FoodBlog Review: Pierre's, Gozo. Fresh fish and relaxation 🐟

Gozo is the Malteser’s escape from reality and here at FoodBlog Malta we believe that the ultimate escape is losing yourself in good food. Pierre’s Restaurant in Marsalforn is sat on the waterfront and serves up that classic restaurant experience iconic to the Gozitan dream.

As we walked along the Marsalforn promenade, across the array of restaurants, we were welcomed by the friendly staff at Pierre’s who led us to a table right on the water’s edge. The sun was setting on the horizon, the fishing boats moored and the specials menu was fired out by our host. 🌊

The vibe at Pierre’s

We started our meal with a complimentary bruschetta mix of fresh tomatoes, mint and olives with a side of gbejna and sun dried tomatoes. Fresh, crisp, perfectly seasoned and a great way to start the meal; especially with a Campari close by. 

Traditional Bruschetta with a side of sun dried tomato and gbejna.

The evening was so peaceful, we ordered our starters and mains and watched night draw in. Our bread basket was filled with Maltese hobza slices, and even though it was perfectly fresh to eat, we do admit to cutting up small bits to draw the little fish closer to our table. So soothing, so Gozo. 

As we entertained ourselves while we waited for our food, the restaurant began to fill up with locals and visitors, young and old. The vibe was changing from a serene setting to a peaceful yet vibrant restaurant experience. ✌️

The menu at Pierre’s

The menu at Pierre’s is ample - decked out with the classic pizza, pasta and grill options the Maltese and Gozitan are accustomed to seeing. And of course the fish on the menu is always fresh from the water’s pickings. 

As soon as our starters arrived the smell of the Mediterranean filled the air. On order for the evening was fresh Spaghetti Vongole and fresh Local Prawns. The spaghetti was perfectly al dente, the lobster bisque was light and fragrant and tasted of the sea. The clams were tender and juicy with the right amount of sweetness that was amplified with the addition of slightly blistered cherry tomatoes. The garlic, parsley and pepper helped to create a stellar opening dish. 🦐

The taste of the Med, covered every strand of pasta here.

The second starter of the day was the local red prawns cooked in heaps of garlic and parsley. The sweetness of the prawns was so perfectly juxtaposed with the bed of fresh Gozitan rucola that the prawns sat on. The sun was tucked away into the deep blue sea and our mains were soon on their way. 

Local red prawns fried in garlic and olive oil.

Pierre's Mains

The two mains to hit our table were the a la carte Beef Rib Eye and the Pepper Crusted Tuna Steak off the Specials Board. The rib eye was ordered medium rare with a side of mushroom sauce. It came with fries and a side salad. 

Medium rare rib-eye, served with crispy fries and a creamy mushroom sauce.

The tuna steak was cooked to perfection. The three peppercorn crust was crispy and gave the fresh tuna an aromatic flavour that wasn’t too overpowering. The ratatouille that came as a side was a complete surprise to my order - and boy was I thankful. I’d have happily lapped up a soup bowl full - maybe I wouldn’t have fed my bread to the fish though. In fact I’d go as far to say that the ratatouille could easily replace the side salad. 🐟

A special one off the Specials Board: pepper-crusted tuna steak.

The side salad had a star ingredient in it. But it was masked with a bed of mediocre salad leaves, grated carrots and sliced green olives. Beneath all this was the world’s pepperiest local rocket leaves that put other salad leaves to shame. A simple Gozitan rocket salad with thinly sliced red onions would have complimented the tuna far better, and possibly a few shavings of Parmigiano Reggiano for the beef side would have suited the dish more. 

The homemade Pierre’s desserts 

Take it slow during your meal if you’re not a huge eater, the deserts should not be missed. Ask for their homemade desserts; we had the crème caramel that was soft, creamy, vanilla infused and covered in caramel sauce.

The homemade desserts are definitely worth the calories.

We also tried the chocolate fondant that was perfectly gooey in the centre and cakey on the exterior - just as it should be. 🍮

Chocolate Fondant at Pierre's served with a scoop of vanilla ice cream. Yum!

A visit to Pierre’s Restaurant is always welcome especially on a sunny afternoon or fresh evening. The staff are friendly, the atmosphere is picturesque and the food is well worth the visit. A Gozitan restaurant with charm, tranquility and good flavours.

FoodBlog Mission Statement: The above opinions are based on the reviewer’s particular personal experience during the restaurant visit. FoodBlog’s primary aim is to give restaurant owners and chefs an insider-view to their clientele's experience; highlighting their strongest suits and applauding all floor and kitchen staff for a job well done while making them aware of the personal improvements we feel would elevate their restaurant. FoodBlog critiques are intended to improve the Food and Beverage experience for diners and to encourage excellence in culinary and hospitality professionals.