Food & drink
Seaside dining at its finest! Why this elegant eatery should be on your summer bucketlist
Quadro Brasserie boasts an entirely new look and feel, and a spectacular menu that offers a complete experience.

Martina Said

Stepping inside the newly refurbished Quadro Brasserie on the grounds of the stunning Westin Dragonara Resort, it’s easy to forget you’re smack in the middle of one of the busiest towns on the island.

quadro

The hotel’s idyllic location sets the scene for a picture perfect al fresco dinner at Quadro, a contemporary brasserie that’s recently undergone a transformative makeover, from a previously nautical-inspired eatery to one dripping with elegance – featuring rich green walls, marble table tops and an overall acute attention to detail.

As you step out onto the expansive terrace, however, the warm and sophisticated indoor vibe is replaced by a sunny, bright and seaside ambience, where dinner is served overlooking the sprawling hotel grounds and stunning sea views beyond bathed in the evening sunset.

quadro

Greeted by Restaurant Manager Amine Khald, who brought us refreshing rose and orange champagne cocktails as a welcome drink, we’re told that the restaurant’s new menu was crafted by Chef Piotr Czajkowicz and his team, and revolves around simple homemade food with a light and healthy twist using fresh, local produce.

We kick-started our dinner with a deliciously smoky cheese croquette amuse-bouche, just the tasty treat we needed to whet our appetites before our starters arrived soon after.

quadro

I opted for the cheese fondue ravioli with bambinella pear chutney, marinated grapes and crispy sage, and was extremely pleased that I did. The dish was bursting with flavour – the punchy cheese fondue filling beautifully balanced by the sweetness of the fruit and chutney. I only wished I had it as a main (not that my seabass disappointed!).

My guest opted for a classic Mediterranean dish – spaghetti with Maltese prawns and cherry tomatoes. Done right, it’s the kind of dish that never fails, and the simplicity and freshness of this plate made it another great choice from the menu.

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After a vegetarian option, I settled on fish for mains, intrigued by the alluring combo of ingredients. Quadro’s wild Mediterranean sea bass, served with lobster fregola, sea weed and sea vegetable casserole, citrus crumbs, French beans and a lobster bisque, offered a superb play of flavour and texture in one, wonderfully-presented plate. The chefs applied heaps of creativity to this dish, and it really paid off.

Ever the meat lover, my guest tucked into the lamb chump, which was glazed in cider and served  with mash potatoes, roasted courgette, shallot jus and spring onion. He was positively impressed, describing the lamb in particular as tender, juicy and cooked to perfection, not to mention generous.

quadro

Although stuffed to the brim, I couldn’t pass an opportunity to sample a dessert (or two) after having loved my starter and main. On the recommendation of Amine, I chose the homemade Limoncello cloud, and it tasted as interesting as it sounds. Featuring crushed peach, charcoal Italian meringue and white tea ice-cream, it is another example of the chefs’ play with flavour and texture.  

Although complex in terms of ingredients, is was a remarkably light dessert (even after two courses) – which is just what Chef Piotr and his team set out to achieve. A little less light was my guest’s dark chocolate fondant with white centre, hazelnut toffee sauce, strawberry gel and tobacco rum ice-cream; a quirky combo of flavours that absolutely didn’t disappoint.

quadro

Overall, Quadro Brasserie is a fantastic choice for an elevated dining experience without being stiff or fussy, and which delivers all the goods you’re looking for in a restaurant: great service, fine food, and an unparalleled view of the Med.

12th August 2020


Martina  Said
Written by
Martina Said
A writer and editor, Martina has an affinity for Maltese things, particularly summer time on the island, adventurous country walks and fresh local cuisine.

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