A Diner Gastronomique, at Rosami at the Villa in Balluta Bay, San Giljan, Malta, on Saturday, the 26th September 2026
The Malta Bailliage hosted its fifth event of 2026, a Diner Gastronomique, at Rosami at the Villa in Balluta Bay, San Giljan, Malta, on Saturday, the 26th September 2026.
Rosami is located in The Villa, a historic 19th-century palazzo that was once the summer residence of one of Malta’s leading 20th-century industrialists. It is one of the oldest structures in the Balluta area.
This is the welcome speech of the Chancelier, Mr Alain Rigodin.
"Confrères and Consœurs, good evening, and welcome to Rosami.
This is our first visit here as Chaîne members. Rosami is part of the Xara Collection and has proudly held a Michelin Star since 2023.
I had the pleasure of meeting Executive Chef Davide Marcon to discuss tonight's menu. He explained that the menu tells a story. We all love stories, and the good news is that this story comes with excellent food and wine, which is probably much better than reading the book! I think you will enjoy discovering it course by course. I would also like to thank Chris Incorvaia, Events Manager, and Gio, the restaurant manager, for their cooperation in making the arrangements this evening.
Tonight, we are 45, which means the restaurant is full. In fact, we have taken over not only the main dining room but also the semi-private room. And even though the Bailliage has arrived in full force, the team at Rosami is fully prepared.
I hope you enjoyed the welcome cocktail. In a moment, I will hand over to our Echanson, Iro, who will guide us through the Blanc de Blancs and the wines selected for this evening. As always, he will tell us everything we should know about the wines.
Before we start dinner, I would like to share a few updates.
Our next event will be a luncheon at Ta Frenc on Sunday 1st of November. We are finalising the arrangements, and we should send the notice by the end of next week. Then, this will be followed by our Patronal Dinner at Palazzo Capua on Saturday 5th of December.
I would also encourage everyone to visit our website and take a look at the 2027 programme. Some dates are already confirmed, so please block your calendars early. In that matter, our Bailli will make a special announcement later tonight.
After dinner, you will receive, for the first time, a short online survey. It will only take a few minutes to complete, and we would greatly appreciate your participation.
Your feedback will help us to better understand what worked well, what we can improve, and what types of events you most enjoy. It will also allow us to provide useful feedback to our host venues.
Most importantly, it helps us continue creating memorable experiences for you, our members.
There are only a few questions, so it should take less time to complete than choosing a wine from a long wine list! Thank you in advance for that.
Before I finish, just a few friendly reminders.
There is no salt and pepper on the tables.
Please place your mobile phones on silent mode, unless you are expecting a call from the Michelin Guide.
Finally, as soon as the first wine is served, please remember that our traditional Chaîne toast goes from left to right.
Thank you all for being here this evening.
Enjoy the company, enjoy the wines, enjoy the story that Chef Davide has prepared for us, and most importantly, enjoy your dinner. Vive la Chaîne!"
Following the introductory speech by the Chancelier the wines were then introduced by our Echanson Dr. Iro Cali Corleo. His comments can be found below accompanying the menu.
Pre-Dinner Reception with Canapes
Aperitif: Raventós I Blanc de Blanc de la Finca, Spain ~ NV
As aperitif we had a Spanish vintage sparkling wine, De la Finca 2024 from Ravenos i Blanc, a historic Catalonian winery having one of the longest continuous records of wine production in the world. It has belonged to the Raventós family since 1497 and is currently run by the 21st generation. In 2012 the family left the generic Cava DO and now are a new Designation of Origin - Conca del Riu Anoia.
This is produced following Biodynamic principles from the oldest vines of the estate. The grape mix is 60% Xarello, 30% Macabeu and 10% Parellada. Grapes are picked at night to mitigate the heat and after gentle crushing, spontaneous fermentation occurs in stainless steel and concrete tanks with no malolactic fermentation and it is left on its lees for 30 months. Zero dosage added on bottling. On the nose it is aromatic with orange, peach and apple notes while on the palate it feels very dry, almost austere while cold, but on warming in the glass it showed a good balance of sweetness, acidity and bitterness. Perlage was good Critics average score 91/100. ABV is 12% (ICC)
Menu
Which Came First: the Egg or the Chicken?
One Side: a Buckwheat and Barley Espuma with Shallot, Puffed Barley, Breadcrumbs, Cocoa and Powdered Mushrooms
Other Side: a Crisp Wafer made from Roasted Chicken Skin with a Marinated Egg Yolk
Lequel est venu en Premier: l'Oeuf ou la Poule?
D'un Coté: Ecume de Céréales, Echalottes et Poudre de Champignons
De l'autre Coté: Gaufrette de Peau de Poulet avec un Jaune d'Oeuf Mariné
Wine: Château de Chamirey Mercurey "En Pierrelet", France~ 2021
With the first and second courses we were served a Chateau de Chamirey Mercurey En Pierrelet 2021 from the Devillard family, currently run by the 5th generation. This white Burgundy is naturally from 100% Chardonnay grapes that are hand harvested and fermented in stainless steel then aged both in stainless steel as well as French oak barrels. Oak was quite evident on the nose with stone-fruit and melon notes. On the palate there was a mineral edge, tempered with bright acidity and concentrated fruit and ending in a good finish ABV was 13% Critics average score 91/100 (ICC)
First Course
Risotto, seared Watermelon, Black Olive Powder and Katsuobushi
Dialogue between Japanese tradition and Mediterranean flavors
Risotto, Pastéque, Poudre d' Olives Noires et Bonite Séchée
Dialogue entre la Tradition Japonaise et les Saveurs Méditerranéennes
Wine: Château de Chamirey Mercurey "En Pierrelet", France~ 2021
With the first and second courses we were served a Chateau de Chamirey Mercurey En Pierrelet 2021 from the Devillard family, currently run by the 5th generation. This white Burgundy is naturally from 100% Chardonnay grapes that are hand harvested and fermented in stainless steel then aged both in stainless steel as well as French oak barrels. Oak was quite evident on the nose with stone-fruit and melon notes. On the palate there was a mineral edge, tempered with bright acidity and concentrated fruit and ending in a good finish ABV was 13% Critics average score 91/100 (ICC)
Main Course
Premium Quality-Beef Fillet Medium Rare, Espuma of Roasted Ratte Potatoes, Cashewnut and Butternut Squash Purée
A Classic Dish Meeting a Modern Approach
Filet de Boeuf "Scottona" cuit Saignant, Mousse de Pommes de Terre, Rattes Roties, Noix de Cajou, Purée de Courge Butternut
Un Classique Culinaire Revisité d'une Manière Moderne
Wine: Domaine de Cristia Châteauneuf-du-Pape, France~ 2022
With the Beef fillet we enjoyed a Domaine de Cristia Chateauneuf du Pape 2022 from the Rhone estate established in 1950s by the Grangeon family, now run by the third generation. The estate is organic since 2008. This wine is a blend of 85% Grenache and 15% Syrah. Grapes are destemmed then fermented and macerated for three weeks in concrete vats with their native yeasts. After fermentation is completed, the wines are aged in concrete vats and oak barrels for 18 months.
On the nose there were peppery raspberries, flowers, cherries, and liquorice while the palate continued along that same way with soft, refined, fresh raspberries, strawberries, and pepper. It was full-bodied with velvety tannins ending with a lengthy peppery finish Critics average score 93/100 ABV was 15% (ICC)
Dessert
Light Hazelnut Cake, Spiced Ice Cream, Peach Broth and Verbena
Gâteau Léger aux Noisettes, Glace Epicée,Bouillon de Pêches à la Verveine
Wine: Maynard's Porto10 Anos, Portugal ~ NV
In the 17th century Walter Maynard was one of the first to export wine from Portugal to England. It is still family run by the Barao de Vilar family and is considered a premium brand which offers exceptional value. Their LBV ports are only made during very good years which are not exceptional enough to become a vintage year and from classic grapes like Touriga National and Touriga Franca. This port is bottled unfiltered and was a dense, sweet yet stylish wine with good acidity, ripe tannins and lots of dark fruit such as blackberry as well as a hint of tobacco ending in a good length. This 2018 had just entered its drinking window Critics average score 90/100 ABV is 20% (ICC)
Coffee, Tea and a Petite Fours
Café et Petits Fours
Executive Chef: Georgi Gordoladze
Restaurant Manager : Stephen Schiavone
At the end of the diner, 5 brandies were made available to the diners, a Maxime Trijol VSOP Cognac, a Don Tariquet VSOP Bas Armagnac, a Carlos I Grand Reserva from Spain, a Bacio delle Muse Riserva 20yrs from Italy and an Asbach 3yr old from Germany.
Here are some other comments made by our Chancelier regarding the dinner:
‘Rosami delivered a highly enjoyable and memorable gastronomic experience, with a menu that showed creativity, attention to detail, and a confident blend of culinary influences. The menu was creative and well-balanced, clearly aiming to combine different culinary traditions and techniques.
The dish progression was well considered, moving from the playful opening through the more adventurous first course to a satisfying main course and an elegant dessert.
The Blanc de Blanc was a refreshing and elegant introduction to the evening. I did not have a chance to taste the canapés, so I can’t comment on them.
The appetiser (which Came First: The Egg or the Chicken?) was a particularly creative opening. The two preparations were playful and original, while also demonstrating interesting combinations of textures and flavours. The buckwheat and barley provided an earthy character, while the chicken-skin wafer offered a different but complementary experience.
The Chamirey was a pleasant pairing. Fresh and elegant, without overpowering the dish's flavours.
The risotto was especially interesting. The combination of Japanese and Mediterranean influences was imaginative and remained well balanced. The sweetness of the watermelon with the black olive and the umami created an unusual but harmonious set of flavours.
The beef fillet, served medium rare, was well prepared and of excellent quality. The Ratte potato and butternut squash purée provided a good variety of textures and flavours. It felt contemporary, and the beef was clearly the focus of the dish.
The Châteauneuf-du-Pape was, in my opinion, well suited to the main course. Its fuller character and structure complemented the beef and the dish's richer elements, like the jus reduction.
The dessert provided a delicate and refreshing finish. I particularly enjoyed the balance between the richness of the hazelnut and ice cream and the freshness and fragrance brought by the peach and verbena.
The Porto was an appropriate pairing without making the finish feel excessively heavy.
Overall, a great Chaîne dining experience, including the Chef's creativity, the quality of the ingredients, the excellent wine pairing, the service delivery, the explanation or story of each dish, and the venue's overall setting.
Just a pity that, due to bad weather, the after-dinner drink took place inside. Thank you!'
As usual, below is a link to a photo album of the event
