Le GV

The rooftop restaurant - on the eleventh floor of the 1926 Le Soleil hotel - features decor in its two dining rooms that will seem familiar to you, and you won’t be wrong, some elements are inspired by the carriages of the Orient Express. For the warmer season, there is also a panoramic terrace overlooking the city. From the open kitchen, Chefs Andrew Borg and David Tanti offer a selection of dishes from a limited menu, blending creativity with international flair. While the selection may seem limited, the quality is anything but: it is of a very high standard. Notably, the refined raw amberjack accompanied by a touch of sea urchin and a hint of preserved fennel, finished at the table with a delightful and frothy Sicilian pink grapefruit cream, is exceptional. The dessert menu features just one option, but it consists of 2 or 3 very indulgent and well-prepared tastings (the whisky zabaglione with butter-soaked brioche for dipping is fabulous).