Meraki Wine & Dine - Rabat, Malta

Meraki Wine & Dine Restaurant in Rabat, lives up to its name time after time. Very good food, cooked with passion by Chef-Padron Dino Farrugia, and great wine served by his sister Cikka Bellizzi Farrugia, who is the Restaurant Manager and hands-on Front-of-house Manager.

Chef Dino’s menu is always evolving to introduce seasonal and fresh ingredients sourced locally.

Made a reservation for four persons for Saturday dinner. Seated at a good table on arrival, and pleasantries were shared with the Chef and Front-of-House manager, who also explained the menu and the daily special offerings. Menus are chalked on large wall boards, as well as on smaller boards which are placed on the table.

Fresh bread basket, in-house produced extra-vergine olive oil and aceto balsamico.

An amuse bouche of fresh bruschetta, pickled onions and capers with home pressed falafel.

Individual starters were ordered:

The very special Ravioli Langoustine - a good portion of home-made ravioli stuffed with langoustine meat, cooked and tossed in cherry tomato and prawn bisque and served garnished with prawns and herbs.

Two portions of the Spaghetti Carbonara perfectly cooked using spaghetti a La chitarra, cooked Al dente, and tossed in melted hard cheese, egg yolk, guanciale, and black pepper.

One portion Calamari fritti. A large portion of deep fried calamari rings garnished with fresh tomatoes and kale, with lemon wedges.

Excellent food, capably cooked and enjoyed with a bottle of G21 Grillo wine, chilled.

For main courses four different dishes were individually selected.

Fresh sea bass cooked in own juices and typically cooked by Chef Dino, garnished with king prawns, and cherry tomatoes;

One portion of the 250gm Pork rib-eye di Parma

One portion of the 300gm Angus Striploin grilled medium.

One portion of the 450gm Scottona Chuck roll grilled medium.

All main courses were perfectly garnished with sauces, tomatoes and herbs.

Additional freshly cooked potato chips and veg in season were served on the side.

Main courses were enjoyed with a bottle of the Cune Rioja Reserva 2014. A superb pairing with the meat dishes.

Dessert: one portion of the mqarett two-ways -traditional mqarett stuffed with dates and one with figs and walnuts.

One portion of the mixed, tasting desserts. A largish serving which could be shared by two persons;

One portion of the home-produced sorbet.

Desserts are all in-house produced. A complimentary glass of the Tenute Rubino Aleatico dessert wine was served with the desserts.

Wine: As mentioned above. Two bottles of water and espressos.

Service: Hands-on service by the Front-of-house manager assisted by two well trained waiters. Very attentive and efficient.

Value: The bill for the above food, water and espressos, excluding the wine, came up to €226 .56 between four persons (€56.64pp). The wine was billed separately at €52 for the two bottles.

A very enjoyable dinner at a family run restaurant, led by Chef-Padron Dino Farrugia, assisted by his sister as Restaurant Manager. Food capably cooked, prepared and presented utilizing fresh and seasonal ingredients, in very good portions and value for money.

Meraki Wine & Dine is a WRMC Blue Riband Restaurant.