Le GV Restaurant - A One Michelin Star Dining Experience
- ellulclaudia
- Mar 7
- 6 min read
Updated: May 29
When planning a date night, sometimes you just want to escape the everyday stress and hectic nature of life. After seeing countless Instagram posts about the newest "IN" restaurant, we decided to give it a try.
The one Michelin-starred restaurant, Le GV, perched on the eleventh floor of the 1926 Le Soleil Hotel, offers more than just a meal—It’s a culinary revelation. With its elegant and quaint Orient Express-inspired decor, the restaurant transports you to a completely different world, far removed from the familiar Maltese dining scene. The panoramic terrace provides a breathtaking view of Sliema’s skyline, adding to the restaurant’s charm and exclusivity.
From the moment we arrived, we were warmly welcomed and immediately drawn to the open-kitchen concept, where Chef Andrew Borg and Chef David Tanti along with their entourage meticulously craft each dish. Their creations, a perfect blend of creativity and sophistication, reflect a harmonious mix of international influences and innovation. Each plate is a testament to fine dining artistry, showcasing seasonal and locally sourced ingredients, carefully selected from the finest producers. Our waitress took the time to explain how the ingredients were either foraged, fished, or sourced to ensure the highest quality.
Dining at Le GV isn’t your typical night out, but rather a highly anticipated, once-in-a-lifetime mastery that I was lucky enough to experience.
Although the menu is limited, it offers three distinct tasting menus. Guests can choose from a three-course menu (€75 per person), a four-course menu (€95 per person), or the indulgent Carte-Blanche. (€125 per person).
We opted for the latter, eager to immerse ourselves in the full culinary journey curated by the Chefs. While we had the option for a wine pairing, we chose to select our own instead, a Spanish Rioja. A Bodegas Manzanos, 125 Aniversario Reserva Especial 2009. A distinguished red wine from the renowned Bodegas Manzanos, located in Spain's D.O.Ca. Rioja region, this special edition was crafted to commemorate the winery's 125th anniversary. It boasts a deep ruby-red colour with tile nuances and intense notes of fresh fruit, chocolate, coffee, mocha, mint, and forest floor undertones.The taste is long and lingering, with lively acidity, well-integrated firm ripe tannins, and a serious character indicative of good aging potential. Since we predominantly enjoy red wine and had no idea what the Carte-Blanche menu would include, we opted for the Rioja, knowing it pairs excellently with gamey meats, stews, game, and lamb dishes.
My partner and I began our dining experience with an amuse-bouche consisting of a delightful rabbit liver pâté en croûte, topped with cream and fresh mustard seeds, accompanied by foam on a bed of roasted Brussels sprout. As a pâté lover, I found it exceptional. The Brussels sprout, with its crispiness and smokiness, had a particularly unique taste reminiscent of popcorn. It was a wonderful and delicious introduction, setting the stage for the exceptional dishes that were yet to come.
This was then followed by a delicate chicken dumpling consommé with fresh vegetables. The homemade brioche, with crispy chicken and herbs was a never-before-tasted sensation. It paired perfectly with the softness and lightness of the consommé, creating a beautiful contrast between the crunchiness of the brioche and the soft texture of the chicken dumpling.
We were also served two types of butter—one classic and another unique variety made from pork fat with salt flakes. The velvety, umami-packed notes of the pork butter and its pronounced saltiness burst in the mouth, complementing their homemade bread exceptionally well.
What an exceptional feeling, it was to take a bite of the cured aged ‘Amberjack with Sea Urchins, preserved Fennel, and Kasnodar Ossetra caviar, accompanied by a Pink Grapefruit Sabayon’. Each bite was perfectly balanced—the bitterness and sweetness of the ingredients harmonised beautifully with the delicate saltiness of the fish, creating a truly exquisite and homogeneous flavour profile.
For our third plate, we enjoyed the ‘Foie gras custard, king oyster mushrooms on top, Jerusalem artichoke purée and green apple cubes.’ It was unexpected having foie gras in custard form, as we typically know it as a small piece of goose or duck fat seared on both sides and presented on toasted bread. In this dish, they elevated the concept and truly thought outside the box. The consistency was incredibly smooth, as one would expect, but also luxuriously creamy. The combination of the foie gras with the oyster mushrooms and the small, crisp bites of perfectly cubed green apples bites created a perfect balance of savoury and sweet—What an absolute sensation!
Even though the food continued to lean more towards fish, we nonetheless enjoyed and appreciated the tannins of our chosen wine, savouring each sip.
The next creation was the 'Paccheri with Fermented Carrot, Mandarin, and Red Prawns' with dehydrated heads'. Each ingredient stood out distinctly, yet came together as one. The aromas within this dish were simple yet impactful. For the first time, we were introduced to the idea of eating fried prawn heads, which effortlessly pulverised in our mouths, releasing an intense and delightful seafood essence. The paccheri, fermented in mandarin, truly amplified the dish, and of course, the red prawn crudo tied every single bite together. Creating a journey that engages all the senses, where the interplay of sight, smell, and taste unfolded.
Although I am not particularly fond of fried food,it was exceptional and what was even more surprising was my partner indulging into every bite—an impressive feat considering he is a very fussy and particular eater.
Completing the symphony of flavours, Le GV exhibited a ‘Red Snapper cooked on the barbecue alongside an Octopus Minestrone.’ The fish was cooked exquisitely, with its flesh remaining opaque and flaking effortlessly at the touch of a fork. The octopus minestrone was decadent yet light on the palate, ensuring that it did not overpower the delicate essence of the red snapper fillet. This dish was a true testament to the restaurant’s ability to balance its uniqueness and textures beautifully.
At this point, we found ourselves wondering which plate number this was, as it seemed like a never-ending course. Don't get us wrong—we were absolutely enjoying our dinner. By now, we had fully settled in, sitting back and embracing each other's company while basking in the enchanting aura of Le GV. The serenity of the restaurant truly transported us into a different realm. We must have been there for at least two hours, sipping our wine, engaging in conversation, and savouring every single bite that was placed before us.
Our tummies were full, yet as the waitress arrived with a sharp knife and placed it to the right hand side of the table, she smiled and said, "Now you can enjoy some meat." My partner and I had been joking with the server throughout the evening about his selective eating habits—how he only eats meat and pasta, avoids sauces, barely touches fish, and essentially has the preferences of a child. However, as mentioned before, Le GV managed to do the impossible: convince him to expand his palate. This was undoubtedly the highlight of the evening. He absolutely relished each and every plate, and when it came to the beautifully prepared duck, he continued to feast.
As the evening was coming to an end, we were served a delicate palate cleanser—a ‘Ginger Sorbet beautifully plated on a Bed of Lemon Ceam with Lemon Zest. It was delectable and refreshing. We also indulged in a handmade tart crafted from freshly grated cacao beans, filled with a luscious hazelnut filling, and accompanied by a sorbet composed of 80% chocolate. The richness and depth in this final course were the perfect ending to an extraordinary epicurean delight.
Just when we thought our night had reached its sweet conclusion, another surprise dessert arrived—'Laminated Brioche, Pumpkin pure Vanilla sauce and alter caramel sauce'
A delightful homage to pumpkin pie that whisked us back to our childhoods. Perfect for my better half. We were encouraged to embrace the chaos, tearing into the golden, flaky brioche with our hands. The moment was pure joy, a messy celebration that brought laughter and warmth, wrapping us in a nostalgic embrace.
I have travelled and dined in many places, but it was an absolute pleasure to share such a beautiful rendezvous. Le GV restaurant is a place where you escape into the unknown in the most positive way possible. They were extremely accommodating to food intolerances, making the evening even more pleasurable.
We will definitely return when we need another escape from the hustle and bustle—probably very soon! Hahaha!
Would you go to the one Michelin star restaurant Le GV ? Comment below and share this article, share it with your friends and colleagues.
PRICE : $$$ | VALUE FOR MONEY: 10/10 | SERVICE: 9/10 | AMBIENCE:10/10 | LOCATION : 9/10
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