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25 years of culinary excellence and 25 years of rejuvenating retreats.
What began with the humble introduction of The Xara Palace Relais & Châteaux in 1999 and with The de Mondion restaurant and Trattoria AD 1530 soon after, is now a fully fledged collection with trendsetters in the horeca industry.
Like fine wine which has aged gracefully over the years, The Xara Collection applies a wealth of experience and reputation in every venture it sets out on. This is evident in the fact that The Xara Collection boasts two one-MICHELIN-starred restaurants which is a first on the island as well as the fact that this is the only collection in Malta to sport two Relais & Châteaux properties.
Whether it is an enchanting escape or a gastronomic journey, each and every venture is aligned with elevating the joie de vivre; a theme that will remain consistent for the next 25 years to come. And to celebrate the most treasured dishes of The de Mondion’s 25 Years; throughout the month of July; Chef Clint Grech will be preparing a menu of the restaurant’s favourites across the years; capturing the timeline through a selection of picture-perfect dishes.
Both Clint Grech and Cliff Borg exemplify the dedication and innovation driving the culinary excellence at The Xara Collection. Their commitment to sustainability, and providing unforgettable dining experiences has set a high standard in Malta’s culinary scene.
As they continue to evolve and innovate, diners can look forward to many more exceptional meals at The de Mondion and Rosamí alike. Their stories, visions and ethos encapsulated under the Xara halo.
Chef Clint Grech
Clint Grech | The de Mondion
Chef Clint Grech’s culinary journey began at a very young age, influenced by his grandfather’s passion and commitment to the industry. "I’ve seen practically all my family working hands-on in my grandfather’s catering establishment since I was a child, so my passion for this industry developed at a very tender age," recalls Clint. This early exposure led him to ITS, where he spent four years honing his skills in Food Preparation and Production–a normal path for many Chefs locally.
Clint’s professional relationship with The de Mondion started when he was just 16. The restaurant's commitment to quality and excellence inspired him to pursue cooking professionally. "I immediately fell in love with this rooftop restaurant," he says. "My dream was that one day I would run this kitchen. Twenty-one years later, this dream became a reality."
During his early career, Clint had the opportunity to intern at Le Meridien London Gatwick and spend two weeks with the acclaimed Chef Michel Roux at Le Gavroche. These experiences solidified his passion for the culinary arts and set the foundation for his future success at The de Mondion.
The Xara Collection is renowned for its commitment to local sourcing and sustainability, a philosophy that deeply influences Clint's culinary creations. "I take sustainability and local sourcing very seriously," he says. "I draft my menus according to what is in season and what crops are ready to harvest from the Xara Gardens."
Working with local suppliers in Malta and Gozo presents its own set of challenges, particularly in terms of consistency. However, Clint views these challenges as opportunities to innovate and create dishes that truly represent the essence of Maltese and Gozitan produce. "My favourite local ingredients include seafood, pork, and our variety of summer fruits such as peaches," he notes.
Having been with The de Mondion for over two decades, Clint has witnessed the restaurant's evolution while maintaining its MICHELIN star. "Over the years, we saw an increase in desire for local ingredients from our patrons," he explains. This shift led the restaurant to focus more on locally sourced produce, enhancing its commitment to sustainability.
The de Mondion’s approach to service has also evolved, with a constant drive to improve and innovate. "We always sought to provide high standards, but we are also continuously pushing at improving and creating innovative ways to provide memorable experiences," says Clint.
Knowing Clint’s style and approach to the kitchen is understanding his appreciation and respect for his culture. The choice of ingredients, the sourcing of quality and the emphasis on every dish being rooted in Malta’s glistening heritage–not in a rigid or traditional way, but rather from a modern point of view with solid roots in classic cooking techniques, disciplines and approaches. Quintessentially–The de Mondion way.
Clint’s advice to aspiring Chefs is to follow their dreams and gain as much experience as possible. "It is important for new Chefs to always work hard but calmly and climb up the career ladder step by step," he advises. "Remain humble in your work and keep your feet on the ground–and keep on learning.”
The notion of constantly trying to better yourself is a deeply rooted characteristic of a Chef, and one way to improve is definitely to experience food globally. One memorable dining experience that left a lasting impact on Clint was a dinner at Pierre Koffmann’s restaurant in London. "The intense flavours and incredible sauces made the whole experience extremely memorable," he recalls.
Looking ahead, Clint is excited about the future of The de Mondion. "One of my aims is that what we do today is better than what we did yesterday," he says. With this forward-thinking mindset, Clint Grech continues to lead The de Mondion towards new heights of culinary excellence, honouring its rich heritage while embracing innovation and sustainability.
Chef Clint Grech’s culinary journey began at a very young age, influenced by his grandfather’s passion and commitment to the industry. "I’ve seen practically all my family working hands-on in my grandfather’s catering establishment since I was a child, so my passion for this industry developed at a very tender age," recalls Clint. This early exposure led him to ITS, where he spent four years honing his skills in Food Preparation and Production–a normal path for many Chefs locally.
Clint’s professional relationship with The de Mondion started when he was just 16. The restaurant's commitment to quality and excellence inspired him to pursue cooking professionally. "I immediately fell in love with this rooftop restaurant," he says. "My dream was that one day I would run this kitchen. Twenty-one years later, this dream became a reality."
During his early career, Clint had the opportunity to intern at Le Meridien London Gatwick and spend two weeks with the acclaimed Chef Michel Roux at Le Gavroche. These experiences solidified his passion for the culinary arts and set the foundation for his future success at The de Mondion.
The Xara Collection is renowned for its commitment to local sourcing and sustainability, a philosophy that deeply influences Clint's culinary creations. "I take sustainability and local sourcing very seriously," he says. "I draft my menus according to what is in season and what crops are ready to harvest from the Xara Gardens."
Working with local suppliers in Malta and Gozo presents its own set of challenges, particularly in terms of consistency. However, Clint views these challenges as opportunities to innovate and create dishes that truly represent the essence of Maltese and Gozitan produce. "My favourite local ingredients include seafood, pork, and our variety of summer fruits such as peaches," he notes.
Having been with The de Mondion for over two decades, Clint has witnessed the restaurant's evolution while maintaining its MICHELIN star. "Over the years, we saw an increase in desire for local ingredients from our patrons," he explains. This shift led the restaurant to focus more on locally sourced produce, enhancing its commitment to sustainability.
The de Mondion’s approach to service has also evolved, with a constant drive to improve and innovate. "We always sought to provide high standards, but we are also continuously pushing at improving and creating innovative ways to provide memorable experiences," says Clint.
Knowing Clint’s style and approach to the kitchen is understanding his appreciation and respect for his culture. The choice of ingredients, the sourcing of quality and the emphasis on every dish being rooted in Malta’s glistening heritage–not in a rigid or traditional way, but rather from a modern point of view with solid roots in classic cooking techniques, disciplines and approaches. Quintessentially–The de Mondion way.
Clint’s advice to aspiring Chefs is to follow their dreams and gain as much experience as possible. "It is important for new Chefs to always work hard but calmly and climb up the career ladder step by step," he advises. "Remain humble in your work and keep your feet on the ground–and keep on learning.”
The notion of constantly trying to better yourself is a deeply rooted characteristic of a Chef, and one way to improve is definitely to experience food globally. One memorable dining experience that left a lasting impact on Clint was a dinner at Pierre Koffmann’s restaurant in London. "The intense flavours and incredible sauces made the whole experience extremely memorable," he recalls.
Looking ahead, Clint is excited about the future of The de Mondion. "One of my aims is that what we do today is better than what we did yesterday," he says. With this forward-thinking mindset, Clint Grech continues to lead The de Mondion towards new heights of culinary excellence, honouring its rich heritage while embracing innovation and sustainability.
Chef Cliff Borg
Cliff Borg | Rosamí
Cliff Borg’s journey in the culinary world began at a young age, sparked by a passion for the kitchen environment and a fascination with culinary techniques and ingredients from around the globe. His career has taken him through various prestigious establishments in Malta and MICHELIN-starred restaurants abroad. He has also ventured into international culinary scenes, opening a pop-up restaurant in Malaysia and his own casual dining restaurant before embarking on his latest venture, Rosamí.
Rosamí, part of The Xara Collection, is committed to sourcing locally and embracing a farm-to-table ethos. Cliff plays with the seasons and exposes their bounty as much as possible throughout the menu; when a dish needs an update, there’s not much holding Chef back from flipping it around and discovering a whole new plate entirely. This approach, while rewarding, presents unique challenges such as variability in produce volume and weather-dependent availability, requiring flexibility and adaptability in the kitchen–but for Cliff, this is all part of the game, innovation and creativity in the kitchen are what keep his fire burning.
Within just a year of opening, Rosamí earned its MICHELIN star, a testament to Cliff’s culinary vision and innovative approach. At Rosamí, the focus is on creating a casual yet refined dining experience, where the Chefs interact with guests, enhancing the overall dining experience. This recognition has reinforced Cliff’s commitment to innovation and guest engagement, ensuring that each visit to Rosamí is memorable; and that all starts with the source: ingredients.
Cliff is passionate about highlighting the quality and diversity of Maltese and Gozitan produce. His dishes often feature local vegetables, herbs, fish, seafood, honey, and flowers. One standout dish is a sweet tomato tarte tatin with lavender and whey, showcasing the best of local ingredients. This dedication to local sourcing not only supports local farmers but also introduces diners to the rich flavours of the region.
The culinary landscape in Malta and Gozo has evolved significantly in recent years, and Cliff sees this as a continuous journey of improvement and innovation. Local tastes and preferences are shifting towards a greater appreciation for fine dining experiences, influencing Cliff’s menu creations and culinary innovations.
“I believe that the local culinary scene has evolved quite strongly in the last few years and we are constantly pushing on making it better and providing a unique experience.”
Rosamí’s kitchen, and in turn Chef Cliff’s approach and angle towards final dishes is always hemmed in with fun, interest and a certain attitude of adventure. The mundane and uneventful don’t hold a place for long, or at all, in Cliff’s kitchen; every dish needs to be alive and aligned with his mentality of bringing excitement to a fine dining environment.
Choosing which restaurant to enjoy a meal in is quite a simple task in Malta, there are plenty of options; but choosing a restaurant for an impactful experience where interaction, expression and those touches of creative magic all hit together; that’s Rosamí.
“I have spent too many paychecks on dinners! But one of them that really impressed me was at Astrance by Chef Patron Pascal Barbot, the simplicity of his cooking yet bold impact at the same time was impressive.
The way the Front of House team worked flawlessly without being too stiff and without saying a word to each other; yet still cracking a few jokes with the guests; was absolutely amazing!”
Cliff is excited about the future of Rosamí and the opportunities for innovation in the culinary world. He and his team are continually working on new projects to enhance the dining experience, offering guests unique and tailored culinary journeys. While specifics are still under wraps, Cliff promises that there are exciting developments on the horizon for Rosamí, ensuring that guests will always find something new and delightful to explore.
Cliff Borg’s journey in the culinary world began at a young age, sparked by a passion for the kitchen environment and a fascination with culinary techniques and ingredients from around the globe. His career has taken him through various prestigious establishments in Malta and MICHELIN-starred restaurants abroad. He has also ventured into international culinary scenes, opening a pop-up restaurant in Malaysia and his own casual dining restaurant before embarking on his latest venture, Rosamí.
Rosamí, part of The Xara Collection, is committed to sourcing locally and embracing a farm-to-table ethos. Cliff plays with the seasons and exposes their bounty as much as possible throughout the menu; when a dish needs an update, there’s not much holding Chef back from flipping it around and discovering a whole new plate entirely. This approach, while rewarding, presents unique challenges such as variability in produce volume and weather-dependent availability, requiring flexibility and adaptability in the kitchen–but for Cliff, this is all part of the game, innovation and creativity in the kitchen are what keep his fire burning.
Within just a year of opening, Rosamí earned its MICHELIN star, a testament to Cliff’s culinary vision and innovative approach. At Rosamí, the focus is on creating a casual yet refined dining experience, where the Chefs interact with guests, enhancing the overall dining experience. This recognition has reinforced Cliff’s commitment to innovation and guest engagement, ensuring that each visit to Rosamí is memorable; and that all starts with the source: ingredients.
Cliff is passionate about highlighting the quality and diversity of Maltese and Gozitan produce. His dishes often feature local vegetables, herbs, fish, seafood, honey, and flowers. One standout dish is a sweet tomato tarte tatin with lavender and whey, showcasing the best of local ingredients. This dedication to local sourcing not only supports local farmers but also introduces diners to the rich flavours of the region.
The culinary landscape in Malta and Gozo has evolved significantly in recent years, and Cliff sees this as a continuous journey of improvement and innovation. Local tastes and preferences are shifting towards a greater appreciation for fine dining experiences, influencing Cliff’s menu creations and culinary innovations.
“I believe that the local culinary scene has evolved quite strongly in the last few years and we are constantly pushing on making it better and providing a unique experience.”
Rosamí’s kitchen, and in turn Chef Cliff’s approach and angle towards final dishes is always hemmed in with fun, interest and a certain attitude of adventure. The mundane and uneventful don’t hold a place for long, or at all, in Cliff’s kitchen; every dish needs to be alive and aligned with his mentality of bringing excitement to a fine dining environment.
Choosing which restaurant to enjoy a meal in is quite a simple task in Malta, there are plenty of options; but choosing a restaurant for an impactful experience where interaction, expression and those touches of creative magic all hit together; that’s Rosamí.
“I have spent too many paychecks on dinners! But one of them that really impressed me was at Astrance by Chef Patron Pascal Barbot, the simplicity of his cooking yet bold impact at the same time was impressive.
The way the Front of House team worked flawlessly without being too stiff and without saying a word to each other; yet still cracking a few jokes with the guests; was absolutely amazing!”
Cliff is excited about the future of Rosamí and the opportunities for innovation in the culinary world. He and his team are continually working on new projects to enhance the dining experience, offering guests unique and tailored culinary journeys. While specifics are still under wraps, Cliff promises that there are exciting developments on the horizon for Rosamí, ensuring that guests will always find something new and delightful to explore.
