By Leaning into Its Past, Malta Is Shining a Light on Its Future | Condé Nast Traveler
"At Ion Harbour, long-unsung local ingredients are being reimagined on the plate: dishes like rossi prawn and sea jelly with a whey-and-smoked-pike-roe sauce helped the restaurant become the island's first two-starred Michelin restaurant last year, and its wine list includes offerings from indigenous grape varieties such as Ġellewża and Girgentina." - Adam H. Graham
