Brining together two divergent concepts, Miro offers something unique and classy at the same time. One half of the restaurant is the renowned restaurateur Marvin Schembri catering to rustic and unceremonious cuisine and the other half held by Carlos Buttigieg accommodate engaging and new culinary creations. The result is only one-finest cuisines at your table. The perfectly balanced yet varied eating experience goes well with a modest décor and beautiful open kitchen.
The meal here is like a rollercoaster ride that starts with Manhattan produced from trolley stocked with bourbons selections.

Amidst starters, the beef tartare, freshly-ground at your table using a manually-operated meat grinder, shaped by hand, touched up with truffle oil and delicate seasoning, and served with sides of shallots, gherkins, capers and gourmet mustards is the USP of the restaurant.
For exotic feasters, the risotto prepared in a 24-month-aged parmesan wheel for maximum richness can be made to serve.

Main courses change daily and encompass best cuts available on the market. Meats are presented on boards with stone, split lengthwise, so that the marrow can be scooped up and used as garnish. This delicacy is further complemented by glass wine in a Riedel 001.
To finish off, use a shot of plantation rum or a chocolate delight of perfectly-orchestrated symphony.

Seating Indoors: 55