The rooftop space within the ION Habour’s five-star Iniala Harbour House Hotel was previously overseen by Alex Dilling.
ION Harbour by Simon Rogan offers a 13-course tasting menu priced at 135 Euros that showcases both Rogan’s farm-to-table cooking style and the Mediterranean island’s own produce.
The team have worked to identify the very best and most aligned suppliers, working with experts and insiders to discover small scale, sustainable producers including spear fishermen, and a third generation salt farmer in nearby Gozo.
Rogan and team are also working with a specialist forager who assists with the identification of specialty and native breeds.
Dishes currently include gozo chicken, turnip, roasted yeast and Maltese sausage; and siggiewi strawberries and bee pollen cake, marigold and milk ice cream.
Nods to Simon Rogan classics can also be found in dishes such as ION, a replica of the chef’s signature caramelised miso dessert, at ION Harbour served with Maltese Bambinella pear.
Eoin Smith is running the kitchen overseen by Rogan and the group’s executive chef Oli Marlow.
The restaurant’s front of house team will be led by restaurant manager James Christie.
“When presented with the opportunity to take on ION Harbour, there was no question that Malta was the perfect spot for our next restaurant opening,” Rogan says. “I am excited about the opportunity we have to explore and celebrate the island’s produce whilst creating dishes and menus refined by our signature style and attention to detail.”
ION Harbour by Simon Rogan joins the chef’s eight other restaurants in the UK and Hong Kong, including his three Michelin star Lake District flagship L’Enclume.
Francesco Mazzei will also be cooking in Malta soon, with the highly-regarded former D&D London chef serving a Southern Italian at Corinthia Palace Malta in San Anton from 5 June to December.
