Tartarun

A visit to Tartarun means expertly prepared fish and seafood dishes with an elevated touch that is unique to the islands. Standing proudly in the iconic fishing village of Marsaxlokk, the family-run restaurant offers comfort in its newly refurbished interior conducted by front of house Stephen Schiavone. His hospitality in hosting is only superseded by his knowledge of fine wines with Inama as his highest recommendation while dining at Tartarun. Whether it’s the Carbonare with your starters or the Foscarino with your mains, guests should prepare for the perfect pour with just enough shared knowledge through Stephen’s storytelling.

Chef James Schiavone is the master of the Tartarun kitchen where his fish menu elevates any palate. With a focus on balanced flavour, texture and aroma, Chef Schiavone takes a humble fish to regal standards. From aged tuna belly to in-house garum or their iconic buttermilk goujons with buffalo sauce, anything that leaves the Tartarun kitchen is pure bliss. Treat yourself to the snacks such as the prawn and kimchi tartlet, the octopus and lardo as a starter followed by the clam and guanciale linguine. Go traditional with an al sale fresh fish or choose from the selection on kitchen staples. Leave room for the apple mille-feuille, it’s heavenly.