Gastronomic Dinner at Quadro Restaurant

A few days ago,  the bloggers of received an invite from Maria Gauci of  Quadro Restaurant, at the Westin Dragonara Resort, to attend a gastronomic dinner prepared by Chef  Jonathan Vella.

Bloggers Loraine Hussain, Jennifer Grillo and myself were treated to a fantastic dinner where we could sample some  of the best creations by Jonathan and his team.


The menu for the evening was as follows:

Prawn tartare, scallop on split pea salad and pomegranate & orange salad
Grilled asparagus, dried blueberry, macadamia nuts & egg salad
Beef fillet with mushroom and speck crust Or
Local Catch, artichoke and tomato comfit, black olives
Deconstructed apple crumble
Chocolate and fruits


The food was delicious and  presented very originally.  As you can see from the photos taken by our blogger Jennifer, the attention to detail was impressive. I loved the way the menu was presented written directly on the table cloth. The way the entrees were presented in small tins and the very original salad jar. I had Pesce San Pietro as a main and it was cooked to perfection.

 We had a very interesting discussion with our host Mr. Edward Bonello – Director of Sales & Marketing for Westin Dragonara Resort on how the hotel uses Social media to communicate with its customers, handle and special requests or complains that might arise. Every single email,  FB message, or comments on review sites are acknowledged and replied to personally.

Our love for food was obviously the main topic during the dinner, and we had the opportunity to get to know another two bloggers who are also very popular on Facebook. After the dinner, Chef Jonathan Vella joined us for a quick chat and was happy to hear our comments and answer questions on some of the very interesting items presented for tasting.

Jannifer Grillo was busy throughout the dinner snapping photos, I think she is super talented but you can judge the results yourself! Click here to see the whole gallery on FB.
(check out the full gallery by clicking here)


Getting to know Chef Jonathan Vella
Here are a few quick questions I asked Chef Vella.

T: how long have you been working at Westin / Quadro:
J: since 2005. So , nearing 9 years

T: Why is it important to experiment and create new and innovative dishes?
J: To explore new possibilities. To innovate, lead and make life at work more fun!

 T: Where do you get ideas for new dishes?
J: From everything that surrounds me. Markets, nature, the sea, ..everything

T: Do you agree that traditional Maltese food can be reinvented to create new dishes? –
J: Absolutely. Maltese food should make a bigger comeback and be more modern without forgetting the origins

T: Do you have a  favorite dish? 
J: Anything that I feel like at that moment in time

T: Name one kitchen utensil you could not live without
J: My personalized SABATIER knives

T: How can restaurant food be healthy?
J: Keeping it simple. Use fresh, local produce whenever possible. Learn to say “stop” adding more & more ingredients to a dish. Listen to what people want and cater accordingly.

T: Do you see an increased awareness for healthier good by patrons?
J:Not as much as I would like…

Tony (28, March 2014)

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