Fernandõ Gastrotheque
Sliema, Malta
The Experience
From Michelin Guide
This small restaurant, almost hidden among the quiet side streets of Sliema, has become a reliable spot for fine dining on the island of Malta, and it continues to be so after the recent change of chef, which took place at the end of 2024, when Hiram Cassar was promoted from sous chef to head chef. The menu is limited but well-structured, with dishes based on creative recipes often developed from a small number of ingredients, seeking balance and elegance: the raw red snapper on a bed of chopped olives and sea vegetables is excellent, topped with grapes and almonds and then completed at the table with a delightful almond milk sauce. The efficient service also includes managing an excellent wine list with over 700 labels and many tasting options available by the glass, including some top wines.
Unique Things
From Visitor Experiences
A quiet-room address in Sliema
- Tucked away on a side street, it reads as a small bistro, but cooks with fine-dining precision.
A menu built around a handful of ingredients
- Dishes are composed around a small number of cherry-picked ingredients, with balance and elegance as the target.
A serious wine programme
- A deep cellar, including numerous by-the-glass tasting options and premium vintages.
Ingredient Stars
From Visitor Experiences
Signature ingredients
- Pecorino: used in the house-made agnolotti, a rich, savoury anchor in the menu.
- Delica pumpkin: paired with pasta and cheese for sweetness and depth.
- Pine nuts: used for toast and texture against softer pasta fillings.
- Seabass: treated as a centrepiece fish, with a clean, modern garnish set.
- Preserved lemon and capers: used for brightness and salinity.
- Kombu seaweed: used for umami and marine depth.
Menu & Pricing
Current Offerings & Prices
Menu format
- A concise, well-structured fine-dining menu, built around a small number of carefully chosen ingredients
Dishes that define the kitchen
- House-made agnolotti with pecorino, delica pumpkin, pine nuts and mostarda di Cremona
- Seabass escalope with leeks, preserved lemon, capers and kombu seaweed
Wine
- An extensive list, with numerous by-the-glass tasting options and premium vintages