Our cuisine is a continuous journey through the use of raw materials, the choice of the best products and the balance of their encounter.
Cooking requires concentration, together with a sensitivity that allows you to fully understand the essence of each ingredient.
Anyone who doesn’t know how to grasp the true nature of raw materials, doesn’t learn to bind them and let them express themselves to their fullest in each recipe.
CHEF PABLO ESPOSITO
At Mezzodì in Valletta, Chef Pablo Esposito carefully studies each ingredient and enhances it to give an excellent result to the dishes on the menu.
The kitchen staff carefully executes each dish through the passion of Pablo Esposito, with careful and scrupulous procedures.
The magic of the kitchen is precisely this: it is the richness that arises from the fusion of several flavours and from the emotion of a unique taste that derives from it.
WHAT TO EAT IN VALLETTA AT MEZZODI’
We don’t like to call it dinner, but we prefer to call it “adventure”. Eating in Valletta at Mezzodì restaurant is like embarking on an adventure full of emotions.
Even the unexpected is exciting! Specifically for the careful research of the best raw materials that are always fresh, sometimes the chef gives his dishes new nuances thanks to the use of the day’s pantry.
We may surprise guests in the dining room with revisited recipes and new flavours to discover, obtained from fine products from all over the world.
Devotion to raw materials is the centre of a universe that enchants those who prepare, pleases those who serve and excites those who taste.
It’s not always easy to explain the work behind the chef’s recipes.
The selection of ingredients, their availability, and their freshness must be the foundation of each dish. Finally, the preparation, the slow cooking and even the fish matured by the chef give life to moments of true gustatory pleasure.
SEALUMI EXPERIENCE
Thanks to the chef, the ingredients are often made on the spot, step by step. Those who already know the “Sealumi” line, conceived and created by Chef Pablo Esposito, know what we are referring to when we talk about in-house production.
The fish is subjected to very complex drying procedures which allow an excellent maturation of its meat.
An innovative dry ageing process that no one else has ever performed in Malta.
FISH CHARCUTERIE
The selection of the best fish species is followed by drying in a professional “pesciugatore“. In this phase, Chef Pablo Esposito carefully controls humidity and temperatures to create a favourable environment for the maturation of the fish.
We could talk for hours about the excellence of “salumi di mare”, Pablo’s exclusive production.
Balanced and complex flavours that after being skilfully explained can give rise to a storm of culinary emotions for lovers of the genre.
THERE IS NO DISH WITHOUT THE BEST INGREDIENTS
From the kitchen of Mezzodì, only fine dishes that have passed every test of the chef can come out.
The meticulous control and professionalism of the kitchen staff always guarantee an impeccable result.
It is thanks to the authenticity of the ingredients that those who eat in Valletta at Mezzodì can begin the adventure they have desired for a long time.
Chef Pablo Esposito is the fundamental guide for this journey made of flavours and processes that make every recipe possible.
Eating in Valletta makes this adventure possible and repeatable every time you visit Mezzodì restaurant.
THE CHOICE OF CORSES
Let yourself be advised by the staff in the dining room about the choice of courses.
Express your wishes and explain your taste preferences.
Let us take care of you to enter your gustatory world to offer you the best adventure that suits your palate.
Food and wine will accompany you throughout to ensure the right excitement with every bite.
The taste at Mezzodì is the king of every lunch and every dinner.
A fast track welcomes your tastes upon arrival to celebrate them all the way to the dessert.
For the adventure to begin, all you have to do is book now!