Bahia — Restaurant in Attard

Unfortunately, I visited for the first time and was completely unimpressed. I had booked specifically requesting two tasting menus: one vegetarian and the other without fish. They kept insisting on a vegan menu, and I had to clarify that I wanted a vegetarian menu, which is not the same thing. They assured me that it would be no issue. Upon arrival, the reception struggled to find our reservation. Eventually, someone found it, only for another staff member to come over and ask us again what our booking was for. I explained our tasting menu selections, and she replied ah, okay, good to know. After seating us, yet another person came over to explain the concept of "trust" in the dining experience, referencing the wooden flutes..a completely unnecessary explanation given this was the third time I had stated our tasting menu choices. There was no need to repeat everything; it was clear from our reservation.The lady assisting us was unprofessional. Her English was poor, her facial expressions rude, and her hair was untied and messy. She seemed confused, saying she needed to check with the chef if our menus were possible, which I had already confirmed by phone. She then said they had a "plant-based" menu and could tailor the meat menu. I repeated, again, that I had requested a vegetarian tasting menu, not vegan. Her reply was dismissive. Then she informed us that ordering seven dishes rather than five was a problem, completely contradictory to what I was told over the phone. After, she left us waiting without any follow-up, just passing by to serve other tables while we were left clueless. After waiting in confusion, the manager approached us and asked what the issue was. We explained once more that we had booked two tasting menus: one vegetarian and the other without fish. Yet again, he referred to them as vegan and fishless, requiring me to correct him once more. He assured us this wouldn’t be a problem.When dishes started arriving, nobody informed us that cutlery was stored under the table. We were left wondering where the utensils were until a staff member apologized for the oversight. To our dismay, the entire meal consisted of vegan dishes. As a cheese and egg lover, it was incredibly frustrating to be served a vegan menu, deprived of the staples a vegetarian would expect, like dairy products. It was disappointing to see them repeatedly dismiss our requests as if vegan and vegetarian are interchangeable. Certain dishes I would have enjoyed were excluded simply because they assumed I was vegan. This is absolutely unacceptable for a Michelin-starred restaurant.The service was equally poor. The food itself was unimpressive, lacking the flavours and creativity one would expect at this level. The chicken thigh dish, for instance, was utterly bland. The biggest letdown, however, was the excessive use of certain ingredients across courses, turnip, for instance, was overused, creating repetitive flavours. The vegan menu had two consecutive potato dishes. Not a single pasta or truffle dish was served, which one might expect in a tasting menu of this caliber. Throughout the courses, the food more or less tasted the same, with repetitive flavours dominating each dish. There was little variation, making the entire experience feel monotonous and unexciting. Another disappointment was the imqaret, which were completely empty. We were confused and surprised to be served them without any filling, making them quite underwhelming to eat. It was just fried dough, empty and flavourless, like wasted calories. We paid fair prices, and I wouldn’t say it’s overpriced. But, beyond just paying, we came for a memorable experience. I would have preferred if they had simply told me they couldn’t offer a vegetarian menu instead of substituting it with a vegan menu. Overall, the experience was nowhere near Michelin standards. We left completely disappointed. Please take this as constructive feedback. I strongly suggest reviewing your staff training and menu options to align with the expectations of...

We recently visited Bahia and while our previous experiences had always exceeded expectations, this visit left us feeling that things have changed. Having dined here before, we were anticipating the same exceptional service and cuisine that had made our prior visits so memorable. However, there were some notable differences this time around.

First, I’d like to commend the staff for confirming the restaurant’s accessibility ahead of time. We were dining with a guest who has limited mobility, and it was important to us that this would not be a challenge.

We were dining with a guest who has limited mobility, and while the restaurant had confirmed accessibility when we booked, things didn’t go as smoothly as we’d hoped. Upon arriving 10 minutes early to our reservation (and the opening of the restaurant) to double-check accessibility, we found no one at reception due to a staff meeting. A staff member eventually approached us but felt the need to emphasize—twice—that the restaurant was not yet open, despite us making it clear we weren’t looking to be seated at all but were only confirming accessibility before the rest of our party arrived. It seemed really unnecessary on her part to point this out twice (for no reason) and left us feeling a bit unwelcome.

The process of using the stair lift later on proved to be a bit problematic. The staff tried their best to assist, but the lift didn’t work as expected, and our guest had to walk, which wasn’t ideal given his condition. I believe this could be a good opportunity for the restaurant to look into refining their accessibility solutions. As for the dining experience, it seemed there had been some changes in the staff since our last visit (December 2023 and many times before that) as we did not recognize anyone. Service was a little less organized and attentive than before, though everyone was friendly. One particular moment felt especially unprofessional: during our meal, the waiter/potential sommelier interrupted our conversation with an unsolicited comment, which left us a bit “speechless” for a second, it was just super awkward and unprofessional (a waiter commenting on the conversation guests are having). It’s not something we’ve ever experienced before at a restaurant.

The “sommelier’s” knowledge and wine recommendations overall were disappointing compared to previous visits. On our last visits, the sommelier was exceptional—his suggestions were thoughtful and perfectly paired with the meal.

While the food was still enjoyable, it wasn’t at the same level we’ve come to expect from Bahia. The flavors were fine, but the overall dining experience didn’t capture the excellence we’ve previously enjoyed. It almost felt as though there’s been a shift in the restaurant’s approach.

We’ve enjoyed many wonderful evenings here in the past, and I truly hope the team can restore the exceptional service and quality that made this restaurant stand out. We plan to return in a few weeks/months to give it another try, as this may have just...

The restaurant welcomes guests into an elegant and atmospheric setting, where refined interiors are matched by attentive, professional, and courteous service. The staff stands out for their care and politeness, contributing to a pleasant experience in terms of hospitality.

The choice of the plant-based tasting menu initially sparks curiosity but unfortunately proves underwhelming. Although the dishes are presented with care, they lack research and complexity: an entire preparation dedicated to carrots in different textures, or a potato cream that never transcends its monothematic nature, leave the impression of an unfinished exercise. Rather than a carefully studied and harmonious gastronomic journey, the menu feels more like a token gesture toward vegetarian diners, without the depth of analysis and creativity one would expect from a restaurant of this standing.

In a context where plant-based cuisine offers endless possibilities—legumes, seasonal vegetables, fermentations, contrasts of textures and flavors—the result comes across as reductive and unrepresentative of the true potential of this culinary approach.

Partially redeeming the experience is the dessert course, well executed and satisfying, demonstrating that the kitchen brigade can indeed express technique and sensitivity when focused on more structured pairings.

Overall, the experience leaves room for significant improvement. The restaurant offers a refined setting and high-level service: what is needed is greater ambition in shaping the plant-based menu, so it may become a true sensory journey rather than merely a sequence of ingredients treated...