If you take the time to leave the bustling centre of Valletta behind, you will encounter the Black Pig....a little restaurant where the menu is changed depending upon the season's produce and the chef's creativity simply leaves you wanting more. We have dined here a few times however this last visit was truly exceptional...The amuse bouche was an explosion of flavour, the complimentary leek and potato veloute was a heart warming culinary hug, the goats cheese starter was divine served with a pumpkin veloute...the mains of pork belly with local snails and loin of lamb were tender and juicy ... then a pre-dessert of cream and rice that was light and fluffy followed by miso and orange dessert. The cooking and imaginative use of uncharacteristic ingredients goes way beyond the norm and is definitely worth the premium one might pay. In previous posts hereunder there are references to 'the waiter'... I would also like to highlight the fact that Jesmond is not a waiter, but a gracious host who will welcome you each time with buckets of knowledge on both the ingredients and the wines and will go out of his way to ensure you and your guests have a special evening...highly recommended!
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