Caviar & Bull Has Landed in Valletta. Inside Marvin Gauci’s Newest Venture.
If you know Marvin Gauci, you know he operates at a frequency most people can’t sustain. The man behind Michelin-recommended Caviar & Bull and Sole by Tarragon has a second Caviar & Bull already running in Budapest, and is now bringing a third to Valletta. Does he even sleep? The evidence suggests not.
Expected to open this week, Caviar & Bull Valletta sits within Romègas, an upcoming 23-room hotel housed inside a meticulously restored 16th-century palazzo, but more on that later.
Unlike its St Julian’s predecessor, which leans into sweeping marina views and a grander sense of theatre, the Valletta restaurant feels more intimate. Exposed limestone, dark timber panelling, geometric mirrored ceilings and softly lit wall sconces give the space a quieter confidence. Less high-energy bay, more the understated elegance Valletta does so well.
There’s also a rooftop terrace complete with a pool, panoramic views across Marsamxett Harbour towards Sliema and plenty of reasons to linger beyond dinner. The space is also set to host curated food and wine events, making the most of one of the building’s best vantage points.
The well-known signatures from the St Julian’s restaurant will be making the move too, including the oak-smoked Black Angus Beef Carpaccio and the restaurant’s namesake beef-and-caviar creation.
Among the starters are colourful, elegantly plated dishes including Burrata & Heirloom Tomato, Croque de Bull and Saint-Jacques Scallops.
Angus Agnolotti filled with caramelised beef and pecorino fondue makes an appearance in the pasta selection, joined by the Black Tiger Prawn Tortellacci “Poco Loco”, truffle gnocchi and Risotto Lumiara.
Beyond the starters, the menu moves into premium cuts and seafood, with dishes including Seared Duck Breast, Mediterranean Gurnard, Sea Bass al Sale Nero, Lamb Rack and Le Grand Chateaubriand for two.
Lobster has an entire section of its own, alongside premium shellfish and caviar, including the flagship Lobster Popcorn as well as whole lobster dishes.
The bar is every bit as considered, with a striking sculptural canopy becoming one of the room’s focal points. It’s here that Caviar & Bull’s theatrical cocktail programme takes centre stage, with molecular touches, playful presentations and the polished drinks offering that has long been part of the brand’s identity.
The Courtyard Bar adds another layer — morning coffees, aperitifs before dinner, late-night Mediterranean cocktails.
Caviar & Bull is expected to welcome its first guests this week.
Caviar & Bull Valletta
41–47 Old Bakery Street
Valletta
Website
Photo credit: Sandor Venczel / Food Mood Pictures
