The one80 concept was born out of a passion for food, a feeling that is mutual between founding duo Rouvin Zammit Apap and Jesmond Vella. Combining their professional backgrounds in the 5-star hotel industry and their shared love of excellent food and hospitality, Rouvin and Jesmond developed an innovative concept for a restaurant of their own, resulting in the inaugural one80 Kitchen & Lounge in Mellieħa, Malta.

Three years later, the one80 brand expanded to Malta’s sister island of Gozo with the opening of the one80 Kitchen at Mġarr Yacht Marina. To further diversify their offering, one80 introduced a seasonal floating bar in the heart of the Mġarr Yacht Marina and, most recently, added the entertainment destination Ix-Xatt by one80 to their Gozitan venues. Although each destination offers a unique concept, the overall one80 experience promises excellent quality throughout!

About one80

The one80 concept is simple – we are devoted to offering uncomplicated, good food and drink. While we carry out extensive research before putting together our menus, we want to let our dishes do the talking, resulting in easy, relaxed and modern cuisine that bursts with flavour and elegance.

Our strength lies in the quality of the ingredients that we source for our restaurants – from local fish and premium beef to international wines and homemade desserts.

We strive to support local farmers and fishermen by working with Maltese and Gozitan suppliers renowned for their high-quality produce. Each of our venues is designed to create a welcoming ambience where guests can feel right at home while enjoying a freshly prepared meal among friends.

Our kitchens and bars are equipped with state-of-the-art machinery and technology, which are handled by our talented and respected chefs. To truly understand the one80 experience, we invite you to visit one of our four outlets in Malta and Gozo.

Luke Rapa – Head Chef, one80 Kitchen, Gozo

From his mother’s kitchen to becoming Head Chef at One80 in Gozo, Luke Rapa traces his love for cooking back to his childhood. He would spend Sunday mornings making cakes and roasts, and to this day he still spends his free time experimenting in the kitchen, exploring new restaurants or growing herbs and seasonal vegetables at home. 

For Luke, cooking revolves around fresh, local and seasonal produce. He incorporates techniques and flavours from all over the world to create something special. In 2010, he enrolled in Culinary School at the Institute of Tourism Studies to further hone his skills. This led him to interning at the Gleneagles Hotel in Scotland where he worked with two 2** chefs, Daniel Galmiche and Eric Chavot, and also worked at the hotel’s 2AA Rosettes restaurant. After completing his internship, Luke returned to Malta to work in various hotels and restaurants. He gained experience working in Australia while travelling and eventually found his way back to Gozo where he joined one80 as Head Chef, leading the buzz and great energy in our kitchen! 

Luke received the title of ’Best Culinary Chef of the Year’ in October 2022 and his passion and dedication continues to shine through his work.