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December 18, 2024A celebration of the diverse cuisines on the Mediterranean region, Minoa brings charm and passion to Malta’s dining landscape.
Ramona Depares chats to Head Chef Zohair Al Jatlawi to find out what he has in store for guests this New Year’s Eve.
Good food is not just about what’s on your plate, it’s also about the stories that the chef and the restaurant are sharing with you. This is a philosophy that Zohair Al Jatlawi, head chef at Minoa - which is part of AX Group’s ODYCY Hotel in Qawra - firmly believes in. And it’s also a philosophy that he’s extending to the festive season menu at the Mediterranean fusion restaurant, particularly when it comes to the much-anticipated New Year’s Eve dinner.
But first, a step back as I ask Zohair how the story of Minoa first came about. What does he want to achieve with this concept that celebrates the rich and diverse cuisines of the Mediterranean, from North Africa to Southern Europe and the Middle East.“The story of Minoa starts years back. It is deeply rooted in our Mediterranean heritage, in my childhood and my personal journey in the world of culinary flavours.
I grew up surrounded by a diversity of flavours - my family owned a bakery, and a restaurant, so you could say that it was inevitable that I would embark on a culinary path,” Zohair explains.
Now, after a life immersed in the sensory richness of Mediterranean ingredients and dishes, he brings his considerable knowledge and expertise to Minoa, a striking, rooftop gem located on the 11th floor of the AX ODYCY Hotel and surrounded by some of the best views in Malta. For Zohair, Minoa represents more than just food; it’s a journey through memories and emotions, brought to life on each plate with fresh, high-quality ingredients that tell a unique story.
When asked about the experience he envisions for Minoa’s guests, he speaks simply yet passionately. “At Minoa, we love food, and we love this work,” he shares. “We’re bringing this love to our guests, creating a warm, joyful atmosphere that flows naturally from the open kitchen to the dining area, so that guests can sense the love and simplicity at the heart of every dish.”
Central to Minoa’s cuisine is the concept of “simple yet refined”, with the chef aiming to create a distinct offering and a rich experience that’s unlike anything else. “We’re dedicated to exploring the potential of straightforward ingredients through innovative techniques. For instance, even humble staples like onion and potato become stars when using processes like fermentation and slow cooking, drawing out layers of flavour and complexity that elevates them into signature dishes,” he explains.
Chef Zohair Al Jatlawi
The idea of creating everything from scratch is central to his philosophy, and he’s proud that everything - down to the sourdough bread - is made in-house. Whether the process requires fermentation or pickling, it’s done by Minoa’s own kitchen brigade, no shortcuts.
This will also apply to the menu being served on New Year’s Eve. How will he manage this on such a busy festive night?“We place our focus on the cooking process itself, rather than on the plating process. Preparation of food is given its due time; it’s a matter of planning and running an organised kitchen, making sure you have enough people. When it comes to the plating ritual, it’s a matter of three simple movements and the food is served.
It is much more valuable to use up the time on preparing a dish that will be remembered,” he tells me passionately.
For many chefs, nights like New Year’s Eve represent dread as they desperately try to cope with the pressures of the occasion while maintaining the usual standards. Zohair, instead, views it as an opportunity. And, true to his philosophy of not taking shortcuts, he has prepared both a vegan and a regular menu for the night.
“It is important for me to make sure that all guests are included, and the plant-based approach is really picking up even in Malta. Around 65% of the regular menu is vegetarian - although there are fish and meat dishes as well, of course. For New Year’s Eve I wanted to see how far we can take the concept, and to gauge guests’ feedback. I am curious to see which will be the more popular menu on the night,” he says with a smile.
What about the star ingredients? These, he tells me, will honour tradition while embracing modernity and a different approach. For instance, the New Year’s Eve menu includes local classics like rabbit leg, but it will be presented with a fresh twist.
This will also apply to the menu being served on New Year’s Eve. How will he manage this on such a busy festive night?“We place our focus on the cooking process itself, rather than on the plating process. Preparation of food is given its due time; it’s a matter of planning and running an organised kitchen, making sure you have enough people. When it comes to the plating ritual, it’s a matter of three simple movements and the food is served.
It is much more valuable to use up the time on preparing a dish that will be remembered,” he tells me passionately.
For many chefs, nights like New Year’s Eve represent dread as they desperately try to cope with the pressures of the occasion while maintaining the usual standards. Zohair, instead, views it as an opportunity. And, true to his philosophy of not taking shortcuts, he has prepared both a vegan and a regular menu for the night.
“It is important for me to make sure that all guests are included, and the plant-based approach is really picking up even in Malta. Around 65% of the regular menu is vegetarian - although there are fish and meat dishes as well, of course. For New Year’s Eve I wanted to see how far we can take the concept, and to gauge guests’ feedback. I am curious to see which will be the more popular menu on the night,” he says with a smile.
What about the star ingredients? These, he tells me, will honour tradition while embracing modernity and a different approach. For instance, the New Year’s Eve menu includes local classics like rabbit leg, but it will be presented with a fresh twist.
“The majority of guests will be local, so I wanted to create a sense of connection with the Maltese culture without relying on the obvious. The rabbit dish will be served in a different manner than we’re used to here, so the flavours will come as a surprise and it will be remembered even after the night is over,” Zohair elaborates.
The regular menu on the night is full of such surprises, with classic dishes like scallops and aged beef sirloin combined with unexpected ingredients and textures. The vegan menu is equally intriguing, with humble ingredients like beetroot and cauliflower likewise being given a flavourful twist.“The secret to a memorable dinner lies in the details. At Minoa, even the smallest of garnishes serves a purpose. Every element on the plate is intentional, balancing Mediterranean flavours with clean, minimalist presentation that respects the heritage behind each dish.
You won’t find anything on your plate that doesn’t come with a story.”This approach is extended to the wine list, which brings together vintages from coastal Mediterranean regions that marry best with the soul of the food being prepared. And Minoa’s desserts signal the proverbial ‘cherry on the cake’, showcasing flavours like fig, tahini and local cheese.“We like to take a creative approach to our sweets menu, too. You will find classics like cheesecake reimagined to stay true to Minoa’s philosophy of freshness and originality,” Zohair states.“
At Minoa we do things differently. You’re not coming here to find the same things you find elsewhere. We want our guests to enjoy this celebration of food as much as we do, and those who will be joining us for New Year’s Eve to float into the new year with a happy smile on their face,” he concludes.
Click here to see Horeca Issue 18 online
