Il-Horza by James Debono

Steeped in history and lore, away from the mad rush of Valletta’s crowded main roads, lies Il-Ħorża. This small restaurant places the emphasis on personal attention and food that lingers in your memory long after your visit. Its name comes from the top part of a well which takes centre stage in one of the dining rooms. When it rains you can hear the water sliding down into the cistern. Il-Ħorża is housed in an authentic early 17th-century Valletta building: even sitting next to the well and seeing the limestone walls evokes a sense of well-being and curiosity about the surroundings. The restaurant pays homage to age-old traditions, preserving authentic Maltese recipes and embracing classical cooking techniques, while combining them with modern comforts, contemporary seating, a creative twist on traditional cuisine and personalised hospitality.

An appetiser of freshly baked, piping hot, Maltese bread, homemade ricotta, rabbit pâté, salted butter and olive oils personally selected by the chef-patron James Debono sets the scene. The thoughtfully curated menu places emphasis on quality, craftsmanship and carefully selected ingredients, with every delicacy worthy of attention. Vegetarians and vegans would do well to mention their requirements when booking. The smoked octopus, the risotto local prawns, the beef tagliatelle with a basil and Parmigiano pesto are delicious choices to start. For mains the Maltese-style fried rabbit is internationally lauded, and rightly so. The local fish available is recommendable. To finish with a theatrical flourish, try the local peach flambé – a sweet ending to a flavourful meal.