GRACY'S

This is the latest restaurant to move into the prestigious Vederlin Hotel, a baroque-style palace built in 1650, in 2020. With since March 2022 a new chef, Tom Peters, recruited from a prestigious London restaurant. His ambition: a modern reinterpretation of classic dishes such as king crab, tuna tartar, celeriac pie with salt and a mushroom and truffle compote or pavlova for dessert. In the end, a pleasure for the eyes and the senses in one of the tables of Valletta not to be missed.