one80 St.Christopher Str. Valletta

Tucked just around the corner from the Grand Master’s Palace, One80 offers a modern, minimalist setting with a touch of warmth. The space is tastefully designed, featuring wood panelling, white floors, banquet-style seating on one side in rich teal tones, and a collection of well-spaced tables on the other. Drinks: The Mezcal Negroni was but unremarkable, while the One80 Spritz—essentially a Campari soda—was refreshing but lacked depth. Starters: The Devilled Eggs with smoked eel, salmon roe, and furikake were beautifully presented, though the portion was small and the delicate eel flavour was lost beneath the garnish. The Crispy Braised Ox Tongue came shaped like a croquette, topped with teriyaki and neri goma sauces. The meat was tender, and the sauces added a satisfying umami richness—one of the better dishes of the evening. The mains: The Fish of the Day Saltimbocca—served with fregola, ras el hanout, and baby carrots—was unfortunately a disappointment. The Parma ham had been cooked to a leathery texture, and the fish itself was overdone and dry, reminiscent of an overbaked in-flight meal. In contrast, the Quail Wellington was excellent: two pieces filled with spinach and foie gras stuffing, complemented by leek, mustard, and a smooth sweet potato purée. Perfectly cooked, well-balanced, and full of flavour—it stood out as the highlight of the meal. Service: Service felt perfunctory. The menu was dropped off with little engagement, and staff didn’t check in once mains were served. Feedback could only be shared at the end, when the disappointing fish dish was removed from the bill—a gesture rightly made. However, the atmosphere was somewhat marred by visible disagreements among the staff near the service area. Overall: A beautifully designed restaurant with some standout dishes—particularly the Quail Wellington—but inconsistencies in cooking and service prevent One80 from reaching its full potential.