ION Harbour by Simon Rogan

ION Harbour by Simon Rogan Malta’s first two Michelin-starred resaurant, inspired by seasonality and local produce.
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Child Policy- Children aged 12 years or older are welcome at ION the Harbour

On International Wine Day, taking a moment to appreciate everything behind every pour. From vineyard to glass, every win...
25/05/2026

On International Wine Day, taking a moment to appreciate everything behind every pour. From vineyard to glass, every wine carries the character of the place and the people who make it possible.

Before reaching the table, every dish goes through its final stage, the careful arrangement of ingredients, textures and...
22/05/2026

Before reaching the table, every dish goes through its final stage, the careful arrangement of ingredients, textures and details that bring together balance, intention and presentation.

Amberjack cured in-house with fresh juniper berries and citrus.Served with beetroots from Joseph’s Farm, rolled into a c...
16/05/2026

Amberjack cured in-house with fresh juniper berries and citrus.
Served with beetroots from Joseph’s Farm, rolled into a cylinder and filled with pickled cucumber and preserved juniper oil.

Finished with quince vinegar jelly and fresh dill.

07/05/2026

Marco is originally from Palermo. While studying Law in Andalucía, he became increasingly interested in food. Although his career in cooking is recent, through focus and consistency, he has honed his skills and is now Demi CDP at ION Harbour.

Outside the kitchen, he enjoys playing padel, reading philosophy and history books, and listening to classical music.

When asked why he made the switch from Law to cooking, his answer is simple: he prefers a chef’s jacket to a tie. And we’re so happy he made the swap. Cheers to you, Marco.

The view over Grand Harbour at golden hour, just before service begins.
05/05/2026

The view over Grand Harbour at golden hour, just before service begins.

Red eye potatoes from Ta’ Cikku, cooked slowly in chicken fat. Caramelised shallots, topped with crispy chicken skin and...
28/04/2026

Red eye potatoes from Ta’ Cikku, cooked slowly in chicken fat. Caramelised shallots, topped with crispy chicken skin and toasted yeast flakes.Horseradish sauce. Finished with preserved wild garlic and burnt onion oil.

24/04/2026

Join us for Mother’s Day Lunch at ION Harbour on May 10. We’ll be open for a special nine-course lunch menu, created just for the occasion and served for one seating only. The menu is priced at €165 per person.

If you can't join us, why not treat her to a meal in the future with one of our gift vouchers.

Limited seats available - reservations are available in the following link:
https://superwidget.frb.io/iontheharbour/availability

Celeriac baked in sea salt from Xwejni, Gozo. Served with sugar kelp and Special Reserve caviar from Petrossian. Finishe...
17/04/2026

Celeriac baked in sea salt from Xwejni, Gozo. Served with sugar kelp and Special Reserve caviar from Petrossian. Finished with last year’s nasturtiums preserved in oil.

The sauce is made from the celeriac’s own juices, infused with the pulp smoked over hot embers.

Our plaque is now in place.Thank you , , and the entire team, and to everyone who made this possible.More to come. Cheer...
15/04/2026

Our plaque is now in place.
Thank you , , and the entire team, and to everyone who made this possible.

More to come. Cheers!

Raw Limousine beef from Rabat, carefully aged, then dressed with oyster, and sat atop a crisp Pecorino biscuit. Finished...
10/04/2026

Raw Limousine beef from Rabat, carefully aged, then dressed with oyster, and sat atop a crisp Pecorino biscuit. Finished with hand-foraged capers and pickled daikon from Mġarr for a clean, balanced bite.

One of the snacks available on our current tasting menu at Ion Harbour.

Address

11, Street Barbara Bastions
Valletta

Opening Hours

Monday 07:00 - 10:30
18:30 - 20:30
Tuesday 07:00 - 10:30
18:30 - 20:30
Wednesday 07:00 - 10:30
18:30 - 20:30
Thursday 07:00 - 10:30
18:30 - 20:30
Friday 07:00 - 10:30
12:30 - 14:00
Saturday 07:00 - 10:30
12:30 - 14:00
Sunday 07:00 - 10:30
12:30 - 14:00

Telephone

+35699110166

Website

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