MICHELIN Guide Malta 2026: seventh edition confirms the growth of the island’s gastronomy, ION Harbour back on top with two stars
In February, Malta received a new edition of the internationally most closely followed gastronomic guide, and the message is clear: the island’s fine-dining scene continues to maintain a high standard, while at the same time the circle of addresses entering the broader selection of recommended restaurants is expanding. According to the official MICHELIN Guide announcement, the 2026 edition includes a total of 48 restaurants, with confirmation of all seven previously star-awarded addresses as well as several new entries in the recommendations category.
In practice, this means that Malta, alongside the Mediterranean’s traditional tourist assets, is increasingly building the identity of a destination that attracts guests not only with the sea and heritage but also with serious gastronomic experiences. Such a position is particularly important in winter and shoulder months, when cuisine often becomes the reason for travel – from a weekend getaway in Valletta to planned tours of Gozo and smaller inland places.
If you are planning a trip for restaurant experiences, offers for
accommodation in Valletta are already being searched, as well as options that allow walking access to the center of events, especially in the evening slots when tasting menus are the most common format.
ION Harbour for the third year in a row with two stars
The biggest news at the top of the rankings is once again the confirmation of two MICHELIN stars for
ION Harbour by Simon Rogan, a restaurant located in Valletta. In the official text, MICHELIN inspectors highlight that the restaurant confirms its two stars with modern cooking, precise execution, and an emphasized “farm-to-table” philosophy. The focus is a concept that relies on seasonality and local ingredients, interpreting them with contemporary techniques and very controlled balancing of flavors.
In tourism terms, the fact that Malta still has a two-star restaurant is important for international recognizability. In destinations with a limited market size and seasonal pressures, such confirmation acts as a signal of quality stability – for guests, for investors in high-end hospitality, and for producers who supply restaurants.
That is why it is no surprise that, alongside planning a reservation, people are increasingly searching in parallel for
accommodation near the venue, especially along the route of Valletta’s historic core – Grand Harbour – Three Cities, where the concentration of restaurants with MICHELIN distinctions is among the highest.
Six restaurants retained one star: continuity as the key word
Alongside the double-awarded ION Harbour, MICHELIN Guide Malta 2026 confirms that the “middle” of fine dining in Malta is consolidated. According to the published selection data,
six restaurants retained
one MICHELIN star, which is an important indicator of consistency – a criterion MICHELIN particularly insists on through repeated inspections.
Among the star-awarded addresses,
Rosamì stands out, for which MICHELIN emphasizes that it retained its star even under the leadership of the new chef Davide Marcone, with a Mediterranean signature and a high level of execution. Alongside Rosamì, the group of one-star restaurants for 2026 also confirms
Fernandõ Gastrotheque,
Under Grain,
Noni,
De Mondion, and
Le GV.
For part of the audience, the geographic distribution is also important: the stars are not “locked” on one street, although Valletta and the wider urban area have a strong concentration. This opens the possibility for travelers to plan restaurant visits alongside cultural sites, walks along coastal promenades, or short trips to Gozo – with good logistical sense for the route.
With such itineraries, a practical detail often determines the experience: proximity of overnight stay, the possibility of a late return, and transport flexibility. That is why planning increasingly includes searching for
accommodation offers for Valletta visitors that enable quick connectivity to restaurants even after the evening service.
New Bib Gourmand recognition: Verbena joins the “value for money” circle
MICHELIN Guide Malta 2026 also brings an expansion of the
Bib Gourmand category, awarded to restaurants with very good cooking at a reasonable price. In this year’s edition, there are a total of
five restaurants in that category, and as a
new Bib Gourmand address,
Verbena in the town of Mgarr is highlighted.
The importance of Bib Gourmand for a destination is often underestimated in public discussions that focus exclusively on stars. However, this category broadens the audience reach: it provides a “tangible” reason to visit for guests who want quality without necessarily entering the most expensive tasting formats. For the local scene, Bib Gourmand often stimulates additional dynamism – from rising service standards to stronger interest in local products and a clearer cuisine identity.
When planning such a gastronomic weekend, especially when visiting different locations (Valletta, Sliema, Mdina, Mgarr, or Gozo), many choose a base in the capital and combine short day trips. In that context, a logical step is to book
accommodation in Valletta and then visit recommended addresses “radially”.
Five new recommendations: expanding the “radar” beyond already well-known names
Besides stars and Bib Gourmand, the MICHELIN guide also has a category of recommended restaurants – a selection that often indicates future trends and reveals addresses that can develop into higher categories. The official 2026 announcement lists
five new recommended restaurants:
- Scottadito – Nadur
- Bistro Boca – Ta’ Xbiex
- Anima – St Julian’s
- Le Majoliche – St Julian’s
- Scala – Mdina
These entries are important because they show that the offer is developing beyond the narrowest group of fine-dining dining rooms. Alongside well-known locations, diversity is increasingly visible: from restaurants in historic cores to new concepts targeting an audience interested in more modern interpretations of Mediterranean cuisine. MICHELIN thus, indirectly, encourages dispersion of tourist flows – a guest does not have to stay exclusively in the old town, but gets a motive to visit Mdina or take a trip toward the northern parts.
In practice, this also increases demand for logistically smart solutions: travelers often choose one “base” location and then move toward the recommendations. If you are planning such a format, it is useful to compare
accommodation for visitors with regard to connectivity with Valletta and evening returns.
Three special awards: young chef, service, and sommelier
MICHELIN Guide Malta 2026 also awarded
three special awards, highlighting individuals and teams beyond pure kitchen technique. According to the official announcement:
- Young Chef Award went to George Attard, chef of the restaurant Level Nine at The Grand on Gozo, with a note that after international experience he returned to his home island and took over a project at the top of the hotel overlooking the port of Mgarr.
- Service Award was awarded to the restaurant Rosamì, highlighting the work of the director and the team that builds the atmosphere and the rhythm of the dinner from the welcome to the finish.
- Sommelier Award went to Miljan Radonjic from the restaurant De Mondion in Mdina, with an emphasis on professionalism and the culture of wine pairing.
These awards play an important role in a destination’s “maturity”. They do not speak only about talent in the kitchen, but also about the development of an entire ecosystem: service, wine culture, staff training, and hospitality standards. In destinations that want to attract more demanding guests, these layers are often decisive for reputation.
What MICHELIN says about Malta: “tourism momentum and infrastructure development”
In the text accompanying the selection announcement, MICHELIN Guide international director Gwendal Poullennec states that inspectors, during visits, are noting a period of “extraordinary tourism dynamics and infrastructure development”, with the expectation of a wave of new openings that could further raise the gastronomic offering of the archipelago. In the same context, the fact that all seven star-awarded restaurants have been confirmed again is emphasized, which MICHELIN interprets as an indicator of consistency and a stable level of quality.
Such wording is not merely promotional: it indicates that MICHELIN views the destination as a market that is changing and that is being entered with ambition. In practice, this often means more international chefs, greater interest in seasonal and local supply chains, and stronger investment in spaces, teams, and the guest experience.
For visitors, this also has a very practical effect: demand increases, and with it the need for earlier planning. Reservations in star-awarded restaurants are often made weeks in advance, and similar pressure appears on the accommodation market, especially in historic zones. That is why in “gastronomic” travel periods the usual rule is: first the restaurant reservation, then
accommodation near the restaurant and the old town.
Gastronomy as part of the tourism strategy: why the numbers matter
The number of restaurants in the selection (48) and the stability of stars (7 confirmed) are not just statistics. They serve as a measurable signal to international markets that the destination is not relying on “one hit”, but is building continuity. In practice, this can affect several levels:
- Guest profile: MICHELIN distinctions attract an audience that spends more and travels purposefully, often outside the main season.
- Length of stay: gastronomic itineraries encourage stays longer than a typical city break, because the guest wants to schedule multiple restaurant visits and excursions.
- Local production: “farm-to-table” logic encourages cooperation with local suppliers, which strengthens the visibility of island products.
- Service and training: awards for service and sommelier confirm that standards are rising beyond the kitchen.
Such development also opens space for discussion about sustainability and capacities: growing interest can increase pressure on urban cores and prices, while on the other hand it encourages dispersal of visits toward smaller places. That is why new entries into recommendations, like those in Mdina or Nadur, have a broader effect than the gastronomic news itself.
What an “ideal route” looks like for a gastronomic weekend in Malta
Although the MICHELIN Guide does not provide itineraries, the 2026 selection offers enough material to plan a trip that combines restaurants, culture, and short excursions. In practice, it is often combined:
- Valletta as a base for evening slots and walks, with an emphasis on star-awarded addresses and tasting formats.
- St Julian’s and Sliema as an area with a strong restaurant offer and good connectivity, especially if one wants to combine dinner and urban nightlife.
- Mdina as a historic backdrop for lunch or an earlier dinner, with the experience of architecture and a calmer rhythm.
- Gozo and Mgarr as an option for a day trip, with an emphasis on special awards and Bib Gourmand experiences.
For such a schedule, it is crucial to arrange logistics and time well. If your goal is several “strong” dinners, it is practical to take
accommodation for Valletta visitors and go during the day toward Mdina or Gozo, and in the evening return to the city without stressful transport.
What’s next: expectations for a new season of openings
MICHELIN’s official assessment that Malta is going through a phase of tourism momentum suggests that in the coming years one can expect a larger number of high-profile openings. If that trend is confirmed, the selection could grow through new categories – whether through additional Bib Gourmand addresses or through restaurants that advance from the recommended selection toward stars.
For now, MICHELIN Guide Malta 2026 sends a message of continuity: the top is stable, the middle is solid, and the base is expanding. Ultimately, it is a combination that makes the destination serious on the Mediterranean map – not only as a place where one “eats well”, but as a market that develops standards and diversity of offer.
Sources:- MICHELIN Guide – official announcement of the Malta 2026 selection, number of restaurants, new recommendations and special awards (link)- Michelin (official website) – press release on the 7th edition of the MICHELIN Guide Malta, key numbers and context (link)- Malta Today – overview of the Maltese 2026 selection and expansion of the Bib Gourmand category (link)- The Malta Independent – report on the selection and list of included restaurants in the 2026 edition (link)- Horeca Malta – summary of MICHELIN Guide Malta 2026 with lists by categories (link)
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