LUNCH & DINNER

À La Carte

Seasonal local ingredients, as well as the finest imported produce, cooked to the highest standards have always been the hallmark of the Ta’ Frenċ kitchen, a tradition which continues today under our, internationally-trained, Gozo-born Executive Chef, Joseph Brincat. He has developed an exciting new à la carte menu, which encompasses a true cuisine d’auteur, employing techniques learned during stages at establishments such as L’Auberge de L’Ill in Alsace, but also takes account of the restaurant’s perennial favourites, such as the flambé dishes prepared at the table and the famous Chateaubriand for two.

In addition to the menu, during the spring and summer seasons, we embrace the finest, freshest produce Gozo has to offer, ingredients such as the zucchini, peach and courgette. Apart from that, due to the unpredictable nature of daily catches, it is only when you receive the menu that you will discover what sparklingly fresh fish we have, brought straight from the fishermen’s haul to our kitchen door. Bread baked in house every day accompanies each meal, as do the house olive oils, and the sea salt on the table comes from the nearby salt pans in Xwejni. All contribute to a real sense of place – you can only be dining at Ta’ Frenċ on Gozo.

Starters

Pasta

Main Course

Cheese Plate

Desserts

Flambé & Carvery

Starter

Main Course

Dessert