Perched on the 11th-floor rooftop of 1926 Le Soleil Hotel in Sliema, Le GV is the kind of restaurant that reminds you why Michelin stars matter. Guests can choose from three distinct dining settings: the elegant indoor restaurant, the rooftop terrace overlooking the Maltese skyline, or a high-top chef’s table offering front-row seats to the theatre of the open kitchen. We opted for the terrace, where the warm evening air and panoramic views provided the perfect backdrop for an unforgettable meal.

Le GV offers diners a choice between a three or four-course menu selected individually, or the Carte Blanche experience, where the kitchen takes full control. We opted for the six-course surprise tasting menu, placing our trust entirely in the chefs. Before the first plate arrived, the team carefully checked for allergies, intolerances and dislikes, ensuring the menu would be tailored to each guest.

The evening began with cocktails. Interestingly, Le GV offers just three signature creations, a decision that speaks volumes about its confidence in quality over quantity. We chose the Le GV Negroni and the Signature Rum & Ginger, both expertly balanced and the perfect introduction to the experience ahead.

What followed was a culinary journey where every course was paired with a carefully selected wine. The sommelier’s knowledge was exceptional, guiding us through each pairing and explaining how the flavours, aromas and textures complemented the ingredients on the plate. Every wine felt purposeful and elevated the dishes in ways we wouldn’t have expected.

The first bite of the evening was a chilled risotto with razor clams. Refreshingly light and beautifully delicate, it delivered a clean taste of the sea that immediately awakened the palate. Alongside it came a crisp white onion and basil cracker, impossibly light and packed with flavour, leaving us wishing there was more.

A cauliflower velouté followed, topped with a rich butter that slowly melted into the soup. Mixing everything together revealed a surprise of roasted cauliflower hidden beneath the silky surface, adding texture and depth to every spoonful.

The bread course was far more than an accompaniment. Fresh focaccia, sourdough and traditional Maltese bread arrived with the most decadent salted butter, alongside an innovative butter crafted from leftover Maltese bread. It was indulgent, thoughtful and a wonderful showcase of the kitchen’s commitment to reducing waste without compromising flavour.

The first official starter featured chilled Guzman potato, named after the local farmer who supplied it, paired with cured red shrimp, capers, sea hawthorn and Sauce Marine “Prestige”. The dish celebrated exceptional produce while remaining elegant and restrained.

Next came the foie gras mi-cuit, meaning ‘half-cooked’, served with Corno di Toro peppers, aubergine, chilled tomato consommé and confit tomatoes. Rich yet surprisingly fresh, it was a beautifully balanced dish, made even more interesting by its wine pairing.

We were initially taken aback to be served such a sweet wine, but the Tokaji Szamorodni worked remarkably well, its sweetness complementing the richness of the foie gras without overwhelming the fresher elements.

What made the pairing particularly memorable was the explanation behind the wine itself. The name Szamorodni comes from a Polish expression meaning ‘as it comes’, referring to the traditional harvesting method in which whole bunches of grapes are picked together, including both botrytised and unaffected grapes, rather than selecting individual berries as is done for Tokaji Aszú. It was one of those moments where the sommelier’s knowledge added another layer to the experience, turning an unexpected pairing into one of the most memorable of the evening.

The pasta course saw delicate chicken agnolotti paired with lobster XO sauce, beetroot and beetroot foam, before giving way to beautifully cooked red mullet, pan-fried in brown butter and served alongside grilled cabbage and mussels. The fish was perfectly flaky, while the brown butter brought warmth and depth to the dish.

The final savoury course showcased Maison Burgaud duck with a fricassee of Paimpol beans, white onions and an intensely flavourful duck jus, it provided a fitting finale before dessert.

Le Grand Dessert brought together multiple sweet creations inspired by different moods and seasons. A beautifully caramelised apple tarte tatin sat alongside a vibrant raspberry creation bursting with freshness and a deeply indulgent chocolate dessert that satisfied every sweet craving.

As if the meal wasn’t generous enough already, a final trio of petit fours arrived.

Just as the evening drew to a close, fireworks lit up the Maltese sky in the distance, providing a spectacular backdrop to an already unforgettable experience. At Le GV, every course tells a story of quality, passion and authenticity. Combined with exceptional service, thoughtful wine pairings and breathtaking rooftop views, it is a dining destination that deserves every bit of its Michelin-starred reputation.

Enjoy the 3 Course menu for €95pp, 4 Courses for €105pp, or the ‘Carte Blanche’ which is €140pp for the 6 Course Surprise Tasting Menu.

The post Le GV Restaurant in Sliema, Malta – Why the Michelin Stars Matter appeared first on Luxe Bible Digital Lifestyle Magazine.

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