Margo’s Focaccia (v) €6.50 Scogliera €9.45 Maltese €9.95 A focaccia like you have never tasted Imagine a pizza that has been around for We wanted to come up with something Just a quick before. We make many kinds of focaccia, over 50 years and it has never changed. different for the pizza Maltese, so we still but this red onion focaccia is appetising There must be something special about use our mozzarella di bufala but we top this yet delicate, full flavoured yet perfect it. Now, do not get us wrong, but you with cherry tomatoes, Maltese sausage as a starter with a nice glass of wine. know us, we do not use anything frozen, and thin slices of Maltese pork – Malta is note about processed or artificial on our pizzas. So renowned for its pork, marjoram and onions, on this pizza we use octopus and fresh topped with fennel and sesame seeds. €5.75 Marinara (v) mussels. Yes, we literally scrub each and Called Marinara because it was made every mussel shell by hand and cook Margo’s Pizza for the fishermen returning to land €8.95 them before we put them on the pizza. La Romana We have two types of bases – a from their long fishing trips. On the The Romana is one of the more traditional STARTERS way home they were so hungry that pizze along the Napoletana but with blend of various flours that has they would stop and buy a pizza that Calzone €9.95 the addition of buffalo mozzarella. Not made our pizza the most talked was simple and not filling. God forbid You have never ever ever seen or tasted just any mozzarella but our Ponte Reale about on the island and a healthier, they would get home and not eat what such an amazing Calzone in your life. Mozzarella, organic, hand made, fresh. ...TO GET YOU GOING lighter, tastier wholemeal flour Mamma Fisherman had prepared; she Talking about pageantry. This is not a It has capers, anchovies, onions and dough. Wholemeal flour dough would have a fit and the poor man meal; this is a show!! We have settled oregano. You should try this with our Panzanella €4.95 The Classic is much harder to work with would end up sleeping on the boat. for what we think is the original calzone amazing wholemeal base. Half the calories, A truly wonderfully fresh and filling but we really believe that the Simple San Marzano tomatoes, garlic, from southern Campania. Ricotta, cherry twice the vitamins and even lighter. salad with little calories. We make a Chicken Caesar oregano and EVOO. So elegant, so pure. tomatoes, our amazing hand made Ponte result is worth the extra work. special dried bread for this salad that Reale organic buffalo mozzarella, Amalfi Salad Revisited €9.45 we soak in water and to it we add starter €7.95 • main €14.85 sausage and rucola. The rest of the La Stagionale (v) €7.85 Palazzo Santa Rosa has a reputation of fresh tomatoes, ricotta, rucola and We cook our chicken breast sous We even opted out of the VPN Margherita table will be jealous. You will remember The Queen of pizzas. San Marzano being the ultimate gastro destination on some pecorino cheese. You can add vide – slowly for a few hours, in Association (the governing body this one forever. The benchmark of all tomatoes, fresh basil and fresh, hand the island, priding itself on using only the your own olive oil to it. As it comes, it vacuum. This way we retain all the that oversees excellence in other Calzone the world over. Honest! made Ponte Reale organic buffalo freshest and wherever possible, organic is light, refreshing and truly delicious. juiciness of the meat and some of pizza) because of our belief. We mozzarella, with a hint of our own ingredients. The Stagionale takes advantage its colour too. Served with a green argued with them that 126 years EVOO. Nothing beats the balance of €9.65 of the seasonal availability of those special salad in our own dressing made L’Affumicata ago, when the first Margherita the flavours that so delicately combine This is our own in house speciality. We ingredients. The staff will be able to tell you TamTam Liver with parmesan, Worcestershire was served, there was no white to produce such a work of art. Last smoke our own pancetta, sausage and what is the Stagionale Pizza of the day. €6.50 sauce, garlic and lemon juice Pâté Salad year was the 125th anniversary of the cheese using old, traditional cold smoking We got this recipe from a 100 year- topped with garlic croutons and bleached flour and that what we most beautiful of all the pizzas. If you techniques that Malta was so renowned old lady in Copenhagen. They call it crispy pancetta. Parmesan shavings are doing is simply going back have never been here before, try this for. Thin slices of pancetta on fresh The Big, Kids’ Pizza Liverpostej there. The taste is rich finish off the salad nicely. to the roots. They said “no”. We (Big Kids are allowed to first. Then try anything you fancy. smoked mozzarella di bufala and thinly and you just want to eat lots of nice have it too) €8.95 said “fine”. We parted company. sliced onions. Topped with some sesame Margo’s healthy bread with it. Oh dear, It took us so long to put this pizza on the starter €6.95 We can be stubborn, especially seeds for that true unique taste. Divine. once we start eating it, we can’t stop. Crespelle €8.75 menu, not because we could not get it right, Elegant and delicate crepes filled when we know we are right. Alle Verdure We use the finest freshest in season but we wanted to find the right wurztel/ with ricotta, Maltese pork and vegetables in addition to generous €9.75 wiener/frankfurter for the pizza. A delightful €6.50 béchamel. Topped with a simple Capricciosa Sfilatino We use Ponte Reale hand-made, helpings of spinach for a wonderful The traditional capricciosa makes its return simple pizza with our wonderful mozzarella, Think of a freshly baked bread, tomato sauce and Pecorino cheese. organic buffalo mozzarella for all healthy vegetarian option. For a complete here and what an elegant return it is. The San Marzano tomatoes, Wurtzl and potatoes. maybe even a delicate and tastier our pizza. We use San Marzano vegan option ask for the mozzarella freshest and finest ingredients are used ftira, baked just for you and tomatoes; much more expensive to be removed. But remember, our for this wonderful medley of flavours and Extra Toppings (€1.35) then stuffed with rucola, cherry Home Made water buffalos are very happy water textures. When in season we use only Would you like something extra on your tomatoes and mozzarella. It is light, than your average tomato, but Lasagne starter buffalos living the life of riley. fresh globe artichokes, mushrooms and our pizza? Why not? Maybe some extra San simple, elegant and so tasty. you know you can taste the €6.95 • main €12.95 own prosciutto cotto. Yes, we make our Marzano tomatoes, extra cherry tomatoes, difference. We blend and mill our Layers of pasta lined with a own ham using the finest Maltese pork. extra mozzarella, extra Parma ham, own flour – five different flours €8.95 €5.75 parmesan laden white sauce and Del Cavaliere The Pizza Al pesce fresco ca it be pancetta, pork, Maltese/Amalfi sausage, Margo’s Antipasto Once we were sitting on Mistra Bay and A selection of our own charcuterie. a rich Bolognese sauce and even for making the perfect dough. changed to be called Al tonno fresco. onion, garlic, olives, capers, maybe an we asked ourselves, what would the The selection varies, according more parmesan just to round it all egg? We are not as puritanical as they Kavallier going to the watchtower at the to the seasons but may include off. A hearty start to any meal. We do not use yeast. That is not make us to be. It is your pizza after all. end of the road take with him to eat? It €9.85 our own smoked cheese, Amalfi Cruda good for you; we use sourdough. would be goat’s cheese, cured pork and We call it the pizza for all seasons since sausage, pancetta and some of Rigatoni Maltese We make and smoke our own some of those amazing olives we have it is light, perfectly balanced and so our amazing sourdough bread. Matriciana starter pancetta, bacon, sausages, cheeses here, as well as some of that wild rucola tasty. A basic pizza with our mozzarella €6.95 • main €12.95 and fish. We do not use chemicals. growing at the side of the road. Add some and fresh cherry tomatoes that is then White Truffles and Gold Ponte Reale We have taken the traditional We were given 5 stars out of five wild fennel to it and of course, all of this topped with rucola and parma ham. If from €1,800 depending on Italian Matriciana and reworked stars since we opened. We are on a wholemeal base. Those olives are you want to really push the boat, you market price of truffles Handmade, super special. You can’t buy them for love should drizzle it with some EVOO. We need to be notified a week advance it to create what we believe is a passionate about our pizza. Organic Buffalo totally Maltese dish inspired by the or money. We make them ourselves. for this pizza and it is only available when the white truffles are in season: from original. A rich tomato sauce with €9.95 Mozzarella Salad Al Pesce Fresco October right through to May, the latest. pancetta and Maltese Sausage. €8.95 We could have called it “pizza al tonno”, starter €5.95 • main €10.95 Funghi The truffles are flown in on the day from “How come it tastes so much of but what if we do not have fresh tuna? You will probably be having the Piemonte via those nice people from UPS. mushrooms?”, people tell us. Well, we We do not use tuna (or anything for that mozzarella on the pizza, but try Seasonal Pasta The price varies but the minimum price, use the freshest and finest mushrooms matter) out of a tin. If we do not have the same mozzarella in a salad and starter €6.95 • main €12.95 when the white truffles price is at its available and then proceed to reduce fresh tuna we resort to fresh salmon. We experience how light yet rich the We love creating pasta dishes lowest is €1,800. This is not just a pizza; the water content by cooking them cure our salmon slightly in vodka. Whether taste is. We always dehydrate the that allow us to take advantage this is a sign from God telling us how and thus concentrating the flavour of we use tuna, salmon or any other fresh mozzarella by about 25% so it has of the seasonal produce. Let great She is. 24 carat Gold Leaf is gently the mushrooms. The result is a pizza fish determines the description of the less water in it and subsequently, us surprise you. Remember, placed on the pizza and it is then topped that is light yet intense in flavours. On pizza. The staff will be able to highlight the more taste. Served with our the Palazzo Santa Rosa kitchen with generous shavings of white truffles, those colder days this must be one of details of the pizza on offer today. The one own semi wild rucola, tomatoes does not do things by half. fresh organic water buffalo mozzarella. and a wonderful dressing. the most satisfying pizzas imaginable. thing is for sure: we only use fresh fish. The Orgasmic Beverages White bread/ Pancetta We used to use Potassium Nitrate to cure Valrhona Chocolate Cisk Lager (Pint) €3.90 brown bread our pancetta along with salt but then we Our bread is made with sourdough. The €5.75 Hop Leaf (Pint) €3.90 discovered bay leaf as a preservative Mousse implications of such a minor detail are We use what is regarded as the best Blue Label (Pint) €3.90 and it has worked wonders. We cure the enormous. We use a blend of flours chocolate in the world for this rich, Spirits €2.20 Maltese pork in a mixture of salt and and allow 24 hours for our bread to rise. intense yet light chocolate mousse. Soft drinks & Juices €1.65 spices for a few days, we then hang it, The result is a very tasty bread. Do you Even if you are like us, not so keen Ferrarelle Gently Sparkling smoke it in our smoker and then leave it remember when the bread lasted for on chocolate desserts, you should Water €3.95 hanging in our cellar for a few weeks until ages at home, just wrapped in a cloth? try this chocolate mousse made Natia Naturally Pure the curing process is complete. The result Well ours can last for weeks. It does not with 70% estate chocolate. We dare Spring Water €3.95 is a truly astounding and natural product get mouldy after a day and you do not you to find better on the island. that is just amazing. You realise why Malta have to throw it away. Slice it, freeze was so popular for its bacon in the old it, take a few slices out at a time. You Coffee, Infusions days. We just want to capture that spirit do not have to do anything. Just leave Rum Baba €5.50 again. The pancetta is then cut in pieces Palazzo Santa Rosa is renowned for and Liqueurs it out for a few minutes before you use We use the finest Cafe Vergnano – of various sizes and vacuum packed. its honest and genuine desserts that it. toast if you like, but you do not have super expensive, but do you want to Price per 250g (packets are all made in house using our own to. Since we do not use yeast, there is end the meal with a second grade vary in size) - €4.95 perfected recipes. Our babas are inspired no conflict with your digestive system. coffee? Our espressos are measured MARG S by Alain Ducasse’s method. The light Price per loaf (approx. 1kilo) - €6.00 as double. This coffee is so much babas are soaked in Bacardi Rum (no tastier, balanced and richer in taste Cured Amalfi Sausage AUTHENTIC NEAPOLITAN PIZZA cheap stuff or fake stuff around here), It takes us more than 12 weeks to make than any other coffee we have ever a syrup and served with ice cream. Ponte Reale Organic the sausage. Pure Maltese pork that tasted. When it comes to tea we are is minced with some chilli, seasoning sent our tea by our friend, the owner Buffalo Mozzarella If it is not made from water buffalo and fennel. Very simple. It is then of Mackwoods Estate in Sri Lanka. Palazzo Santa Rosa’s milk, then it is not and cannot be called smoked and left to age in our cellar, naturally, without the addition of any borrowed recipe Espresso €1.95 Mozzarella. It is referred to as fior di latte. chemicals. It is addictive. It loses 50% Cappuccino €2.50 Usually it is half or less of the price of the Crème Caramel €5.50 real mozzarella. Ours is hand made and of its weight in the process of curing. This is the one dessert that was Macchiato €2.10 Price per 250g - €4.50 Corretto €4.10 organic to boot. It is not more expensive removed from Palazzo Santa Rosa’s than the commercial stuff you buy from repertoire and given to us for Margo’s. Hot Chocolate €2.50 Infusions €1.95 the supermarkets but it is so much more Milk, slowly evaporated over 24 hours tasty. Since once we get ours we drain it Pesto Sauce Liqueurs €2.25 You see the basil growing around the forms the basis of this superb, light, and remove 25% of its liquid (to use on Palazzo Santa Rosa Estate. It grows wild delicate crème caramel. To die for. the pizza), you would need to pre-order and we pick from it all the time. Every so yours so we can preserve yours in water often we harvest it and make a wonderful (unless you want us to repack it for you Pastiera €4.95 pesto Genovese. We also make a Maltese in vacuum bags– it keeps very well out A rustic baked tart that is so famous pesto using wild herbs from around here. of the water – it just loses its shape a bit). in Italy. Filled with ricotta, soaked We do some changes to the popular recipe. Comes in either 1 kilo or 500g portions. grains, candied peel and topped with Why should We use pistachios instead off pine nuts for Since it takes two ladies to make the kilo an ice cream or sorbet of your choice. the Maltese version. We use wild fennel, mozzarella, sometimes, when they are Sometimes you just want that something thyme, marjoram, wild rucola and dried short staffed, they send us the 500 g balls. special, wholesome and full of goodness. you take it Maltese cheeselets. For the traditional Price per 250g - €5.50 version we use a blend of pecorino cheese The Incredibly Divine and parmesan. It is so concentrated home with you? Pastiera in flavour. Just one tablespoon is Pannacotta €5.75 Why not take a pastier home with enough for a main course of pasta. This one sneaked here through the Because it is good. Because it is you? We can even portion it for you 250ml - €3.50 back door. Pure, organic bourbon good for you. Because you do not so you can freeze it and take it out vanilla from Madagascar is infused find it anywhere else. Because of the freezer as you need it. Just Maltese Matricjana with fresh cream. Why, we ask, can’t it is the best money can buy. take it out before the meal and once people just keep things simple and the meal is done, the pastier would Sauce We are passionate honest? Good for us though. We can From our bread to our certified have reached room temperature . Take the traditional Amatriciana Sauce still claim that our pannacotta is by organic mozzarella, from the cured A whole Pastiera – 12 portions €28 and make it better. How? By using our about our pizza. far the best you would ever taste. Amalfi sausage to the Pancetta, own smoked bacon and adding pieces everything that we do is natural, of traditional Maltese Sausage to the Panzanella Bread tomato sauce. It is an ideal sauce to go Homemade Lush pure, honest, simple, tasty, healthy, There is nothing more filling, satisfying wonderful. It is good for you. with rigatoni and other short pasta. and healthy than a quick salad. A 320ml - €3.50 Ice Creams and Up to now you thought that a pizza Panzanella is just so simple to make Sorbets €3.95 is this unhealthy plastic tasting using our bread. This is a very special We make all our ice creams and greasy, artery clogging disc of frozen bread. No. It is not left over bread. It is Arrabbiata Sauce sorbets. Our sorbets are made with dough topped with even more a bread that is especially made for the There’s a lot to be said for the simpler fresh fruit without the addition of frozen things. We hope that you Panzanella. It is biscotto – cooked twice things in life, including the chef. Little water or any artificial enhancers. On are convinced otherwise now. Take in the wood fired oven and it is made things please little minds is something the contrary, we sometimes dehydrate some of our produce home with from wholemeal flour unlike normal that springs to mind as we write this. the fruit to concentrate the taste. Ice you. Try our amazing brown bread. bread. Everything about it is different. It is This sauce is the Mediterranean answer creams are made using fresh milk, Believe us, bread like this, like it completely devoid of any moisture so it to the not-so-British Vindaloo. A simple cream, eggs, sugar and only the used to be made in the old days, lasts forever. As always, we will give you piquant tomato sauce that requires one addition of the best ingredients like you do not find anymore. Use our the recipe on how to make the salad. to consume copious amounts of fluids. pistachios, bourbon vanilla, Valrhona pancetta to make the perfect pasta 6 pieces of Panzanella bread - €6 320ml - €3.00 chocolate, fresh fruit and spices. Carbonara. Give us your email and we will even send you the recipe.