Noni
Valletta, Malta
⭐1 Star
The Experience
From Michelin Guide
What was once the home of ‘Xmun Borg & Sons Bakery & Confectionery’ has transformed into an equally charming restaurant. You can enjoy a quiet meal on the ground floor or opt for a livelier atmosphere by heading downstairs, past the kitchen, to the stylish, stone-walled cellar. The restaurant’s moniker comes from the nickname of owner-chef Jonathan Brincat, who brings a refined, modern touch to traditional Maltese and Mediterranean cuisine. His visually appealing, well-balanced dishes are crafted with precision and attention to detail. To minimize waste and offer unique flavors, the restaurant features only a tasting menu that highlights seasonal and fresh ingredients. This sustainable approach extends to the wellbeing of the staff, who have access to local therapists, and the support of local producers. Additionally, the restaurant offers an extensive selection of drinks and cocktails made from sustainable ingredients.
Unique Things
From Visitor Experiences
Modern Interpretation of Traditional Maltese and Mediterranean Cuisine
Noni is distinguished by its innovative approach to Maltese and Mediterranean dishes, reimagining traditional recipes with modern techniques and influences from Malta’s rich mercantile history.Fusion with Classic French Culinary Techniques
The restaurant uniquely blends Maltese flavors with classic French cuisine, a skill imparted to Chef Jonathan, resulting in dishes that are both challenging and flavorful without being bland.Exceptional Dining Experience with Thoughtful Service
Beyond the food, Noni offers an outstanding dining experience highlighted by attentive, knowledgeable staff led by a brilliant Maitre d’, who personalize the experience, such as providing complimentary wine and desserts for special occasions.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Noni in Valletta are:
- Fresh local fish: Not listed on the regular menu but featured in daily specials, reflecting the catch of the day and emphasizing freshness and locality.
- Rabbit: Used in a signature dish featuring roasted thigh, slow-cooked loin, rabbit mousse with tarragon mustard, braised cabbage with lemon and thyme sauce, and a rabbit liver and kidney pastizz, showcasing a refined and traditional Maltese ingredient elevated with modern techniques.
- Octopus: Featured in dishes like the Octopus Tagine combined with fresh Malefante pasta, highlighting tender texture and delicate lemon infusion.
- Milk-fed lamb loin: Served with kohlrabi, Cantabrian anchovies, and foraged capers, illustrating a balanced composition where sides complement the main protein.
- Cauliflower: Used creatively, for example in a braised beef croquette with curried cauliflower puree and a tiny cauliflower soup, showing innovative use of vegetables in Mediterranean cuisine.
These ingredients are significant as they reflect Noni’s philosophy of using locally sourced, fresh, and seasonal produce with a Mediterranean focus, combined with a farm-to-fork, snout-to-tail approach that respects the whole ingredient and elevates traditional Maltese flavors with contemporary culinary techniques.