The Undercroft, a treasure chest of Southern-Mediterranean cuisine, found in Valletta in the suggestive location of the former warehouses of St. Paul's Pro Cathedral.  This meeting place, with its multifaceted nature is predominantly Apulian, reign of Michele Rubino, native of the province of Foggia ( Italy ), tireless researcher of small agricultural productions and promoter of his region abroad. His enogastronomic concept satisfies various needs: from a business lunch to an informal dinner, from an aperitif to a company meeting. Every choice is the constant perfect mix between the quality of the ingredients, the capable hand of the chef, a continuosly evolving wine list and the hospitality of the host. A place with a thousand souls, capable of making anyone feel at ease, where you can breathe a true Italian savoir-faire, also  (but not only) expressed in a cuisine made of technique and passion, which invites you to come back for further unique experiences.

Our foods are prepared with Sacco extra virgin olive oil, produced by the restaurant managers (the subject of international awards received annually such as the 5 drops at Vineitaly in Verona, the Torremaggiore gold medal - home of the Peranzana olive - and awards in the Mediterranean obtained in Greece, awards in Osaka in 2019 and this year silver medal always in Osaka as one of the best oils in the world). 
The excellent quality of the raw material - Peranzana olive - and the production method of the aforementioned oil, gives the food given to our customers that added value that only an important ingredient in the preparation, such as extra virgin olive oil, can guarantee.

The Undercroft's pasta is made with ancient wheat flour, from family-run companies, produced with an artisanal method and without industrial production to which we at The Undercroft are very attached, as they all come from this extraordinary, yet generous in terms of productivity territorial, region.