The story
In the village of Mellieħa, a beautifully restored house of character dating back over two hundred years now houses Rebekah’s. Thick walls of golden Maltese rock enclose two elegant dining rooms and a charming internal courtyard. In summer, the courtyard opens for al fresco dining under the stars; in winter, it is closed and warmed, retaining its intimate charm. The atmosphere is relaxed yet refined, ideal for a romantic dinner or a quiet business meal.
For Chef-Patron Andrew Vella, Rebekah’s is the culmination of a twenty-year career spent in top establishments on the island and abroad. He trained with the best and always searched for the perfect venue to express his passion. When he learnt that Rebekah’s was on the market, he knew he had found the place. “This is not just a business venture, this is his personal dream,” the restaurant says. Today, he oversees every detail, from the kitchen to the service.
The kitchen’s philosophy is simple: honour the finest ingredients, with an emphasis on local produce. The result is modern, hearty dishes built on bold Mediterranean flavours. Luxury imported ingredients complement the prime local catch and seasonal vegetables, crafted into beautiful yet uncomplicated plates. The Michelin Guide describes the cooking as “modern, hearty dishes with bold Mediterranean flavours” – a fitting summary of an approach that lets the ingredients speak.
Rebekah’s recently earned its first Michelin plate, placing it on the Michelin Guide’s Recommended list. The recognition is a natural fit for a restaurant that combines meticulous technique with a genuine respect for the land and sea. The service, overseen by Chef Vella himself, is warm and attentive, matching the relaxed elegance of the setting. For those seeking a memorable meal in Malta, Rebekah’s offers a thoroughly modern take on Mediterranean cuisine, rooted in tradition and local character.
Recognition
Ambience
Details
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