BEST DOING WHAT WE DO

The past months were an opportunity for Joshua Borg and Kerstin Manicolo to put their heads together and rethink the concept of Surf n Turf. In the process, they asked a fundamental question; “what do we really stand for?” The answer was not that hard to understand. Truly so, because the place has for many years been coined as a gastronomic experience of food and meat. Above all, Surf n Turf is the place where Joshua and Kerstin do what they do bestdeliver good food complemented by a very good service.

It is true to say that every good restaurant must focus on detail. It is also true to say that every good eatery should focus on a bit (or a lot) of wow factor. Yet most of all, the emphasis should be on the taste, the genuine product, the good service and the overall experience. And that is what Surf n Turf today is all about.

The à la carte menu is interesting and a true celebration of the land and the sea have to offer. The selection looks intimidatingly large but boils down to your choice of seafoods or meat.To start off with, one can choose from a vast selection of antipasti and crudi that includes; oysters, king prawns, langoustines, fish carpaccio and also prawn carpaccio. The starters are nothing less with an interesting selection that includes; scallops, octpus and also lobster popcorn. Yet the starter selection also includes foie gras, beef carpaccio and also rabbit brushetta.

Pasta has always been a staple dish at Surf n Turf and still remains. Linguine local prawns, ravioli lobster and crab,gnocchi truffle creamy sauce, pappardelle local rabbit and aged acquerello risotto are some of the delicacies you are called to choose from.

And what about the main course selection? Both the choice of surf and turf is simple yet at the same time, impressive. Sea Bass Al Sale, Local King Prawns an fresh loster are complemented by a selection of beef cuts.

The same balance of craft and comfort, of luxury and prudence, is borne out in the desserts. Not fussy piles. No powdered meadowsweet or freeze-dried woodruff, but proper desserts only a place like Surf n Turf would be expected to do.

You definitely can’t call Surf n Turf’s cooking “haute”, it’s far too generous and enjoyable for that. Yet on the other hand, the detail, the flavours, the aesthetic and also the service are key elements that make the place one of the on the island. It goes without saying that booking is certainly a must so as to avoid any unnecessary disappointments.