Brunch with a Smile
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August 10, 2025
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The story behind Valletta’s Elephant Shoe,
and how Kurt, Glenn and Jesse upped the
brunch game with a side of fun.
Words by
Ramona Depares.
Anyone who’s ever been to Elephant Shoe, a Valletta brunch icon, knows one thing for sure: the food is only one part of the experience. The banter, the vibe and even the actual names of the dishes themselves are just as definitive as the glorious fusion of sweet and savoury flavours, all conspiring to transform the traditional food slot into an altogether playful and memorable occasion.
I’m here to meet up with Kurt and Glenn Zammit Freeman who, together with Jesse Caruana (of Two Buoys fame) are the brains behind the brunch. But first, I stop to have a good giggle at the menu. I mean, with names like Handjob and Paswich (a play on pastizzi and sandwich), it’s difficult not to. But if you think that this is just to elicit an easy giggle, think again. There’s thought behind each and every naughty entry.
“We’re all about having fun and providing good food without being too serious about it. People love this side of us and tend to view the menu as a good ice-breaker. But in reality, the name of every dish matches its qualities. Our WAP, for instance, is not just a nod to the Cardi B hit - it means Waffles Are Perfect,” Glenn starts off with a twinkle.
The place is known for an ever-revolving array of dishes, some based on seasonality, others on whim, all sharing this same humorous approach. Kurt explains the rather lengthy process behind adding a new dish to the menu.
“It starts with a good brainstorming session involving the whole team. We test the food, discuss it between us, and then decide whether to introduce the new items as specials. This usually gives us a good indication of whether they should become permanent or not,” he reveals.
The next step is usually trial by social media. The duo
prides itself on being very hands-on in this regard,
personally curating the content and monitoring
feedback.
“If a new entry receives lukewarm feedback, then maybe it’s not the hit we thought it would be,” he says. “However, the positioning on the menu also makes a difference. There was a particularly filling vegan dish we introduced, listed towards the bottom. No-one was interested. Then we changed its positioning and the orders started flying.”
Both Glenn and Kurt agree, however, that the starting point is always to “make it different”.
“Sure, we can offer classics. But our first thought will be: how can we give it a good twist. Take our Torri Tarja. Tarja (fine spaghetti) is a huge favourite locally, and few restaurants offer it. Even so, our approach and presentation is totally different from what you’d expect,” Glenn says.
Another priority is making sure everyone feels included. This means offering a solid selection of vegan and gluten-free dishes on the menu - and, of course, even here the idea is to steer away from the obvious. The most unusual ingredient on the menu, which is the mysterious Pinky Promise Sauce, is a case in point.
“Hollandaise sauce is ubiquitous at brunch spots, and we wanted to replace it without something that even vegans and coeliacs could enjoy. The result is this bold pink sauce that is achieved without any food colouring. The colour was completely random, and of course the ingredient is secret,” Kurt says with a grin.
Given all this, it’s hardly a surprise to learn that Elephant Shoe’s signature feeling is that of offering a “safe space”, to use Kurt’s and Glenn’s own words. Safe, at least where the front of house is concerned, because behind-the-scenes both believe that it’s all about taking risks. “It’s important to take risks in this business. Our mantra is that if it tastes good and looks good, we’ll probably risk it.”
“If a new entry receives lukewarm feedback, then maybe it’s not the hit we thought it would be,” he says. “However, the positioning on the menu also makes a difference. There was a particularly filling vegan dish we introduced, listed towards the bottom. No-one was interested. Then we changed its positioning and the orders started flying.”
Both Glenn and Kurt agree, however, that the starting point is always to “make it different”.
“Sure, we can offer classics. But our first thought will be: how can we give it a good twist. Take our Torri Tarja. Tarja (fine spaghetti) is a huge favourite locally, and few restaurants offer it. Even so, our approach and presentation is totally different from what you’d expect,” Glenn says.
Another priority is making sure everyone feels included. This means offering a solid selection of vegan and gluten-free dishes on the menu - and, of course, even here the idea is to steer away from the obvious. The most unusual ingredient on the menu, which is the mysterious Pinky Promise Sauce, is a case in point.
“Hollandaise sauce is ubiquitous at brunch spots, and we wanted to replace it without something that even vegans and coeliacs could enjoy. The result is this bold pink sauce that is achieved without any food colouring. The colour was completely random, and of course the ingredient is secret,” Kurt says with a grin.
Given all this, it’s hardly a surprise to learn that Elephant Shoe’s signature feeling is that of offering a “safe space”, to use Kurt’s and Glenn’s own words. Safe, at least where the front of house is concerned, because behind-the-scenes both believe that it’s all about taking risks. “It’s important to take risks in this business. Our mantra is that if it tastes good and looks good, we’ll probably risk it.”
