This is a bakery turned restaurant in honor of Nenu, a well-known Maltese baker. The Maltese (as well as many other countries I have been to) are proud of their high quality bread baking. This restaurant is better known for their Maltese flatbread topped with unique ingredients but since we ate pizza yesterday Tom had the sea bass in a lemon herb and white wine sauce and I had the pork cheeks braised in a fig, rosemary and red wine sauce. Both were delicious and the pork cheeks were quite tender. The fig flavor was prominent and the fig seeds added an interesting texture, one that I liked.
Dessert: Amorino (again)
I had the chocolate sorbetto & raspberry gelato. Yum! This was an excellent flavor combination that was even better when I tasted both at the same time. Tom had blueberry cheesecake and coconut.
For chocolate I prefer the sorbetto over the gelato because the intense, complex flavor of the dark chocolate is completely preserved without compromising the creamy texture. Dairy based gelato mutes the flavor just enough to notice. Making it at home is easier as well because an ice cream mixer or freezer bowl is not needed. David Leibovitz has a really good recipe, by the way. Be sure to use good chocolate!
Tom flaunting his gelato in front of a jealous woman.
Have you ever seen a gelato burger before? Not one person was having this. I think it is their attempt at creating their own version of the Sicilian tradition of serving gelato on a brioche roll. Their marketing might need some work.
