A new team has chosen to completely transform Madliena Lodge, taken over in 2015, by introducing a contemporary style to present an elevated-yet-informal dining experience to guests.

“Refurbishing Madliena Lodge was our first priority to make it a space our clients can really enjoy,” Duncan Barbaro Sant, one of the directors, said. “The restaurant is now split into various areas, including the courtyard and dining spaces on the terrace which serve dishes in a relaxed atmosphere.”

A lounge bar, which offers a more laid-back space where friends can gather for a cocktail or glass of wine, accompanied by bar food and platters, was also introduced. Both areas are casual. “Our focus is on ensuring our clients enjoy themselves, so they leave here feeling as good as possible.”

Rebecca Barbaro Sant and Nicky Psaila Savona.

The team has also introduced a summer menu, which reflects their dedication to innovative cuisine and high-quality ingredients. Highlights include Parmesan Panna Cotta, Avocado King Prawn Salad with Gazpacho and Drunken Mussels Casseruola to start with, followed by Scorzone Truffle Risotto, Grilled Red Maltese Tuna or Tagliata of Rib-Eye. Dessert is also a delight, with favourites including their trademark Ferrero Roche Mousse and Aperol Spritz Sorbet.

“For clients keen to sample a bit of everything, we’ve created a seasonal Degustation Menu that allows our kitchen brigade to showcase signature dishes and techniques. Guests can taste an array of small dishes, served one after the other, which highlight the best of our menu and what’s in season,” Mr Barbaro Sant said.

Meanwhile, the Lounge menu also has something for everyone. Dishes here include the Panko-Fried Camembert Bites, Madliena’s Slow Cooked Single Ribs and the Gourmet Homemade Burger, accompanied by a vast range of beers, wines, spirits and cocktails.