Ta' Frenc

The story

Ta' Frenc, Victoria, Gozo – Michelin-Recommended Mediterranean Dining in a Centuries-Old Farmhouse

A Haven on Gozo

For nearly four decades, Ta’ Frenċ has drawn discerning diners to the quiet road between Victoria and Marsalforn. The setting is a centuries-old Gozitan farmhouse, restored and filled with character. As you pass through the stone archway, the scent of herbs from the garden meets you. From the courtyard, the views stretch over Xagħra, Żebbuġ, and the Marsalforn valley. In summer, you can dine outdoors; in cooler months, the bar offers a comfortable spot to study the menu and wine list before moving to the spacious, beautifully appointed restaurant.

The Team and the Kitchen

The restaurant is now led by directors Thomas Curmi and Joseph Tabone, both long associated with Ta’ Frenċ. Curmi joined in 2003 and handles the behind-the-scenes operations; Tabone, a legend in Gozo’s hospitality, brings decades of front-of-house experience and a deep passion for wine. Together with Executive Chef Joseph Brincat, they are building on the legacy of founders Ino Attard and Lino Cefai.

Chef Brincat, who trained at the Institut Paul Bocuse and worked at L’Auberge de l’Ill in Alsace, describes his style as cuisine d’auteur – highly individual, not formulaic. The à la carte menu changes with the seasons, highlighting local produce and imported delicacies. Standouts from the current menu include cured salmon with green apple, cucumber, and wasabi cream; rabbit ravioli with chickpea purée and spiced rabbit jus; and tableside flambé classics like steak Diane and Chateaubriand. The Mediterranean influence is clear in dishes like the local red king prawns flambéed with anise, and the house-made imqaret with orange marmalade and Maltese coffee sauce.

A Wine Cellar to Match

Wine is central to the experience. The restaurant’s underground cellar holds one of the most extensive collections in the Maltese islands, with a particular strength in classed-growth Bordeaux. The list also features excellent Burgundies, Rhônes, Italian and Spanish wines, and selections from nearby Sicily and Gozo itself. The cellar is available for private parties of up to thirty, surrounded by a frescoed Bacchus painted by Italian artist Claudio Barolo.

Ta’ Frenċ has been listed in the Michelin guide since the first online edition for the Maltese islands in 2020, and the accolade has been renewed every year since. The recognition underscores the restaurant’s solid traditions, subtle innovations, and award-winning food and wine. Whether you come for a leisurely lunch or a special dinner, the warmth of the team and the quality of the cooking make it clear why this farmhouse on Gozo remains a destination.