A Master of Taste

AOF TASTE MATTER

Interview with ANDREW VELLA, REBEKAH’S

There is something new to look forward to when paying a visit to Rebekah’s. The outlet has been substantially renovated; there is a new team, a new menu and above all, a new brain in the kitchen. Andrew is not a new face in the local food industry. He is considered by many food critics to be one of Malta’s finest chefs. Andrew’s un disputed talent gradually developed during his stints at the 2 Michelin Star Sea Grill Restaurant in Brussels, at The Radisson, Malta, at The Arches Restaurant and at The Harbour Club. Food was in his DNA from the onset. His family owned the Panorama Hotel in Mell ieħa which saw him spend his early years in kitchen surrounded by pots and pans which developed in him an interest to know more about the world of food and above all to succeed in the industry. His food journey took him to many places across the island and even abroad yet it seems he finally found his Zen at the Re bekah’s. Andrew notes, “After nineteen years working in different eateries, I felt it was the right time for me the run my very own place. It was not just a matter of running any place but rather to find the right outlet which would give me the opportunity to express my talent. Rebekah’s fit my narrative. The moment I heard that Rebekah’s was on the market, I knew it was an opportunity I could not miss out on.”

Indeed, Rebekah’s has that special feel. The place has that unique vibe which only a traditional Maltese home will offer with an emphasis on soft fresh colours which offer the place a distinct vibrant look. Natural stone is complemented with shades of white, blue and a few tones of brown. Every colour is complementary and sets the perfect backdrop for an amazing ambience. Notwithstanding its traditional look the place also boasts a contemporary kick which is visible in the style of wood selected and in specific decor present in the restaurant. “We refurbished it at the end of September last year. We altered the place from head to toe giving it a much needed change and ensuring it reflects my own personality and philosophy.”

Andrew’s food philosophy is pretty much spelt out in Rebekah’s website - “honouring nature”. 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.” He adds that, “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.” Andrew is a strong believer in local produce. Despite the challenge it offers, he believes it is all about one’s ability to handle it in the right manner. “You need to know its roots, its context and above all, its strengths and weaknesses. Once equipped with such knowledge, you are in a position to get the best out of the product.”

Today, Rebekah’s offers an interesting selection of dishes which exalt local produce with a French touch and at times, even a slight dose of oriental flavours. This combination can be envisaged in the detail of a starter or as the core ingredient of a main course. Indeed, the attention to detail is incredible. Every plate is pure art which encapsulates the colours of every season and creates a perfect harmony between sweet, sour, salt, bitter and umami. Every dish also has a strong sense of precision with no ingredient left unattended. Every item is in sync so as to create a perfect chorus. For those who love strong flavours, the Beef Tataki or the Maple Cured Smoked Scottish Salmon are two options from good selection of starters to seriously consider. On the other hand, the main course selection is impressive and hard to choose from. The choice is based on one’s own preference. In any case, you will not be disappointed. Pan Fried Duck Breast, Irish Lamb Neck Fillet and Slow Cooked Wild Boar Fillet are a few of the dishes you will come across on Rebekah’s menu. And what about their selection of desserts? Andrew’s magical hands create amazing sweet indulgences which are hard to resist. Every dish is accompanied by vast selection of local and foreign wines and an excellent service. Indeed, Rebekah’s is not only about food but also about service delivered by a very good team both in the kitchen and in the restaurant.

Andrew concludes, “We are ambitious and want to achieve more. The COVID-19 pandemic did not help us at all. It was a big blow yet with the help of the team and the unconditional support of my wife, Julie we are here working on new ideas for the months to come. Where there is a will, there is a way!”

IN EVERY DISH, YOU NEED TO MAKE SURE YOUR OWN IDENTITY IS VISIBLE YET AT THE RIGHT DOSE.