The de Mondion Restaurant — Restaurant in Mdina

De Mondion is all style but very little gastronomic substance!

I don't want to give a review such as this. In fact, I was very excited to sit down and enjoy my first ever Michelin-starred cuisine. But it all turned out very flat - and just a bit boring.

The staff throughout were really great.

I'm personally not a fan of hyper-attentiveness and the borderline surgical process of a Michelin restaurant, so I found it a bit tedious and overbearing. It's almost as if an army of somewhat nervous and awkward nurses surround you prior to surgery.

The sommelier was fantastic. Faultless, in fact. A really great asset who introduced some amazing wines with the food that we selected; the highlight of the night for me, in fact.

But it was the food I came for - and that's where the problems, for me at least, start.

In my personal view, much of the food is all style, but very little substance.

Sure, you can technically make something look great, and even present it nicely and use all the fancy lingo to sell it. But ultimately, it's the taste that matters. And the taste isn't there! At least not at the level you expect for the prices that you pay.

It's flavourful, for sure - but lots of flavour doesn't mean tasty! Sometimes strong flavours clash.

The amuse-bouche was nothing special. Sure, it was presented well and you can tell that technique was involved, but is there anything memorable about the actual taste? No, of course not. The bread and oil, too, just tastes very average, too. It's not enough to present food well and pass it off as next-level. For many people, this won't pass.

The foie gras dish was pure sweetness. Sweet on sweet on sweet. The texture of the foie gras with the gel with the brioche wasn't pleasant at all. In fact, it was distinctly unpleasant.

The pigeon was cooked beautifully and, yet again, it was wrecked by a multitude of unnecessarily sweet sauces that overwhelmed the delicate flavour of the bird. The sabayon was like tasting disinfectant. Way too strong, unpleasant, and totally unnecessary. Don't get me wrong, I like sweet sauces and I know they work well with some birds. But this was sickly sweet and came across as packing unneeded flavour sensations at the expense of what people want: namely, tasty food.

Is anyone likely to remember this? No, they won't. Would they actively desire this food? Definitely not.

People want tasty food that packs a Wow factor, not flavour for the sake of it. This is especially true at these rates and for a restaurant that was awarded a Michelin star.

I appreciate the offer of a different main course after I was dissatisfied with the one I originally chose. This was welcome and appreciated, but I realised by this point that I had had enough.

This is a Michelin-starred restaurant that's trying too...

De Mondion is an extraordinary culinary gem perched atop the luxurious Hotel Xara Collection, offering not just a meal but a true gastronomic experience. Under the expert guidance of Executive Chef Clint, each dish is a testament to his dedication to sustainability, seasonality, and the vibrant flavors of the Maltese Islands. Collaborating closely with the in-house Xara Gardens team, as well as local farmers and artisans, Chef Clint ensures that every ingredient used is of the highest quality.

Our evening began with an array of Chef’s innovative starters, each more exquisite than the last. We were served a variety of freshly baked breads, including a superb gluten-free option, accompanied by savory, melting butter that set the tone for the feast to follow.

The Gazpacho Soup with Tuna Tartare was a refreshing and perfectly balanced introduction, showcasing the finesse and creativity of the kitchen.

Each dish was presented with a detailed explanation by the attentive and polite staff, enhancing our appreciation of the culinary artistry at play.

For the main course, we delighted in the local red bream and the Scottona Beef Fillet. Both dishes were cooked to perfection, highlighting the freshness of the local produce and the skillful techniques of the chef. The flavors were both bold and harmonious, leaving a lasting impression on our palates.

To conclude this exceptional meal, we indulged in five types of artisanal cheese, each offering a unique taste and texture that rounded off our dining experience beautifully.

Even after the cheese plate, they brought complimentary little sweets to try.

Every aspect of our evening at De Mondion exceeded our expectations. From the impeccable service to the breathtaking views of Malta, it was an unforgettable night.

This restaurant truly embodies the essence of fine dining and is a must-visit for anyone seeking an unparalleled culinary adventure.

We picked a 2015 Muscadet Wine from Loire Valley to accompany our meal. It was a great value option for White Dry Wine lovers.

Overall score 4.8/5 for a Fine...

We've returned to De Mondion several times over the past years, drawn back by its breathtaking setting in Mdina. The restaurant offers spectacular views over Malta's countryside and coastline, and is particularly enchanting in winter when the wood fireplace adds extra warmth to the atmosphere.

The standout during our lunch last week definitely was the service team, particularly our main waitress and the exceptional sommelier. Her deep knowledge of both international and local wines, including Malta's vineyards, led to perfect pairings throughout our meal. Our lunch started promisingly with a delicious gazpacho and excellent bread selection - the sourdough and their olive oil were particularly memorable. It's nice knowing they source some ingredients from their own garden.

While the foie gras starter with beetroot impressed, the risotto, though good, was oversized and not our favourite. Our mains - the Foraged Mushroom with 'Baħrija' Onion and Brioche, and the snapper with leek, basil, and onion vinaigrette (topped with Sturia caviar) - unfortunately fell short. The mushroom dish lacked harmony, with bland portobello and uncomfortable pastry texture, while the generous portion of snapper was visually uninspiring and rather neutral in taste.

The cheese selection for dessert was fine but unremarkable, though the homemade prickly pear jam was a lovely touch. One note on service - while attentive, the practice of refolding napkins during absences feels outdated and perhaps unsanitary.

Despite some disappointments with the dishes, De Mondion's exceptional wine program and the sommelier's expertise continue to impress. While the food might not have met our expectations, the stunning location and professional service make for a memorable...