A truly lavish experience

Sheltered among the imposing bastions that rest on the Marsamxett harbour shoreline, a few meters away from the Valletta Waterpolo pitch, lies one of Malta’s leading restaurants. Since the outlet opened its doors, Capo Crudo took the market by storm piquing the curiosity of all local and foreign gastro enthusiasts.

The outlet has a touch of class which is complemented by a good dose of contemporary feel and a pinch of boldness which is evident in the choice of furniture and decor including the glossy red, life-size sculpture of a bowing man and other bright coloured patterns near the entrance. The restaurant is divided in open plan sections where on entering one enters the cocktail bar and lounge, from which one moves to the main restaurant; on one side the open kitchen is situated and on the other side a top class wine cellar; from there one finds a semi private dining area with a large chef’s table set-up . The outlet’s relaxed ambience is well complemented by the magnificent open views of Marsamxett harbour and the Sliema seafront through the glass partition outside walls.

The center of attraction at Capo Crudo is food. The menu is indeed a pleasure for the eye with such an impressive selection of crudi, and carpacci to start with, an astonishing choice of starters and pasta to follow and a jaw dropping selection of fish and meat main courses which include lamb confit and braised octopus among others. No meal would end on a sweet note without a selection of desserts to choose from. Every item on the menu has a story waiting to be discovered by all those who choose to dine at Capo Crudo. To accompany every meal, Capo Crudo offers a vast selection of wines available sourced from the best wineries across the globe. The place also boasts a great selection of liquors and spirits which serve as a perfect intro or conclusion to any meal.

It is by no coincidence that Capo Crudo boasts an impressive accolade of awards which includes Best Chef Award 2018

- Chef’s Award for artistic Presentation

- Front of House Manager Achievement Award - Restaurant Award Winner 2019

- Wine experience of the year 2018Awards for the 30 best restaurants in the Maltese Islands - Award for participation

Cibo Nostrum 2018 - Award for the top best 50 restaurants Malta - Award for participation Sicilia da GustareSilver spoon award 2019 - Award for participation Cookin’Med - 2018 Award winner most popular for Business Entertainment - Award for participation

Cibo Nostrum 2019. Capo Crudo was confirmed in the Michelin Guide list 2022.

Whilst driving down to Valletta, keep in mind Capo Crudo and make sure you drop for an unforgettable food experience.

Nestled at the foothills of the Scottish Highlands on the banks of the River Turret lies Scotland’s oldest working distillery. The Glenturret Distillery has been operational since 1763 and has a fascinating history.

More recently, in 2019, the Lalique Group, with a strong culinary identity and warm links to the Scottish whisky community became the custodians of The Glenturret in a successful partnership with entrepreneur HansJörge Wyss.

The result was the introduction of The Glenturret Lalique Restaurant, and under the guidance of Scottish Chef Mark Donald, the first Michelin-starred restaurant in a distillery. (2022)

With views over looking the River Turret, the ancient grounds of the distillery surround the dining room. Mark and his team enjoy the benefits of Scotland’s larder on their doorstep and have close ties with artisanal growers, producers, breeders and fishers, often foraging themselves.

The menu showcases the very best ingredients from throughout Scotland, the wider UK and, where applicable, beyond. There is playfulness in Chef Mark Donald’s dishes. Still, there is balance, precision and an innate sense of place in their execution.

The unorthodox career path chosen by chef Mark Donald was neither traditional nor typical, but then again, neither is his cuisine.

Mark’s original plan to pursue a career in the arts was successful. With a coveted interview at the renowned Royal Conservatoire of Scotland (RSAMD) in place, he washed dishes in a pub kitchen in Glasgow near his home for extra summer money before commencing his student life.

The young teenager was intrigued by the kitchen and quickly moved to a local restaurant before deferring his studies. With his curiosity ignited, Mark found a different path to express his creative voice, resulting in permanently cancelling his place at the RSAMD. The practical training in the kitchen became his university.

At 19 years of age, he headed to Australia, working in various hotels and restaurants from Cairns to Melbourne. The Aussie love of food, the fun and enjoyment of dining, and the discovery of new and delicious ingredients opened up a new world. He returned to Scotland determined, focused and committed to improving his craft.

At age 20 in 2006, with no formal qualification or culinary education, Mark secured a position as CDP at Stravaigin in Glasgow, where he was introduced to the enormity of the Scottish larder. Two years later, determined to improve his technical skills, he moved to 2 Michelinstarred Restaurant Andrew Fairlie at the Gleneagles Hotel for the first of what would be two stints. Here, Mark learnt the craft of cooking under the tutelage and direction of Fairlie and his team. By now, he was all in and hungry for more. Taking a year to diversify his experience while maintaining the connection to location that was so prevalent in his training in Scotland, Mark staged at

Noma Copenhagen with chef Rene Redzepi. But Scotland pulled him back, and in 2010 he returned to Restaurant Andrew Fairlie, where he stayed for two and half years achieving Junior Sous.

While London was never a permanent destination for Mark, he was curious about the city’s challenging and dynamic restaurant energy. He moved to Hibiscus, chef Claude Bosi’s award-winning 2 Michelin-starred Mayfair restaurant. It was a fortuitous move. Not only did he gain experience and knowledge, but Hibiscus is where he met Madelaine, his Australian wife, who was also working in the restaurant. After two and a half years in London, the couple moved to Sydney in 2015. With a wealth of experience and a solid CV, Mark became head chef of Bentleys for chef Brent Savage, a hugely popular 2 Hat restaurant in Sydney’s CBD.

But it was always about Scotland. For Mark, his cooking transcends knowledge alone; it is about a connection to his identity, his soul. So in 2018, The couple decided to make Scotland their permanent home, where they both gained positions in the landmark Balmoral Hotel in Edinburgh. As chef of Number One, Mark retained the restaurant’s Michelin star from his arrival.

2020 changed everything for everyone; like many, the Donalds reviewed their life. A need to be more connected, to leave the city behind, and for Mark to finally have the to cook and discover his own style saw them head to the picturesque foothills of the Scottish Highlands.

Located in the Perthshire village of Crieff is Scotland’s oldest working whisky distillery, The Glenturret. The traditions, values and vision of The Glenturret Distillery resonated with Mark, as did their motto ‘By Hand and Heart, since 1763’. On the first of February 2021, Mark took over the kitchens of The Glenturret Lalique Restaurant. With full support and creative freedom, he had finally found his home.

Mark Donald’s cuisine threads together the story of a young boy from Glasgow who set out on a creative journey, took an unexpected detour spanning four continents before finding his way home. His menu speaks of his never-ending curiosity, love of exceptional produce, personality and innate humour, all unified and supported by award-winning technical expertise. There is a sense of place in his menu and heartfelt welcome.

In March 2022, after only seven months from opening, Mark and his team at The Glenturret Lalique Restaurant were awarded a Michelin Star, a first for a Scottish distillery.