Hotel Phoenicia’s Executive Chef Saul Halevi was invited to participate in the prestigious FestaVico culinary event in Naples, Italy where he was one of only four chefs to be presented with the coveted FestaVico Silver Spoon by founder Gennaro Esposito which is now hanging proudly in Phoencia’s flagship restaurant Pegasus. Chef Halevi’s dish of sea urchins with a granita of ricotta served inside a pan brioche has been selected to form part of the first FestaVico Recipe Book being launched in September this year.
The FestaVico 2014 was created by the two Michelin stars chef Gennaro Esposito and has now reached its tenth edition, proving to be one of the most successful and well-established Italian gastronomic events.
Chef Halevi has been invited to the last three editions of FestaVico and represented Malta’s Phoenicia hotel at the event. Chef Halevi’s kitchen garden and local produce provide food for over 80% of the meals at The Pegasus Restaurant and form part of a unique Mediterranean dining experience, based on healthful, locally grown fruit and vegetables. Phoenicia’s sprawling kitchen garden runs over more than five tumoli and currently contains broccoli, two different types of tomatoes, red cabbage, onions, various herbs, lettuce, sweet peppers and assorted watermelons, all on a 3-month cycle with frequent harvests. This is truly sustainable and part of Hotel Phoenicia’s mission to maintain strong eco-credentials.
Built in 1939, The Hotel Phoenicia was Malta’s first luxury hotel, giving it a wealth of history and a unique charm standing proudly on the doorstep to Valletta. The recently refurbished interior harbours an imposing Art Deco influence sustaining 128 bedrooms and 8 suites, affording some truly majestic panoramic views from most rooms and terraces. The stunning 7.5 acre garden allows guests to stroll through a tropical array of lush plants, flowers and trees on the way to the hotel’s magnificent pool gratefully shaded by the Valletta bastions. Visitors and guests can wine and dine in a splendid choice of settings, whether it’s haute cuisine at the Phoenix restaurant, a classic afternoon tea in The Palm Court Lounge, a refreshing drink in the colonial comfort of The Club Bar, or a delicious fresh dinner at the flagship eatery Pegasus.
For further information see www.phoeniciamalta.com or www.facebook.com/phoeniciahotel, or call 2122 5241 to enjoy Hotel Phoenicia’s summer programme.
