"In the old town of Valletta, among the major tourist attractions, an authentic and flavourful traditional Maltese cuisine is served in a simple and informal setting. Among the most successful dishes are pulled rabbit rigatoni, homemade filled pasta, Maltese stuffed marrows, pan-fried octopus, and Aljotta, the island’s typical fish soup." - Michelin Inspector

"A simple establishment tucked away from the tourist crowds, where everything revolves around fish, as one might expect given the name chosen for this venue. Right at the entrance of the restaurant, on the left, there’s the display of the day’s catch. From the menu, you can choose from various raw seafood dishes, ceviche, a selection of oysters, caviar, shellfish, and clams, along with Mediterranean fish that can be pan-cooked, grilled, or fried." - Michelin Inspector

"In front of the Basilica of Our Lady of Mt. Carmel, the modern and elegant rooms of this restaurant reflect a cuisine with the same characteristics: a focus on the quality of the ingredients in contemporary and refined presentations. The dishes contain various references to typical Maltese products but are also the result of techniques learned by the chef through significant international experiences." - Michelin Inspector

"The rooftop restaurant on the eleventh floor of the 1926 Le Soleil hotel, with its name being the acronym for Le Grand Voyage, features decor in its two dining rooms that will seem familiar to you, and you won’t be wrong, some elements are inspired by the carriages of the Orient Express. For the warmer season, there is also a panoramic terrace overlooking the city. From the open kitchen, Chef Andrew Borg offers a selection of dishes from a limited menu, blending creativity with international flair. While the selection may seem limited, the quality is anything but: it is of a very high standard. Notably, the refined raw amberjack accompanied by a touch of sea urchin and a hint of preserved fennel, finished at the table with a delightful and frothy Sicilian pink grapefruit cream, is exceptional. The dessert menu features just one option, but it consists of 2 or 3 very indulgent and well-prepared tastings (the whisky zabaglione with butter-soaked brioche for dipping is fabulous)." - Michelin Inspector

"A Two-MICHELIN-Starred restaurant by Chef Alex Atala, known for elevating Brazilian cuisine using native ingredients like cassava and priprioca." - The MICHELIN Guide

"Chef Jefferson Rueda's restaurant focusing on pork as a foundation for exploring Brazil's food heritage, holding a MICHELIN Green Star." - The MICHELIN Guide

"Chef Rodrigo Oliveira's restaurant located at Instituto Moreira Salles, exploring Brazil's diverse culinary traditions with dishes like pirão and quindim." - The MICHELIN Guide

"A Bib Gourmand-awarded restaurant by Mara Salles offering a menu of regional Brazilian dishes like moqueca capixaba and barreado paranaense." - The MICHELIN Guide

"A rooftop restaurant by Chef Onildo Rocha offering regionally inspired tasting menus that reflect Brazil's diverse biomes." - The MICHELIN Guide

"This compact joint offers two seating areas – the counter overlooking an open kitchen serves a 10-course season-driven tasting menu that melds Japanese flavours with European techniques; the terrace serves upmarket steakhouse favourites like Wagyu sandwich, caviar with blinis, and truffle fries. Butter-aged lobster seared on a lava stone is velvety and flavoursome. Roast three-yellow chicken in a vin jaune sauce is ideal to share and worth pre-ordering." - Michelin Inspector