Ta’ Bertu’s Kitchen

The quiet rural streets of St Paul’s Bay could not be more endowed with their family-run local, Ta’ Bertu’s Kitchen. The most attentive staff ensure that every step of your experience is catered for from wine selection to the simple storytelling of the kitchen’s favourite dishes. The humble interior and genuine menu approach make for the ideal dining spot for patrons looking for a genuine experience of Maltese cuisine, starting with their signature Fried Ravioli.

Pairing your opening dishes of local ġbejna or deep-fried makku with a chilled bottle of Black Cottage is a great way to open your meal, where the subtle salinity of the fresh local cheeselet served with finely diced tomatoes and onions, and thinly sliced quick-pickle mushrooms plays with the zesty tropical fruitiness of the Sauvignon Blanc. The saline finish on the wine compliments the white bait, deep fried and longing a chilled glass of white wine with a fresh, relieving finish. Moving on to mains, choices such as traditional rabbit or braġjoli as well as specials like grass-fed striploin or linguine with red prawns finished in a buttery bisque abound. Each dish is prepared by Chef Patron Charlot Grech in Ta’ Bertu’s nook of a kitchen, including his signature dish, the ħelwa tat-tork fondant – an oozing Turkish halva from its blondie cake with a crispybottomed circumference, caramelised in its freshly-baked glory – in other words the perfect ending to your homely and wholehearted meal.