WHERE EACH DISH TELLS A STORY
OF QUALITY PASSION AUTHENTICITY
At Le GV Rooftop Restaurant, a One-Michelin-starred restaurant, dining is more than just a meal – it’s a journey. Inspired by the flavours of the region and the artistry of fine dining, our menu is a harmonious blend of tradition and innovation. Every dish is meticulously crafted using the freshest ingredients, handpicked to showcase the bounty of the land and sea.
Under the expert guidance of our executive chefs, we offer an immersive gastronomic experience that captures the essence of the seasons while introducing creative twists to surprise and delight. Whether you are savouring delicate seafood or indulging in decadent desserts, every element is designed to celebrate the art of fine dining.
Opening Hours
Dinner
Monday, Wednesday to Saturday: from 19:00
Last seating at 21:00
A Taste of the Mediterranean, Elevated
At Le GV Rooftop Restaurant, a One-Michelin-starred restaurant, dining is more than just a meal – it’s a journey. Inspired by the flavours of the region and the artistry of fine dining, our menu is a harmonious blend of tradition and innovation. Every dish is meticulously crafted using the freshest ingredients, handpicked to showcase the bounty of the land and sea.
Under the expert guidance of our executive chefs, we aim to offer an immersive gastronomic experience that captures the essence of the seasons while introducing creative twists to surprise and delight. Whether you are savouring delicate seafood or indulging in decadent desserts, every element is designed to celebrate the art of fine dining.
Opening Hours
Dinner
Monday, Wednesday to Saturday: 19:00 – 23:00
Last seating at 21:00
Wine Pairings & Beverage Selection
Enhance your dining experience with our carefully curated wine list, featuring an extensive collection of local and international labels. Our sommelier is available to recommend pairings that perfectly complement your meal. Prefer cocktails or non-alcoholic options? Our mixologists craft signature drinks inspired by the Mediterranean.
A Tailored Experience for Every Guest
At Le GV, we understand that every diner is unique. Our team is delighted to accommodate dietary requirements and preferences, ensuring every guest enjoys an exquisite meal tailored to their needs. Whether you follow a gluten-free, dairy-free, vegetarian, or other specialized diet, your experience will be seamless and indulgent.
Evoking an Era of Grandeur.
Journey with us beyond the opulent avenues of Paris, to the exotic Mediterranean sea. Immerse yourself in an open-kitchen concept based on the finest cuisine. Inspired by fresh, local flavours and seasonal Maltese ingredients. Led by renowned chefs Andrew Borg and David Tanti.
Sit, celebrate, indulge and absorb.
Savour rooftop views aside a lively chef’s table experience, or at a classic white linen-topped table. Delight in impeccable service, an amiable ambience and exquisite care in every detail.
An intimate, personable encounter, amid an exclusive setting.
Rich interiors that will transport you to another time. Dishes designed with each individual component in mind. Elevated, inventive, accessible menus, for every occasion.
After just six months of operation, the restaurant earned its first Michelin star, reflecting a commitment to culinary excellence and an exceptional dining experience.
Our Story
“Paris would be fun,” he said, as we savoured the simple elegance of the Dorchester, just a stone’s throw from his home on Victoria Street.
During that unforgettable train journey through the Channel Tunnel to Gare Saint-Lazare, as I poured over endless past papers in preparation for my strategy exam, he mused, “It’s about people before strategy—in that order.”
The train chugged on, and as we entered the station, he remarked, “One day, Karen, it will be the Orient Express.”
We later dined at his favourite place, that most stupendous of grand hotels on the Triangle d’Or, where a conversation about wine became a treasured memory. “This bottle of Saint-Julien,” he said, “do you know how remarkable it is? Château La Grange is one of the finest Médoc estates, established since the 17th century.”
“We can’t possibly drink this—it costs a fortune,” I replied, horrified. But with a twinkle in his eye, he added, “We can—and you will remember this.”
Indeed, I do. So here is my tribute—to that magnificent place, the extraordinary wine, the Orient Express, and the people who made it all possible. Le GV stands as another homage to you, and to the legacy of George V, the famed Parisian hotel you so cherished.
Culinary Creatives
Andrew Borg
Chef Andrew Borg boasts nearly three decades of experience in fine dining, bringing a lifelong passion for outstanding cuisine that has been nurtured from an early age and refined throughout his career in high-end kitchens. His culinary style is rooted in a deep respect for peak-season ingredients sourced from trusted partners, creating dishes that are light yet flavourful and highlight the quality in every element. He brings a technical precision and complexity that fuels his culinary artistry. This sense of creativity paired with the interactive experience offered at the Chef’s table of Le GV, brings a refreshing departure from the typical restaurant setting, infusing the dining experience with a unique energy and vibrancy.
David Tanti
David Tanti brings 22 years of experience as a pastry chef, thriving on the innovation and continual learning that this role demands. His style is grounded in French techniques with a flair for Asian ingredients, and he is embracing a fresh approach and new challenges in his work at Le GV. Working in an open kitchen, David appreciates the immediate feedback from guests and enjoys that the chef’s counter experience lets diners witness the craft of his culinary creations firsthand.
David Tanti
David Tanti brings 22 years of experience as a pastry chef, thriving on the innovation and continual learning that this role demands. His style is grounded in French techniques with a flair for Asian ingredients, and he is embracing a fresh approach and new challenges in his work at Le GV. Working in an open kitchen, David appreciates the immediate feedback from guests and enjoys that the chef’s counter experience lets diners witness the craft of his culinary creations firsthand.

