The Origin of a Purposeful Cuisine
At OyOy we believe every dish tells a story. Ours begins in the kitchen of Jonathan Vassallo, our executive chef, who has devoted his life to the craft: from his early days learning behind the stoves to leading teams in Michelin-starred kitchens in Barcelona and on private Mediterranean yachts. For Jonathan, cooking is passion, profession, and purpose.
Career, Awards and an Ethic of Excellence
Throughout his career, Jonathan has received distinctions that highlight his dedication — among them, Best Chef in Malta (2018) and the Michelin Plate (2020 and 2021) — milestones he views as motivation rather than the destination. Behind every service there is technique, discipline, and absolute respect for both the product and the team: “Being a chef is as much about people as it is about food; the kitchen becomes your second home, and the team your family.”
Culinary Philosophy: Evolving Mediterranean
Jonathan defines his style as evolving Mediterranean: it begins with impeccable classical techniques — “the base of a perfect risotto” — and reinterprets them with local ingredients, from Gozo fennel to dawn-picked samphire. Innovation is never an artifice: “I draw inspiration from the global scene — I closely follow lists like The World’s 50 Best — but adapt each idea to our own identity. Tradition and modern concepts coexist in the same dish.”
Local Products as the Backbone
The proximity of the sea and Maltese producers guides OyOy’s approach. We collaborate with fishing cooperatives and farms in Mosta to bring seasonal catches and harvests directly to the table. This results in dishes served just hours after the catch: wild fish fillets with bouillabaisse stock, crudos that preserve the product’s natural character, or pastas that celebrate the island’s seafood.
Signature Dishes Through the Chef’s Eyes
Barbequed Octopus – slow-confit tentacle finished over charcoal with smoked-potato sabayon.
Lobster Tail – butternut purée, stracciatella and lobster velouté paired with Maltese Chardonnay.
Campari Orange – our iconic dessert of joconde sponge, basil ice cream and Campari syrup.
Explore the full menu at oyoyrestaurant.com/menu.
Sustainability, Proximity and Conscious Cooking
Proximity: we prioritize suppliers located within 50 km.
Whole-use approach: seafood broths, stocks and sauces prepared with a zero-waste mindset.
Responsible fishing: we work with seasonal catches and certifiable practices that respect the ecosystem.
The Ironman Discipline, Brought into the Kitchen
Jonathan’s training for an Ironman has shaped his leadership style: patience, resilience and calm under pressure. The consistency of training translates into precise mise en place, focus during service and reliability in every dish. “Endurance is preparation and mindset; the same we apply, plate by plate.”
Innovation Without Losing the Roots
Creativity is born from the dialogue between memory and travel. Childhood recipes coexist with discoveries along the way: a hint of winter black truffle paired with a Maltese ñora to elevate a Duck Terrine; a local protein reinterpreted with a classically inspired sauce. Technique is always at the service of flavor, not the other way around.
Your Sea-View Table Awaits
Turn this philosophy into an experience:
Book your table now and let Chef Jonathan surprise you at the heart of St Julian’s.
About OyOy Restaurant
Perched on iconic Spinola Bay, OyOy offers high-end Mediterranean cuisine with panoramic sea views. Our mission: impeccable service, a dynamic menu and a sophisticated atmosphere aiming for the highest culinary accolades.
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