Tucked away in one of Sliema’s quiet side streets, this small restaurant has become a reliable destination for fine dining in Malta. The kitchen is led by the talented young Chef Hiram Cassar, previously sous chef with valuable international experience. The menu is compact yet well-structured, featuring creative dishes built around a small number of carefully chosen ingredients that highlight balance and elegance. We were particularly impressed by the homemade Pecorino Agnolotti with Delica pumpkin, pine nuts, and mostarda di Cremona, as well as the seabass escalope with leeks, preserved lemon, capers, and kombu seaweed — though it’s worth noting that seasonality of ingredients is treated here as a guiding principle. Service is efficient and attentive, and the excellent wine list — featuring over 700 labels and numerous tasting options by the glass, including premium selections — rounds out the experience beautifully.