A visit to Palazzo Parisio has always held a touch of magic for me, whether I’m there for afternoon tea, a fine dining experience, or even just a meander around the luscious gardens. The first Palazzo Parisio restaurant iteration I visited was Luna di Sera. Finally, somewhere you could actually dress up for dinner, rather than be regaled by the distressing Bermudas and flip … [Read more...] about Palazzo Parisio New Menu: Impeccable
FOOD
Simon Rogan’s ‘nothing goes to waste’ philosophy
Ion Harbour by Simon Rogan espouses a farm to fork philosophy, which is something that has increasingly become a buzz word in Malta. In reality very few restaurants are able to fulfil that promise. There are some notable gems, of course - Noni springs to mind, Rebekah's and a few others that do their utmost to reduce the carbon footprint. Now, there's a new addition to the … [Read more...] about Simon Rogan’s ‘nothing goes to waste’ philosophy
Le Bistro at Radisson Blu
Le Bistro restaurant, at the Radisson Blu, is one of those staples that I enjoy visiting seasonally. Casual, but still making for a lovely night out. A menu that offers classic Mediterranean favourites with seasonal twists. And that lovely fancy hotel vibe that makes you feel as though you're on holiday, even though you'll be back at work the next day. What's not to like? I … [Read more...] about Le Bistro at Radisson Blu
Risette Restaurant: my experience
Dressing up for a nice dinner out is always fun. Sadly, very few places keep to a dress code nowadays, and it's pretty much expected that you go to fancy Maltese restaurants and someone rolls up in their flip-flops. Call me fussy, but it does kind of remove some of the magic. Happily, this is not the case at Risette Restaurant, at Casa Ellul. This little gem of a restaurant … [Read more...] about Risette Restaurant: my experience
Betta’s Culinary Flavors launch
Betta's Culinary Flavors is a project I was very curious to learn more about. Events management has changed drastically throughout these past few years. Needless to say, COVID-19 had a big hand in bringing about this change, both from a practical, logistic point of view and from the experiential angle. People's tastes have changed, and the events and hospitality industry has … [Read more...] about Betta’s Culinary Flavors launch
