one80

Six years after the first one80 restaurant was opened, the concept comes home to the island’s capital city, offering the same high-level quality experience.

“The view of the majestic Grand Harbour from the Upper Barrakka Gardens in Valletta is what originally inspired the one80 name,” say one80’s founders, Rouvin Zammit Apap and Jesmond Vella, so it is fitting that their latest restaurant is opening in the heart of Malta’s capital city. “The Valletta outlet marks a new chapter in the one80 story, with the same high-level quality experience. Our city-centre outlet is where we’re truly refining the one80 concept,” they add.

“a colourful explosion of flavour in every bite” one80 “Tal-Belt” combines all the right ingredients, developing a fresh concept for one80’s most intimate restaurant yet. The rustic menu highlights the freshness and flavour of dishes inspired by Mediterranean cuisine, with Asian and Middle Eastern influences. The result is a colourful explosion of flavour in every bite that can be paired with a selection of wines from the extensive wine library.

The restaurant’s interior is a pleasant and welcoming setting for a relaxed lunch, casual evening or celebratory dinner, its green-painted walls echoing the colour of many of the city’s traditional closed balconies. The culinary art served at table is complemented by Maltese artist Darren Tanti’s hand-painted portraits that provide glimpses of contemporary Maltese society. Classic and contemporary Maltese and Italian music plays discreetly in the background. For business lunches and events, a private room will soon be available downstairs. n

Chef Bio

Unsurprisingly, Head Chef Ryan Vella’s favourite pastime is cooking. He discovered his passion while working as a waiter during his student years and every dish served at one80 “Tal-Belt” is one that he truly loves. Ryan attended culinary school in Malta, where he lent a helping hand in the kitchen. Shortly afterwards, he moved to the UK where he learned from leading chefs including Tom Kerridge at The Hand and Flowers, and spent six months cooking at L’enclume in Cartmel in the Lake District.

Ryan’s food ethos is simple: it should look and taste good, without being too refined, and should emphasise flavour. Inspired by well-known chefs Tom Kerridge, Yotam Ottolenghi, and Greg Malouf, his menus blend Mediterranean and Middle Eastern flavours with Asian influences and are based on fresh ingredients sourced in the Maltese islands.