Tucked away on the tip of the small town of Vittoriosa and leaning against the walls of Fort St. Angelo, Terrone has been run for over ten years by Maltese-Australian chef-owner Adrian Hili. His cooking celebrates Mediterranean, Italian, and Maltese traditions: the sole, for instance, is perfectly baked in a wood-fired oven and served with Castelluccio lentils from Italy, brightened with samphire, and accompanied by a small pan of homemade fries. Due to ongoing restoration work, the entrance is currently to the rear of the building (not particularly attractive), but once inside the elegant decor and outdoor dining space — offering a partial yet captivating view of the yachts and Valletta beyond — more than compensate.