New Thai Rooftop Restaurant Launches in Valletta
Anaalā Valletta is now open, bringing Thailand’s four distinct culinary regions to a rooftop above Iniala Valletta. Created with acclaimed chef Ian Kittichai, the new dining destination pairs authentic Thai flavours, Maltese ingredients and evolving sharing menus with a lively evening atmosphere.
Anaalā Valletta, a new rooftop Thai dining experience, is now officially open, bringing an immersive exploration of Thailand’s four distinct culinary regions to the heart of Valletta. The intimate restaurant has been created with Ian Kittichai, a globally recognised pioneer in modern Thai cuisine. Guests are invited to discover the diverse flavours, ingredients and traditions of Northern, Northeastern, Central and Southern Thailand through an evolving culinary experience designed to offer something new with every visit.
Derived from the Sanskrit word for fire, Anaalā takes its name from the god of fire, reflecting the restaurant’s focus on the transformative power of cooking. Rather than following a traditional static menu, Anaalā takes diners on a “menu-go-round” through Thailand’s four culinary regions, with each day focusing on one regional cuisine through a sharing set menu. The approach aims to showcase the depth of Thai cooking beyond familiar interpretations, with each menu highlighting the ingredients, techniques and flavour profiles that make each region unique.
Ian Kittichai, Patron Chef at Anaalā, comments: “In Thailand, nobody orders only for themselves; the whole table eats together and the food keeps arriving. That is how my family eats, and it is how I want to introduce my food in Malta. But it has to taste right. The chillies, the galangal and the lime leaves – we are really focused on fresh and genuine Thai ingredients.”
Leading Anaalā’s kitchen, Chef Ian combines carefully sourced Thai flavours with seasonal Maltese ingredients, creating dishes that remain anchored in Thai culinary traditions while making use of the exceptional ingredients available on the island. Curry pastes are pounded in-house rather than bought in, and the kitchen cooks the food as it is eaten in Thailand rather than adjusting it for a European palate.
The brand-new restaurant offers two evening seatings, with the later sitting introducing a more vibrant, adults-only atmosphere as the rooftop shifts from intimate dining to an evening destination in its own right. The room shifts as the night goes on, with families welcomed earlier in the evening before the music comes up and the drinks list becomes more expansive. On selected evenings, a DJ will soundtrack the later hours, as the rooftop takes on a more lively, social atmosphere, while the bar remains open for guests looking to continue the evening over cocktails, wine and Thai-inspired drinks against the backdrop of Valletta.
Anaalā forms part of the continued evolution of Iniala Valletta, which is expanding its culinary offering with a series of new experiences across the property. Anaalā occupies the rooftop above Iniala’s new Solis wing, creating an intimate setting complemented by outdoor seating, while adding another distinctive dining destination to Iniala Valletta’s growing gastronomic offering.
Mark Weingard, Founder of Iniala Valletta, says: “Anaalā is authentic, adventurous and tasty. Ian Kittichai acts as a food tour guide to the different parts of this fascinating gastronomic country.”
The evolving set menus take guests on a journey through Thailand’s four distinct culinary regions, with each menu exploring the unique ingredients, flavours and traditions of the North, Northeast, Central and South. From fragrant curries and vibrant herbs to fresh seafood and aromatic spices, each dish offers a contemporary interpretation of the culinary character of its region.
Chef Ian visiting a local farmer
Gaeng Kiao Wan
Menu items include Northern delicacies such as Gaeng Hunglay, a fragrant curry featuring lamb shoulder, ginger and garlic, alongside Jor Pak Kad, braised pork cheek served in a tamarind broth. From Thailand’s Northeastern region, Kratong Thong Laab Tuna brings together sashimi-grade local tuna, limestone tartlet, shallots, mint and chilli. The dish draws on the vibrant, herbaceous flavours associated with Isaan cuisine while presenting them in a contemporary format. Central Thailand is showcased through Pla Pad Sauce Prik Thai Dum, fried local seabass in an oyster sauce with bell pepper and black pepper, and Gaeng Kiao Wan Nua, pairing beef short rib with green curry and eggplant. The central region also features Anaalā’s version of the popular dessert, Khao Niao Mamuang, with fresh mango, steamed sticky rice and coconut milk. And the bold flavours of Southern Thailand come through in Pla Tod Kamin, pairing seabass with fresh turmeric, crispy shallot and chilli-lime sauce, reflecting the region’s affinity for fresh seafood, aromatic herbs and vibrant spices.
Complementing the food is a drinks programme designed to work alongside the changing menus. The wine selection offers dedicated pairing options, including a Maltese wine pairing celebrating wines produced on the island. Cocktails bring together classic serves alongside signature creations inspired by both Thai and Maltese flavours, while the beer selection includes Thai favourites Singha and Chang, alongside Wise, Tiger and local craft beers. Non-alcoholic options continue the Thai influence, with Thai iced tea, hibiscus and Thai-style limeonade among the refreshing serves available to accompany the tasting experience.
The connection between Thailand and Malta extends to the details of the dining experience, with ceramics including ramekins and cutlery rests sourced from Maltese ceramicist Sue Mifsud. Local sourcing also plays an important role in the kitchen, with rabbit, prawns, calamari, tuna and daily-caught fish among the ingredients being incorporated into the menus.
With its intimate rooftop setting, evolving regional menus and celebration of both Thai culinary traditions and Maltese produce, Anaalā brings a new perspective to Valletta’s dining scene, offering guests the chance to experience the breadth of Thailand’s cuisine through a distinctly contemporary lens.
More information can be found here.
