Gastronomic Brilliance

LINGUINE VONGOLE & MUSSELS

American television writer and producer, Philip Rosenthal once noted, “A good restaurant is like a vacation; it transports you, and it becomes a lot more than just about the food.”

That is pretty much why Mezzodi can fairly be defined as one of a kind gastronomic experience. It is is one of the very few places on the island I did find myself using the terms “phwoar!” or “oh… WOW!” through a lot of the courses.

Mezzodi is interesting. It is innovative. It is different. It also a perfect combination of ambience, good food and quality service. Moreover, Mezzodi follows a very logical progression, designed to take you through a trip of Chef Pablo Esposito’s personal gastronomic culinary journey and origins combined with what the local land and sea have to offer.

Situated in the heart of Valletta within the imposing building of Domus Zammitello, a restored 17th century palazzo recently converted into a beautiful boutique hotel, Mezzodi has that special feel of chic and glamour yet at the same time, also has that sense of coziness and relaxed environment which feel which makes you feel at ease the moment you step into the restaurant.

The place stresses on soft fresh colours which offer the place a distinct vibrant look. Natural stone is complemented with shades of white, green and claret with shades of blue visible in the hanging collection of Willow plates and chairs’ tapestry. Every colour is complementary and sets the perfect backdrop for an amazing ambience.

The setting is stunning and the food is clever and original while also reflecting ideas from the many storied kitchens Chef Pablo trained in. Rarely have I had a meal where the vision is so coherent between the setting and even the food. This combination is only possible thanks to Chef Pablo’s open-mind. A creative mind that has the ability to blend supremely elegant style with the richness of nature. A mind that has the unique ability to promote meaningful gastronomy.

Pablo is a self-taught chef. He is friendly, a human being with a big heart. He’s authentic, and above all, straightforward. When he feels something, he shows it. Whilst Pablo remains loyal to his Taranto family’s food traditions, he seeks to evolve it with new techniques and ingredients he constantly comes across during his regular trips around the world. It revolves around the principle; “the more you keep food simple the more it is appreciated. If you work with a good product, you will create a good dish.” In every dish, you need to make sure your own identity is visible yet at the right dose. Too little or too much can ruin an entire dish. Chef Pablo has now set at Mezzodi his temple of taste which brings together in every dish prepared in his kitchen, two lands, with distant borders but with similar flavours, Malta and Italy.

The menu at Mezzodi is a narrative of Chef Pablo’s culinary journey starting from the starters which is indeed a Hobson’s choice. Vitello Tonnato, Fried Cuttlefish, homemade Lasagna and Asparagus, and Saute di Cozze alla Tarantina, are some of the options any diner is called to choose from. The same challenge is faced when opting for pasta. The classic. Spaghetti alla Carbonara is to die for and the Gnocchi Vongole e Brocholetti are nothing less. And what about their Risotto agli Asparagi e Capesante? They are simply divine!

The selection of mains is also impressive. Veal Fillet in crushed Pistachio Crust and Chard

Leaves filled with Ricotta, Lamb Rack, Rabbit in Porchetta and Stuffed Calamari are some of the specialities of the house. And for all those with sweet tooth, they should not miss out on. I highly recommend their Tiramisù but their Bonet, their Pannacotta al Basilico and their Torta Caprese are nothing less.

Indeed, Mezzodi is a gastronomic gem which ticks all the boxes of what may defined as one of the best eateries in Valletta and on the island.