The story
Grain Street is the street-level sibling of the acclaimed Under Grain, part of a three-tiered dining concept at the Rosselli – AX Privilege hotel in Valletta. Where its downstairs neighbour offers a Michelin-starred tasting menu, Grain Street is built for a more relaxed rhythm: small plates to share, no set rules, and a wine list served entirely by the glass.
The restaurant earned a Michelin Bib Gourmand just three months after opening, a recognition for good quality, good value cooking that it has held since 2022. This makes Grain the first Maltese brand to hold two Michelin-rated restaurants under one roof—the other being the one-starred Under Grain.
The concept is rooted in the same philosophy that drives the entire Grain project: precision and care, inspired by the master tailors who once worked on Merchants Street. The kitchen, led by culinary director Victor Borg, focuses on detailed dishes with Mediterranean flair. Borg, who trained at Gordon Ramsay’s Aubergine in London and the two-Michelin-starred Bagatelle in Oslo, brings a refined hand to what is, at heart, a convivial eatery.
Grain Street’s à la carte menu is designed for sharing, with flavour-packed plates that let diners explore a range of textures and tastes. The setting is casual but polished—a streetside restaurant within a 17th-century palazzo, with outdoor seating for al fresco dining in the heart of Valletta. The team, overseen by outlet manager Jean Paul Baldacchino, draws on deep local hospitality experience, including Baldacchino’s 23 years running a family seafood restaurant in Marsaxlokk.
From breakfast through lunch and dinner, Grain Street offers a versatile, approachable take on modern Mediterranean cuisine, backed by the precision of a Michelin-recognised kitchen.
Recognition
Ambience
Details
Location
