Issue link: https://maltatoday.uberflip.com/i/1216530
14 maltatoday | SUNDAY • 1 MARCH 2020 EYEWITNESS Art of Michelin SO what does a Miche- lin-starred restaurant's food look like? Readers may have had the pleasure of eating at one of the three Michelin-starred restaurants that made culinary history earlier this week in Malta, for being awarded the first ever of the coveted stars. Under Grain at the Rosselli Hotel and Noni in Valletta were relative newcomers, and as expected, the top-rated De Mondion restaurant was also awarded its first star. Today we feature the work of executive chef Victor Borg, whose newly-opened restaurant Under Grain had shown its potential from its very first breath. Inspired by the tailoring profession, its theme sets it out from all the rest: from the tailor's chalk used to mark patrons' chosen dishes to the carefully selected ingredients, which fully come together as a final masterpiece for their taste buds. Even though the restaurant can be defined as refined dining, the team's professional service and its relaxed atmosphere is part of the experience. Borg leads a kitchen brigade that brings to life a new meaning to refined dining, like no other on the island, with a concise menu that assures high quality and curation, and informal luxury. "The kitchen brigade at Grain made history today as being among the first restaurant to receive a Michelin star in Malta. It is indeed a title to be proud of and one that gives the motivation to continue to work harder to achieve our culinary goals. This is the very start for a long journey for Grain," Rosselli's hospitality director and hotelier Claire Zammit Xuereb said. Borg expressed his gratitude for having such a strong team by his side. "This honour was not achieved in isolation. We work as a team and we win as a team. The Grain kitchen brigade, together with the service team, is a strong unit, constantly striving for the best possible service. We're grateful that our culinary experience was proudly recognised." The Michelin Star news comes a month after Grain successfully received nine medals and four trophies in Maltese culinary competitions. Under Grain's most coveted dishes include the roasted rib eye of black Angus beef, roasted stone bass cooked in bonito butter, and the Marsala crème brûlée, amongst others. Executive chef Victor Borg presides over the luxurious, yet relaxed atmosphere of refined dining at Under Grain A canvass of the sublime: the Marsala crème brulée The restaurant facade at the Rosselli