Tucked away in one of Sliema’s quiet side streets, this small restaurant has become something of a beacon for fine dining in Malta. The kitchen is led by talented young chef Hiram Cassar, a former sous chef with valuable international experience under his belt. The menu is concise and well-structured, featuring creative dishes that aim for balance and elegance and composed around a small number of cherry-picked ingredients. Stand-out dishes include a house-made agnolotti pecorino with delica pumpkin, pine nuts and mostarda di Cremona, as well as seabass escalope with leeks, preserved lemon, capers and kombu seaweed, but it is worth bearing in mind that respect for the seasons is the backbone of this establishment. Seamless, attentive service and an excellent wine list, featuring over 700 labels and numerous tasting options by the glass, including premium vintages, add the final flourish to this premium dining experience.