LOCATION: Tarragon, Boogieba, Malta
THE PLACE: Me and my family went to Malta during the holidays and EVERYBODY recommended this place. In the last few days, we had been to some pretty poor restaurants (not as bad as McDonalds – nothing will ever be as bad as that place), so our expectations were low.
Looking back at that paragraph, I sound like a real food snob.
Anyway, when we came out of Tarragon, our expectations were completely turned upside down, but I’ll dive into that later. The place was very authentic, with an enormous fish tank with lobsters and various shell fish. The bar was wood-panelled, and there was a beautiful view of the sea. Our menus were made of wood.
THE SERVICE: They were very friendly. They took our orders from iPads.
WHAT I HAD: To start, we had misenbouche of reconstructed olive and goats cheese, with carrot soup. It was excellent. The texture of the olive was soft, but chewy, and explodes into an intense olivey flavour. It was bound in seaweed. The carrot soup had an interesting taste of blue cheese. Although the idea of these two things seems rather eyebrow raising, it is a lovely experience.
I also had a taste of my mum’s meal. It was like a salad de chèvre chaud, but with a twist involving crystals (not actual crystals for those who thought about that). It was soft yet crunchy, and had an intense cheese flavour, but with a hint of honey. The crystals add a zing to it, which balances out the richness of the cheese.
My sister Manu had a money bag strudel. It is sweet, but slightly salty. The beef was very tasty and the strudel pastry was very light.
My dad had venison ravioli. The ravioli was very crispy, but the venison filling was rich and luxurious (if that makes any sense). The sauce was light to counteract the richness of the ravioli.
And finally my meal:
I had chicken tenders in a mild curry, with sweet chilly, coriander & cashew nut sauce. One word: amazing. (that line was cheesy, but true) The chicken was perfectly cooked and tender. The sauce was light, sweet, and creamy with many different spices giving you one of the best chicken curries ever. It was composed of cashews, coconut and turmeric. The only flaw with this dish – and to be honest, I’m nitpicking here – was that I wished it was a little bit spicier.
RATING: You have probably guessed by now that I absolutely loved this place. It gets a 10/10 (It really was that great).