At the time of going to print Beppe’s, previously of Marsalforn, was in the process of moving venue to an improved and larger premises that forms part of the Quaint Boutique Hotel in Sannat. The concept will be featuring an open kitchen with a wood burning grill, aged meat on display, and a chef’s table. While still maintaining the informal atmosphere created and overseen by owner/chef Joseph Spiteri and his professional team, their priority remains quality, flavour and presentation accompanied by a warm welcome.
Sundried tomato and olive tapenade tempt your taste buds on arrival. Specials of the day boast the freshest seasonal produce available such as Thai butternut squash soup spiced with ginger, coconut and coriander, local swordfish carpaccio, baked fresh fig stuffed with Italian smoked cheese, and spaghetti vongole tossed in olive oil, garlic and herbs. From a wide choice of starters and fresh homemade pasta dishes one can expect to find creative combinations; pepper crusted beef carpaccio served with rocket and parmesan, or pumpkin and amaretti biscuit tortelloni. Main courses cater for both fresh fish and meat lovers. From the grill, in-house cured beef and veal are offered with a choice of sauces, additionally crispy duck breast, chicken, barbecue pork loin ribs, and quail roulade. Desserts include a Madagascar vanilla and nougat parfait and as a special, a smooth bounty mousse. A comprehensive wine list complements the menu. Consideration is also given to special dietary requirements. It’s little wonder that Beppe’s has won several awards since its first opening.
Seating Indoors: 80
Seating Outdoors: 90