Facing the Basilica of Our Lady of Mt. Carmel, the restaurant’s modern and elegant interiors reflect a cuisine of equal refinement. Chef Steve Scicluna leads the kitchen with a polished technique clearly influenced by the French school, while his dishes occasionally pay homage to Malta — such as the rabbit dish — and to Italy, with ravioli taking the spotlight. Subtle touches of Japanese ingredients appear here and there, creating a culinary reflection of the chef’s diverse past experiences, all presented with unfailing elegance.