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A total of 43 Maltese restaurants earned
recognition in this year’s edition of the Michelin
Guide, with five receiving the prestigious Star.
Exclusive report by Stephen Gauci.
The striking new ME by Meliá Hotel at Mercury Towers earlier this season played host to a celebration of Malta’s culinary excellence, as the Malta Tourism Authority honoured the country’s top dining establishments featured in the prestigious 2025 Michelin Guide. The event marked a proud milestone for the local gastronomic community, highlighting the remarkable consistency and creative momentum driving Malta’s evolving food scene.
A total of 43 restaurants were recognised in this latest edition.
• ION Harbour retains MICHELIN two stars
• Six restaurants recognised with a MICHELIN one star
• Five Bib Gourmand entries and 31 MICHELINrecommended restaurants
The five restaurants retaining their One Michelin Star are De Mondion, Rosami, Under Grain, Noni and Fernando Gastrotheque, whilst ION Harbour retained its Two Michelin Stars- reinforcing Malta’s reputation for worldclass dining.
“The Michelin Guide is the international benchmark,” said Victor Borg, Executive Chef at Undergrain. “It’s like the Oscars for chefs. It motivates us to keep pushing boundaries. The recognition inspires not only pride, but also the constant drive to innovate.”
The chef’s sentiments echo the very ethos of the Michelin Guide: quality, consistency, and evolution. His philosophy, “today better than yesterday,” resonates deeply within Malta’s culinary industry, where striving for improvement has become the norm, not the exception.
Since the Michelin Guide’s debut in Malta in 2020, the Malta Tourism Authority (MTA) has strategically championed its expansion.
The event was attended by Deputy Prime Minister and Minister for Foreign Affairs and Tourism Dr Ian Borg, who told Horeca Malta: “Being listed and guided by Michelin is an important achievement, but sustaining that success is even more vital.
For us, it’s all about the experience. Gastronomy is now a key part of Malta’s tourism identity. That’s why we will continue supporting initiatives that enhance the overall quality of our destination.”
Deputy Prime Minister and Minister for Foreign Affairs and Tourism Dr Ian Borg.
This focus on quality experiences is shared by MTA
Chair Dr Charles Mangion, who described the Michelin
honour as “the guiding light for gastronomic connoisseurs
worldwide”.
He noted the guide’s ability to promote Malta’s culinary ecosystem - thanks to a combination of skilled chefs, committed restaurateurs, and increasing use of local ingredients.
“Our gastronomic ecosystem keeps improving,” Dr Mangion said. “We’ve seen the number of Michelinstarred restaurants double, and many more are on the cusp of recognition. This builds consistency, strengthens our culinary identity, and contributes to a holistic tourist experience - be it through culture, landscape, or our cuisine.”
Indeed, the blending of Maltese tradition with contemporary flair is what makes the local offering unique.
Now, the MTA has gone a step further by establishing a dedicated unit focused on gastronomic tourism. CEO Carlo Micallef elaborated on this: “Gastronomy is central to what today’s traveller seeks. Our marketing is now more segment-driven, and gastronomy is one of our fastest-growing niches.
We’re actively promoting Malta in this light - not just in Europe, but also in long-haul markets like North America and Asia. We are targeting a type of tourism that values quality and is willing to pay for a unique experience.”
The ripple effect of Michelin recognition is already evident in Malta’s broader restaurant landscape. Carina Dimech, Senior Manager for the Gastronomy and Wine Segment at the MTA, elaborated on this.
“Chefs are now working harder than ever, not just to get featured in the guide, but to maintain or improve their status. The guide gives Malta international credibility. Visitors are surprised that such a small island has such a prolific Michelin presence. This encourages even more growth.”
Malta’s sixth consecutive year in the guide proves the local scene is not a flash in the pan. Instead, it’s a story of deliberate, sustainable development and quality improvement - a sentiment echoed by industry professionals and institutions alike.
He noted the guide’s ability to promote Malta’s culinary ecosystem - thanks to a combination of skilled chefs, committed restaurateurs, and increasing use of local ingredients.
“Our gastronomic ecosystem keeps improving,” Dr Mangion said. “We’ve seen the number of Michelinstarred restaurants double, and many more are on the cusp of recognition. This builds consistency, strengthens our culinary identity, and contributes to a holistic tourist experience - be it through culture, landscape, or our cuisine.”
Indeed, the blending of Maltese tradition with contemporary flair is what makes the local offering unique.
Now, the MTA has gone a step further by establishing a dedicated unit focused on gastronomic tourism. CEO Carlo Micallef elaborated on this: “Gastronomy is central to what today’s traveller seeks. Our marketing is now more segment-driven, and gastronomy is one of our fastest-growing niches.
We’re actively promoting Malta in this light - not just in Europe, but also in long-haul markets like North America and Asia. We are targeting a type of tourism that values quality and is willing to pay for a unique experience.”
The ripple effect of Michelin recognition is already evident in Malta’s broader restaurant landscape. Carina Dimech, Senior Manager for the Gastronomy and Wine Segment at the MTA, elaborated on this.
“Chefs are now working harder than ever, not just to get featured in the guide, but to maintain or improve their status. The guide gives Malta international credibility. Visitors are surprised that such a small island has such a prolific Michelin presence. This encourages even more growth.”
Malta’s sixth consecutive year in the guide proves the local scene is not a flash in the pan. Instead, it’s a story of deliberate, sustainable development and quality improvement - a sentiment echoed by industry professionals and institutions alike.
