Ta’ Kris restaurant is tucked away up a short flight of steps and down a little alley in a large old bakery which showcases antique wood-fired ovens used many years ago. The ceiling is adorned with the original wooden peels; shovel-like tools the bakers used to slide loaves of bread in and out of the ovens. The whole restaurant is a cosy hubbub of bustle and chatter with contented patrons arriving and leaving and instantly being replaced by more hungry patrons. It is a traditionally Maltese environment complete with a genuine Maltese red front door and shutters and a miniature hanging Maltese balcony.
Ta’ Kris offers generous portions of classical Maltese food; that which to Maltese people is traditional Sunday lunch fare and which many no longer have the luxury of the time needed to prepare. Sample the platter with Maltese sausage, gbejniet: cheeselets, bigilla; bean dip, sundried tomatoes, olives, capers, ajoli: tuna and anchovy dip, broad beans with garlic and parsley, water crackers and warm ftira; unleavened bread or enjoy breaded fried gbejniet. Savour delicious spaghetti with octopus in white wine and garlic, succulent lamb cooked in the oven until it literally falls off the boneat the slightest touch, or bragioli; stuffed rolled slices of beef slow- cooked in red wine. Enjoy Maltese sweets such as imqaret; date pies, helwa tat-Tork; dense fudge with tahini, Maltese ice-cream and traditional kannoli filled with sweet ricotta.