The best steak tartare in Malta
7 plates across Malta and Gozo, ranked from Toro Toro at 8.4/10 down to Era Ora Steakhouse at 2.1/10.
Malta is the hardest place on this list to eat raw beef well, and the reason is structural. The island's best kitchens are seafood kitchens and Italian kitchens, and both treat tartare as a box to tick rather than a dish to defend. The spread here is brutal — the gap between the top plate and the bottom one is wider in Malta than in Sweden and Austria combined.
The plates that work share one trait: somebody decided the tartare mattered. Toro Toro runs it as a genuine composition — chipotle emulsion for smoke, sun-dried tomato for sweetness, truffle to round it — eleven floors up the Mercury Tower, and it is the only tartare on this entire ranking that made me grin at first bite. Caviar & Bull piles pedigreed components into crispy cones with a cured yolk and optional sturgeon caviar; as spectacle it is top three, as beef it is twelfth.
Below that, the failures are instructive. Peperino makes some of the island's best pizza and a tartare that tastes like an afterthought. Santini's marina kitchen has quietly folded the standalone tartare into a fettuccine Alfredo, where the raw beef plays condiment — which is, honestly, the better dish. La Vela's menu describes it in four words and the plate honours that indifference exactly. Terrazzo folds sausage through raw beef above the most beautiful view on this entire list. Era Ora serves three different beef tartares and will not tell you what is in any of them.
If you are in St Julian's and you want raw beef, go up the tower. If you are on Gozo, order the fish.