Ostrica Nera Mediterranean Restaurant - St. Paul’s Bay.

An excellent dining experience which exceeded our expectations, in all respects: cuisine quality, and service as a result of the professionalism of Justin Chircop the Restaurant Manager and Head Chef Neil Cuschieri at Ostrica Nera Mediterranean Restaurant last Saturday.

This restaurant was formerly known as the long standing Gillieru Restaurant, which has been totally redisigned internally and refurbished to international fine dining standards. Entrance through the side ramp or better still through the Gillieru Harbour Hotel.

Made a table reservation for four persons, arrived at the prescribed time, greeted by the Restaurant Manager, and were seated at our table. A short discussion on the menu and specials for the evening followed. Orders for pre-dinner cocktails and water were made, and our food selections were discussed and agreed with the RM. Tasting selections of our starters and intermediate servings were made together with individual main courses.

The food:

After our cocktails were enjoyed, table service started with the placing of a basket of very fresh and warm bread rolls on our table.

Starters:

The trio of toasted bruschetta topped with peeled crudi red prawns stracciatella cheese, lime zest and toasted almonds with truffles were first served, followed by the Misto di Crudo platter with crudo cuts of swordfish, salmon, tuna and peeled red prawns, garnished with a crispy salad.

A serving of the lamb croquets was also served to share.

These starters were followed by the intermediate course of two excellent pasta dishes which were individually served at the table in individual portions by the Restaurant Manager.

An amazing Pacheri pasta tossed in prawn bisque and cooked together with local red prawns, cherry tomatoes, garlic confit and champagne butter;

And one of the very best Tagliatelle Ricci that we had ever tasted. A very rich serving of Al dente pasta cooked in sea urchin roe sauce with a fresh taste of the sea.

For main course, we agreed with the chef’s recommended Aragosta Al sale.

Two 600gm Aragosta (Mediterranean spiny lobsters), were oven baked in a hard shell of salt. These were brought to the table on a trolley, still encased in the salt casings, and the serving ritual of these splendid dishes were done hands-on by Justin Chircop. Very enjoyable, entertaining and professional, table theatre. Thus can be watched on the attached video which was shot during the service.

Beautiful servings of four half lobsters were served.

The Aragostas were perfectly cooked with the meat easily removed from the shell. The dish was served with pak Choi and mashed potatoes as condiments.

Perfect fine dining cuisine capably cooked by Chef Neil Cuschieri, who has been the hands-on chef at this restaurant since it opened under the present format. Well done Chef Neil.

Dessert:

In-house produced delicate desserts - the delectably strawberry mouse encased in a white chocolate sphere.;

The chocolate brownie and tiramisu prepared at the table. A different twist to a classic dessert. Impeccable.

Wine: Two bottles of the Marsovin Antonin Blanc 2023 were perfectly paired with our food. Two or three bottles of water; espressos and complimentary grappas and other liqueurs.

Service: Fine dining service, attentive and efficient.

Value: The bill for the above dinner, food, water and coffees, excluding the cocktails and wine, came up to €246.50 between four persons (€61.50 pp). The wine was billed at €32 for each bottle.

Delicious food, capably cooked, prepared and presented, utilizing local, seasonal and fresh ingredients throughout, in very good portions, and at a reasonable overall price, commensurate with the high-end cuisine quality and service. Excellent world class ambience,