Malta’s Culinary Treasure
Selling Our Gastronomy
October 25, 2025
Chef Patron Andrew Vella has
created a charming, fine dining
concept at Rebekah’s, marrying
local produce with passion and
a creative approach.
Words by
Ramona Depares.
Nestled in the heart of Mellieħa is Rebekah’s, a gorgeous, 200-year-old house of character that’s been transformed into a restaurant. I first discovered Rebekah’s a few years back. Chef Patron Andrew Vella had plied me with excellent food and with his vision for the restaurant. I walked out not only impressed, but also buzzing with his enthusiasm.
Since then, a lot has changed. Rebekah’s has found its well-deserved place on the Michelin Guide. And the menu continues to adapt with the seasonal produce, of course.
But some other things haven’t changed, not the important ones. Starting with Andrew’s passion and enthusiasm, and his determination to keep Rebekah’s reputation as a bastion for creative fine dining in the North. And to continue championing everything local.
“Malta is blessed with so many talented chefs. We have an excellent community, and we can certainly hold our own with the international names that today form part of the local scene,” he starts off.
This quiet pride is also reflected in his culinary approach at Rebekah’s. The current menu reads like a Mediterranean dream, replete with the kind of flavours and ingredients that immediately make me picture olive trees swinging in the summer breeze, the ocean glistening in the distance.
But I’m not here just to dream about Mediterranean flavours, of course. I’m here to discover where Rebekah’s journey has landed. The first challenge is to actually make a choice. Rebekah’s menu is well-curated, and every dish that makes the cut does so for a reason.
Chef Patron Andrew Vella
The selection is beautifully-balanced between sea, land, vegetarian and pasta. We finally decided to start off with the fish tartare and the tomato focaccia. The fish tartare proved to be a lusciously delicate concoction with sea-bass, trout caviar, crème crue, pickled daikon and warm truffle dashi. The result is creamy in the palate, the contrast between the tartare and the dashi intensely satisfying.
The tomato dish didn’t disappoint either. The local varieties were infused in herbs and aromatics, served with sobacha and a tomato focaccia. What impressed here was the way the ingredients for each dish married together to create a rich umami, leaving our tastebuds fulfilled without overpowering them before the main event.
The mains selection at Rebekah’s is equally well-curated with five dishes, each of which showcases Andrew’s ingeniousness when it comes to creating flavours to leave an impression. We opted for the fresh fish of the day - sea bass served with a black olive and caper potato boulanger, marinated local fennel and finished off with a hearty aljotta sauce. A glorious concoction, each separate ingredient exalting the other.
We also chose the Iberico Pork, served with guanciale and baby gem lettuce, raisin and gherkin purée, and pork jus. Simple, but quality ingredients that transformed this dish into something superb.
We accompanied all this with a luscious Portuguese white that I really must obtain the name for - light, fruity, easy to drink and perfect for the summer. In fact, we had to take a short break before ordering dessert so as to be able to finish off the last few sips.
But our sweet tooth beckoned, and even here Andrew has created a small selection of classics, each of which bears the Rebekah’s stamp. I was highly tempted by his take on After Eight, described as a white chocolate and peppermint parfait, with dark chocolate and mint crémeux.
My childhood favourite has taken on a more sophisticated, and even more seductive, sheen thanks to Rebekah’s.
Rebekah’s is the kind of restaurant to enjoy lingering in, whether you’re in one of the stunningly-decorated dining rooms, or the charming courtyard or terrace. And so we did linger a bit, winding down a memorable dinner with chatter and a couple of glasses of Ġużé, the peaceful surroundings providing the perfect end.
The tomato dish didn’t disappoint either. The local varieties were infused in herbs and aromatics, served with sobacha and a tomato focaccia. What impressed here was the way the ingredients for each dish married together to create a rich umami, leaving our tastebuds fulfilled without overpowering them before the main event.
The mains selection at Rebekah’s is equally well-curated with five dishes, each of which showcases Andrew’s ingeniousness when it comes to creating flavours to leave an impression. We opted for the fresh fish of the day - sea bass served with a black olive and caper potato boulanger, marinated local fennel and finished off with a hearty aljotta sauce. A glorious concoction, each separate ingredient exalting the other.
We also chose the Iberico Pork, served with guanciale and baby gem lettuce, raisin and gherkin purée, and pork jus. Simple, but quality ingredients that transformed this dish into something superb.
We accompanied all this with a luscious Portuguese white that I really must obtain the name for - light, fruity, easy to drink and perfect for the summer. In fact, we had to take a short break before ordering dessert so as to be able to finish off the last few sips.
But our sweet tooth beckoned, and even here Andrew has created a small selection of classics, each of which bears the Rebekah’s stamp. I was highly tempted by his take on After Eight, described as a white chocolate and peppermint parfait, with dark chocolate and mint crémeux.
My childhood favourite has taken on a more sophisticated, and even more seductive, sheen thanks to Rebekah’s.
Rebekah’s is the kind of restaurant to enjoy lingering in, whether you’re in one of the stunningly-decorated dining rooms, or the charming courtyard or terrace. And so we did linger a bit, winding down a memorable dinner with chatter and a couple of glasses of Ġużé, the peaceful surroundings providing the perfect end.
