At Tre Angeli in Sliema, an old karaoke machine had been waiting in our storeroom for years. Its cream-painted steel case was scratched, its song selector…
Journal
How we turned an old karaoke machine into a vintage decor piece
The best non-alcoholic drinks for your designated singer
At Tre Angeli, the best non-alcoholic drinks to order when you’re the designated singer should feel like part of the evening, not an emergency substitute. This…
What our kitchen does with leftover happy hour ingredients
Happy hour at Tre Angeli can leave more than a chorus of karaoke favourites and a scattering of empty glasses. After a lively evening, the bar may still have…
A step-by-step guide to our Sunday roast carvery
Tre Angeli turns Sunday lunch into an easygoing Sliema ritual: choose a roast at the carvery, fill your plate with sides, then settle into a room that can move…
Cisk Lager On Tap: Malta’s Classic Match For Pizza
For many visitors to Sliema, a cold beer and a freshly baked pizza are part of the ideal Maltese evening. The combination feels relaxed, social and easy to…
How to Throw a Surprise Birthday Karaoke Party Without the Guest Knowing
The strongest surprise birthday karaoke party feels like an ordinary dinner that suddenly turns into a concert. The guest should have a reason to be out,…
The Dessert at Tre Angeli That Keeps Hiding in Plain Sight
The hidden gem dessert on our menu that almost no one orders is our slow-baked honey cheesecake, topped with roasted seasonal fruit and a light vanilla cream.…
Why Our Mojito Recipe Uses Fresh Mint from a Local Farm
Tre Angeli brings dinner, drinks and karaoke together in Sliema, just across the harbour from Valletta. The setting suits a mojito: bright, citrusy and made…
How to Spot the Perfect Karaoke Song for a Half-Drunk Crowd
Reading a half-drunk crowd is an exercise in chemistry, not a hunt for obscure tracks. The winning song usually has a chorus everyone can locate, a beat the…
What makes our homemade pasta different from restaurants in Valletta
Fresh pasta is defined by moisture, timing and a close connection between dough and sauce. At Tre Angeli in Sliema, that connection starts before the pasta…