La Fenière

At La Fenière, cooking is guided by a collaborative approach that brings together the people behind each ingredient. Farmers, fishermen, shepherds and artisans work closely with the restaurant, contributing their knowledge and products to the menu. Chef Nadia Sammut is at the helm of this ongoing culinary research, with each contributor playing a role in the creation of the dishes.

Their attention to sourcing, seasonality and preparation forms the basis of the cuisine presented at the table. The dining room reflects this philosophy. Service is structured and attentive, guiding diners through the menu at a steady pace. The table becomes both a personal experience and a shared moment among guests. Throughout the year, visitors are invited to meet the producers who support the kitchen. These encounters provide an opportunity to discover their work, the seasons that shape their products, and the techniques behind the ingredients on the plate.

A menu shaped by vegetables and the sea Nadia Sammut's cuisine focuses on vegetables and seafood. Her menus are structured by paying particular attention to flavors and textures, and bringing together ingredients that complement each other with precision. The menu changes regularly throughout the year, following the rhythm of vegetable gardens, wild harvests and the day's catch. Working closely with local agricultural producers, the kitchen creates dishes that reflect the surrounding region. Each menu is guided by balance, clarity of flavor and a thoughtful approach to seasonal ingredients.