This spirit is beautifully captured in a recent MICHELIN Guide video that traces the journey of a single beetroot, from the fertile soil of Red Earth Farm in Naxxar to a refined plate at Grotto Tavern in Rabat.

At the heart of the story are Chef Nikolai Abela, head chef at Grotto Tavern, and Maurizio Cavallaro, the farmer behind Red Earth Farm. In the video one can see Maurizio harvesting beetroot grown through regenerative, pesticide-free practices that nurture both soil and ecosystem.

Chef Abela is also seen transforming this humble ingredient into a thoughtful fine-dining dish that celebrates its natural, earthy sweetness. Chef Abela was among Red Earth Farm’s earliest supporters, and their collaboration grew into a partnership founded on shared values of sustainability, quality, and respect for ingredients.

In the featured dish, beetroot is crafted into a delicate terrine, paired with cashew nuts and chickpeas - an elegant balance of flavour, texture, and technique.

Recommended by the MICHELIN Guide since 2023, Grotto Tavern blends Malta’s historic charm with modern culinary expression.

Have you ever been to Grotto Tavern?