Hotel Phoenicia have promoted the Pegasus to its flagship Sunday lunch venue with a new table d'hôte  menu delivering fresh and healthy Mediterranean flavours cooked à la minute. Pegasus is now the sole venue at Phoenicia for a delicious freshly-made Sunday lunch. The Sunday table d'hôte menu is available at a fixed price of €32 per person which incorporates a speciality carvery, featuring a classic traditional Sunday roast freshly cut any way you like it by skilled service staff.

Francesco Perricone introduced this new Sunday lunch experience as the showpiece for the outlet's first Sunday Lunch since it’s relaunch. Fans of the popular Valletta eatery have hankered after this for years, but Pegasus has not been open for Sunday Lunch to give the hard-working award-winning kitchen brigade a well-deserved rest at the end of a busy week. All that, however, is about to change with the new Sunday Lunch restaurant concept that puts tranquility and fresh new tastes at the heart of every Sunday lunchtime.

Pegasus has been transformed in many ways, and for those who have not yet experienced this first-class dining establishment, there are many ways for grown-ups to be tempted across its rather elegant doorstep.

Sampling the great atmosphere at Pegasus is also about a way of living and enjoying food. Food & Beverage Manager Francesco Perricone says, "The authenticity of our fresh local ingredients means our food is alive with flavour and nutritional value. Yes, you can enjoy our new carvery and still benefit from all the lovely local produce, healthy food choices and absolutely fresh ingredients, many of them from our kitchen garden here on part of the 7.5 acres of grounds that surround Hotel Phoenicia. Ours is a commitment to be at least 80% local and 100% natural."

Pegasus benefits from the various sustainability and green programmes initiated at Phoenicia which has been a recipient of numerous awards, partly for showing commitment to the use and promotion of local produce, part of the hotel's ECO certification. Executive Chef Saul Halevi is showcasing this at Pegasus with the natural Mediterranean kitchen concept and freshness translates into flavour on the plate and gives Halevi's cooking a vibrancy and immediacy that adds tonal value to every dish.

Pegasus is a Sunday alternative for those who wish to escape the maddening crowds, offering a sophisticated service environment. For further information see www.phoeniciamalta.com or www.facebook.com/phoeniciahotel