Mirrored walls and ceilings, velvet chairs and touches of brass bring a refined aesthetic to the newly-opened Le GV fine-dining restaurant, located on the rooftop of the 1926 Le Soleil Hotel & Spa in Sliema, designed by Carlo Schembri together with &Bold studio.
The opening was recently announced by 1926 Collection – which owns and operates a group of upscale boutique hotels in Sliema and Valletta, “intricately bound by a common thread of luxury, sustainability, and personalised service.”
Comprised of Le Parisot and La Galerie boutique suites in Valletta, and Le Soleil Hotel & Spa and Les Bains private suites in Sliema – the latter set to open in 2025 – the hospitality group’s design ethos is rooted in the charms and elegance of the 1920s; a nod to the decade during which their founder was born.
Indeed, the design of Le GV combines the client’s deep obsession with the beauty of Art Deco and the site’s challenging long and narrow footprint.
Artistic Director Carlo Schembri drew inspiration from the legendary Orient Express to fulfil this brief, adopting a design language that is heavily influenced by the luxurious aesthetic of the train, which, when combined with the functional requirements of the kitchen and restaurant concept, evolved into a unique visual identity.
“The result is a refined space that balances the elegance of Art Deco with the practicality needed for both the site and the restaurant’s operations, creating a distinctive and immersive dining experience,” states Carlo.
The 1920s-design style is felt in the black-and-white geometric floor tiles, rich colours as seen in the red velvet chairs and green marble counter, and shimmering mirrored surfaces that set a glamourous scene. The space features rich wall coverings with repetitive geometric patterns, a lavish marble bar with a fluted design and decorative light fittings that heighten the ritzy ambience.
“The narrative of the space is further enhanced by its atmosphere, which transforms dramatically as dusk approaches. As the sun sets, the interior is bathed in a warm, ambient light that accentuates the shadows, casting a unique glow that shifts the focus toward the presentation of the food,” the team explains.
“This transition in lighting adds depth and character to the dining experience. The concept is best appreciated from the bench seating, where guests can observe the chefs skilfully plating the dishes, making the culinary artistry an integral part of the overall design and dining journey.”
Photography: Brian Grech
