‘In Malta, we are fortunate to enjoy a variety of high-quality fish and fresh produce’ – Paul Buttigieg

Paul Buttigieg is Head Chef at family-run Tmun Restaurant in Gozo and is counted among the foremost ambassadors of local cuisine across the Maltese islands. A traditional chef with a keen eye for the possibilities the sea has to offer, he brings his own current twist to Mediterranean cuisine with a focus on local seafood with Asian influences.

In the fifth of a seven-part series, first featured on Business Now magazine we explore the flavours, inspirations, and personal reflections that shape the island’s contemporary cuisine, straight from the source. Diving into the kitchens and minds of some of Malta’s most celebrated chefs, we learn about their favourite dishes and thoughts on the Maltese summer, offering a tantalising glimpse into the island’s gastronomic landscape.

Highlighting his personal favourite dish on the Tmun menu as a local denci fish presented in a ‘tom yum’ sauce, Paul recounts having the opportunity to visit Thailand a few years back, where he immediately fell in love with Thai food. “The tom yum soup, in particular, captivated me with its burst of aromas, and its umami warmed my heart. Upon my return, I worked tirelessly to replicate Thai flavours, especially the balance of the four main flavour profiles: spicy, salty, sour, and sweet. This dish is an expression of my love for local produce, specifically wild-caught fish, and my passion for Asian, particularly Thai, cuisine,” he smiles.

Reflecting on the island’s own cuisine, Paul describes Maltese cuisine as a melting pot of Mediterranean flavours shaped by our diverse history and cultural influences. “In Malta, we are fortunate to enjoy a variety of high-quality fish and fresh produce. At my restaurant, I regularly update the menu to showcase local ingredients that are in season at that particular time of the year,” he maintains.

As for food he typically associates with Malta’s summer, the chef points to the island’s figs as particularly worthy of note, so much so that they inspire another beloved dish on his menu. “In Maltese summers we have two fig seasons – one in June (bajtar ta’ San Ġwann) and another in August (bajtar ta’ Santa Marija). A staple summer dish on our menu is the fig tart. In it, the sweetness of the figs is combined with local blue cheese, walnuts and a 10-year-old balsamic, all encased in a filo pastry tart.”

This interview was first carried in the 2024 edition of Business Now Magazine, the sister brand to BusinessNow.mt and produced by Content House Group.