Almost as much of an institution as the Silent City itself, of which it occupies an impressive six percent footprint, Bacchus Restaurant Mdina has stood the test of time. Housed in a marvellous former gunpowder chamber its medieval walls are steeped in history. Proudly maintaining its original features, the lush greenery of plants set against the backdrop of the weathered brick walls lead you down a private path way. Upon entering, the perfumed air is perfectly in sync with the wrought iron gates, mood lighting, impressive structural flower displays and golden damask covered chairs which set the tone for occasion fine dining. Staff are professional and polite with polished service skills.
The comprehensive menu combines elements of classical dishes with twists of local elements. For starters the tempura of fresh asparagus, wet polenta and parmesan, sauce remoulade is delightful. The steamed smokey sea bass with candied aubergine caviar, black olives and goat’s cheese is an adventurous combination that will tempt you. Specialties of the house include braised shin of fresh local beef, mushroom gratin, Jerusalem artichoke and garlic purée which is so tender you’ll only need a fork. Ask your server to recommend a dessert though the baked and glazed cheesecake with strawberry sorbet is worth it. An extensive wine list comprising award winning local vintages complements this culinary experience.