Where the limestone valleys stretch towards Mdina and the harvest fills the village with warmth — we turn this ancient land into the finest Maltese table.
In 1987, Toni Camilleri opened a table of eight inside his family farmhouse, just below the walls of Mdina. His wife Carmen cooked fenek the way her grandmother taught her — slow, with wine and wild thyme from the valley.
Four generations on, the fields still come alive each season. We source from the same Rabat farms our family has known for decades. What they grow, we cook. That's always been the deal.
Free-range rabbit from the Rabat valley, slow-braised for four hours with local red wine, wild thyme, garlic and Gozo capers. The soul of Maltese inland cooking.
Available today €26This week's pour from a small Rabat producer — full-bodied, deeply earthy, made from Gellewża grapes grown on terraced limestone fields just minutes from here.
Available today €8/glassSlow-cooked tic-beans mashed with garlic, flat-leaf parsley and a generous pour of local olive oil. A Maltese staple eaten since the Knights — warm ftira alongside.
Available today €7Hand-rolled this morning from fresh Gozitan sheep's milk. Served plain, peppered or in oil — the way farmers have eaten them for centuries on these very fields.
Limited today €10Whatever the valley gave us this morning — roasted, grilled or dressed with olive oil and sea salt. Ask your server what's on the board. We follow the seasons, always.
Available today €9Our Ftira goes into the stone oven at 6am. Hollow, chewy, with a crackling crust — rubbed with ripe tomatoes and eaten with whatever is best on the table that day.
Available today €5Dine under the stars in our restored limestone farmhouse courtyard, with Mdina's ancient walls lit gold on the horizon. Open-air seating for 36 guests, lanterns overhead.
Our farms are minutes away. We pick, source and visit them each morning. Your rabbit grazed in the Rabat valley. Your vegetables were pulled from the earth before noon.
Every Friday and Saturday evening, local musicians play traditional għana — Maltese folk singing passed down through generations — in the courtyard as the countryside grows dark.
We recommend booking 48 hours ahead, especially for courtyard seats under the stars. Private events and family fenkata dinners for 10+ welcome.