Back in February when times were slightly simpler, we got the kind of news that we wanted, but that still shook us and made us shed a tear of relief and joyful satisfaction.
Of course, I am referring to our lifelong dream of achieving a MICHELIN Star for NONI. Even now, months after the news, the team and I are incredibly grateful and proud to have received a MICHELIN Star and to be among the three first ever local recipients of the award.
Attaining a MICHELIN Star has been in my to-do and bucket lists for as long as I can remember. Having worked in many establishments in the UK and Australia that boasted plenty of stars, I knew the struggle to get there, but also that it’s worth pursuing.
The struggle was tougher this year as we had to put our dream on hold only two weeks after the MICHELIN Star news broke. However, we’re still here and looking forward to continuing to explore and improve our culinary offerings.
I echo the words of Minister for Tourism and Consumer Protection Julia Farrugia Portelli that the MICHELIN Star being awarded locally signifies an important milestone for our tourism industry in showcasing fine cuisine and our outstanding product.
Even now, months after, we are as honoured and humbled by the MICHELIN Star as the minute we first heard of our award. We know for a fact that we would never have come this far if it wasn’t for your continued support and the hard work our staff put in, every single night. We owe this award to you, our customers, and our staff, partners, and suppliers.
Our goal remains the same – the pursuit of our modern approach to traditional Maltese and Mediterranean cuisine and to serve you humbly, happily, and proudly.
Meanwhile, another thing we have worked on recently is The Taste History project in collaboration with Heritage Malta and the Malta Tourism Authority, and which has allowed me to revisit the same cooking methods that were used by our ancestors. It was very exciting being able to give a modern twist to a dish that was served centuries ago in the same neighbourhood where our restaurant stands nowadays, whilst still respecting its soul.
As a chef, using local ingredients that are seasonal with as little waste as possible has always been my mantra. That isn’t going to change any time soon, and it’s what I guarantee every time you step into NONI.
Thank you for your constant support of our journey
Chef Jonathan Brincat | Restaurant Manager Ritienne Brincat NONI
