Le GV is one of those meals where you stop talking halfway through because everyone at the table is too busy processing what they’re eating.
From the second you walk in, the place feels elevated without becoming stiff or pretentious. The design is gorgeous — dark art deco energy, polished details everywhere, beautiful lighting, immaculate bathrooms, and a staff that moves with absolute precision. You can tell this place takes hospitality seriously.
The tasting menu by Chef Andrew was exceptional from start to finish. Every course felt intentional, balanced, and technically sharp without losing personality. Dishes that could’ve easily crossed into “trying too hard” territory somehow stayed grounded and genuinely delicious.
The celeriac gnocchi was absurdly good. The lamb was beautifully cooked. The seafood dishes were delicate without disappearing. Even the small bites of desserts felt curated by Chef David instead of thrown in as filler.
And honestly, one of my favorite parts of the entire experience was watching the kitchen and service team operate. As a producer, you appreciate when a complicated production runs smoothly, and Le GV feels exactly like that — a restaurant where everyone knows their role and executes at a very high level.
Holy shit what a meal.
This wasn’t just dinner. It felt like an actual culinary event, and easily one of the standout dining experiences we had in Malta. Make sure you leave time as this experience will take you at least 2.5 hours of pure ecstasy.