The Air Malta Sky Life magazine had an article about Maltese cuisine, which described the cooking of two chefs: Claude Camilleri and Etienne Borg Ferranti.
We kept the article and then discovered that Claude Camilleri
was the owner and Chef Patron at Palazzo Santa Rosa in Mistra Bay.
We could just see the entrance to Mistra Bay from our room, so he
is recipe in the magazine was for Maltese Torta tal-Lampuki, which was a pie made from the local lampuki fish.
Palazzo Santa Rosa was said to be the only restaurant in Malta that grows its own vegetables organically, and Claude
supported the Slowfood principles of protecting traditional foods and methods.
Since we got home we found that Claude Camilleri was born and educated in Malta, then went overseas for some 25 years before recently returning.
In a newspaper article dated 9 December 2005 he
stated that he
wants to get a first Michelin star in Malta . With this quality of inventive cooking he
should quickly succeed.