As you browse through our menu, you can rest easy in the knowledge that we have left no stone unturned when sourcing the best local ingredients for our dishes. That fresh bream you’re eyeing? Bought that same day directly from our local fishermen, right when they were bringing in the fresh catch of the day. The sundried tomatoes that make the other flavours pop? Grown in a sunny field a few kilometres away from our restaurant.
Tarragon chef patron Marvin Gauci prides himself on having the best contacts to help him source the best local ingredients – from the Southernmost tip of Marsascala, to the salt-pans in St Paul’s Bay.
This passion for a local accent is something that can be tasted in every dish prepared by Tarragon’s kitchen.With an almost zero-kilometre approach to sustainable dining, the award-winning Tarragon is simply in a class of its own.