With Sole, Seabar by Tarragon, chef personality Marvin Gauci has given new life to the
space formerly occupied by the highly-successful Susurrus. This new concept builds on all
the accolades that the original Tarragon – now open in St. Julian’s – had attracted, while giving it a unique identity that highlights the flavours of Malta’s local fresh fish and seafood.
Tarragon is one of the stars that continues to shine brightest on the Maltese culinary
landscape, the name associated with creative fine dining as only Marvin himself knows how
to craft. Throughout its decades long history, it was a trailblazer on the local restaurant
scene, pioneering a ‘farm-to-fork’ approach where possible, taking a social conscience
approach to fine dining and succeeding in using locally-sourced ingredients to minimise the
eco-footprint.
This is an ethos that is also being extended to Sole, Seabar by Tarragon. The new concept
is already living up to the numerous Awards that Tarragon has been bequeathed with
through the years, every single year since its inception in 2007 leading to new honours and
recognitions.
Tarragon is associated with the highest awards in all categories – from Best Overall
Restaurant to Most Romantic, Best Wine Experience, Top Ambiance, Best Service and
many more. It has defined the standard of excellence for Maltese fine dining, an
achievement that is set to be perpetuated at Sole, Seabar by Tarragon.