Anaalā Valletta
Regional Thai cuisine expressed through bold flavours, taking guests on a culinary journey through the regions of Thailand, served as a sharing menu high above Valletta.
Thai Flavour, Rooftop Behaviour
Anaalā Valletta is a vibrant take on Thai cuisine, where bold flavours, beautiful balance, and refined technique come together with a little sense of adventure.
Perched atop Iniala’s beautiful Solis building, the restaurant brings a more relaxed rhythm to dining. Here, menus travel across Thailand’s distinct regions, bringing together the flavours, ingredients, and traditions that give each place its own character. Add sweeping views across the Valletta skyline and Grand Harbour, and there’s plenty to enjoy before the first bite even arrives.
Under the direction of chef Ian Kittichai, traditional Thai foundations are reimagined with precision, clarity, and a distinctly regional spirit. Each evening takes guests on a sharing-style journey through a different region of Thailand, from the northern mountains to the southern coast and central plains, discovering the flavours, ingredients, and traditions that make each region unique.
As the menus change, so does the journey—inviting guests to return and discover a different side of Thailand with each visit.
Menu-Go-Round
Anaalā’s Menu-Go-Round invites you to travel across Thailand, one region at a time.
Each evening, the journey takes a new direction—from the ancient traditions of the Lanna Kingdom in the north, through the vibrant flavours of Isan and the energy of Bangkok, to the spice and soul of Thailand’s southern coast.
At the heart of each menu is the Thai tradition of samrub—a collection of dishes designed to arrive together, to be discovered, tasted and shared. Flavours, textures and aromas come together in balance, creating a dining experience that unfolds across the table.
Because in Thailand, a meal is never simply about what is on your plate. It is about what happens when everything comes together.
One evening. One region. One table. A journey through Thailand.
About the Chef
Ian Kittichai
A globally recognised chef and restaurateur, Ian Kittichai’s approach is defined by precision, balance, and a deep understanding of Thai culinary tradition.
Kittichai began his culinary journey selling food from a cart on the streets of Bangkok. From those early beginnings, he trained across England, Australia, France, Spain, Japan, and the United States.
His philosophy centres on flavour as structure, layering spice, texture, and aroma to create dishes that feel both vibrant and precise. Drawing on classical techniques and regional influences, his cuisine honours tradition without being bound by it. At Anaalā Malta, this philosophy comes to life through menus shaped by seasonality, ingredient integrity, and a thoughtful reimagining of Thai cooking.
The result is a dining experience shaped by a clear culinary identity, expressive, purposeful, and wholly its own.
Information
Rooftop, Solis,
St Ursulan Street
Valletta, VLT 1961
Monday – Sunday: 18:30 - 22:30 (last seating)
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