The 40 Best Restaurants in Malta

Simon Rogan, the chef behind the three-starred L'Enclume in the Lake District, brings his farm-to-table philosophy to Valletta's waterfront, where ION Harbour holds two Michelin stars and a view of the Grand Harbour that does a lot of the heavy lifting. It's a tasting menu restaurant on the fourth floor of a hotel, local producers get name-checked, and the wine cellar runs to 500 bottles explored through curated pairings. Request a window table.

The outdoor terrace looks out over Malta's eastern flank all the way to the coast, which goes some way toward explaining why a meal here takes its time. De Mondion is a fine dining room on the top floor of a Mdina palazzo, holding a Michelin star, with modern Mediterranean cooking that leans French when the mood takes it. Inside, the room is carpeted and hushed; outside, the view does most of the talking.

A Michelin-starred fine dining room tucked into a quiet Sliema side street, with a wine list of over 700 labels that suggests the team takes the glass as seriously as the plate. The menu is short and seasonal, built around a handful of carefully chosen ingredients and shifted whenever the market calls for it. Service is the kind that anticipates without hovering, which in Malta still passes for a minor miracle.

A rooftop fine-dining room on the eleventh floor of a Sliema hotel, Le GV takes its design cues from the Orient Express, all plush glamour and old-world drama. An open kitchen turns out a short, creative menu that moves between Japanese technique and French instinct, and the single dessert option quietly expands into two or three very good reasons to stay. It holds a Michelin star.

A stone barrel-vaulted ceiling and a menu map marking every supplier's location set the tone at this Michelin-starred dining room tucked beneath a historic Valletta townhouse. The tasting menu moves through Malta's seasons with local ingredients and traditional recipes given a quiet creative push. A wine list with a dedicated vintage section keeps serious drinkers occupied while the staff, attentive without hovering, does the rest of the talking for the kitchen.

A Michelin-starred tasting menu restaurant tucked into a Maltese villa above Balluta Bay, where the first-floor dining room feels deliberately removed from the street and tourist noise below. An Italian chef runs the kitchen, putting out six or eight course surprise menus that lean contemporary and international without losing the thread back to Malta, including local cheeses from small producers that show up late and earn their place.

Diners pass the open kitchen before settling under a vaulted stone ceiling in Valletta's old merchant quarter, which partly explains the tailor-shop theme running through the room, from sewing-pattern menus to a pincushion bill. This Michelin-starred creative restaurant lets you build your own tasting menu from an à la carte list where the chef pairs mussels with Gorgonzola and passion fruit as casually as breathing. The bread course alone references his childhood.

Lamb-stuffed pitas with harissa and yoghurt sit on the same menu as eggplant stew with spiced rice and a profiterole filled with pistachio cream, which gives you a fair picture of what the three brothers running this casual Gzira seafront restaurant are up to. They've travelled widely and the menu follows, swinging between Morocco, Japan, Iran, Venezuela, and Italy without breaking a sweat. A Michelin Bib Gourmand keeps the younger crowd coming back.

The building has been standing since before anyone's grandfather was born, and the family running this Mellieħa restaurant has been here nearly as long, once keeping the Royal Marines fed and watered. Exposed brickwork and contemporary furniture split the difference between tavern and dining room, and the Mediterranean menu leans on fresh, simply handled ingredients. It holds a Michelin Bib Gourmand, and the pappardelle with duck ragù is the dish regulars don't skip.

A modern bistro on Valletta's main pedestrian strip, with a shaded alfresco section that fills up fast on warm evenings. The kitchen keeps things unfussy, leaning into simple Mediterranean cooking rather than anything trying to prove a point. It also opens for breakfast, which is either convenient or dangerous depending on your plans. The Michelin Guide has awarded it a Bib Gourmand, which tracks with the feel of the place.

The menu is a blackboard on the wall, and the room has been old-school Valletta for longer than anyone working there can remember. This is a no-fuss traditional restaurant in the heart of the historic centre, the kind of place that earns a Michelin Bib Gourmand by cooking rabbit braised in red wine with a sweet-and-sour finish rather than by impressing anyone with the decor. Regulars already know what they want; first-timers are taken care of by the owner.

A bistro-trattoria in Mgarr where the menu leans on local farmers and changes with what's good that week, the daily specials written up on a blackboard the staff are happy to talk you through. The cooking is Mediterranean with a strong bias toward land over sea, and the plates are generous enough that portion anxiety is not the problem here. The Michelin Guide has given it a Bib Gourmand, which tracks for a room this unfussy and this focused.

A terrace facing the Grandmaster's Palace is a hard setting to compete with, and 59 Republic leans into it. This is an international restaurant in the heart of Valletta, with a pink-accented dining room downstairs that takes itself just seriously enough. The kitchen ranges freely across cuisines, and the dark chocolate and caramel mousse has become the kind of dessert regulars plan their evening around.

A sleek basement Japanese restaurant tucked off Strait Street, where every table faces the open kitchen and a long bar runs the full length of the room. The menu leans Asian with a Maltese accent, and the staff know it cold enough to steer you well. The Saikyo Miso Black Cod is the kind of dish that makes the rest of the menu feel like a warm-up act.

A fine-dining restaurant on the first floor of the Corinthia Palace Hotel, named after a local variety of orange. Each dish on the tasting menu arrives with a note tracing it to a specific Maltese village, which is either charming or a lot, depending on your mood. The "leave it in your hands" option suits guests who like a chef to take the wheel entirely. The cooking is rooted in Maltese tradition but leans forward.

Moored boats bob a few metres from the window at this French bistro on the Ta' Xbiex waterfront, which makes the crowd fairly self-selecting. The Parisian-style room is lively and unfussy, the menu sticks to the classics, and the bartender handles a cocktail shaker with the quiet confidence of someone who hasn't needed to improvise in years. A small beach waits just below for the post-lunch drift.

A few steps below street level in old Rabat, The Cave is literally carved from rock and comes with its own tasting menu, which sets the mood before a single plate arrives. Grotto Tavern is a modern cuisine restaurant split between that candlelit grotto and a garden room dense with ornamental plants. The cooking stays close to Maltese produce and tradition, then nudges both in a quieter, more creative direction.

Stone walls that look like they've been there since the Knights of St. John frame two snug dining rooms in the heart of Valletta. This intimate restaurant skips the outdoor-seating arms race and focuses instead on Maltese surf and turf, with tasting menus that split neatly into Land and Sea, plus an à la carte option for the uncommitted. Ingredients are local and seasonal, and the wine list pulls from Malta, Italy, and France. Book ahead.

A basement dining room on a Valletta backstreet, Kaiseki serves Mediterranean cooking with a quiet but persistent Japanese influence running through it. The menu moves comfortably between a cauliflower and goat's cheese risotto and Japanese fried rice with char siu, which either sounds chaotic or exactly right depending on your mood. Cosy, informal, and easy on the wallet by Maltese fine dining standards, it pulls off the crossover without making a fuss about it.

A fine-dining restaurant on the top floor of the Grand Hotel Gozo, with the port of Mgarr spread out below the terrace and the Mediterranean stretching past it. The chef came home to Gozo after years in serious kitchens abroad, and the cooking shows it: modern Mediterranean plates that lean Italian in the first courses, with house-made pasta turning up regularly. The cocktail list holds its own against a well-chosen wine selection.

The terrace here is the opening argument: a sweep of sun and sea views big enough to make you forget what you ordered. LOA is a South American fusion restaurant in St Paul's Bay that hops between Argentina, Chile, Peru, and Mexico in a single menu, bold flavors and creative plating rather than any one tradition. The pre-dinner cocktails are taken seriously, which is a good sign for the kitchen's intentions.

A bistro tucked into the old stone streets of Valletta, One80 runs a Mediterranean menu broad enough that vegetarians and dedicated carnivores rarely argue over who got the better deal. The chef pulls from serious international experience, and the wine list leans hard toward prestigious Italian producers. The kind of place where the room is low-key but the cooking has ambitions, and the daily fresh catch keeps even the regulars guessing.

Across from the Basilica of Our Lady of Mt. Carmel, this creative dining room runs on French technique filtered through a chef with a restless passport. Maltese rabbit sits alongside Italian ravioli and the occasional Japanese detour, and the whole thing holds together more convincingly than it has any right to. The room is sleek and composed, the cooking precise, and nobody in this neighborhood is doing anything quite like it.

A terrace at the gates of the silent city, with the Maltese coastline spread out below it, sets the scene at this Mediterranean restaurant in Mdina. The kitchen leans into local seafood and carefully sourced meat, and the staff seem to genuinely enjoy steering you toward the right choice. Parking in Mdina being what it is, a taxi is the move unless you're already staying close.

The alfresco terrace leans out toward the water with Fort St. Angelo at your back and a fractured view of Valletta's skyline ahead. This is a sit-down Mediterranean restaurant where the chef leans into Maltese and Italian traditions, running a wood-fired oven that does right by local fish. The entrance is currently tucked around the rear of the building, which is less glamorous than advertised, but the room itself is worth the wrong-side-of-the-building walk.

Each dish arrives with a small tile naming a Valletta street and a note about its history, which is either the most charming conceit in modern Mediterranean dining or proof that Malta will find a way to make you feel underdressed and undereducated simultaneously. The terrace looks straight out over the Grand Harbour, and the indoor room is a converted icehouse. The kitchen plays its setting straight, with imaginative, modern cooking that earns the atmosphere rather than coasting on it.