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Porto Maltese
"Komsomolskaya" subway station.
1a/8 , B. Spasskaya st., Moscow
Phone: +7 495 680-21-18, +7 495 680-24-54

free WI-FI

Porto Maltese
"Belorusskaya" subway station.
21, Pravdy st., Moscow
Tel. +7 495 911-69-59

free WI-FI

Porto Maltese
"Aeroport" subway station
4-th flour, Aeropark Mall, 4, Khodynsky Boulevard, Moscow
Phones: +7 903-281-88-99
+7 499 929-87-24
+7 495 506-21-31

free WI-FI

Porto Maltese
"Slavyansky Boulevard" subway station
4-th flour, Oceania Mall, 57, Koutouzovsky Ave, Moscow
Phone: +7 903 282-16-16, +7 915 183-90-99 (+Viber, +Whats App

free WI-FI

Porto Maltese
"Myakinino" subway station
4-th flour, Vegas Crocus City Mall, 65-66 km. MKAD, Moscow
Phone: +7 495 236-10-15

free WI-FI

Quick fish facts

What's the best way to cook fish?

Each kind of fish requires a specific cooking mode. For instance, the best way to cook fish with thick skin such as scales (sea dog, guilthead, porgy, wolfish, ombrina, dusky serranus) is to bake it in sea salt.

This cooking method is considered to be very healthy, since it prevents fish from losing its vital nutrients and juices. Besides, it is the simplest method of all. You only need fresh chilled fish and sea salt - no oil, no fat, no spices or seasonings.

Asked about the exact time and other peculiarities of baking fish in a sea salt crust, the chef of Porto Maltese would only shrug and smile. He will never show you his cookbook or tell you about his secret ingredients!

How long can chilled fish stay fresh?

The storage time of fresh chilled fish ranges from two to seven days. For instance, the storage life of the turbot (the flatfish family) is 5-6 days, while the sole can be stored for a maximum of 3-4 days despite belonging to the same family. The fatter is the fish, the longer is its storage period.

The specialty of Porto Maltese is that we use only freshest chilled fish and seafood to make our dishes. We would never offer customers frozen fish. On that same day the fresh fish is flown in ice containers from the Mediterranean sea directly to all Porto Maltese restaurants. The whole trip takes around 14-16 hours, which means the fish that roamed about the sea bottom in the morning may be swimming in your fish soup in the evening!

What do tuna and frogfish have in common?

As a rule, Porto Maltese imports whole fish, with the exception for two sorts. Tuna and frogfish arrive in our restaurants gutted.

The frogfish has a huge scary head which is absolutely useless for cooking purposes. In fact, they only cook one third of the body - the rear part of the fish. So the fish is brought beheaded.

Tuna is also eviscerated before it is brought to the restaurant. Why is it so? One quick fast is enough to explain it: the largest tuna ever recorded was an Atlantic bluefin caught off Nova Scotia that weighed 1,496 pounds (679 kilograms).

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Георгий Мартиросян

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