Il-Pjazza outdoor restaurant opens its doors to a typical Maltese summer next week

Festa Fridays at Le Meridien St Julians Hotel & Spa

On Friday 8 June, il-Pjazza – Le Méridien’s outdoor restaurant will officially open for the summer season and will once again celebrate the colourful ways of wining and dining in Malta with the come-back of its popular “Festa Friday”. Le Méridien St Julians Hotel & Spa in Balluta Bay invites this summer clientele to lay back in a typical set-up inspired by the Festa atmosphere that sprinkles the island throughout the summer months.

The name il-Pjazza was born quite naturally when the hotel launched this original venue last year. What better term could describe a typical gathering, at the heart of the village feasts in Malta?

Il-Pjazza is located on a wide terrace of the hotel’s premises (level 1) and opens every Friday for this much-awaited festa that is a delight for both Maltese patrons, who get the chance to indulge in each and every one of their favourite dishes, and for overseas visitors who can unveil the many culinary secrets of Malta’s cuisine all in one go.

Fridays at il-Pjazza proudly wear the local colours. Customers are presented with never-ending homemade dips and appetizers. As main courses, an array of typical Maltese recipes is being prepared before the guests’ eyes, with live cooking stations exuding mouth-watering scents all around the place. Folkloric entertainment with dancers and musicians complete the amazing summer vibe of the now very popular “Festa Friday”.

For the top-notch quality and impressive quantity of the items on offer, prices are reasonable: €27 per person (food only) or €35 including free flowing wine, beer, soft drinks and water. The good news is that children aged between 0 and 12 years eat free while teenagers up to 16 years pay half the advertised price.

Il-Pjazza is definitely a great place to try out with friends and family this summer. It would also definitely be a great option for a summer gathering with colleagues or any type of celebrations where one needs to impress.

Call 2311 0000 to place your booking now or kindly send your query to [email protected]

What’s on the menu

Meze cold platters to share

Fresh Gozitan goat cheese, local bean paste, marinated artichoke hearts, aljoli, peppered cheeselets, octopus perfumed with garlic and mint, stuffed olives, sun-dried tomatoes, king prawns, marinated mussels and traditional whitebait patties accompanied with maltese water biscuits, freshly baked bread, olive oil, garlic and parsley butter

meze hot station

• Pan-fried rabbit liver in garlic

• Maltese snails infused in beer and marjoram

• Traditional goat cheese, ricotta and broad-bean pie (v)

• Fresh traditional ftira (local flat bread)

Pasta station – live cooking

• Ricotta ravioli with a garlic basil tomato salsa (v)

• Spaghetti with a rich rabbit sauce

• Pan-fried vermicelli with parsley and goat cheese (v)

Main course

• Roast suckling pig with a mandarin gravy (carvery)

• Traditional rabbit with garlic and wine (flambé)

• Steamed beef with parsley, red wine, tomatoes and onions.

• Grilled fresh local fish with cherry tomatoes and herbs

• Stuffed marrows with sun-dried tomatoes, olives and rice, glazed with goat cheese (v)

• Maltese style baked potatoes with onions and fennel seeds (v)

• Grilled vegetables infused with basil and olives (v)

Dessert platters to share

Prinjolata (Maltese traditional carnival sweet); date diamonds; Maltese halva; cannoli filled with ricotta; maltese bread pudding; traditional deep-fried choux pastry filled with sweet ricotta, nuts and topped with honey; fried cinnamon infused pastry; Maltese ice-cream and fruit platter

Ending

Peanuts and Maltese coffee

vegetarian RECIPE

Pan-fried vermicelli with parsley and goat cheese

Serves Four Persons

INGREDIENTS

• 600gr fine vermicelli

• (Fresh vermicelli give a better consistence and taste to the dish. However alternatively you may use noodles).

• 4 eggs

• 25gr of butter

• 100gr of grated parmesan cheese

• 2 goat cheeselets (dried Ġbejniet)

• salt & pepper

• parsley

METHOD

• Bring water to boil in a large pan and add a pinch of salt.

• Throw the vermicelli in boiling water.

• (Ideally, do not let the pasta cook for too long. They should be “al dente”)

• When the vermicelli is cooked, then drain well.

• In a large bowl, crack the eggs, add the grated parmesan cheese, the salt and pepper and mix well together. Add parsley to taste.

• Cut the ġbejniet in small dices and keep on the side.

• In a frying pan, warm the butter until it melts (do not let it turn brown). Alternatively, you may use vegetable oil.

• Put your cooked vermicelli in the bowl with the other ingredients and mix.

• Add the dices of ġbejniet and poor into your hot frying pan.

• Fry one side until golden, then flip it and let it get golden on the other side.

• Serve immediately. Add parsley for decoration.

• Best served on a bed of rucola leaves.