Ta' Frenċ
You'll find refined service and classic cuisine in this old limestone farmhouse. Using produce from its vegetable garden, a seasonal menu includes boat-fresh seafood dishes, fresh pasta, and a fine suckling pig. Signature dishes err on the traditional side and some are cooked tableside, including steak Diane (flambéed in Cognac), and a chateaubriand for two. And while the actual building is in simple traditional Gozitan style, the dining room is embellished with fine drapes and table settings to match the elegant cooking.
