Marie Benoît strolls down to the Valletta Waterfront to meet Lara Miceli Demajo and Chris Camilleri at Re-store

In 1530, a few months before the Knights set up their home in Malta, the island was visited by 36-year-old Jean Quintin d’Autun . “Apart from the city and some houses in the suburbs, one would take all the rest for African huts,” he wrote. Well, the newly restored Valletta Waterfront, would surprise him for it has architecture which needs no analysis with not an African hut in sight, attractive as they so often are, in the right environment.

The latest addition to Viset’s masterpiece is Re-Store Café Bar – a joint venture of two well known business groups: the M.Demajo and the Camilleri Groups.

This eaterie conveys a strong sense of its period and when the lights are dimmed one can almost feel ghosts walk.

Design should be used to improve the quality of people’s lives not to surround them with more clutter and artificial junk and Re-store does just that. There was an intensive programme of stone-cleaning restoration to start off with and the result is a reminder of what we can do when we really try.

Re-store is a combination of high vaults, walls oozing character, glass, stainless steel and Wenge wood, the dark wood with stripes which make the surface appear as if it has been stroked by the fine claws of some wild jungle animal. It blends so well with the walls and vaults yet gives Re-store a contemporary feel.

The small square tables too, are made of the exotic Wenge wood with its dramatic appearance.

On the late morning when I arrived, it was a haven of tranquility, comfort and good taste. It has a relaxed air and I asked who had restored it so well. Chris Camilleri gave me some details: “We left it in the hands of Matthew Mercieca, the architect-designer, though we contributed several ideas and discussed endlessly. He came up with the colour scheme, a blend of old and new. Matthew likes creating houses of character with a modern twist, but not too modern.”

There are sofas reminiscent of the popular Starbucks coffee shops, I noted, on which you can loll like royalty, and lighting is on dimmers for mood setting.

On the whole it is an informal though ‘neat’ ambience and when the weather is fine a table outside is particularly appealing. This is a part of Malta which has retained its sense of place overlooking a coast far from the land of the yobbo.

Here is a waterfront which over 500 years has seen plebeians and patricians and for people-watching, this is a good place to be.

We continue to talk about the transformation of this old warehouse. Lara Miceli Demajo emphasized that they had to abide by MEPA’s rules of restoration. I shall spare you the details for lack of space though they were very interesting.

Chris was quick to say to me that only two of the existing tenants on the Waterfront have a very high vaulted ceiling: Pedigree, which also belongs to the M. Demajo Group and Re-Store which opened its doors in November 2005. “Thanks to the high vaulted ceiling we could put in a mezzanine,” Chris explained.

I picked up the menu and it is one of those reassuring menus on which everything looks tempting. As I pondered over the tantalizing morsels Lara commented on the fast movers: “Chicken Chutney Pie, Mushroom and Cheese Bombette and Spinach and Feta pie have a strong following and the platters and dips are very popular with a bottle of wine.”

There is a long list of mouth-watering desserts including Marzipan Roll, Marzipan Tart and Banoffi pie – “It’s toffee and Banana pie,” Chris tells me quickly, picking up my puzzled look.

They also serve the delicious Antica Gelateria del Corso ice-cream. There is also ice-cream by the scoop made by the Camilleri dolceria.

For the health conscious, Smoothies are becoming more and more popular. Lara explains: “We make them from fresh fruit of course. Royal Flamingo, for example, is a concoction of fresh strawberries, watermelon, red orange and lime. There is quite a large variety of smoothies and our clients love them.”

The wine menu is extensive with Meridiana wines, Marsovin’s popular Cheval Franc and Antonin topping the list with the Barton & Gustier range. “We have made certain that there is a wine to suit everyone’s pocket,” they point out. Then there are the long drinks with romantic names such as Purple Lace.

What kind of clientele does Re-Store attract? According to Chris: “During lunch time we have a number of regular customers from offices, locals who happen to be on the Waterfront, tourists and of course families.”

Lara adds that on Fridays there is always a party with a DJ “mostly for the MTV generation.” It usually starts around 11pm. By then regular clients who do not wish to join in would have left. “We use a promoter who sends out mailshots for this and they have become very popular, “ Chris and Lara add.

Are they doing anything special for the World Cup? I could see that there was a big screen upstairs. “Yes,” says Chris, “Customers will be able to experience the thrill of the World Cup on our big screen as every single match will be shown.” Lara adds: “There will be special offers at the bar during all the matches.” And there is plenty of Moët on the Wine List whether your favourite team wins or not.

Lara and Chris point out to me that

Re-Store has a young and energetic team headed by Daniel Briffa who is manager. “There are four full-timers and two full-time chefs but there are part-timers as well. They are hired as the need arises.”

Daniel emphasizes the team spirit: “We are customer friendly and are very happy to cater for the needs of all types of customers. As a team we’re all friends, there are no groups and sub-groups and no friction between us.”

Lara points out to me that there is ongoing training: “There is always room for improvement. A good waitress may not be so good behind the bar so we train her so that the group is more flexible.”

Re-Store on the Valletta Waterfront is open from 10am till late: In the words of Chris and Lara: “We only close when our last client chooses to leave. We are open every day of the week throughout the year.”

Tel: 21 225 000, Fax: 21 225 001, E-mail: [email protected]