The story
On Old Bakery Street in the heart of Valletta, Guzé presents a calm, modern take on Mediterranean dining. The restaurant earned a Michelin Recommended distinction in 2026, a nod to its focused cooking and carefully sourced ingredients. With lunch service on Thursdays and Fridays and dinner from Monday to Saturday, it suits both leisurely afternoons and evening occasions.
The kitchen builds dishes around what is fresh and local. Starters include a sweet pepper–paired sea bass, a rabbit terrine with figs and chestnuts, and root vegetable lasagne with beetroot gel. The pasta section stands out: spaghetti di Gragnano with grey mullet bottarga, and pappardelle with black pig and crispy lardons. Mains range from a hearty black Angus rib eye (370 grams, with sauce béarnaise) to lamb rump with sweetbreads, minted string beans, and roasted cauliflower. Seafood lovers will find brown meagre supreme in a black mussel velouté, while the vegetarian butternut squash royal with savoy cabbage and celeriac offers a thoughtful alternative.
For those wanting the full experience, Guzé offers two five-course degustation menus at €70 per guest. The Sea menu moves from sea bass to grey mullet bottarga to meagre, ending with a dessert trio; the Land menu starts with lasagne, continues with black pig and rabbit, and finishes similarly. An amuse bouche begins both journeys. Desserts—vanilla panna cotta, walnut cheesecake, dark chocolate fondant—provide a sweet close.
The team behind Guzé keeps the atmosphere unpretentious, letting the food speak. Whether you opt for the à la carte or the guided tasting, the result is a meal that feels grounded in the Maltese landscape and the Mediterranean tradition.
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