Quality and consistency at Blok Foods: A world-class recipe for success

Josef Buttigieg has one passion, and it revolves around the love and care that goes into producing and serving great food. His extensive experience in the kitchens of leading local restaurants coupled with his love of travelling and taking in new experiences, has made him the perfect person to lead one of the most upcoming eateries on the island – Mondo at the Quad, Mrieħel.

In fact, Josef is today the General Manager at Blok Foods, the mother company which manages the restaurant, together with a new addition to the culinary family, Mamachi at Portomaso.

His dedication for great produce, nearly regimental preparation and excellent service, are evident in all that Mondo stands for. “It took us no less than five months to carefully craft the menu for Mondo,” Josef confides, as he takes a few moments from his busy schedule to share his thoughts on the restaurant’s incredible journey so far. “All our efforts happen from the kitchen outwards, and that is how we guarantee excellent quality and clockwork consistency to our customers.”

Mondo in the middle of Mrieħel, subverted a few catering norms when it opened, however, the offering convinced patrons to return, even perhaps inspiring others to join the wave.

“The results we have obtained so far are more than encouraging. On particularly busy days, we registered no less than 700 covers, which have filled us with the motivation to grow further,” Josef notes. “We believe that our dedication to excellent food and service is the secret to our success.”

Josef is obsessed with sourcing the perfect ingredients, to create the unique signature dishes on offer at Mondo. “We wanted to take our diners on a journey around the globe, hence the name of the restaurant,” Josef explains. “In fact, our menu is varied and colourful as the countries it represents, such as octopus from Perú or Salmon-based dishes from Norway and our famous Sticky Toffee pudding from England. Moreover, to ensure an authentic experience, we stop at nothing to source the right ingredients. For example, to provide the very best quality sushi, we purchased an entire 170kg tuna. Then it was up to our expert Japanese-trained sushi chefs to work their magic and turn the fish into culinary gold.”

This intentional variety not only appeals to diverse tastes but also encourages repeat visits, as guests discover new options each time they return. “We know that a large menu can be a challenge to manage, and some restaurants might struggle to guarantee quality on all fronts, however the way we have structured our kitchen together with our extensive 80-person strong staff compliment across the entire restaurant, all of whom are expertly trained, rises to the challenge every time.”

In its bid to depart from the usual catering norms, Mondo strives to reimagine classic dishes with a unique twist, showing off creativity and innovation. Staff specialisation in the various fields, allows Mondo to maintain quality and consistency across its fare.

“All food is cooked on order,” Josef explains, “however, we can still guarantee a swift turn-around, due to our intelligent prep. From pastries and sauces to syrups and dehydrated fruits used in cocktails, every ingredient is prepared in-house to ensure freshness and the best flavours. This focus extends also to the bar, where an experienced mixologist curates a complete cocktail menu. No need to mention how we even produce our own signature ice cubes, yet another testament to our attention to detail!”

A distinctive feature of Mondo is how the place transforms from morning to evening. “Open seven days a week from 7am to 11pm , the restaurant shifts from a daytime venue, ideal for business meetings or midday lunches, to a lively evening spot, where guests are invited to unwind, socialise, enjoy good food and have a drink or three,” Josef continues.

Staying on its successful globe-trotting trend, and the promise of excellence, Blok Foods has now opened a new restaurant in Portomaso St Julians, called Mamachi. “The restaurant brings together Japanese and Peruvian cuisine, in an embrace that respects but also celebrates both cultures, famous for their cuisines,” Josef explains. Once again, the attention to detail and obsession with getting the best ingredients is stronger than ever, with Josef personally seeing to the importation of the necessary chillies and potatoes directly from Perú, and real authentic wasabi all the way from Japan. “In keeping with our commitment to quality, Mamachi’s chefs are trained in Japanese and Peruvian culinary techniques, ensuring an authentic dining experience.”

Although still in its early days, Mamachi has already attracted significant interest, with Josef expressing excitement about the restaurant’s potential. “Quality and consistency are our secret. We are confident that Mamachi will mirror Mondo’s success.”

Looking ahead, the future is very bright for Blok Foods, as Josef envisions expanding beyond Malta’s shores. “We have been exploring opportunities for franchising our concepts. Moreover, our goal for 2025 is to continue growing locally, but also actively exploring opportunities internationally. In this industry, commitment to quality and to the restaurant itself is paramount. It is the only way to ensure a successful venture in today’s competitive landscape,” Josef concludes.