Twenty-six restaurants in Malta and Gozo have made it to the hallowed haven of the Michelin Guide. Only three have managed to obtain the coveted Michelin star: Under Grain which is Rosselli’s gourmet venue, De Mondion of Mdina and culinary fame, and Noni named after the chef who also got it its first star.
The other 23 eateries are all well known for their creative approach to food. From Bahia, tucked away in the small village of Lija to the redoubtable Ta’ French in Gozo, the attention to detail and innovative approach to food got them noticed by this renowned guide.
The Michelin guide started it’s life in 1926 as a guide to tourers in cars which used Michelin tyres. When a restaurant is given One star it means that the restaurant is considered very good in its category but is limited in some way. Two stars show that the restaurant has excellent cuisine delivered in a unique way. Three stars indicate the Valhalla of diners: The restaurant has exceptional cuisine and is worth a special trip just to visit.
When considering a restaurant for a potential star award, Michelin inspectors are looking out for five key criteria: the quality of the products featured in the meal; the mastery of the culinary technique displayed throughout; the harmony of flavours; the personality of the chef expressed in the cuisine; and consistency over time. An inspector will visit a restaurant multiple times during a year to validate consistency—consistency up and down the menu and consistency over time.