After an eight month hiatus we revived the From Our Sea series by heading down to Grabiel in Marsascala. We chose Grabiel because of its long-standing reputation as a place where you can go to get some good, honest seafood. The chefs met our Quickfish challenge with enthusiasm and served up five courses of local, seasonal and sustainable fish including skipjack tuna (palamit), squid (klamari) and saddled seabream (kaħli). 

The evening started with a tasty selection of canapés and prosecco.

Photo Credit: Annalise Duca

Grabiel chefs preparing squid risotto. 

Skipjack tuna carpaccio. 

Photo credit: Annalise Duca


JD Farrugia