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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.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Cured scallops with kombu
“Among the most popular dishes are the cured scallops with kombu, fennel and fresh yuzu, as well as the veal sweetbreads with beetroot, lobster XO and green pepper sauce.”
Michelin Guide -
Veal sweetbreads with beetroot
“Among the most popular dishes are the cured scallops with kombu, fennel and fresh yuzu, as well as the veal sweetbreads with beetroot, lobster XO and green pepper sauce.”
Michelin Guide -
Whisky zabaglione
“including a whisky zabaglione with butter-soaked brioche for dipping that is truly irresistible.”
Michelin Guide
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