This small restaurant, almost hidden among the quiet side streets of Sliema, has become a reliable spot for fine dining on the island of Malta, and it continues to be so after the recent change of chef, which took place at the end of 2024, when Hiram Cassar was promoted from sous chef to head chef. The menu is limited but well-structured, with dishes based on creative recipes often developed from a small number of ingredients, seeking balance and elegance: the raw red snapper on a bed of chopped olives and sea vegetables is excellent, topped with grapes and almonds and then completed at the table with a delightful almond milk sauce. The efficient service also includes managing an excellent wine list with over 700 labels and many tasting options available by the glass, including some top wines.