San Andrea

  • It was a pleasure to dine here. The food was absolutely delicious, and the restaurant manager / hostess was very helpful, polite and friendly. Highly recommended!
    Mirane Vella
  • Everything was top noch! Will absoloutly recommend. Customer service was probably I have ever experienced and the food was superb
    Janice Sammut
  • We came last Saturday and we're coming again this Saturday for my birthday. That's how much we loved it. Great food and great service. Well done! Highly recommended
    Graziella Stivala
  • One of my favourite restaurants, excellent service and delicious food. Highly recommend.
    Analise Deguara
  • Thank you for the excellent service and wonderful food you gave us yesterday. Top notch from begining till the end! Will surely recommend this reastaurant and come again.
    Christian Pace
  • The food was to die for. Absolutely amazing. The staff was extremely nice and well mannered especially the woman with short blonde hair. Will surely come again. Can't wait.
    Jelena Attard

San Andrea is a high standard restaurant guaranteeing consistent levels of food quality and service every time. It moves away from the fine dining concepts of expensive and small portions, yet without compromising on the skill and art involved in food preparation. The high quality service being offered is simply unrivalled. We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time.

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    • SA Starters

    • Soup De Jour (V)


      Fresh soup prepared daily using local, seasonal and organic vegetables.

    • Local Ham Hock and Black Pudding Terrine


      Piccalilli, toasted brioche, Piemonte roasted hazelnuts, garden peas, and smoked sea salt.

    • Twice baked Peppered Gruyere cheese Soufflé (V)


      Waldorf salad, endive, and local herb oil.

    • Roasted local Butternut Squash Deconstructed Tart (V)


      Goats cheese endive salad, spinach, toasted nuts, pumpkin seeds, raspberry and sage vinaigrette.

    • Thinly sliced Angus Beef Fillet Carpaccio


      Aged parmesan shavings, oven dried cherry tomatoes, asparagus, caper berries, organic olive oil, fleur de sel, and garden leaves.

    • Citrus Scottish Gravlax


      Beetroot sorbet, horseradish cream, radishes, crushed pink pepper corns, pickled cucumber, and local micro salad.

Pasta / Risotto

    • SA Pasta

    • Spaghetti Prawn and Bisque

      12.50 - 16.50

      Local Maltese prawns, calamari, cherry tomatoes, garlic, bisque, fresh herbs chiffonade, goats butter, and organic lemon olive oil.

    • Acquerello Risotto (V)

      10.50 | 14.50

      Sage, local butternut squash, aged parmesan, pioppini mushrooms and herb oil.

    • Irish Lamb Ravioli

      11.50 | 15.50

      Tomato and red onion salsa, wild mushrooms, local asparagus, Maltese peppered goat’s cheese and rosemary jus.

    • Ricotta Gnocchi

      10.50 | 14.50

      Porcini mushroom volute, chorizo, chicken thigh, truffle, cream and Parmesan.

    • Paccheri

      11.50 | 15.50

      Braised local rabbit Ragu, peas, confit onions, and Pecorino.


    • SA Mains

    • Honey and Soya glazed Barbary Duck Breast


      Celeriac and orange puree, slow cooked fennel, sesame seeds, bok choy, and spiced jus.

    • Loin of Venison


      Pumpkin and juniper berry puree, chestnuts, roasted balsamic beetroot, cocoa and thyme infused jus.

    • Angus Beef Fillet


      Wild mushroom and Gruyere gratin, spinach, confit shallots, carrot puree and porcini and Madeira jus.

    • Angus Chateaubriand for 2 


      Wild mushroom, roasted cherry tomato and shallot salsa, rustic fried potatoes, and Madeira jus -- (Served and Carved at table) --

    • Fish of the day (depending on availability)

      By Weight
    • Pan Seared Free-range Chicken Supreme


      Garlic puree, lentils À la Fricassee, roasted radicchio, and sage jus.

    • 2.50 each

      Sauces: Brandy and Peppercorn sauce / Mushrooms and Porcini sauce / Port Wine Jus

    • Pork-Three-Way


      Slow cooked local pork belly, spiced baked green apple puree, braised red cabbage, black pudding, pork sausage, and cider jus.

    • Pan seared Scottish Salmon


      Black olive crumble, garden peas, guanciale, homemade prawn and lobster tortellacci, beetroot, flavoured broth, and pine nut gremolata.

    • Garden Vegetable Terrine (V)


      Ricotta, goat cheese Beignet, tomato jam, asparagus and mixed leaves.

    • Angus Beef Ribeye


      Cherry tomato and shallot jam, baby carrots, roasted asparagus and Merlot wine jus.

Handmade Desserts

    • SA Handmade Desserts

    • White Belgian Chocolate and Amarena Cherry Parfait


      With mangos, berries, and pistachio ice-cream.

    • San Andrea Classic


      Dark Chocolate Fondant, brownie crumbs, chocolate paint, candied fresh orange, berries, Baileys and hazelnut ice-cream.

    • If you have an allergy to any food products, or special dietary requirements, 
      kindly advise your host.

    • Custard Peach Tart


      Sweet cream, raspberry gel, forest fruit salsa, and Yogurt Sorbet.

    • Chefs flavoured Crème Brulee


      Biscotti and vanilla pod ice-cream

    • Selection of home churned ice creams and sorbets

    • Selection of local and continental cheese served with seasonal fruit and spice chutney, warm bread and local galletti

      6.50 | 10.50

      Also available for 2 persons to share


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