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A starter of raw fish and fruit on toasted bread© Rubino

Restaurant · Valletta

Rubino

A Maltese and Sicilian restaurant on Old Bakery Street, opened in 1906 as a confectioner's: a menu on a blackboard, fried rabbit and Sicilian cassata. Closed on Sunday.

Information€€€€
Price
€€€€
Where
Valletta

Lunches only Monday to Friday; dinners Monday to Saturday. Closed on Sunday. The Michelin Guide includes it with a Bib Gourmand.

A 1906 confectioner's that became a restaurant

Rubino is on Old Bakery Street, the street of the ovens, near St John's Co-Cathedral. It opened in 1906 as a confectioner's and Sicilian restaurant and has kept its period interior: a small, intimate room that feels more like a house than a dining room. The Michelin Guide lists it in Valletta with a Bib Gourmand, its distinction for eating well at a reasonable price, and the house says it has held it for seven years in a row.

The cooking is Maltese and Italian, traditional and generous, and the menu changes with the season: the dishes of the day are written on a blackboard, and the owner usually recommends what to order, especially to first-timers.

What to order

The dish the house is known for is fenek moqli: rabbit stewed in red wine with a bittersweet finish, Rubino's version of the Maltese national dish. On the sample menu published on the website:

  • Starters and pasta: Gozo asparagus in season, house-smoked octopus on carrot purée, spaghetti with bottarga (€22 / €26), orecchiette with Maltese sausage and 'nduja (€17 / €21) or rosemary risotto (€17 / €21), in half or full portion.
  • Mains: beef tagliata, pork fillet with honey and thyme, braised lamb (haruf brasato), bone-in veal Milanese, sea bass involtini with pine nuts and mint, red mullet en papillote (gurbell al cartoccio) and grilled squid, the last two at market price.
  • Desserts: the Sicilian cassata, which ties in with its confectioner's origin, white chocolate cheesecake, lemon sorbet, panna cotta, crema catalana.

They have a list of Maltese and foreign wines chosen for the house cooking. The Michelin Guide gives it a price of two symbols out of four; the fish at market price should be asked about before ordering.

Opening hours and booking

Open Monday to Friday at midday (12:30 to 14:30) and Monday to Saturday in the evening (19:00 to 22:30). Closed on Sunday, and on Saturday it serves dinner only. The room is small: book by phone on +356 2122 4656 or by email. It has air conditioning and accepts cards.

What to order: the fenek moqli, the fried rabbit in red wine with a bittersweet finish, and for dessert the Sicilian cassata; let them tell you about the blackboard of the day

Practical details

Opening hours
  • Mon–Fri12:30–14:30 and 19:00–22:30
  • Sat19:00–22:30
  • SunClosed

Closed on Sunday; Saturday dinner only

Cuisine
Maltese, Sicilian, Italian

Details checked on 12 November 2026.

House specialities

  • Fenek moqli (rabbit)
  • Spaghetti with bottarga
  • Orecchiette with Maltese sausage and 'nduja
  • Sicilian cassata

Tips

  • Book dinner The room is small and fills up, especially on Fridays and Saturdays.
  • Ask about the blackboard The best of the day is not always on the printed menu.
  • Do not leave it for Sunday It is closed all day; on Saturday it opens only in the evening.

Frequently asked questions

Is it open on Sundays?

No. It closes on Sunday, and on Saturday serves dinner only.

What is the best-known dish?

Fenek moqli, rabbit stewed in red wine with a bittersweet finish.

Is it in the Michelin Guide?

Yes, with a Bib Gourmand.

Where is it?

At 53 Old Bakery Street, near St John's Co-Cathedral.

Opening hours and prices can change: check them before you go.

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