New Spring Menu
Muza Valletta Malta is a charming place where food meets art in a beautiful setting. The restaurant is inspired by contemporary art pieces, and it’s evident in the presentation of the food. The Spring Menu at Muza restaurant is a celebration of flavors and textures, inspired by the season’s new produce.
The Spring Menu at Muza restaurant is curated by the talented chef, Rebecca Borg, who is known for her attention to detail and use of local and seasonal ingredients. The starters are a delightful way to warm up the appetite. The roasted celeriac voloute with truffle brioche, torched gruyere, and hazelnut is a perfect comfort dish to start. Mushroom Tart with forest mushrooms, smoked cheese foam, crispy pancetta, and oregano is a delicious starter with a crispy texture that melts in your mouth. Grouper Carpaccio is another excellent option for seafood lovers, with curried fish croquette, sea buckthorn, and herb salad. For meat lovers, the Rabbit loin with stuffed mousse, prune, bacon, mixed seeds and nuts, and mushy peas is a tasty option.
Moving on to the pasta options, the Cauliflower, and Chevre Risotto with carnaroli rice, onion petals, and chives is a delightful and light-hearted option. Fettucine with Calamari and prawn, prawn veloute, squid ink crisp, and herbs is a flavorful dish that is packed with flavors. The Butternut squash cappellacci with lamb ragout, tomato, spinach leaves, and peanuts is a wholesome option with a hearty sauce. Calamarata with fresh chorizo, pesto, tomato, and goat’s cheese crumble is a fusion dish with the perfect balance of flavors.
For the main course, Muza Valletta Malta offers a combination of meat, seafood, and vegetarian options. The Pork Fillet with pineapple, guanciale, chives, mustard, and pan juices is a dish that’s bursting with flavors. The Beef Tagliata with grilled premium flap meat, sott’olio vegetables, and chimichurri is a rich and hearty dish for meat lovers. The beef rib-eye with corn, eggplant, and jus lie is a signature dish that is not to be missed. The Caramelized Endive with mushroom, beans, salsa verde, and puffed seeds is a vegetarian option that’s full of flavor. The pan-seared seabass with spicy pork sausage and broad bean fricassee and leeks is a light and flavorful dish. The Free Range Chicken Supreme with braised chicory, cauliflower puree, and jus is a wholesome dish that’s perfect for a filling meal.
Overall, the Spring Menu at Muza Restaurant is a delightful and exciting option for anyone looking for a unique and flavorful dining experience. Chef Rebecca Borg has curated a menu that’s full of flavor and texture, using seasonal and locally sourced ingredients. We urge you to book a table at Muza Restaurant to try the Spring Menu and experience the artwork-inspired setting for yourself!
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