ABOUT

MUSTA is shaped by the personal approach of chef and owner Leonard Sammut Vella, whose fascination with cooking began in childhood. What first drew him to the kitchen was not only the act of making food, but the science behind it: understanding how ingredients behave, how techniques transform them, and how unexpected combinations can create something memorable.

That curiosity continues to define MUSTA today. Leonard approaches the kitchen as both a creative space and a laboratory, working instinctively with flavour while remaining attentive to technique, balance and seasonality. Fresh, seasonal ingredients form the starting point, with dishes developed around what is naturally at its best rather than around unnecessary complexity.

Rooted in the Mediterranean way of life, the food is generous, considered and closely connected to its surroundings. Familiar ingredients and flavours are often approached from a different angle, creating combinations that feel distinctive without losing their sense of simplicity. The emphasis remains on good produce, careful preparation and allowing each ingredient to retain its own character.

MUSTA unfolds across two spaces. At ground level, the café follows the rhythm of everyday life, from morning coffee and breakfast to relaxed lunches, small plates and quieter afternoon moments. Above, the rooftop restaurant offers a more open setting, moving naturally from breakfast and brunch into lunch and evening dining beneath the changing Mediterranean light.

Across both, Leonard’s philosophy remains the same: cook with curiosity, respect what is in season, and create food that people genuinely want to share. MUSTA is ultimately an expression of that approach: personal, thoughtful and uncomplicated, bringing food, place and people together around the table.