Awarded a Michelin Star for the second year

The culinary world’s most revered list has just been revealed and Under Grain is thrilled to announce that it has been awarded a MICHELIN status for the second year – testament to the high culinary standards of Executive Chef Victor Borg and his talented team.

“There’s no denying that it has been a tough year for the restaurant industry, but it’s important to remind people that there will be many more Michelin-star experiences from Under Grain to look forward to when we reopen our doors. Despite all the challenges, we have continued to strive for excellence, innovate our culinary experiences, and fight for the future of our industry.” says Claire Zammit Xuereb, Director of Under Grain.

Despite temporary closures and social distancing restrictions, Under Grain has continued to find innovative ways to share its Michelin-star dining experiences with local diners. The past 12 months have seen the team host intimate food-and-wine pairing events and create exquisite dine-at-home experiences, including specially themed menus for seasonal occasions.

“To gain a Michelin star is a real achievement, but to retain it is even harder, especially under such unprecedented circumstances. The Under Grain team has been focused on finding safe and responsible ways to continue sharing our first-class culinary experiences with diners. On behalf of the entire Under Grain kitchen brigade, we can’t wait to welcome our diners back to our restaurant in the near future and share more memorable gourmet experiences,” says Victor Borg, executive chef of Under Grain.

While the restaurant remains temporarily closed, the Under Grain team has been in full flight planning and preparing exciting new menus and gourmet concepts to launch when the time is right. Connoisseurs of fine dining are invited to follow our social channels for all the latest exciting updates.

Established in the late 19th century, Michelin has maintained its benchmark of international food for more than 120 years, recognising outstanding restaurants, breadth of cuisine styles and culinary skills around the world.