The Flavour Theory: At the centre of Mercury Towers’ evolving food scene stands Chef Andre Spiteri, the creative force behind Luciano, Cabana, and Radio Rooftop.

Representing three spaces and three moods under one philosophy, Chef Spiteri focuses on honest flavour, intentional craft, and a respect for ingredients. In this interview, he discusses his inspiration, the rhythm of managing multiple kitchens, and how dining at Mercury is an experience shaped by energy and connection.

A Unified Identity Across Three Distinct Venues

While Luciano, Cabana, and Radio Rooftop each possess a unique personality, they are connected by a core focus on quality, authenticity, and flavour. Luciano offers a refined Italian experience in collaboration with Gino D’Acampo, while Cabana celebrates local Maltese influences through its ftira-inspired pizzas. Radio Rooftop rounds out the trio with vibrant, Japanese-inspired dishes. Across all three, the common thread remains a deep passion for ingredients, creativity, and the pursuit of memorable dining experiences.

Local Signature Ftira

Chef Spiteri was drawn to this dynamic role at ME Malta and Mercury Towers because of the unique challenge it presented: managing three very different culinary concepts under one roof. After a decade at another five-star property, the opportunity allowed him to shape diverse experiences and push creative boundaries while still honouring local Mediterranean influences.

Defining the DNA of the Dining Experience

Maintaining consistency across such diverse kitchens requires a clear understanding of each venue’s story. Luciano is rooted in authentic Italian cuisine crafted from prime ingredients. Cabana is designed to be approachable yet thoughtful, and Radio Rooftop is defined as a fun, contemporary, and sharing-focused space. Despite these differences, Chef Spiteri maintains strict standards, meticulous sourcing, and clear communication across the board. This clarity is what builds guest loyalty. Visitors return to Luciano for its attention to detail and extensive wine list, to Cabana for vibrant, comforting dishes in a relaxed setting, and to Radio Rooftop for innovative Japanese cuisine and unique cocktails.

Every outlet is designed to be family-friendly, catering to various moods—from those seeking premium cuts of meat at Luciano to a younger, livelier crowd looking for Japanese flair at Radio Rooftop.

Signature Flavours and Local Inspiration

Chef Spiteri’s culinary philosophy is best captured in the signature dishes of each venue:

• Luciano: The Linguine Pescatore, featuring perfectly cooked linguine and fresh local seafood in a light tomato and white wine sauce.
• Cabana: The Local Signature Ftira, a hearty, unmistakably Maltese dish with rabbit belly ragù, roasted potatoes, and provolone.
• Radio Rooftop: The Smoked Wagyu Beef Rib “Harumaki” Spring Roll, a bold, umami-packed dish that reflects the bar’s energetic vibe.

The backbone of these menus is local and seasonal ingredients. By showcasing Malta’s best produce, seafood, and meats, the kitchens highlight authenticity while carefully managing supply challenges to ensure quality never slips.

Linguine Pescatore

The Rhythm of the Kitchen and Future Growth

Managing three busy kitchens is a feat of leadership, creativity, and operations. Chef Spiteri’s typical day involves morning briefings, reviewing menus, overseeing breakfast and banqueting, and sourcing new ingredients. Evenings are focused on pre-service tastings with head chefs to ensure quality control across all outlets. Collaboration is key to this process; open communication and brainstorming sessions allow every chef to contribute ideas, ensuring the menus evolve while staying true to each venue’s character.

As Mercury celebrates its second anniversary, the dining scene has become increasingly vibrant and competitive. Chef Spiteri believes the development has set a new benchmark for multi-venue dining in Malta, offering a unique blend of diversity and consistency. Looking ahead, diners can expect seasonal menu launches and “delicious secrets” currently in development.

Ultimately, Chef Spiteri views Mercury as a must-visit destination because it is built on flavour, creativity, and joy on every plate.