A modern twist to traditional food at this St Paul’s Bay restaurant

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A modern twist to traditional food at this St Paul’s Bay restaurant

Very much inspired by local produce, traditional Maltese food is indeed rustic with a marriage of tastes, combining influences from Sicily, Italy, England, France, and North Africa.

Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes. Some of today’s best menu innovations come from a simple reframing of a familiar idea… a traditional one. Chef Alain James Grech is doing just that at The Chef’s Table, his restaurant in the heart of St Paul’s Bay. He has entered the arena of modern food where there are no set rules, giving his own twist to traditional local dishes.

A new spin on the classic traditional ravioli, the chef got inspired to flip the idea of the dish inside out. When one thinks of traditional Maltese ravjul, you are automatically thinking of a cheese filling, but Chef Alain James Grech moves out of the traditional comfort zone by stuffing the ravioli with tomato ragout with heart of beef and instead topping them with a cheesy foam, consisting of four French cheeses, including aged Comté, morbier, Fourme d’Ambert and Chèvre, giving the ravioli a distinct cheesy yet delicate flavour.

Another dish worth mentioning is the local rabbit belly mille-feuille, which highlights the versatility of the rabbit, a staple of Maltese gastronomy. Because yes, rabbit is what most people think of when conjuring up images of Maltese food. The dish is accompanied with warm pea, broad bean and mint salad with garlic chips and peashoots. The layers of flavours and textures are well-balanced with herbs and acidity.

Chef Alain James Grech is all about experimenting with the science behind food and then moving a step forward and creating a fabulous display. We’ve given you a glimpse into the new menu, but the list goes on and on.