The Xara Collection warmly welcomes and is extremely proud of the announcement by the Michelin Guide made on the 2nd of March 2023.
Retaining its star, is the de Mondion, located within The Xara Palace -Relais & Chateaux. This long standing restaurant which is nestled within the walls of Mdina is celebrating its 4th year of attaining the Michelin star. Led by Kevin Bonello, the Culinary Director who needs no introduction, together with Executive Chef Clint Grech and the very talented culinary and service teams, present soul nourishing cuisine, refinement, and excellence, promising discreet yet impeccably attentive service thus allowing patrons the time and privacy to savour the cuisine, the company, and the view.
Commenting Executive Chef Clint Grech, who has been working in the de Mondion kitchen for over 20 years; “Once again our team has shown that our passion, dedication, and creativity can be rewarded. I cannot be prouder of the staff who I see show up for work with the hunger to keep building and improving themselves and a maniacal focus on detail. They are a pleasure to watch and the best team I could hope to work with.”
Joining the Michelin Guide is Xara Collection’s latest culinary experience, Rosami. Found in the heart of Balluta, within the historic building of The Villa, an imposing, 19th century palazzo. Rosamí celebrates breaking down the walls of fine-dining idealism. Led by Executive Head Chef Cliff Borg, under the guidance of Culinary Director, Kevin Bonello, and the creative kitchen and service team. Rosamí is an exceptional space to experience exquisite flavours, fragrance, and a feast for all the senses. Comment from our Head Chef, Cliff Borg, “We opened our doors just a few months ago, and didn’t expect in such a short time to be recognised by the highest entity in the gastronomic scene. I would like to thank my Sous Chef Andrea Amore and my young team to be honoured with such a recognition.”
Commenting on the news, Managing Director Justin Zammit Tabona said; “I am very proud of both restaurants for delivering unique experiences to our clients. As a collection, we are constantly trying to push gastronomic boundaries and creating moments through the menus and service we offer.
I would like to take this opportunity in congratulating our teams and thanking our patrons for their continuous support.”
