Rebekah's, where precision is Art 🎨

Revisiting memories of Rebekah’s is one of my favourite pastimes. You’re never disappointed with the ambience, service, food or wine menu. The act of dining out requires a checklist of these four factors, in my opinion, Rebekah’s delivers on all fronts pretty seamlessly and consistently. Chef Andrew is a creature of habit, his approach in the kitchen is respectful and intuitive, experiencing his culinary presentation within the walls of the internal courtyard or the comforting indoor dining rooms, is always a treat for me. 

I’ve been lucky enough to have visited Rebekah’s on a number of occasions, sometimes for work, sometimes to celebrate a hallmark day in my personal life, and even if the dishes were never to change again, I can guarantee that I will be a visitor for a long time – as long as Chef Andrew Vella is heading the kitchen, of course. The overall feeling I get when I visit Rebakah’s in Mellieħa is that I can put my mind at rest. 

THE amuse bouche.

There are many restaurants in Malta, some which I adore and are already on this website, others not yet, and some that will never meet the criteria. But from those restaurants that make the cut on bajtra, how does an unbiased culinary cataloguer such as I, decide where to go for dinner when they’re not working? It’s so hard – and oftentimes left for Nina to decide; I find it very difficult to choose one hero from my favourites. 

Rebekah’s is always high on my list. Let me explain why. It’s Chef Andrew’s flavours. The dishes at Rebekah’s are approachable. I can always understand them. I can always rely on the technique being accurate, the composition of a plate being balanced — all the while impressing with complexities and intriguing points. The Rebekah’s menu does not have the wow factor that other Michelin Mention or Starred restaurants have, but quite frankly, sometimes all you want is the satisfaction of flavours hitting just right 👍

Much like most of my favourites on other restaurants’ menus, Chef Vella’s amuse bouche is addictive, so distinct and for the sake of everyone with tastebuds; should never be removed from the menu. You start with a small bowl of French oyster custard featuring a citrus and umami dashi, roasted hazelnuts and crème fraîche for the ultimate opening that quite honestly I can never get enough of. 

An amuse bouche is always so important and while many restaurants attempt to open with a showstopper, the results are not always as eye-opening. However, ‘eye-opening’ is not the most accurate adjective to assign

to the Rebekah’s menu, to be honest the menu does not require a quick Google search or confirmation of the main ingredient, it’s translatable information intended to deliver, in plated form, exactly what’s promised in writing on the menu. 

One dish that deserves to live forever at Rebekah’s - a dish that delivers accurately on what was promised, but transforms simple ingredients to an absolute work of art - the local fresh fish tartare. 

Deciding on my favourite part of this dish is not an easy feat. Reminiscent of the oyster amuse bouche, this opening tartare dish presents a creaminess from the diced fish and the crème crue, texture from the cucumber pearls, the caviar and pickled daikon and a warm, umami, nuttiness from the earthy truffle dashi.

The pickled daikon... marvellous. A final touch that simply takes your palate on this weird yet very welcomed adventure. The dashi poured table-side also gives the diner this invitation to indulge, where the slightly raised temperature of the broth poured over the meticulously towered tartare, releases a captivating aroma initiating full ‘I need this’ energy. 

If you read between the lines here you will understand that every dish creation is a reflection of Chef Vella himself. Chef Andrew has, in his own way, helped me grow into a far more attentive culinary documenter. His words of encouragement, correction, inspiration, advice and general transmission of passion for the trade that he spewed my way shaped a certain part of my craft. The gratitude is real Chef – the respect… even realer. 

I don’t think it is at all possible or fair to speak about the food at Rebekah’s but not mention the wine list. Rebekah’s offers one of my favourite wine pairings on the island, there are a few others that hit this mark. I am not a big drinker at all, I often skip the wine in a meal, but here I always think twice before I decline that pour. From perfectly spiralled bubbles twirling in your first glass of champagne to the final glug of premium rum that accompanies the equally premium petit fours; the attention to quality will bring a smile to any connoisseur’s face. For a sober kitchen, your wine list is pretty banging Chef Vella. 

My favourite memory at Rebekah’s is repeated every time I visit. It’s the peace of mind that I experience when I leave my order with the server. Often as a culinary taster, I go for the most elaborate or obscure dishes when choosing a la carte; and generally always feel a bit weary about a few elements on the menu. At Rebekah’s, because the palate is so in tune with my preferences; I am probably at my most relaxed; understanding that I will not be apprehensive come the fish course; but in all transparency neither will I be gobsmacked by a creative experiment. But I do not think that’s a bad thing at all. 

The nature of some restaurants is to work so far outside the box to reach a certain flavour profile, texture or desired results where excitement soars (all the while maintaining results, of course). The nature of some other restaurants is to deliver constant consistency; creating an internal standard akin to franchise status (and I mean this in the most positive way possible). Knowing exactly what you’re getting is satisfying and relaxing for the brain; but don’t get it twisted… there’s never a dull dish at your table, that consistency is still met with passion, technique and flavour-forward contents.