On Friday, 2 October, Maldonado Bistro celebrated 18 years since first opening its doors in the heart of Victoria, Gozo. Rather than marking the anniversary with a conventional celebration, the evening brought two familiar faces back into the kitchen: Max Scerri and Anton Curmi, two chefs whose culinary journeys began at Maldonado when they were just 16 years old. Years later, after developing their careers in professional kitchens abroad and creating businesses of their own, they returned to the same cellar kitchen where they had first learned their craft.

Today, Max is the founder of Nelli’s Ċarkuterija, producing artisanal charcuterie in Gozo using locally sourced livestock and ingredients alongside traditional curing techniques. Anton went on to create Pasteca, a project that gives surplus bread from artisanal bakeries another purpose by transforming it into flour used to make pasta. For one night, the two chefs brought those experiences, ideas and businesses back into the place where an important part of their story began.

The anniversary dinner also became the first chapter of Mal-Mejda, a new hyper-local event series created by Max and Anton. At the centre of the concept are the people who grow, make and produce food locally. Mal-Mejda brings together local ingredients, small businesses, producers and craftspeople while looking at familiar Maltese flavours and traditions through contemporary cooking.

For its first edition, the pair took over Maldonado’s cellar kitchen and created a seven-course tasting menu that reflected that approach. The evening opened with sourdough and whipped lard, followed by Nelli’s salami and beef tongue croquettes. Marinated grilled vegetables were served with sheep’s milk ricotta, followed by ħaġin il-forn and roast pork loin with stone fruit and salsa verde. To finish, doughnuts with Maltese bread custard. 

The evening was also about supporting the wider hospitality industry. A contribution from each cover was donated to The Burnt Chef Project, an organisation working to raise awareness around mental health within hospitality and improve the support available to those working in the industry. It was a fitting cause for an event that celebrated the people behind hospitality and the work they do. 

The night was a tribute to everyone who has cooked at Maldonado Bistro over the years, and to the different directions their careers have taken. As Maldonado celebrated 18 years since first opening its doors, the evening also looked ahead. What began as a return to where Scerri and Curmi first learned their craft became the first chapter of Mal-Mejda – bringing one story full circle while beginning another.