Noni

In 2017, chef Jonathan Brincat transformed a centuries-old house into a restaurant, naming it after his own nickname: Noni. A small staircase takes you down to the main dining room, set beneath a stone barrel-vaulted ceiling. Guests can choose between a full tasting menu or a shorter version. Either way, the experience offers a vivid, personal journey through the flavours of Malta: seasonal, mostly local ingredients, flanked by a menu map that pinpoints the locations of their suppliers, and traditional dishes reworked with a creative, contemporary slant. A standout example is their modern take on the classic Maltese fish soup, aljotta. The catch of the day is cooked separately, skin-on, then placed on a rich tomato and herb cream. At the table, the attentive staff pours the aromatic soup around the fish (generously seasoned with garlic, naturally), while a side bowl holds slightly spicy rice with pieces of puffed fish. Connoisseurs will appreciate the “Cellar” section, devoted to vintage whites and reds.