Rubino Malta

Rubino Malta opened its doors back in 1906, as a Sicilian confectionery in the midst of Valletta. The original store was established and run by Vincenzo Rubino, a sweet maker from Palermo.

The building in itself is an ageless space where days gone by are revived in a time-honoured manner. From pictures of Vincenzo Rubino to mementos from the building’s magnificent history, the beautifully decorated establishment is lovingly bejewelled with memories that treasure its unique past.

The wonderful team behind Rubino Malta does not only offer blue-ribbon cuisine and a first-class atmosphere — they present their patrons with the remarkable opportunity to step into a timeless and majestic era when Valletta was in its stately prime.

Brothers Karl and Michael Diacono were presented with the possibility of taking over Rubino back in 2008. Edward Diacono, the head chef behind Rubino’s culinary splendour, joined them within a year after his return from training in the UK. Nowadays, Edward runs the place with Tony, the restaurant’s impeccably skilled head waiter – and the rest of his masterly team.

The passion, dedication and culinary talents that this spectacular team has to offer has earned Rubino Malta numerous awards — transforming it into one of Valletta’s most popular restaurants.

With white tablecloths and walls ornamented with wine bottles and bottled veggies, this stylish but relaxing Valletta favorite is approached through an unassuming Dickensian shopfront. The daily changing blackboard menu features superb traditional Maltese and Mediterranean meals. There is always a combination of meat and fish on the menu, as well as a rabbit dish (much loved by locals). Rubino’s rightfully famous Sicilian cassata — made with ricotta cheese, not too sweet, and completely delightful – is also a must-try. The service is prompt, kind, and competent. It’s a spot you’ll want to visit again and again.