Ta’ Frenc is the perfect show case for chef Mario Schembri’s award-winning cooking, which is what makes dining at Ta’ Frenc so special. His techniques as a classically-trained chef combined with a sensitive appreciation of Maltese culinary traditions and a vivid awareness of the contemporary kitchen produce food at Ta’Frenc which satisfies the most discerning and well-travelled diner; his rabbit ravioli, for example, is internationally renowned.
The chef and owners have been determined to maintain a strong culinary identity at Ta’ Frenc, rather than offering a ‘global village’ menu, so that visitors to Ta’ Frenc would know that they were on Gozo and could experience its regional distinctiveness on the plate.
Chef Schembri sources produce locally as far as possible. He works with farmers in the Marsalforn valley and elsewhere on Gozo for the supply of fruit and vegetables. Indeed, the restaurant has its own small asparagus bed which is being nurtured and developed for future production.
Chickens, quails and rabbits are reared especially for the restaurant, with a specific feeding regime. A local butcher in Xaghra is used for other locally sourced meat, while a specialist importer supplies those products, such as foie gras and venison which are not available locally. Gozo is blest with some of the best fish in the Mediterranean and the freshest fish is brought daily to the kitchen by the local fishermen, from whom the chef chooses the best of the catch.
All the bread is baked in-house, the sea salt comes from salt pans in Xwejni belonging to the owners of Ta’ Frenc, Ino Attard and Lino Cefai; the salt, incidentally, has generated a good deal of interest abroad, where internationally known chefs have been delighted to use this pure natural product. The honey used in certain dishes and to sweeten the herbal infusions is pure Gozo honey from a beekeeper living next door to the restaurant. Her honey is notable in that no sugar is fed to the bees; they feed only on the nectar of flowers growing in the Marsalforn valley.
The carob syrup, a traditional product of the Maltese islands, used in the restaurant for sauces and infusions, is made in house to an old family recipe.
Ta’Frenc is consistently in the forefront when awards are being handed out. It wins on all fronts, food, wine, service and ambience. Apart from local accolades, Ta’ Frenc has an international reputation, having been mentioned in the media in the UK, the US and Ireland. The Daily Telegraph urges one not to miss “the goat’s cheese soufflé and wine-marinated rabbit”. Condé Nast’s Traveller describes “Gozo’s top restaurant (which) creates exquisite dishes such as herb-stuffed quail with mushrooms, honey, wine and cheese”
Voted Best Overall Restaurant in the Maltese Islands for 2006.
Best Fine Wine List 2006, 2007, 2008, 2009, 2010.
Best Fine Dining Award 2008, 2009, 2010.
The Definitive(ly) Good Guide to Restaurants is Malta's foremost objective survey-based restaurant guide on the island for lovers of good food. It is based on the reports and comments of regular restaurant goers who rate venues according to food, service and ambience.
Off Marsalforn Road
Contact Details+356 21 553 888