Housed in two chambers built by Grand Master Fra Martino de Redin between 1657 and 1660 as gunpowder magasines for the main bastion, the restaurant still retains its original characteristics. During the summer months, when the wind is less robust, there is ample dining available upstairs, al fresco; perfect for a quiet meal, surrounded by a neatly kept garden and exceptional views.

The overall seating capacity and location makes Bacchus an ideal choice for business hospitality, banquets and wedding receptions, in addition to informal entertainment. After many years of experience operating Bacchus, owner Mario Vella Gatt, and his Executive Chef are happy to assist in the creation of specially designed menus for large functions. The recent Hospitality Assured accreditation (June 2001) achieved by Bacchus, highlights their dedication to quality of service and customer satisfaction.

Starters are imaginative and include their famous Chicken Pate among the many cold hors d'oeveres; courgettes, stuffed with Crabmeat and decorated with seafood sauce or Lettuce and Courgette soup feature among the many hot hors d'oevres. The choice of main courses is equally imaginative with interesting adaptations to traditional recipes, such as Veal Escalopes served with a caramelised orange sauce or Pork Fillets, rolled, stuffed and seasoned with a combination of complimentary herbs.

Set in the silent city of Mdina, according to regulars, Bacchus provides "a fabulous atmosphere" where "staff is efficient and polite". "After dinner, take a stroll within the silent city...".

Seats 600 outside, 500 inside, inner chamber seats 45 and outer chamber 80