‘Meaty and juicy’- JP Debono chooses the ‘OG burger’ as his favourite Danny’s dish

JP Debono is owner and Head Chef at Danny’s Kitchen, a popular restaurant that has become a favourite among local foodies for fusing elements of snack bar-esque comfort food and high-brow culinary artisanship.

In the last article 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.

JP’s favourite Danny’s dish is one that the eatery’s loyal following is bound to be familiar with: the OG cheese and onion burger, a beloved dish that’s been on the menu – and hasn’t changed – since day one.

“For me, it’s everything a burger should be – one of the simplest of dishes and executed well. It’s a combination of high-quality ingredients, proper cooking techniques and thoughtful assembly. A great balance of sweet, savoury, meaty, and juicy, and just hits the spot every single time. I wouldn’t change it for anything,” he smiles.

Describing Maltese cuisine as a diverse blend of Mediterranean flavours and influences, the chef says it reflects the island’s rich history and cultural interactions with various civilisations – a mix of Italian, French, Arabic, and British.

“From local fresh seafood, warm rustic and crusty bread to heart-warming flavourful winter dishes, our cuisine is definitely not one to miss out on. At Danny’s, we offer a variety of dishes mainly influenced by Mediterranean flavours, from rich tomato-based sauces to buttery toasted bread, and salt and vinegar-seasoned fries. To me, it’s a nice blend with a good variety for everyone,” he maintains.

As for local summer staples, JP recounts fond childhood memories associated with food on the islands. “As I was growing up, summer was a time when most days would be spent by the sea, and evenings would mean sitting outside someone’s house in a village side street. This also brings back memories of countless tuna ftajjar, alongside a freshly home-made caponata, a mix of ġbejniet and Kinnie to wash it all down. It’s a really simple dish that requires the most basic of well-sourced ingredients and evokes a nostalgic summer day or night for the majority of the Maltese,” he shares.

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.