The story
Located within the Rosselli – AX Privilege hotel on Merchants Street, Under Grain is the fine dining heart of the Grain concept. The restaurant takes its name from the tailor’s craft—cutting fabric along the grain to preserve its integrity—an analogy that runs through every detail of the experience. The team sources the best possible ingredients and prepares them with precision, aiming for a result that is refined, authentic, and memorable.
The space is described as one of "informal luxury," offering a curated and classic experience. The kitchen, led by Culinary Director Victor Borg, draws inspiration from French classic cuisine, seeking to deliver a sense of harmony, artfulness, and order. Under Grain earned a Michelin Star just five months after opening and has retained it since 2020, a testament to the consistency of its vision.
Victor Borg’s career includes time in the kitchens of Gordon Ramsay’s Aubergine in London and the two-Michelin-starred Bagatelle in Oslo. He was appointed Executive Chef of Grain in 2019 and has since become the AX Privilege Culinary Director, overseeing both the Valletta operations and the group’s new Verdala Wellness Hotel. Borg’s approach is rooted in bold flavours and contemporary technique, redefining modern cuisine for Malta.
The front-of-house is led by Antoine Rouzier, whose experience spans fine dining and wine service in France and the UK, including a stint at The Goring in London. The service team prioritises clarity and consistency, aiming to make guests feel at ease in a setting that demands attention to detail.
Under Grain offers a choice of à la carte, tasting, seafood, and dessert menus, with dishes that change according to seasonality. The restaurant is open for dinner Tuesday through Saturday, with a smart casual dress code. Children over twelve are welcome. The atmosphere is intimate and elegant, designed for those who appreciate the timeless quality of a meal prepared with care.
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