Level Nine & The Grand — Restaurant in Għajnsielem

Our recent dining experience at Level Nine by Oliver Glowig in Gozo was a delightful culinary journey with a few minor notes for improvement. We opted for the 5-Course Tasting Menu, and it offered a wide range of flavors, capturing the essence of Mediterranean cuisine with an Italian twist.

The meal began on a high note with an assorted vegetables and fruit plate with eggplant caviar. This was a refreshing and vibrant start, showcasing a perfect blend of fresh flavors and textures. The lampuki, a local fish with a subtle taste, was served gilded and fried with mozzarella and tomato sauce. While the dish was enjoyable, it didn’t particularly stand out, perhaps due to the naturally mild flavor of the fish.

One of the highlights was the homemade tagliolini with cheese and pepper. Beautifully presented, this pasta was both flavorful and indulgent, an ideal representation of the restaurant’s Italian influence.

The stars of the evening were undoubtedly the main courses. For me, the pork fillet medallions with potato and leek puree were outstanding – tender, flavorful, and perfectly paired with the creamy puree. My gf, who chose the pescatarian option, was equally impressed with the fresh snapper fillet in a tomato crust with fennel variations. The snapper was wonderfully delicate, and the tomato crust and fennel added depth and balance to the dish.

If there was one area for improvement, it would be the desserts. We found both the cold fruit and vegetable soup with milk gelato, salt flakes, and extra virgin olive oil and the dark chocolate sable with chocolate mousse and apricots to be somewhat underwhelming. While pleasant, these desserts lacked the “wow” factor we were expecting from such a fine dining experience.

Overall, Level Nine by Oliver Glowig delivered a memorable meal with beautifully crafted courses and impressive main dishes. A more impactful dessert finale would have made this experience truly exceptional, but we would certainly recommend it for a refined dining...

Atop the Grand Hotel with a birds eye-view of Mgarr Harbor is the elegant restaurant, Level 9. At the helm of the kitchen is Chef George Attard who has created a progressive menu that masterfully blends and balances local ingredients with global flavors. We had a choice of the a la carte menu or the tasting menu, and decided to choose the a la carte menu. This gave us the opportunity to taste a variety of starters, mains, and desserts. Each dish was divine and incredibly prepared with the freshest ingredients. For example the local octopus starter cooked to tender perfection enveloped in a delicate tempura accompanied with tonburi creating a delicate balance with Asian and Spanish flavors. Neither fighting with each other and allowing the octopus to shine through. We added the risotto to the table which was creamy and blended with nduja and topped with urchin, enhancing its deliciousness! All of our mains equally were magnificent but I must say I chose the pork filet served with Maltese corn and mole negro, a complex Mexican sauce which Chef Attard nailed. And you must not pass on the milk, honey, olive oil, sea salt dessert....you won't be disappointed. The whole experience is exactly what you would expect from fine dining. Bravo to Chef Attard and the...

⭐️⭐️⭐️⭐️⭐️ An Unforgettable Anniversary Experience – Perfection at Every Level

We travel every few months and always make it a point to try the best restaurant in town wherever we go. After this experience, I can confidently say — even Noma could learn something from this chef. The attention to detail, the balance of flavors, the portion sizes — every single element was executed with absolute perfection.

My husband, who is 37 and a true foodie, said it was the best dessert he’s ever had in his life. And I, someone who never eats or even tries seafood, did today — and it was a complete wow moment. Every dish that arrived at our table gave me goosebumps of pure pleasure.

I rarely ever write restaurant reviews — unless I’m either extremely disappointed or completely blown away. And tonight, I was beyond impressed. This was an extraordinary experience, one that truly deserves recognition. Honestly, they could charge even more, and it would still be worth every penny.

And the staff — what can I say? They weren’t just trained to say the right things; they communicated like genuine, passionate people who cared about every guest’s experience.

Thank you for giving us an anniversary dinner we will...