Beati Paoli · Valletta

Gallery

Dishes from our kitchen and the fresh fish and seafood we bring to the table.

From the kitchen

Pasta, seafood, steak and dessert.

Spaghetti with a halved grilled lobster in a golden butter sauce, topped with pea shoots, on a white textured plate

Garganelli pasta in a creamy red prawn sauce, topped with a whole red prawn, cherry tomato and pea shoots

Two golden breaded croquettes topped with aioli and black caviar, on rocket with drops of herb oil

Black squid ink pasta with seafood on a white plate

Linguine in a lobster and cherry tomato sauce served with a halved lobster and fresh basil on a white platter

Lobster linguine on a white platter, seen from a low side angle

Creamy burrata served with slices of prosciutto

Paccheri pasta with octopus, cherry tomatoes and black olives in a light tomato sauce on an oval white plate

Creamy risotto topped with red prawns

A thick raw marbled T-bone steak resting on a grill plate before cooking

A grilled T-bone steak, charred on the outside

Three trays of fresh raw seafood side by side: deep red prawns, langoustines and pink prawns, with set tables behind

A plated slice of cheesecake dessert

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The day’s catch

Whole fish and shellfish, presented before cooking.

A staff member in a red polo shirt holding up a large live spiny lobster in the limestone dining room

A staff member carrying an armful of fresh whole fish, including red snapper and scorpionfish, through the dining room

A staff member in a black shirt holding a tray of fresh red scorpionfish with lemon halves and cherry tomatoes, limestone walls behind

A staff member presenting a fresh whole red fish to the table

A staff member presenting a fresh whole bronze bream

A staff member presenting a fresh whole dentex

A staff member presenting a fresh whole rockfish

A staff member presenting a fresh whole amberjack

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