Loosely translated from Maltese, Briju’s motto is, “Good wine, hearty food, around Briju’s table in a good mood”. In this spirit, the decor, service and cuisine all contribute to creating a homely dining experience to be enjoyed with your near and dear. A palette of earthy colours—warm orange, olive green, khaki—are complemented by solid wooden furniture and ceiling beams, subdued lighting, fresh flowers, hanging herbs and tastefully-refurbished pallets serving as an innovative social distancing device. Photographs of beautiful landscapes and outdoor trips adorn the walls, alongside cuttings from publications about local cuisine.
Chef Parton Rafel champions the farm-to-fork concept and the preservation of traditional farming methods for local produce. Briju proves that “local tastes better” is a fact, not an opinion. The menu changes frequently, but if you’re lucky enough to happen upon the cured lampuki in agrodolce dressing, vegetable broth, pickled chilli and fresh mint, you must try it. The charred aubergine with spice rub, tahini dressing, sumac and pickles is delightful in its textures and flavours. From the mains, the local rabbit saddle with liver rocher, jus, marinated carrot and leek is a true celebration of local cuisine. Briju encourages communal dining, so all dishes can be shared. The imqaret with rosemary ice-cream, honeycomb and baklava are a spectacular conclusion.