Restaurant in Floriana, Malta
Tasting menu worth booking. Serious kitchen, serious setting.
S.E.A. is the tasting-menu restaurant on The Ritz-Carlton's Evrima yacht, docked at Floriana's Valletta Waterfront, with chef Sven Elverfeld (three-Michelin-star Aqua, Wolfsburg) overseeing the kitchen. Book it for a special occasion dinner when the yacht is in port — confirm the schedule before you plan around it. The beverage pairing is the recommended way to experience the full programme.
Yes — if you are after the most serious fine-dining experience on the Valletta Waterfront and you want a kitchen with a documented track record at the leading of European gastronomy. S.E.A. is the flagship restaurant aboard Evrima, The Ritz-Carlton's yacht, docked at Floriana's Forni Complex on the waterfront. The connection that matters most here is the chef: Sven Elverfeld, whose restaurant Aqua at The Ritz-Carlton Wolfsburg holds three Michelin stars. That pedigree sets the expectation correctly — this is not a hotel restaurant coasting on a luxury brand name.
S.E.A. stands for Sea, Earth, and Air, and the format is a tasting menu built around those three categories. The setting is the Evrima itself , a superyacht with a dining room designed for guests who expect a certain level of visual and material finish. For explorers who care about context, this matters: you are not sitting in a converted palazzo or a converted boathouse. You are on a working luxury vessel, which gives the meal a spatial quality you will not find at any other restaurant in Malta.
The drinks program at S.E.A. is part of what separates it from most fine-dining options in the region. On a vessel of this calibre, the wine list and beverage pairings are expected to match the kitchen's ambition, and Elverfeld's track record at Aqua in Wolfsburg suggests the same philosophy carries over: beverage service at this level is not an afterthought. If you are a wine-focused traveller, the pairing option is the way to experience S.E.A. properly rather than ordering by the glass from an abbreviated list. For cocktail drinkers, the bar on Evrima operates as a standalone destination before or after dinner , worth arriving early to use it rather than treating it purely as a holding area.
Timing matters here more than at most Malta restaurants. Evrima's schedule dictates when S.E.A. is actually accessible, since the yacht operates a sailing itinerary rather than sitting permanently at the Valletta Waterfront. Before making this the anchor of a trip, confirm the vessel is in port on your intended dates , this is not a standard restaurant booking and the usual walk-in or last-minute logic does not apply. When Evrima is docked, dinner service tends to be the primary occasion; lunch availability is less predictable. Evening bookings in late spring through early autumn capture the leading of Malta's harbour light and the Floriana waterfront at its most atmospheric, though the restaurant itself operates regardless of season when the yacht is present.
For solo diners and couples, the counter or smaller tables make S.E.A. a workable choice , tasting menus generally suit solo dining better than à la carte formats, and the structured service of a kitchen with Elverfeld's influence tends to pace a solo meal well. Groups of four or more should communicate clearly at booking about seating configurations, since the dining room on a yacht is compact by design.
On value: without published pricing in our database, it is reasonable to assume S.E.A. sits at the leading of Malta's fine-dining price bracket. Comparable tasting-menu experiences in Malta , [ION Harbour by Simon Rogan in Valletta](https://www.joinpearl.co/restaurants/ion-harbour-by-simon-rogan-valletta-restaurant) and [Seta Su Ilma (Ilma)](https://www.joinpearl.co/restaurants/seta-su-ilma-ilma-floriana-restaurant) , give you a useful price anchor. If S.E.A. comes in meaningfully above those, the justification is the Elverfeld connection and the vessel setting. If it comes in at a similar price point, it is an easy first choice for a special occasion dinner in Floriana.
Dietary restrictions should be communicated at the time of booking rather than on arrival. Tasting menus of this type typically accommodate in advance with adequate notice; last-minute requests on a small kitchen aboard a yacht are harder to absorb than at a larger land-based restaurant.
For wider context on where S.E.A. fits in Malta's dining scene, see our full Floriana restaurants guide. If you are planning a full trip and need accommodation or activity recommendations, our Floriana hotels guide and experiences guide cover the broader picture. For pre- or post-dinner drinks in the area, our Floriana bars guide has current options. Travellers curious about Malta's wine culture can also check our Floriana wineries guide.
Elsewhere on the island, strong alternatives for a comparable calibre of evening include Rosamì in St Julian's, Le GV in Sliema, and Terroir in Attard. For more exploratory options across the islands, Sessions in St Julian's, Root 81 in Rabat, The Fork and Cork in Mdina, Al Sale in Xagħra, Level Nine at The Grand in Għajnsielem, and Terrone in Birgu are all worth considering depending on your itinerary. For global benchmarks of what a three-Michelin-star chef's tasting menu looks like at the leading of the format, Le Bernardin in New York City and Lazy Bear in San Francisco are useful reference points.
Quick reference: Fine-dining tasting menu on The Ritz-Carlton's Evrima yacht, Floriana waterfront , book in advance, confirm yacht is in port, evening service preferred, beverage pairing recommended.
The bar on Evrima operates as a standalone space and is worth using before or after dinner. Whether full dinner service is available at the bar counter specifically is not confirmed in our data , contact the venue directly to ask. If bar seating for the tasting menu is an option, it tends to suit solo diners leading.
For fine dining at a comparable price point in the immediate area, Seta Su Ilma (Ilma) is the closest direct comparison in Floriana. Across the harbour, ION Harbour by Simon Rogan (€€€€, Contemporary) brings a similarly credentialled chef in a landmark setting. For something at a lower price point, Terrone in Birgu (€€, Seafood) delivers strong quality without the tasting-menu commitment.
The single most important thing: check that Evrima is actually docked in Malta on your dates before building plans around it. The yacht sails a wider itinerary and is not a permanent land-based restaurant. Once you have confirmed availability, treat this as a full-evening commitment , the tasting menu format and the vessel setting are not designed for a quick dinner. Beverage pairings are the recommended way to experience the full scope of what the kitchen is doing.
Yes, more so than most special-occasion restaurants in Malta. Tasting menus pace well for solo diners, and a kitchen operating at this level typically has the service structure to look after a solo guest properly. Arrive at the bar first to use the time well rather than going straight to your table.
It is the strongest case in Floriana for a genuinely memorable dinner. The Elverfeld connection gives the kitchen a verifiable standard that most Malta restaurants cannot match, and the yacht setting provides a context that no land-based restaurant can replicate. The main risk is logistical: if the yacht is not in port, you have no fallback at the same address. Book early, confirm the schedule, and have ION Harbour by Simon Rogan as a contingency.
Tasting menus at this level routinely accommodate dietary restrictions, but the kitchen needs advance notice , ideally at the time of booking, not on arrival. Contact the venue directly to confirm what is possible for your specific requirements. A compact galley on a yacht has less flexibility than a large restaurant kitchen, so earlier communication is more important here than at most comparable restaurants.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| S.E.A. (Evrima) | Easy | — | |
| Noni | €€€€ | Unknown | — |
| Marea | €€ | Unknown | — |
| ION Harbour by Simon Rogan | €€€€ | Unknown | — |
| Rosamì | €€€ | Unknown | — |
| Terrone | €€ | Unknown | — |
Key differences to consider before you reserve.
S.E.A. is a tasting menu restaurant aboard the Evrima, so the format is structured rather than drop-in. Bar seating for the full dining experience is not documented for this venue. If you want a more casual entry point into the Evrima, check whether the ship's other lounges or bars offer food service before committing to the full S.E.A. tasting menu.
ION Harbour by Simon Rogan is the closest peer: another named-chef fine-dining experience in the Valletta Harbour area with a similarly structured format. Noni offers a more accessible price point for creative Maltese cooking if you want serious food without the full tasting menu commitment. Rosamì and Terrone are better suited to relaxed dinners rather than special-occasion fine dining.
S.E.A. is a destination tasting menu restaurant, not a walk-in dinner spot. The kitchen is led under the direction of Sven Elverfeld, whose Aqua at The Ritz-Carlton Wolfsburg has a documented track record in high-end tasting menu cooking. Come expecting a multi-course, course-by-course format built around sea, earth, and air categories — not à la carte. Booking ahead is essential given the setting aboard the Evrima.
Solo dining at a tasting menu restaurant is a legitimate choice, and the structured format at S.E.A. suits it reasonably well — you're guided through courses rather than managing a shared table. That said, the Evrima setting is geared toward an occasion-driven crowd, so solo diners who want counter seating or a more interactive kitchen experience may find ION Harbour by Simon Rogan a better fit. Book directly and ask about seating options when you reserve.
Yes — this is one of the clearest cases for booking S.E.A. The combination of the Valletta Waterfront address, the Evrima ship setting, and a kitchen operating under Sven Elverfeld's culinary framework (he built his reputation at Aqua in Wolfsburg) makes it the strongest special-occasion fine-dining option on this stretch of the waterfront. For anniversaries or milestone dinners where the setting needs to match the food, it justifies the commitment.
Tasting menu restaurants at this level routinely accommodate dietary requirements when notified at the time of booking — that is standard practice across fine dining. Contact S.E.A. directly through the Evrima when reserving and flag restrictions in advance. Last-minute requests are harder to accommodate in a structured multi-course format, so early communication matters here.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
