Jane Wood

Step down into the subterranean chambers of this historic building to discover a warm and friendly ambience in which your attentive hosts will do their utmost to ensure that your time spent at Grotto Tavern is both time and money very well spent. The Grotto's excellent reputation has grown out of the commitment of a husband and wife team, Didier and Sandra Sergent, who have always had a very high regard for the extraordinary pleasures to be enjoyed from good food and wine coupled with impeccable service. The Grotto has a tradition of hospitality that is almost as legendary as its 2000-year-old caves and food lovers will marvel at the innovative and gourmet cuisine of Chef Patron, Didier Sergeant, many of whose culinary skills, it has often been said, can be attributed to an earlier career spent in some of the finest kitchens in Switzerland.

The cuisine served in the Grotto draws its inspiration from regional French and Maltese culinary traditions and, with genuine Mediterranean flair, Didier is constantly striving to create the perfect culinary delights for his customers using only the finest seasonal ingredients available; sat under the impressive vaulted ceilings of the main restaurant, how could patrons ever tire of culinary masterpieces such as Didier's delicious signature dish of Moules Mariniere, for example, when it is infused with Italian Sambucca instead of the traditional bottle of French or Maltese wine?

Linger over an aperitif in the cosy bar area and feast your eyes on the Specialities Board before being shown to your table or, alternatively, treat your guests to some wine tasting before dinner in the cavernous depths of the cellar where suffused lights and muffled sounds create the perfect atmosphere for that extra special occasion or private party. In addition to the ever-changing Specials Board, which are chef's signature dishes and provide a choice of five starters and five main courses each day, there is also an à la carte menu and features dishes such as the Grotto's magnificent mixed platter of cold meats and various cheeses which is perfect either as a starter or as a light snack for two people sharing, often at lunchtime. The fondues (either savoury or sweet) together with the Raclette and Pierrade dishes are fun meals to select for group bookings or couples wishing to share, especially when the meat, fish, cheese or vegetables of your choice can be cooked over a grill or marble stove on your table and in front of your very eyes.

Dining in the Grotto is fun and an experience not to be missed.

Sur la place de l’église, c’est un endroit animé, tenu par un couple franco-maltais, « Le chef est français », cette inscription est annoncée en gros, et il est installé depuis 1999.  Ici, vous dégusterez de bonnes spécialités locales et françaises: lapin à la maltaise ou aux citrons verts, salade à la maltaise, moules, pâté de tomates séchées... En hiver, la raclette, les fondues ou le canard à l’orange sont à l’honneur. L’accueil est chaleureux, et les assiettes sont toujours soignées. Une bonne adresse donc où, pour ne rien gâcher, les tarifs sont assez bas pour la cuisine proposée (menus de 14 à 17,50 € et plats de 5 à 22 €). Dégustation de vins proposée. Signalons que Didier, le chef français, est un visage connu localement, puisqu’il présente une émission culinaire à la télévision maltaise.

Très bon petits plats-apéritifs. Tenu par Didier, un cuisinier pâtissier originaire de Lens, et sa femme Maltaise spécialiste des vins, ce resto propose de bons petits plats à vous faire chanter les papilles : raclette, fondue (le soir seulement), tartiflette, poulet au Lacto (une bière brune maltaise), saumon aux poireaux et au citron vert… Mais le chef ne fait pas l’impasse sur les plats maltais : lapin, crottin de chèvre de Gozo, etc. En fait, sa cuisine est un savoureux mélange des deux influences. Belle salle voûtée au sous-sol, chouettement aménagée. Encore plus bas, la cave sert pour une dégustation de vin (sur réservation). Côté bande son, on retrouve Piaf, Clo-Clo et compagnie. Les Maltais semblent apprécier… et les Français aussi.