T
he clue about Hammett’s Monastik, the modern European restaurant that opened in May 2022 at Land’s End Hotel in Malta, is in its name. Inspired by monks from the island's medieval monasteries, executive chef Jorge Lugo
sources 99% of his ingredients locally. Remarkably, nearly all of the fruit and vegetables served at Monastik are grown using organic and biodynamic practices, an impressive achievement in the world’s tenth smallest country. Te menu is designed around seasonal produce grown by local farmers, with nothing wasted; a variety of meats are used and any fruit or vegetable that is not eaten immediately is preserved using fermentation or pickling so it can be enjoyed when it’s not in season. Te restaurant serves dishes including grilled artichoke, caramelized carrots and roasted pumpkin, cuttlefish skewers and octopus, and – on the meat front – rabbit, braised short beef ribs, and grilled ribeye, sirloin and tomahawk. Te design of Hammett’s Monastik exudes sustainability. Te interior boasts a rustic charm,
with abundant wood and greenery mirroring the natural cuisine, complemented by stunning views of Valletta and Marsamxett Harbor through large windows. “Te concept revolves around embracing a
natural and organic approach, extending from the food and drinks to the ingredients, and even encompassing the overall design of the restaurant,” Lugo emphasizes. “Utilizing soft and wooden materials, the aim is to craft a warm, modern ambience reminiscent of a chateau, set against the backdrop of the Mediterranean Sea.”
Engaging all the senses In the early stages of the restaurant’s design, the team at Hammett’s Monastik consulted with Malta-based kitchen equipment distributor Te Catering Centre. Tey aimed to find a supplier who could support their sustainable dining concept with a cooking setup that was both functional and durable. Additionally, the setup needed to be stylish enough to be a focal point in the restaurant experience. “Te concept behind our fully open kitchen was
to immerse the customers in the cooking process, allowing them to feel, see, smell, and truly be a part of it, engaging all their senses,” Lugo explains.
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Antonio Rachello (above), Silko's sales director, ensured that chef Jorge Lugo received the highest level of personalization
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