REVIEW: Palazzo Preca, a pasta retreat in Valletta… and so much more

Nestled in the heart of Valletta, Palazzo Preca has been a family-run dining institution for decades, and their reputation certainly precedes them whether it be via word of mouth, the amount of awards on their wall, or the great online reviews from past guests. But why exactly?




Maybe it's because of the quaint, elegant, and tastefully decorated chandeliered space, enhanced by the warm welcome of the front of house (led by Daniela Manicaro), or perhaps because the kitchen's passion is evident with each plate.

Chef Patron Ramona Preca is a powerhouse in the kitchen with a likeable, humble and approachable character. She is very much hands-on, which is a very refreshing thing to witness as a dining customer.

From my experience pasta and seafood is definitely their forte, and they master it down to a T.

A lovely platter of crudo presents itself to the table consisting of local red prawns and langoustines. Great way to whet the appetite, however, I would have preferred them not being split in half so the meat can be enjoyed fully and easily, just my opinion.

A delicate octopus carpaccio pleasantly married with black olive tapenade, bell peppers and caper dressing, was pleasing to the palate.

A soul-warming bowl of aljotta, traditional Maltese soup, makes its presence felt with its umami bisque-like broth and a delightful conjoined snog of shellfish and seafood.





I knew before I even arrived that I would not be disappointed by the pasta options (all homemade), and I was proved right. Preca knows pasta and the proof is in the... pudding (well technically speaking... the pasta).

First was the exemplary signature (in its own right), the Linguine Caruso Classic, featuring a delicate yet hearty ragu of calamari, chopped prawns and chilli flakes. The broth-like sauce managed to coat the mouth without over staying its welcome or drowning out everything else.

The special of the day was a simple yet effective plate of freshly-made cavatelli pasta with just basil, fresh tomato and pecorino, a perfect example of 'less is more'.

The duck breast's earthiness was beautifully counter-balanced by the tanginess and sweetness of the berries, honey and the sherry it was shallow fried in. A nice way to complete a seafood-focused meal.

If anyone ever says that they’re indifferent, tired or bored of pasta, kidnap them, put them in your trunk and drag their derrieres down to Palazzo Preca to force feed them until they see the error of their ways. Same goes for seafood.

Palazzo Preca
54 Strait Street
Valletta
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