One of Malta’s landmark restaurants Gillieru, is commemorating over 50 years of business co-operation with its wine supplier, Emmanuel Delicata. To celebrate the achievement the restaurant has been awarded a Diamond Distinction as part of Delicata’s customer loyalty scheme.

The two companies started working together in 1959 when the restaurant was situated just across the road from its present location and 51 years on the business relationship is as still as strong as ever.

The Gillieru restaurant with its unique setting is renowned for its fresh seafood and has been feeding the Maltese people and tourists with its aquatic specialities for decades now.
The restaurant which is situated right on the waters edge in il-Menqa St. Paul’s Bay enjoys uninterrupted views of St. Paul’s Island and a lavish terrace to dine out on, weather permitting.

To commemorate this milestone the Gillieru is holding a Diamond Anniversary Dinner on Tuesday 9th February (19.30-23.00) and a Lunch on Wednesday 10th February (12.15-14.30). This Lunch will in effect be a double celebration as it’s also the Feast of St. Paul’s Shipwreck, which took place 1,950 years earlier in 60AD.

The Gillieru has come up with a special ‘Diamond’ menu for the two events at just €25.00 per person, which includes free award winning wine from Delicata’s premium wine range Grand Vin de Hauteville.

The menu consists of a mixed seafood antipasto with Neonati fritters, grilled calamari, prawns and fresh mussels or parma ham & vegetarian dips. To accompany the mixed seafood I would opt for the Hauteville oak aged Chardonnay which will go particularly well with the grilled calamari whereas the Hauteville Shiraz Cabernet might go down well with the Parma ham. Then there is an assaggio of two of Gillieru’s favourite pasta dishes; For the main course there is either baked fresh catch of the day or roast rack of lamb or stuffed chicken breast in a creamy sauce, all served with vegetables and potatoes; To accompany the fresh fish or chicken breast I would definitely try out the full flavoured unoaked white Hauteviile Viognier. As for the rack of lamb I would try the delicious late harvested (vendange tardive) Hauteville Cabernet Sauvignon. The main course will be followed by a selection of sweets from the trolley or fresh fruit or an assortment of cheese.

Live entertainment will be performed by ' Ino e Paolo' keyboard and vocals and guest singer 'Corazon'.