REVIEW: Hammett’s Mestizo – South American inspired plates made to share

Christopher Hammett, the restaurateur behind Hammett's Gastro Bar in Sliema and the stunning Hammett's Macina in Senglea, has just opened a third restaurant and its a sight for sore eyes. I present to you... Hammett's Mestizo. 

Set within the walls of the Number 11 Urban Hotel, Hammett's Mestizo focuses on Meso-South American fusion sharing plates with influences expanding from Central America to the Caribbean, and from the Andes to Amazon and Patogonia.

The kitchen is led by the passionate Head chef Jorge Lugo of Venezuelan descent. Thanks to the jaw-dropping open kitchen, you can watch him and his brigade prepare each dish, which really adds a theatrical element to the dining experience. 




I never indulge in cocktails during dinner as it fills me up, I usually stick to wine. However, I am also a savoury cocktail kind of gal.

The Avocado Barbacoa with tequila reposado, mezcal, avocado, lime, chipotles, coriander, agave syrup, beef jerky and olive oil, made my knees weak. The flavours were mind-blowing.




The zesty Peruvian ceviche definitely flew the flag for the nation’s raw staple dish. Lemon, onion, chili, coriander, corn and sweet potato were the accompanying ingredients presented with a simplicity that sometimes looks careless, but certainly was not. 




Moros y Cristianos is one of Cuban’s staple dish. Think of it as the equivalent to Jamaica’s rice n peas, what frijoles are to Mexico, and pizza to Italy (you get my drift).

Here you can expect a tender black bean stew atop rice, underneath crispy pork. The different contrasting textures meant a happy palate.




I was ready to not like these tacos (I am a taco snob and purist) but curiosity got the better of me. They honestly exceeded my expectations, actually they were my highlight dish.

Three mini grilled corn tortillas filled with slow-cooked lamb marinated with cumin and chili and subtly topped with pineapple. The salsa/hot sauce on the side is proof of the chef’s competency when it comes to proper Mexican flavours, and it was definitely Latin spicy, not watered down for Western palates.




The picanha was melt-in-your-mouth tender and came with chimichurri and cassava. Although I liked the dish overall, I didn’t feel the chimichurri was a proper one. However the meat was spot on, just look at those colours.

Pollo a las brasas made its presence felt. I rarely order chicken as a main in a restaurant, but when it comes with hallaquita, chili and tomatillo sauce… I just had to (and trusting my gut didn’t disappoint). It was juicy, moist and jam-packed of flavours.




There’s a reason why they say three is the magic number, and Hammett’s third joint, is my favourite so far!

Muy bien, vamos vamos vamos, even if it's just for the exceptionally creative cocktails and decadent interior design!

Hammett's Mestizo
Number 11 Urban Hotel
Triq Schreiber
St Julian's
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