Since its opening Risette has been making waves in the local, national and international press as one of Malta’s most exciting new restaurants. There are plenty of reasons why there is a buzz about Risette and why food journalists and bloggers are flocking to try the fine food.
Chef Andrew Borg & His Team
Chef Borg’s reputation preceded him in the most positive way when he joined the Risette team. Chef Borg was already well-known in Malta for his own restaurant The Black Pig and brought with him his own fan base for his “Michelin Star Standard” of cooking and creativity. This review from GuideMeMalta.com giving the food 5 out of 5, shows how highly regarded Chef Andrew Borg is amongst foodies and travel writers alike. “Every bite was an explosive expression of the chefs’ mastery of working flavours together with innovative techniques. It was totally apparent that the selective menu was full of attentive detail to the fresh and fine produce chosen”
Chef Borg has surrounded himself with a talented team to help deliver his vision for casual fine dining at Risette, and his Sous Chef Kurt Micallef and Pastry Chef David Tanti are also well-known in the industry and highly praised too, as in this article from the Food and Wine Gazette.
The Unique Ingredients
One of the aspects of Risette that most impresses its patrons and reviewers is the impressive selection of unique ingredients that Chef Borg and his team manage to procure for their diners. Chef Borg has spent many years building his personal networks in the catering industry and as such is able to request speciality ingredients from some of the finest food producers in the world.
It’s no wonder that Risette has been mentioned in prestigious newspaper The Telegraph’s (UK) Malta Gourmet Food guide, including a mention of the signature dessert Mille Feuille.
“… classic soft, sexy foie-gras parfait with some rabbit liver, bolstered by Williams pear and a brilliantly effective ravigote sauce (vegetable or meat broth with herbs). Braised spelt with mussels, buttered leeks, smoked haddock and avruga caviar proved to be a rich and surprisingly effective combination. Smoked eel might not be the first thing you’d think of pairing with suckling pig, but with beetroot as a bridge between the two it was subtle and persuasive. Hazelnut millefeuille with milk chocolate ice cream was an absurdly fulsome and enjoyable end.”
The Exquisite Wine List
Many of Risette’s reviews mention the exquisite wine list that accompanies the food to bring out the very best of flavours from the well-considered ingredients. Risette’s sommelier is praised for his expertise and we made news upon our opening with a visit from world-famous Winemaker Franco Conterno. It’s also becoming widely known that Risette is the perfect place to celebrate a special occasion over a meal, thanks to our carefully chosen Champagne selection.
The Atmospheric Interior Design
The food alone sells the experience of eating at Risette, but the surroundings of the restaurant add to the casual fine dining atmosphere too. This article in Malta Independent praises the design of Risette and the work of Valentino Architects who supported the creation of the restaurant. Risette’s stylish interior has been described as “as sleek as a stealth bomber” by The Telegraph and has been shared many times on social media because the warm, darker colours complemented by subtle gold tones create a luxury yet relaxed and intimate feel. And furthermore, the restaurant is becoming well-known as an extension to the beautiful boutique hotel Casa Ellul, in a very picturesque part of Valletta just opposite the Carmelite Church on Old Theatre Street.
We are exceptionally proud of all of this positive press for Risette, and welcome reviews from all over the world, so do come and visit us soon.