The Phoenix Restaurant at Hotel Phoenicia launched its new seasonal menu at the beginning of summer.

Dining is al fresco where the restaurant terrace offers a stunning view of Valletta’s bastions and the harbour. For those clients who prefer to stay inside, the restaurant’s high ceiling and classic décor exudes a sense of old world splendour. Executive Chef Victor Borg has created a menu that defines the season through textures, temperatures and the freshest ingredients in season.

Borg’s French Mediterranean signature style, combines land and sea, while also putting a twist in classic dishes, each dish is creatively individual and a prime example of Borg’s experience at Michelin-starred restaurants such as Gordon Ramsay’s two-star Michelin Aubergine and Raymond Blanc’s two-star Michelin Le Manoir aux Quat’ Saisons.