A few steps below the dining rooms of the 17th century Rosselli AX Privilege, dinner at Under Grain takes place in a vaulted stone room that feels quietly separate from the streets above.
The restaurant has held a Michelin star for seven consecutive years, though the mood stays intimate rather than ceremonial. The menu shifts with the seasons and keeps a close connection to Maltese ingredients.
One plate captures the kitchen’s point of view. An “assiette” of local rabbit arrives alongside mimolette custard and razor clam ‘veronique’, finished with a bright verjus sauce that ties the dish together.
It is the kind of cooking that keeps the dining room busy with people who know where to book in Valletta.
Reserve a table and experience one of Valletta’s most celebrated kitchens.
