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 new young Gozo-born, internationally-trained 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, daily specials may be suggested as the growing seasons for certain fruit and vegetables are short in Gozo’s fertile valleys. Because the chef never knows from day to day what the fishermen will bring to the kitchen door, the fish of the day is only announced when you are handed the menu. 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 restaurant’s own salt pans in Xwejni. All contribute to a real sense of place – you can only be dining at Ta’ Frenċ on Gozo.

Starters

Pasta

Chef’s Special

Main Course

Flambé & Carvery

 

Starter

Mains

Dessert

Desserts