The Barracuda Restaurant, a family-run establishment in St Julian’s, has celebrated another milestone in its 36-year history with chef Andrew Pace joining the team.

“We are delighted to have Andrew on board and are excited about the new direction the kitchen at the Barracuda will be taking,” said Walter Cassar, chairman of the WGC Group. “Lavish food, good wine and great company. That’s what the Barracuda has always been about.”

Pace said: “I fell in love with the Barracuda, its position on the local market, the history of the restaurant.”

Under Pace’s direction, Barracuda has remained true to its Mediterranean roots with an emphasis on locally sourced, fresh ingredients, but the new menu bears a marked difference in style. Pace has rethought and elevated best signature dishes to complement the restaurant’s setting and ambiance.

“I like to be different and experiment with flavours. The menu I have designed for the Barracuda is all about simplicity,” he said. “It is all about respecting the ingredients and knowing how to pair different flavours to expose their strengths without overdoing it. I like to walk the restaurant floor and speak with patrons and am happiest when the clients do not choose something from the menu and leave the choice of food and wine pairing to me,” he added.

Pace has previously worked in other leading restaurants in Malta and also had a number of experiences in Italy and France. Among others, he has cooked for Roberta Corradin from Italian food and wine magazine Gambero Rosso, as well as for the Michelin director for Italy, Fausto Arrighi.