Ta’ Frenċ offers a unique experience from the moment you step through the arched gateway. The garden of the thoughtfully-converted, centuries-old stone farmhouse, where fragrant herbs and citrus fruits are grown for the kitchen, is a perfect spot to enjoy an aperitif. Diners can choose the open-air terrace or the restaurant, where modern jazz plays softly in the background.
Flambé cooking is one of the restaurant’s signatures, as are the spectacular à la carte dishes, both savoury and sweet, including the chateaubriand, and the classic crêpes Suzette — prepared at your table by maître d’hôtel Joseph Tabone and his trained staff. The three course Maltese menu and the market menu provide an alternative to the à la carte, offering plenty of choices including pasta and rice, and outstanding octopus, rabbit and local pork dishes based on traditional family recipes. Chickens, quails and rabbits are reared especially for the restaurant, and fish and seafood are brought daily to the kitchen by local fishermen. The wine selection showcases exciting new wines from the extensive vineyards of the Maltese islands, as well as a wide selection of new and old world wines. House wines, champagne and Armagnac, are bottled for the restaurant by individual growers and producers in France. The temperature-controlled cellar can also be hired for private parties.