LUNCH & DINNER
À La Carte
Seasonal local ingredients, as well as the finest imported produce, cooked to the highest standards have always been the hallmark of the Ta’ Frenċ kitchen, a tradition which continues today under our, internationally-trained, Gozo-born Executive Chef, Joseph Brincat. He has developed an exciting new à la carte menu, which encompasses a true cuisine d’auteur, employing techniques learned during stages at establishments such as L’Auberge de L’Ill in Alsace, but also takes account of the restaurant’s perennial favourites, such as the flambé dishes prepared at the table and the famous Chateaubriand for two.
In addition to the menu, during the spring and summer seasons, we embrace the finest, freshest produce Gozo has to offer, ingredients such as the zucchini, peach and courgette. Apart from that, due to the unpredictable nature of daily catches, it is only when you receive the menu that you will discover what sparklingly fresh fish we have, brought straight from the fishermen’s haul to our kitchen door. Bread baked in house every day accompanies each meal, as do the house olive oils, and the sea salt on the table comes from the nearby salt pans in Xwejni. All contribute to a real sense of place – you can only be dining at Ta’ Frenċ on Gozo.
2-Course Set Menu: €60pp
Starter or Pasta & Main Course
3-Course Set Menu: €75pp
Starter, Pasta & Main Course
Amuse Bouche | Trio of Snacks | Selection of House Baked Bread | House Olive Oil
Starters
Pasta
Main Course
A Touch of Opulence
Starter
Bresse Pigeon Appellation d’Origine Protégée (AOP)
Renowned for its exceptional quality, this pigeon comes from the prestigious Bresse region of France, celebrated for its rigorous breeding standards and unique flavor. Raised free-range and fed a carefully controlled diet, it offers unmatched tenderness and depth of taste, making it a true delicacy.
