Sailing is very much part and parcel of the Maltese social culture. So is eating well. Why not combine the two, says Sonja Kralj.

Those of us who enjoy sailing or travelling round the islands by power boat often like to combine the experience with a restaurant lunch or dinner. This could be just as agreeable if it is only a day trip or if one were cruising the waters for a few days.

It is well worth consideringwhich restaurants are accessibleto boats which could anchor in thebay and then use a dinghy to get ashore for a great meal- Sonja Kralj

Sailing is a most enjoyable pastime and one that is very much a part of the Maltese social culture. It is not only the Maltese but there are many yachts and vessels of all kinds owned by foreigners who take great pleasure in cruising round the islands.

Since these trips could be for one day, or a weekend or perhaps even a few days, one of the most important considerations is catering for meals during the holiday. Obviously, there is a limited amount of supplies one can take on board without it becoming a cumbersome exercise.

Therefore, it is well worth considering which restaurants are accessible to boats which could anchor in the bay and then use a dinghy to get ashore for a great meal.

Being islands, naturally, there are plenty of restaurants that offer thisfacility. Four particularly appealing ones I have dined at are Tarragonin St Paul’s Bay, Tartarun in Marsaxlokk, and Il-Kartell and Tmun Mġarr in Marsalforn and Mġarr,Gozo, respectively.

One of the restaurants accessible to yachtsmen seeking refreshment and a fine dining experience is Tarragon. The chef patron, Marvin Gauci, is enthusiastic and energetic and he is in and out of the kitchen throughout the night, ensuring that his diners areenjoying the menu.

Marvin’s restaurant is a relatively new addition to the local top dining scene. However, Tarragon has quickly established itself by winning over top restaurant critics, discerning local clientele and well-heeled visitorsto Malta.

The restaurant is located off the main tourist area in St Paul’s Bay and has panoramic views of a really pretty bay with lots of fishing boats anchored there. In fact, the nautical theme is evident throughout its interior décor.

Attention to detail and fixationwith quality are reflected in the elegant menu and bespoke design for thewine list that is written with aconnoisseur’s flair.

Tarragon uses the best fresh local and foreign ingredients one can purchase. Meats are imported from the US Department of Agriculture and locally raised pork and chicken supplement the fresh fish, which is a speciality, as Marvin is especially keen on seafood.

The restaurant is a lovely, highly recommended place that is easily accessible from the sea for discerning sailors to come ashore and sample the fare.

Diverting to another part of the island famous for its seaside location and freshly-caught fish, one comes across Tartarun. The name originates from typical fishing traditions practised in the village of Marsaxlokk for many years. ‘Tartarun’ is a large fishing net used to capture smaller species of fish.

The restaurant seems to have found the perfect formula, with its excellent location, attractive interior and innovative, reasonably-priced menu using fresh local ingredients and a friendly and enthusiastic staff.

Tartarun can be found in the middle of the pretty and colourful fishing village and, being so close to the sea it is yet another place sailors can eat at after anchoring their boat.

Gozo offers numerous restaurants by the sea. One particularly popular and charming restaurant is Il-Kartell. The interior part of the restaurant was initially three boat houses which have since been converted to a rustic restaurant with arches. The restaurant also features a large outdoor terrace by the water’s edge.

Owner Philip Spiteri had a wealth of experience when he took over the family-run business in 1994. The menu includes typical Gozitan and Mediterranean cuisine and offers a wide variety of freshly made soups, salads, hot and cold starters, main courses and deserts. Then, of course, there are the ‘specials’ which are varied one-off dishes made for the day, recommended for their originality.

The owner of Tmun Mgarr originally ran his restaurant in Xlendi and, for many years this restaurant was exceedingly popular with locals and Maltese as well as foreign visitors.

It recently relocated to the shore at the harbour, behind the hulks of old ships stored near Mġarr’s old pumping station. The restaurant has indoor and outdoor seating and, in winter, the outdoor area is open but covered.

This is very much a family-run business and Leli is ably assisted by his wife, Jane, as well as his son Paul. They are the ones who lovingly prepare the meals every day, which include popular dishes of fresh fish from the fishermen who land their daily catch almost at arm’s length ofthe restaurant

The décor is colourful and bright. Again, because of its proximity to the sea, this could be a popular restaurant for boat owners.