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With my career, I get to eat in some highly-rated restaurants in different countries.

But I usually find that the best restaurants are family-run, and have been for several generations. They’re more well-established , know what they’re doing, and they care more about what the customer thinks.

Il-Barri is a great example of this.

Hubby John and I go to Malta for a week every year. Our friend Carmel picks us up, and on the way to the hotel, we stop in Mgarr to do our shopping. John and Carmel go to Il-Barri for a coffee and a chat while I buy fresh bread, meat and some basic groceries.

The next morning, John and I go to Il-Barri for a morning coffee and either a Maltese cheesecake or a ftira, which is a Maltese roll.

On our last night we go to Il-Barri for a meal. We really look forward to it and It’s always excellent!

Apart from its great food and service, Il-Barri is unique because underneath it is the Mgarr Shelter.

I’ll write about this in a different article. It was dug out by hand during the War. It’s very moving and is well worth a visit!

Anyway, back to our meal;

While we were reading the menu, Lazar the waiter brought us enough appetisers to make up a main meal!

Delicious bruschetta

Delicious bruschetta

There was a selection of nibblies, olives, etc and some delicious bruschetta; garlicy tomatoes and peppers on slices of toast. And of course, loads of fresh Maltese bread.

John had a garden salad to start, and I had a vegetable soup. We were careful not to finish them as they were so big!

Fenkata, Rabbit

Fenkata, Rabbit

Next, John had the House Speciality, which is Fenkata, Rabbit, with a choice of sauces. John chose the wine gravy.

Horsemeat

Horsemeat

I had Horsemeat, which was casseroled and tender.

Full table

Full table

Oh, goodness knows how many dishes of vegetables, all fresh and local, appeared! I don’t know how Lazar fitted them all on the table!

The wine

The wine

We had water and a lovely local wine to help to wash it all down.

When I lived in Malta with my parents, the local wine was absolutely dreadful, and lethal!

But now there’s a choice of wines that are as good as any highly-rated wines, anywhere in the world.

Chocolate gateau

Chocolate gateau

As John and I looked at the uneaten food, we almost felt guilty as there was so much left! But seeing the home-made puds in the fridge, I couldn’t resist squeezing some chocolate cake into my full stomach.

Lemon meringue

Lemon meringue

John asked for a small slice of the lemon meringue.

Small? We don’t do small in here! gasped Edgar, the owner.

No they don’t. And amazingly, John finished the lot!

Maltese liquors

Maltese liquors

Then John had a coffee to finish and I had a Maltese liqueur.

It was a wonderful end to our week in Malta. I’d recommend Il-Barri to anyone!

Malta 2016 1657 (Small)Next to us was a family group celebrating George and Josephine Cassar’s 50th Wedding Anniversary. The food is so good that they were almost silent for a while, although things got livelier later.

Il-Barri is open seven days a week, and can seat 450 people. It’s a great place for a party or meeting.

It was opened in 1941 by the Sammut family and was very popular with British serviceman.

Edgar Sammut

Edgar Sammut

One of the sons, Edgar, who is now 73, took it over, and now his son Stephen is taking over – but whether Edgar will completely retire is debateable!

FTIRA

Maltese sandwich, a mixture of tuna, butter beans, coleslaw, onions, pickled vegetables, tomato & olive oil. (served cold)

Cafes will have slight variations of this, but it must be made with fresh, crunchy bread.

Il-Barri

Church Square

Mgarr

Malta

+356 2157 3235

2157 4054

info@il-barri.com.mt

www.il-barri.com.mt

f Il-Barri Restaurant

 

About Lyn

LYN FUNNELL CV (well, sort of!) Lyn had very successful careers as an Air Hostess, Sales Rep, (she was one of only a couple of women. She beat all the men regularly, becoming the Top Rep in the UK, and 2nd in the world.) And then Catering took over. She did everything from the washing-up, to Silver Service Waitress, and Chef. A few times, she had to cook the meal, dash round the other side and Silver Serve it! In between all this, she wrote as often as she could, building up a reputation as a published short story writer, (Horror and a twist in the tale,) and a Poet. She has appeared as a Performing Poet, and a Demo Chef. Then she discovered the world of the Food & Travel Writer. And that’s what she has continued doing to this day. Her main hobbies are Cookery and entering Competitions. She has won many prizes, including holidays and a moped. She enjoys entering Competitions, submitting her original recipes. She was first in many Competitions, including the Good Housekeeping Millenium Menu, Fruits of France, Bernard Matthews Turkey Recipe, and appeared on BBC’s The One Show Spag Bol contest. She was one of three Finalists, coming 2nd, which makes her Britain’s Spag Bol Queen! Now she runs B-C-ing-U! and loves it! After several years of being messed around by Editors, and having loads of contacts, Lyn formed her own online Magazine, vowing to treat her writers fairly, and to do everything possible to further their careers, publicise their books, etc. She now has a band of excellent regular writers, and the Magazine’s going from strength to strength! Lyn’s online published books; Adverse Camber A collection of my published poems. The First Book of Short Stories The Second Book of Short Stories The Third Book of Short Stories. Many of these stories have been previously published. St Anthony of Padua. The Patron St of the Old. A story of one woman’s terrible ordeal in a Home, and her family’s rescue of her. The Girl Who Watched. A Cuban girl is attacked by an English journalist & what follows! Willy the Whizz & the Wormhole. Suitable for Young Adults, aged 15-95! Get Out Of Debt And Stay Out – Forever! Unsympathetic, hard-hitting, realistic solutions to your problems. All these books are published by Andrews UK Ltd www.andrewsuk.com No, I didn’t pay them to Vanity Publish! They’re all available from Amazon, and many other online publishers. LYN FUNNELL.