Blog

At wood and coal steak house we started our own  Charcuterie which is the art of preparing and assembling cured meats and other meat products. But, many people use the term charcuterie to refer to an assortment of meats that are paired with different accompaniments, such as...

[video width="900" height="1100" mp4="https://woodandcoal.com.mt/wp-content/uploads/2020/05/AGING-PROCESS.mp4"][/video] Why dry-aged beef tastes better All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. These days, most...

aDry-aged beef is one of those things that really get our customers excited at our steak house  whenever we give tours of our meat ager . They marvel of rib and drop loins carefully Selected and Carefully Aged Meats along the top of the cooler racks,...

Made with hand picked cuts of Scottona beef, this burger is a true "Melt in your Mouth" burger. For all those out there who are not yet familiar with the term "Scottona", let's give you a quick overview. "Scottona meat is recognised by small infiltrations of...

Aperitif / Amuse Bouche Pizza frittat with smoked burrata paired with Girgentina Frizzante BRUT, I.G.T. Maltese Islands   Starter Duo of scottona fillet Truffled scottona beef fillet carpaccio - arugula - burrata Fresh summer truffles Smoked beef fillet tartar pickled egg yolk and pickled radish paired with Victoria Heights...

From starters to main course to desserts - you can have it all Gluten Free here at Wood and Coal in Attard. Just this week we've made new gluten free additions to our menu besides the ones we already had : Homemade burger buns and squid/prawns...

Gluten or Lactose intolerance is not a limitation if you're eating at Wood and Coal. Our chef patron Gilbert Portelli is specialised at delivering a pizza that is gluten and lactose free. Making everything in-house enables us to deliver a fresh pizza that is made as our clients request...

Cold-pressed and stone milled wheat flake. The result is a flour that enhances flavour, fragrance and digestibility, making our pizza healthier and tastier - you'll know this after you eat it. The combination of grains and seeds that we use in our pizza doe make...