The lavish rooftop restaurant on the eleventh floor of the 1926 Le Soleil Hotel draws inspiration from the carriages of the Orient Express, creating an atmosphere that is both glamorous and steeped in history. In the warmer months, guests can also enjoy a panoramic terrace overlooking the city. In the open kitchen, chefs Andrew Borg and David Tanti craft a concise yet compelling selection of dishes, blending creativity with an international flair. While the menu may appear limited, the quality is anything but. Among the most popular dishes are the cured scallops with kombu, fennel and fresh yuzu, as well as the veal sweetbreads with beetroot, lobster XO and green pepper sauce. The dessert offering features just one option, but it unfolds into two or three indulgent, beautifully executed small portions – including a whisky zabaglione with butter-soaked brioche for dipping that is truly irresistible.