Rubino: Traditional Maltese with a Twist

I admit, I’ve been saving the best for last. Or perhaps the most elaborate for last. You can decide from the pictures. While visiting the Maltese capital of Valletta, several of my friends and I decided it was time to experience Maltese food. Sure, we had eaten tons of pastizzis by this point, but we kept hearing about other Maltese dishes that intrigued us, such as rabbit. With the help of our guidebook and Trip Advisor, we decided to visit Rubino, a restaurant known for serving up traditional Maltese food in a unique manner.

Sitting at our cozy table for four in Rubino’s wine cellar, we listened attentively to the dishes being served and decided to split two appetizers, order our own entrees and then share the dessert. Before any of that we enjoyed a basket of local Valletta bread and crackers with two types of spread, both delicious.

Basket of Bread and Crackers

Next up were our appetizers, which included homemade ricotta gnocchi with sage and butter and spaghetti with sea urchin and tomatoes. I must say, the gnocchi was pretty fantastic. Sage and butter is an amazing combination and when paired with homemade ricotta gnocchi, it’s even better. I’m used to gnocchi being somewhat heavy but this was so light, I easily could have devoured the whole thing myself but I was sharing and knew there was more to come, so I refrained.

Homemade Ricotta Gnocchi with Sage and Butter

As for the spaghetti with sea urchin and tomatoes, I don’t recall seeing too much sea urchin but it didn’t matter. I was slightly obsessed with how perfectly al dente this pasta was. This was like my al dente dream. I try, time and time again, to cook pasta like this but it’s never quite what I want it to be. This spaghetti, however, was exactly how I like my pasta — firm but not too firm and full of flavor. Again, controlling myself was a must here.

Spaghetti with Sea Urchin and Tomatoes

Next came our entrees. Three of us ordered the rabbit in a red wine and garlic sauce, while another friend decided to try the ox tongue. The rabbit also came with hearty communal servings of mixed vegetables and roasted potatoes. This was my first time trying rabbit so I was pretty excited. Turns out, it tastes just like chicken. I know it’s somewhat of a joke to say something tastes like chicken but this actually did taste like chicken. The red wine and garlic sauce was nice and subtle, which I appreciated. My only critique of the rabbit is that it was pretty difficult to get off the bone, at least with a knife and fork. Otherwise, I liked it. I also tried a piece of the ox tongue, which had a very interesting consistency that I didn’t expect. I guess you could say it was the consistency of a tongue. While surprised at first bite, I actually enjoyed it. The vegetables and roasted potatoes were also wins in my book.

Rabbit in a Red Wine and Garlic Sauce

Roasted Potatoes and Mixed Vegetables (and Ox Tongue in the back)

Oh and we can never, ever forget dessert. Known as the Cassata Siciliana, this sponge cake is soaked in liqueur, layered with ricotta (the Maltese seem to really love their ricotta) and filled with chocolate chips, dried fruit and nuts. Ohhh, this was divine. So, so, so divine. I should have ordered one for the road/plane/right now. Can Rubino ship me one? Going to look into this right now….

Cassata Siciliana

I think it’s safe to say this was a good meal. I always love a place with great food and equally great service. For that I thank you, Rubino.

Rating: Love

http://www.giuseppismalta.com/

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