Capistrano Restaurant is located in the heart of Old Bakery Street, Valletta. Chef Malcolm and his family have been running this tight ship for well over a decade. It may be small in stature but it’s in Malcolm and his team’s welcoming and friendly dedication that is the heart of this operation. The décor is pleasant and if you book early do take advantage of one of the tables available for al fresco dining during the warmer months.
The menu is seasonal and produce locally sourced wherever possible, using the freshest ingredients available on the day. It’s not a complicated offering and yet there is plenty to choose from. Staples include fresh catch of the day fish and seafood in addition to prime cuts of beef. The amuse bouche of beetroot stained fresh ricotta on toasted Maltese bread entices the appetite. If you love fish, go for the salmon tartar cured with salt and sugar, resting on a petit salad of fresh rocket, beetroot and a drizzle of fresh pesto. The fresh ravioli veal cheeks in veal jus with coconut cream, walnuts and parmigiana is a gem, and a basket of fresh bread is necessary to mop up the remaining sauce. For dessert, try the ricotta and pistachio cheesecake with chocolate ice-cream. The wine list captures the best of Maltese wines with a reasonable selection of European and new world options.