‘They criticise us, then they copy us’ – Alex Borg

Alex Borg, the man behind the iconic ‘Il-Bajtar’ (The Beetroot) restaurant in Rabat, Malta, has a unique perspective on criticism. He doesn’t shy away from it; instead, he sees it as a challenge, a driving force that pushes him to innovate and excel. And when others eventually adopt his ideas, he simply smiles and says, “They criticise us, then they copy us.”

From Criticism to Culinary Revolution

Alex Borg’s journey is a testament to his resilience and creativity. He opened ‘Il-Bajtar’ in 2012, a time when the Maltese culinary scene was still finding its feet. His restaurant was an instant hit, not just for its unique location in the heart of Rabat’s old town, but also for its innovative menu that blended traditional Maltese cuisine with modern culinary techniques.

However, the road wasn’t always smooth. “People used to criticise me for using ingredients like beetroot and pumpkin in my dishes,” Alex recalls. “They said it was too modern, too different. But I believed in my vision, and I was determined to bring a change in the local food scene.”

Innovation in the Heart of Malta

‘Il-Bajtar’ is nestled in a charming 300-year-old house on Triq San Pawl in Rabat. The restaurant’s interior is a beautiful blend of traditional Maltese architecture and modern design, much like Alex’s culinary philosophy. The walls are adorned with local art, and the tables are set with rustic crockery, creating an atmosphere that is both inviting and unique.

Alex’s menu is a reflection of his commitment to Maltese cuisine. He uses local ingredients like Ħobż biż-Żejt (Maltese bread with olive oil), Bigilla (bean dip), and Ħelwa tat-Tork (Turkish delight) to create dishes that are not just delicious but also tell a story about Malta’s rich culinary heritage.

From Critics to Copycats

Today, ‘Il-Bajtar’ is not just a popular dining spot in Rabat; it’s a symbol of Malta’s evolving food scene. Other restaurants have started incorporating traditional Maltese ingredients into their menus, a trend that Alex welcomes with open arms. “I’m glad to see that the local food scene is evolving,” he says. “And if my ideas have inspired others, then I’m happy. After all, they criticise us, then they copy us.”

Alex’s story is a reminder that criticism can be a powerful tool for growth and innovation. It’s a lesson that extends beyond the culinary world, resonating with anyone who dares to think differently and challenge the status quo.

So, the next time you find yourself in Rabat, do yourself a favour and visit ‘Il-Bajtar’. Order the ‘Beetroot Ravioli’ or the ‘Pumpkin Gnocchi’, and as you savour the unique blend of flavours, remember Alex’s words: “They criticise us, then they copy us.”