Cappuccino

  2.80

  Allergens: Milk (lactose)

• Caffè latte

  3.20

  Allergens: Milk (lactose)

• Kafè Malti: coffee with aniseed and cloves

  2.50

  veganhouse speciality

• Tea with fresh mint

  2.50

  vegan

• Hot chocolate

  3.50

  Allergens: Milk (lactose)

Pastizzeria & Kafè

Pastizzeria

Pastizzi from six in the morning, qassatat, ftira and breakfast. Eat here or take away.

• Pastizz tal-irkotta: ricotta pastizz

  0.90

  Flaky pastry, ricotta, a pinch of salt. Out of the oven every half hour from six.

  vegetarianhouse specialityAllergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose)

• Pastizz tal-piżelli: mushy-pea pastizz

  0.90

  Peas with curry and onion, in a pastry made with vegetable fat.

  veganhouse specialityAllergens: Cereals (gluten) (Wheat)

• Qassata tal-irkotta: ricotta pastry

  1.80

  vegetarianAllergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose)

• Qassata tal-ispinaċi: spinach, anchovy, olives

  1.80

  Origin: Anchovy: Mediterranean

  Allergens: Cereals (gluten) (Wheat), Fish

• Ftira biż-żejt: tomato, tuna, capers, olives, onion

  7.50

  Origin: Tuna: Mediterranean

  house specialityAllergens: Cereals (gluten) (Wheat), Fish

• Slice of Ftira Għawdxija from the wood oven

  4.50

  Origin: Anchovy: Mediterranean

  only in VictoriaAllergens: Cereals (gluten) (Wheat), Fish

• Slice of timpana

  4.50

  Origin: Beef: Ireland; pork: Malta

  Allergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose), Celery

• Imqaret, two, warm

  3.00

  veganAllergens: Cereals (gluten) (Wheat)

• Kannoli: ricotta, candied peel, chocolate

  2.80

  vegetarianAllergens: Cereals (gluten) (Wheat), Eggs, Soybeans, Milk (lactose)

• Maltese breakfast: eggs, sausage, ġbejna, bread, tomatoes

  9.50

  Origin: Pork: Malta

  Allergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose)

• Yogurt, thyme honey, carob granola

  6.50

  vegetarianwith Maltese honeyAllergens: Cereals (gluten) (Wheat, Oats), Milk (lactose), Tree nuts (Almonds)

• Maltese bread, avocado, Gozo tomatoes, capers

  8.50

  veganAllergens: Cereals (gluten) (Wheat)

• Gozo lemon cake, slice

  3.80

  vegetarianAllergens: Cereals (gluten) (Wheat), Eggs, Milk (lactose)

Pastizzeria & Kafè

From our larder

Honey, capers, sea salt and preserves from the islands, to take home or by post.

• Maltese thyme honey · 250 g

  14.00

  From a beekeeper in the garrigue of Gozo; harvested in June when the thyme flowers.

  vegetariangluten-freehouse specialitywith Maltese honey

• Wild capers in Gozo sea salt · 100 g

  6.50

  vegangluten-free

• Gozo sea salt from the salt pans · 250 g

  5.50

  vegangluten-free

• Sun-dried tomatoes in olive oil · 280 g

  7.50

  vegangluten-free

• Kunserva: Maltese tomato paste · 200 g

  4.50

  vegangluten-free

• Carob syrup · 250 ml

  8.50

  vegangluten-free

• Ħobż Malti, sourdough loaf · 800 g

  3.20

  veganAllergens: Cereals (gluten) (Wheat)

• Olive oil from Gozo · 500 ml

  14.00

  vegangluten-free

• Qubbajt: Maltese almond nougat · 150 g

  6.00

  vegetariangluten-freewith Maltese honeyAllergens: Eggs, Tree nuts (Almonds)

• Carob sweets · 120 g

  4.50

  vegangluten-free

• Qagħaq tal-għasel, four in a box

  7.50

  Packed treacle rings to take home; the same ones as on the dessert menu.

  veganAllergens: Cereals (gluten) (Wheat)