Malta's only two-Michelin-starred restaurant takes fine dining out to sea

This summer, ION Harbour by Simon Rogan, Malta's only two-Michelin-starred restaurant, has taken fine dining somewhere it has rarely gone before: out onto the open water. ION at Sea, which set sail on Friday 19 June 2026, operates as an exclusive floating chef's table aboard an iconic Riva 44 yacht, bringing the restaurant's acclaimed culinary precision off the rooftop and onto the Mediterranean.

The experience runs five days a week, every Tuesday, Wednesday, Friday, Saturday and Sunday, until Sunday, October 4, 2026. Each evening is reserved for a single party of between two and four guests, making it one of the most private and intimate dining experiences in the world, let alone in Malta.

Simon Rogan, Chef Patron of ION Harbour, describes the project as far more than dinner on a boat. "We are breaking the boundaries of traditional fine dining by translating a two-Michelin-starred kitchen environment directly onto a beautiful yacht," he said. "It has been an incredible technical and creative challenge to pioneer an interactive chef's table on a moving boat, and to create an experience that reimagines how guests connect with Malta's stunning landscapes."

The menu reflects ION Harbour's deep commitment to provenance and its farm-to-table philosophy.

At the helm of the ION at Sea kitchen is Chef Charlie Wilson, leading the talented team brought over from Simon Rogan's Michelin-starred Aulis Phuket in Thailand. Joining him is Restaurant Manager Arsen Brahaj, recipient of Thailand's Michelin Service Award 2025. Together, working alongside ION Harbour Executive Chef Oli Marlow, they have built a seasonal tasting menu rooted entirely in the produce, landscapes and waters of the Maltese Islands.

The menu reflects ION Harbour's deep commitment to provenance and its farm-to-table philosophy. Highlights include Amberjack Cured in Juniper with beetroots from Joseph's Farm, wild fennel and quince vinegar; Raw South Coast Rossi Prawn with sea jelly, fig leaf, buttermilk and smoked pike perch roe; Guinea Hen stuffed with Truffle, served with snowball cauliflower and a lemon thyme-infused sauce; and the restaurant's signature Truffle Pudding glazed in carob molasses with aged Maltese pecorino. The evening closes with the distinctive ION Fig Leaf Set Mousse with caramelised apples and marigold-infused juices. Every course is finished and plated in front of guests as the team shares the stories and techniques behind each element.

Wine pairings are available to complement the menu, from a Classic selection through to the Prestige pairing, which features rare Champagnes, Grand Cru Burgundies and iconic Bordeaux vintages. A dedicated non-alcoholic pairing is also available.

Every course is finished and plated in front of guests as the team shares the stories and techniques behind each element.

Guests can choose between two experiences. The Dinner Cruise runs from 7:30pm to 10:30pm, offering a sunset voyage through Valletta's Grand Harbour and the surrounding coastline before anchoring for dinner beneath the stars. The Ultimate Cruise extends the day from 2:30pm, combining an afternoon exploring Malta's southern coastline and swimming in crystal-clear waters before dining at sea.