Barbajean is a fresh, new concept located on the Dingli piazza just below the church, making full use of this scenic location. Outdoor umbrellaed tables during fine weather and a very artsy restaurant interior awaits the finer diner. Rachelle and chef Jean Pierre have put together a totally cool and chic experience, offering a menagerie of dishes with a Mediterranean/Maltese twist, expertly-prepared and beautifully-presented. Marble tables and comfy velvet chairs enhance this light and airy space.
The menu is modern, diverse and very exciting. Starters include the popular bao buns, spicy sausages, and cured smoked salmon with goat cheese. Barbajean’s signature Maltese Scotch egg totally steals the show. For mains, the crispy pan-roasted meagre fillet with sweetcorn pureé and shimeji mushrooms is an excellent choice. The grilled Rib-eye with porcini butter and charred leeks in a red wine jus is also lovely. For vegetarians, the fresh pasta with stilton, caramelised onion and roasted walnuts delights with perfect culinary chemistry. Delightful sides include fresh seasonal vegetables as well as crunchy triple-cooked potatoes with parmesan and black truffle. Throughout your meal, you’ll want the company of a superb vintage from the wine list, or a delicious cocktail. For dessert, try the imqaret with vanilla ice-cream—quite possibly the best you’ll ever taste.