In Pursuit of Perfection

ATASTE OF SUMMER Review of Commando

Summer is celebrated in such a special way at the Commando Restaurant. It is that time of the year when Chef Patron, Damian Ciappara’s brain together with his team, Thomas Stellini and Ryan Vella, switches to creative mode and starts developing amazing recipes.

A food enthusiast recently wrote on Tripadvisor that Commando is, "A food gem in the quaint village of Mellieœa”. Indeed, it is! Damian's work is impressive and highlights his culinary flair and sharp eye for detail. His style of cuisine is described by many as modern yet with a classical touch primarily using local seasonal ingredients. Indeed, every dish prepared at Commando is a work of art which exalts the beauty local seasonal produce.

Damian's summer menu is no exception. It is a mix of traditional dishes which remain a staple of Commando with new fresh concepts which exalt the summer season and give justice to the beauty of local produce. Food enthusiasts are offered a selection of impressive dishes both in terms of starter as well as main course to choose from. Diners are treated to dishes such as Risotto Cacio e Pepe, Local Fig and Goat's Cheese Salad and Scallop and Seabass Tortellini to start off with. On the other hand, Barbary Duck Breast, Milk Fed Veal Chop and fresh Mediterranean fish are a few of the options for main course. In terms of dessert, the selection includes Vanilla and Rum Pannacotta, an Amaretto Tart and a White Chocolate and Lime Mousse.

WE TRY TO USE LOCAL PRODUCE. WE ARE BLESSED WITH SOME VERY GOOD SEASONAL INGREDIENTS.

The major strength in Commando's menu probably lies in the use of good local produce which perfectly blends with the creative mind of a great chef. Damian recently noted, "We try to use local produce. We are blessed with some very good seasonal ingredients. Nothing beats some seasonal ripe tomatoes, fresh strawberries, local salt and local honey. Such ingredients serve as a perfect muse to create interesting dishes." He adds, "We are spoilt for choice during the summer period with a vast selection of fish which exalts the imagination of every professional chef and food enthusiast. It is also a time for grills where we can experiment with various types of marinades and rubs. Every product marries well with some great wine or beer." He adds that it is a time when they resort to fish which is often underestimated in its richness such as lampuki (dorado fish). "We are blessed with lampunki at the end of the

summer season yet often tend to underutilise it. It is a pity as it offers so many cooking options."

And what about the service? Many food critics describe it as "excellent - attentive but not intrusive." There is no better way to define the approach at the Commando restaurant. Notwithstanding the change in seasons, the service remains impeccable and a pleasure to have around. It is by no coincidence that the place was earlier this year awarded by the Michelin Guide with a Bib Gourmand, becoming one of just three restaurants in the Maltese Islands to hold this distinction.

The place is certainly worth a try so whilst driving down to Mellieœa, think about Commando restaurant and make sure to pay a visit this summer.

The restaurant’s motto Share, Indulge, Unwind....speaks for itself. This award-winning place has already been at the height of the culinary scene in Malta. Located in the heart of Mosta near the famous Mo- sta Dome, in a 300 year old townhouse, the restaurant has an intimate and relax- ing ambiance. Wood and stone, which dominate the interior, give the design of the high-ceiling room a natural spin. The cuisine is all about the detail. Steve Vel- la, heading the talented kitchen brigade, creates dishes to talk about which are im- peccable and provocative. His passion for local and fresh ingredients is reflected in the well-thought-out menu, which changes seasonally. The chef’s creativity as well as stamina has recently paid off. As a result, the restaurant has been listed in the exclu- sive Michelin Guide 2020. Don’t just take our word for it.....We can guarantee you will be tempted to devour everything on the menu.

Aaron’s kitchen, a smart casual bistro in the heart of the capital city specializing in Maltese Mediterranean cuisine. Run by chef Aaron Degabriele and family over the years has established a reputation for excellent homely food and service. ‘We take pride in presenting traditional dishes which over the years might have been lost, forgotten or underappreciated but are a presentation of Maltese culture & heritage’. Aaron’s Kitchen is a Michelin guide 2020 recommended restaurant reviewed as ’The menu includes many regional classics; be sure to try the ‘fenek’ – traditional Maltese rabbit cooked with a secret ingredient according to Aaron’s mother’s own recipe.’ - MICHELIN guide inspectors.

The Terrace at Rampila is on the original gun emplacement overlooking the defensive ditch and the entrance to the City of Valletta. The position, completed in 1582, was connected with the Cavalier of St. John and was designed to be pivotal part of the defence of the city against attacks from the land. Together with the Cavalier of St. James, facing from the opposite side of the Bridge, the fortifications commanded the approaches to Valletta.

Today St. John’s Cavalier is the seat of the Embassy of the Sovereign Military Order of Malta while the passage way to the middle wing is where the Rampila Tunnel Restaurant is situated. Alongside the Rampila Wine Bar is what remains of the linking tunnel between the two Cavaliers.

Rampila Restaurant today dedicates itself to an entirely more peaceful purpose of offering the finest of cuisine, wines and hospitality in this historic and iconic location.