Le Regatta — Restaurant in Senglea

We went for cocktails at around 10pm, ordering a margarita and a whiskey sour. Drinks were horrible, lacking proper ingredients to call these two drinks the names they deserve. These were probably the worst cocktails we’ve ever had. Then we ordered a bottle of water and never got it. Without finishing the drinks, I complained to the staff that the drinks were terrible. The staff called a “guy” who I supposed could be a manager. I restated my opinion and he started escalating real fast.

1. He said the cocktails are made from the “machine” (yes people, cocktails are made from a machine like they make slushy at 7-11.).
2. Shocked by cocktails costing 8.5 euros made by machine, I responded “they were absolutely horrible”.
3. he started gaslighting, saying that “our customers love our drinks,” implying that it’s probably my taste bud that doesn’t meet the high standard of machine-made cocktails.
4. I insisted that the drinks were terrible and reasoned that the margaritas doesn’t have the taste of real lime, triple sec, and salt while whiskey sour doesn’t have real egg white and quality whiskey. Then he got really insulted for a simple criticism from a customer and twisted my words, accusing me that I said he was lying, which I didn’t.
5. the real catch is that he told to my face that being a customer doesn’t mean that “I’m a queen” (which I never said I was). In other words, I’m not entitled to have an honest opinion. Then he aggressively suggested there were other ways to give feedback. We exchanged harsh words and I felt unsafe. This was an entirely new experience for me that a person working in a hospitality industry can get so worked up by a customer’s honest opinion and escalated it so badly.
6. At this point, I thought the whole scene was very absurd. We went in wanting some night cap, got bad drinks, raised the issue to whom I believed to be the manager, and got yelled at and accused of being a “queen” (😅). The fact that this place uses the machine to make cocktails is horrendous but what’s worst is the person in charge of handling the complaint is utterly immature, ill-tempered, and lacks of a sense of hospitality. It wouldn’t be fair to review this entire restaurant as 1 or 2 stars but to sustain the quality of this place, the hiring of that manager” might need to be...

Off the very popular “Kalkara side” of Senglea, this restaurant is located on the “Cospicua side” of the peninsula, where it is quiet and relaxing with ample parking possibilities. It is a small place with a fantastic location - protected by the fortifications of Senglea and offering views of the Valletta and Floriana bastions. So full points for location. The small set up also gives a lovely sense of attention and service and the short menu is mainly due to it being changed every 4 to 6 weeks - which means you have an excuse to visit regularly. We started off with the sardines - great! We moved on to the Red Snapper as fresh fish goes and lamb rack, which was not on the menu. Lovely dishes followed by a light crème brûlée which was just right to end the meal. All was washed down with a fresh Pouilly Fume and a snappy espresso and we were good for the day. Will be...

Was pleasantly surprised when I came across this fine restaurant by accident while looking for parking in Senglea. Situated on its own with an unobstructed view of Valletta seafront and the grand harbour, its not only a good location but also has a small but good variation of culinary options and also a fine service. The french staff are friendly, and I had a good time chatting with the server, nice people indeed. I had the Chicken Supreme which was deliciously cooked. They apparently change the menu ever so slightly every week, which means its a surprise each time I'll go. Definitely a hidden gem, and one to be experienced! Ah and they have a good selection of wines with very...