It is the least pleasant part of an evening dining out. The main course and the desserts are done and you are presented with the bill. Out comes the credit card or cash to pay the stipulated amount... and more in tips.

But a St Julian’s restaurant has come out with an innovative idea by actually letting the clients decide how much the food is really worth.

Chef patron Ivan Lanzon Miller is convinced the majority of people would be fair and generous – which explains why he is daring to put this concept to the test at his restaurant, Assaggi.

“When I tell people about my idea they look at me like I’ve lost the plot.

“I started it a week ago and I can tell you people are very generous,” Mr Lanzon Miller said.

When I tell people about my idea they look at me like I’ve lost the plot

The 35-year-old opened Assaggi with his life and business partner Amanda Savona, four-and-a-half years ago. The concept, back then, was to provide quality dishes by using the best imported produce.

But, as often happens, Mr Lanzon Miller said he started feeling that his passion was becoming routine.

“As a chef I was playing it safe. If you buy good produce, of course it’s going to be a good product, even if skill does make a difference,” he said.

So, one day, while he was driving, he asked himself a question that led to an inspiring reply.

“I said to myself: ‘When I get rich I’ll open a restaurant where people decide for themselves what to pay’. After some thought I said: ‘Why don’t I start it now? If I wait until I’m rich it will take much longer’,” he said.

So he decided to take the leap and challenge himself. His staff were initially concerned but they then warmed up to the idea.

He decided to start his new concept by using seasonal Maltese produce and by changing the menu to better reflect the name of the restaurant, an Italian word that means ‘tastes’.

So last week he swapped his à la carte menu for a tasting menu without a price list. The new menu consists of eight tasting dishes, that will depend on seasonal produce, and guaranteed to be filling, while offering a different experience.

All has gone well so far except for patrons on two tables who decided to leave the restaurant on being presented with the new concept because they wanted the food they were used to.

So, as he embraced the learning curve, Mr Lanzon Miller decided to leave some à la carte options for those diners who preferred having their own plate of food.

For now, the à la carte options have prices that will be phased out as customers get used to the new Assaggi concept, where customers are invited to pay as they deem fit for food, although drinks and dessert remain priced. This is just the first step of a bigger project he has in mind, but he did not want to give too many details at this stage.

So, for Mr Lanzon Miller and his team, everyday has become a challenge to ensure the food looks and tastes the part as this will allow their dream to keep growing.

“My customers are keeping my dream going,” he said.