Marvin Gauci needs little introduction. As a multi-award winning restauranteur, chef and designated Culinary and Gastronomy Ambassador from the Ministry of Tourism of Malta, he currently runs Tarragon, Caviar & Bull Malta, Susurrus, Dinner in the Sky, Caviar & Bull Budapest, and a new concept eatery in Budapest opening soon, followed by more outlets in the future!

All the restaurants have been awarded the WRMC Silver Spoon, amongst other prestigious awards in The Definitive(ly) Good Guide Malta awards. A personal highlight was winning the Chef of the Year award and the Best Overall Restaurant in Malta for Dinner in the Sky, and the Chef of the Year Award in the Best of Budapest & Hungary Awards in 2018. Quite the mouthful!

We had a chat with Marvin about a few of his favourite seafood creations, and the backstory behind them. Here's what he had to say! 

Hi Marvin! Tell us, how do you usually come up with your specials?

"Being Mediterranean and surrounded by the sea, fish has always been an inspiration to my cooking. For one of my signature dishes, the Lobster Popcorn, I wanted to create a fun way in which to present this delicacy. The presentation - and not to mention the playful name - works out very well. Diners are intrigued, and when they order it, they are always pleasantly surprised by the flavours. In fact, it is one of the most popular dishes at my restaurants."

That sounds delicious! What is the 'ethos' behind your specials?

"My ethos is all around the food, the quality of it and where possible, using local produce. We always try to go for freshly caught local fish. In fact, we have a number of fishermen that directly supply our restaurants. One major winning formula to make a guest happy is that the food must be of the highest standard possible, prepared and cooked to perfection and aesthetically pleasing when served. You need time to come up with these dishes, trying different methods, alternating ingredients...but, all in all, when you see the final dish you know it was tried and tested different ways and you are producing the best combination of the ingredients at hand, with the Marvin Gauci signature of course!"

"Other than my all-time favourite ‘Fresh Fish Cooked Al Sale, Flambe Style’, three dishes are what I would consider to be my signature pieces. There is, of course, the Lobster Popcorn, which is on Caviar & Bull’s menu. This is served with chilli chutney, spicy mayo, micro cress and black sesame seeds. The combination of the ingredients lifts up the flavour of the lobster and it is a pleasure to eat!"

"Another one of my favourites, which is on Tarragon’s menu, is the local octopus carpaccio roulade which is octopus marinated in lechre de tigre and filled with a crisp micro salad."

"The third fish dish is the local calamari, which is calamari crispy deep fried, coated with its own ink, garlic, parsley and fresh lemon pearls. These three fish dishes are to me the equivalent of comfort food. What else can you ask for, if not food that makes you feel good?"

That sounds amazing!