Townhouse No3 opened its doors in July 2017. Its name is nothing more than the door number, shedding light on the simplicity of the chef’s vision. Local produce is the main ingredient, cooked to perfection, using the techniques that chef patron Malcolm Bartolo has acquired throughout his 19-year career. The restaurant works very closely with small producers who grow and cultivate some of the island’s best produce, as well as winemakers producing high-quality vintages.
The genuine sourcing of these ingredients is also evident on the food menu, which details the percentage of local produce used in each dish. Start with a hearty dish of gratinated potato gnocchi with a cream of leek and potato, fennel sausage from a local butcher, and smoked cheese. A collar of local pork is stuffed with fresh chorizo and cooked till tender soft, served on a fricassee of oyster mushrooms. The refined version of a local bread pudding is served with home-churned carob ice-cream. The wine list boasts both local and forgein wines, with a particular focus on local micro wineries, old vintages (listed on a wine board) and some very reputable foreign wineries.