UMAMI

A hidden treasure in a rising street in Rabat. Spring drawing its name from the contraction of Japanese "umai" (delicious) and "mi" (taste) does not mislead on the goods. In a cosy atmosphere worthy of an elegant restaurant of a large capital, the meal starts with a butter butter on the Maltese bread, and a détour with a adjacent surmounted by caviar, nothing alone! Luke Kante and Isaac Sciberras, the two experienced chefs then continue hostilities with their entrances, ceviche with fish caught on the same day and calf carpaccio. But no panic, vegan are not forgotten with the soup of the day! On the menu, many specials of the day (more than the dishes offered on the map). Let us embark on the lamb nets. If the hunger is still present, it will be possible to base a very good white wine with a very good Maltese wine. Delight yourself.