Caviar & Bull Set to Open in Valletta
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May 4, 2026Malta’s dining scene has evolved rapidly in recent years, yet a handful of names continue to shape its direction with consistency and vision.
Among them is Marvin Gauci, a figure whose influence on the island’s hospitality landscape spans more than three decades. Through the Marvin Gauci Group, his philosophy, grounded in quality, discipline, and a deep respect for ingredients, has helped define some of Malta’s most recognisable dining experiences.
This summer, that story moves into a new chapter with the opening of Caviar & Bull Valletta, bringing one of the group’s most celebrated concepts into the historic heart of the capital.
For Marvin Gauci (Founder & CEO) and Alysia Gauci (COO), the opening of Caviar & Bull Valletta represents another step in the group’s ongoing journey rather than a departure from its foundations.
Over the years, their approach to hospitality has remained rooted in careful sourcing, strong partnerships, and a commitment to maintaining uncompromising standards. The new Valletta restaurant continues that philosophy, bringing together experience and a clear vision for how the brand continues to evolve.
At the centre of the restaurant’s philosophy is a strong commitment to ingredient provenance. Rather than relying solely on conventional sourcing channels, the team works closely with a network of trusted producers and partners, developing long-term relationships that prioritise quality above all else.
In some cases, ingredients are cultivated within the group’s own network, allowing for greater oversight and consistency. The result is a kitchen where every element that reaches the plate reflects the standards the brand represents.
The decision to open in Valletta is equally intentional. As Malta’s capital and a UNESCO World Heritage city, Valletta occupies a unique position within the country’s cultural and historical landscape. Its streets carry centuries of architectural and cultural influence, while its role as a crossroads of international exchange continues to shape the city today.
For the Gauci family, establishing Caviar & Bull in this setting represents more than a geographical move. Valletta’s layered identity, rooted in history yet constantly evolving, mirrors the spirit behind the restaurant itself. Bringing the concept to the capital places it within an environment that balances heritage with a contemporary, outward-looking perspective.
The menu will continue to reflect the identity that has made Caviar & Bull widely recognised, while introducing a level of refinement that responds to its new surroundings. Rather than pursuing complexity for its own sake, the kitchen focuses on clarity of flavour and the strength of exceptional ingredients.
Guests will recognise a number of signature dishes that have become synonymous with the brand, including the Croque de Bull, its distinctive carpaccios, and a carefully curated selection of premium meats.
Alongside these favourites, the restaurant will also introduce new creations designed to bring a brighter and more contemporary expression to the menu, an evolution that complements the venue while remaining faithful to the culinary philosophy that defines Caviar & Bull.
Leading the kitchen at Caviar & Bull Valletta is Head Chef Karl Scicluna, whose approach to cooking is both contemporary and ingredient-driven. His culinary perspective has been shaped by a disciplined fine-dining background and a career that spans both local and international kitchens.
A graduate of the Institute of Tourism Studies in Malta, Karl has worked across a variety of culinary environments, including time in Australia. Prior to joining Caviar & Bull, he led a fine-dining operation recognised by the Michelin Guide for four consecutive years, refining a style built on precision and balance.
At Caviar & Bull Valletta, Karl brings that experience into a kitchen that emphasises premium ingredients, careful technique, and consistency, values that align closely with the brand’s broader philosophy.
Beyond the menu, the restaurant aims to capture something of Valletta’s distinctive atmosphere. Unlike the high-energy nightlife associated with areas such as St Julian’s, the capital offers a different rhythm, defined by history, architecture, and understated sophistication. Within this setting, Caviar & Bull Valletta is designed to offer a refined dining experience, allowing guests to step away from the pace of busier entertainment districts and engage with the quieter elegance of the city. The intention is to create a space where the experience feels elevated yet relaxed.
For Marvin and Alysia Gauci, the opening represents more than the launch of a new venue. It marks the continuation of a philosophy that has guided their journey in hospitality, built on discipline, thoughtful sourcing, and collaboration.
As Valletta continues to establish itself as an international destination for culture and dining, Caviar & Bull Valletta arrives as the latest expression of the Marvin Gauci Group’s enduring vision, bringing its signature commitment to quality, authenticity, and precision to the heart of the capital.
Alongside these favourites, the restaurant will also introduce new creations designed to bring a brighter and more contemporary expression to the menu, an evolution that complements the venue while remaining faithful to the culinary philosophy that defines Caviar & Bull.
Leading the kitchen at Caviar & Bull Valletta is Head Chef Karl Scicluna, whose approach to cooking is both contemporary and ingredient-driven. His culinary perspective has been shaped by a disciplined fine-dining background and a career that spans both local and international kitchens.
A graduate of the Institute of Tourism Studies in Malta, Karl has worked across a variety of culinary environments, including time in Australia. Prior to joining Caviar & Bull, he led a fine-dining operation recognised by the Michelin Guide for four consecutive years, refining a style built on precision and balance.
At Caviar & Bull Valletta, Karl brings that experience into a kitchen that emphasises premium ingredients, careful technique, and consistency, values that align closely with the brand’s broader philosophy.
Beyond the menu, the restaurant aims to capture something of Valletta’s distinctive atmosphere. Unlike the high-energy nightlife associated with areas such as St Julian’s, the capital offers a different rhythm, defined by history, architecture, and understated sophistication. Within this setting, Caviar & Bull Valletta is designed to offer a refined dining experience, allowing guests to step away from the pace of busier entertainment districts and engage with the quieter elegance of the city. The intention is to create a space where the experience feels elevated yet relaxed.
For Marvin and Alysia Gauci, the opening represents more than the launch of a new venue. It marks the continuation of a philosophy that has guided their journey in hospitality, built on discipline, thoughtful sourcing, and collaboration.
As Valletta continues to establish itself as an international destination for culture and dining, Caviar & Bull Valletta arrives as the latest expression of the Marvin Gauci Group’s enduring vision, bringing its signature commitment to quality, authenticity, and precision to the heart of the capital.
Alysia Gauci, Chief Operations Officer
Karl Scicluna, Head Chef
