Risette Desserts – A Mind Blowing Experience!

Every second of the eating experience at Risette is something special, but we highly recommend you save room for dessert to finish off your meal with something truly indulgent. The desserts at Risette continue the theme of a unique pairing of ingredients, theatre and passion from Chef Andrew Borg and his team. Expect the unexpected and prepare to be open minded as you choose something special from the menu.

Here’s what guests are saying about Risette already, plus a list of reasons why you need to stay for at least 3 courses:

“Amazing dinner with excellent dessert –

Really tasty and delicate dinner. It is obvious, that the Chef is performing at its best. Each dish is made with pure love and passion. Specially I would like to emphasize the dessert Araguani chocolate tart with Madagascan vanilla ice cream. I can’t recall last time I enjoyed the dessert so much!” (Laine N, TripAdvisor, Sept 2018)

 “Exquisite, inventive dining –

Stopped for lunch at Risette this past weekend for the prix fixe lunch and it was hands-down the best meal I had in Valletta and truthfully, one of the best meals in recent memory. The melon soup, dessert, and petit fors were particular stand-outs. Given the quality, it was also a great value. Will definitely keep on my list for any future visits.” (Neal P, TripAdvisor, Sept 2018)

Pre-Desserts At Risette

Pre-desserts are designed to cleanse the palate between courses and are a small, refreshing, sharp flavoured dish such as pineapple and mint granita with lime cream to get your taste buds ready for a fine pastry, rich cheese board or delicious warm dessert.

The Goat Cheese Ice Cream – Risette Is Becoming Famed For!

One of the most popular desserts at Risette, and one that the restaurant is fast becoming famous for in its many rave reviews is the goat cheese ice cream. This is not just a one-off flavour; every week the chef changes the menu and guests are invited to try different flavours of this unique cold dessert or try it as an accompaniment to a heavier dessert.

Recently the goat cheese ice cream has been paired with white asparagus cream, white chocolate or pink grapefruit cream. Not many restaurants make their own ice cream at all, let alone something so special with creamy goat cheese.

There is also standard ice cream available – however there’s nothing plain and boring about it – expect delicate flavours such as rose petal or wild thyme and honey.

Pastries Made With Passion

Risette has a fantastically theatrical range of pastry dishes and desserts prepared with precise skill and impeccable attention to detail. The restaurant’s Facebook page is full of beautiful examples of Mille Feuille in all manner of flavours from Madagascan vanilla and salted caramel to simple strawberry; or peach with sour sauce served with fresh fruit pieces. The Millie Feuille is one of Risette’s signature desserts and is a regular on the menu. Other pastries the team have created include Almond Financier, Opéra gateau, Nectarine and Almond tart… Banana and Araguani chocolate tart…are you tempted yet?

In addition to the fine pastries, delicious ices and pre-desserts all made with fine ingredients, Risette will also offer the odd one-off specialty dessert depending on the playful mood of Chef Andrew Borg and his team. The delightfully presented apple mousse (shaped as an apple) with salted caramel speculoos recently wowed diners, and the team are currently busy working on an exciting traditional Christmas dessert menu with a special Risette twist.

We hope to be able to excite and delight you with a Risette dessert when you visit us soon!