Diners are returning in droves to the striking surroundings of The Summer Kitchen – the Corinthia Palace Hotel & Spa’s picturesque seasonal eatery. It’s the perfect place to enjoy lunch or dinner by the pool, enveloped by the hotel’s lush landscaped gardens.

As always, the focus here is on fresh, seasonal produce, with something to please all palates. The 2017 menu – which was crafted by executive chef Stefan Hogan and his award-winning team – features meze, salads, pasta, pizza and grills.

Chef Stefan Hogan

Above: Executive Chef Stefan Hogan

Highlights on the ‘small plates’ menu include the burrata with charred leeks, Gozo honey and a mustard dressing and the plank-smoked mackerel with harissa, dates and pomegranates.

meze, burrata, mackerel

Those after something more substantial could choose the Pici pasta with Italian sausage ragout, mushrooms the Pecorino Romano, the classic TSK Burger, or the 400g rib-eye cooked in The Summer Kitchen’s Mibrasa charcoal oven.

ABC Burger, Tofu Burger

Meanwhile, vegetarians and vegans are also well looked-after thanks to dishes including the sweet potato, baby courgette, yellow courgette and spinach salad and the 200g spiced Tofu Burger.

“We’re thrilled to be back with a bang with this exciting new menu, and plenty to delight our loyal diners with,” says chef Hogan. “We look forward to welcoming you.”

The Summer Kitchen is open daily for lunch and dinner throughout the summer season. For reservations, please call 25442738.