Noni

In 2017, chef Jonathan Brincat transformed a centuries-old house into his restaurant, naming it after his own nickname: Noni. A small staircase takes you down to the main dining room, set beneath a stone barrel-vaulted ceiling. Guests can choose between the full tasting menu or a shorter version. Either way, the experience offers a vivid, personal journey through Maltese flavors: seasonal, mostly local ingredients—illustrated on a menu map showing the locations of their suppliers—and traditional dishes reimagined in creative, contemporary ways. A standout example is the modern take on the classic Maltese fish soup aljotta. The catch of the day is cooked separately, skin-on, then placed on a rich tomato and herb cream. At the table, attentive servers pour the aromatic soup around it (generous with the garlic, naturally), while a side bowl holds slightly spicy rice with bits of puffed fish. Wine lovers will also appreciate the “Cellar” sections on the wine list, dedicated to whites and reds with aging potential.

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