Iniala Valletta announces the reopening of ION Harbour
Iniala Valletta announces the reopening of ION Harbour, its two-Michelin-starred
rooftop restaurant overlooking Malta’s Grand Harbour, following a considered refresh that brings greater
warmth, intimacy and a stronger connection to its extraordinary setting.
Led by Greta Apap Bologna of Greta Design, the evolution of the restaurant has been shaped around a
simple idea: at ION Harbour, the setting should be as memorable as the food. Nowhere is that more
evident than in a series of new bespoke half-moon tables created by Imperfetto Lab especially for ION
Harbour. The concept was proposed by Iniala founder Mark Weingard, who wanted to enhance the
romance of the restaurant while ensuring guests could experience two of ION Harbour’s greatest assets at
the same time: Simon Rogan’s food and the extraordinary view across the Grand Harbour.
Instead of sitting opposite one another, couples are seated side by side, facing directly towards the harbour.
The half-moon shape brings guests closer together while giving both diners an uninterrupted view
throughout the meal. The result is a table conceived to be the most romantic in Malta: an intimate dining
experience where neither guest has to choose between looking at their partner and looking out across one of the
Mediterranean’s most spectacular harbours.
Mark Weingard, Founder of Iniala, comments: “ION has one of the most beautiful views anywhere in
Malta, and I always felt we could do more to make that part of the dining experience. The idea behind the
half-moon tables was very simple: why should one person have the view and the other have their back to
it? I wanted couples to sit together, side by side, and enjoy two exceptional experiences simultaneously –
Simon’s food and the Grand Harbour. For me, that makes these tables incredibly romantic and completely unique to ION.”
Created exclusively for ION Harbour by Imperfetto Lab, the half-moon tables form part of a wider
collection of bespoke furniture within the redesigned restaurant. Soft taupe fi nishes reference the
limestone bastions across the harbour, while ION’s signature banquettes have been reupholstered in deep navy and given
additional cushioning. Sheer curtains, darker carpeting and tactile natural materials soften the dining room further,
creating a richer and more cocooning environment while keeping the Grand Harbour firmly at the centre of the experience.
Greta Apap Bologna, Founder and Lead Designer at Greta Design of Greta Design, comments: “We wanted
the design evolution to feel like a seamless extension of Valletta’s coastal landscape – warm, cocooning and
deeply intimate. By pairing soft taupes and beiges, refl ecting the bastions opposite, with layered shades of blue
and tactile, natural materials, the interiors honour the heritage of the bastions while creating an understated, elegant
backdrop that lets the extraordinary gastronomy take centre stage.”
The reopening also introduces a new seasonal menu from Simon Rogan MBE, Executive Chef Oli Marlow
and the ION Harbour team. Seasonality, provenance and local sourcing remain at the heart of the
restaurant, with the team continuing to work closely with Maltese farmers, fishermen and producers to
express the island through its seafood, vegetables, meats and native ingredients.
New dishes include a line-caught tuna and fennel pollen tartlet with fennel kombucha and smoked Gozitan salts,
alongside a Maltese reimagining of a Simon Rogan classic: rabbit fritter from Żurrieq with fermented sweetcorn and celery leaf.
The connection to Malta and to craftsmanship continues beyond the kitchen. Locally produced Calamatta
olive oil is presented in ceramic jugs made by the team, while details throughout the restaurant include
bespoke ceramics by Sue Mifsud, handmade steak knives by former Rogan & Co chef Ben Bodman,
bronze chargers by blacksmith Alex Pole, who also created cutlery for Simon Rogan’s
three-Michelin-starred L’Enclume, and planters by Nadine Abela made using repurposed plates and
glassware.
Simon Rogan, Chef Patron of ION Harbour, comments: “ION Harbour has always had a strong identity, but
there were ambitions we had from the beginning that needed more time to realise. A few years on, we’ve
been able to bring that vision to life, evolving everything from the menu and service to the interiors with
the brilliant Greta, from Greta Design. It feels like an exciting new chapter for ION, and I’m incredibly
proud of what the team has created.”
The reopening comes during a transformative period for Iniala Valletta, as it expands across a collection of
historic palazzos, townhouses and buildings in the heart of Valletta, introducing new accommodation,
wellbeing experiences and culinary concepts. At the centre of that evolution, ION Harbour remains Iniala
Valletta’s fl agship dining destination: a restaurant bringing together the cuisine of one of Britain’s most
acclaimed chefs, the produce and craftsmanship of Malta, contemporary design and one of the country’s most remarkable views.
ION Harbour is open for dinner Monday – Sunday from 18.30 – 20.30 and for lunch on Fridays 12:30
– 14:00. For more information, please visit https://ionharbour.com/. For more information on Iniala Valletta please visit https://www.iniala.com/iniala-valletta
