Author: bniet_admin_web

After 10 days in Europe filled with lots of laughter, countless Italian wines, and mountains of food, I'm back, stateside, and so grateful for all the picturesque days spent in Tuscany and two whole days in Malta.

The tiny nation of Malta, the world’s ninth smallest country, is one of those places we’ve all heard of, we all know someone who’s been - and yet, it’s rarely at the top of anyone’s holiday list. But it should be, and here’s why.

Voici un voyage culinaire qui ne manque pas de saveurs. Toutes nos bonnes adresses sont compilées à la fin de l’article.

You’ll be forgiven for thinking Malta is synonymous with sea, sun and fun, considering its 300 days of sunshine. Excluding the infrequent torrential rains and chaotic road flooding, Malta truly enjoys mild winters with daytime temperatures varying between 13 and 20 degrees Celsius. Whether you’re the sporty type, in need of a quick break, up for an adventure, or simply looking for your next culture fix, we know what will get you head over heels...

Our tummies took us to restaurant Diar il-Bniet which is essentially an extension of the family run farm in Dingli where its produce is sourced.

When on an excursion to the Dingli Cliffs, I stopped for a flavorful fresh lunch made with local produce at Diar il-Bniet in Dingli. A delicious soup called Soppa tal-Armla bil-Ġbejna Friska tan-Nagħaġ u Bajda was rather amusingly translated as 'Widow’s soup with fresh cheeselet and poached egg'.

Malta and Gozo, two Mediterranean islands between Sicily and North Africa, where the food must be good, right?Well, indeed. Maltese cuisine is similar to that of other Mediterranean islands, with plenty of pure ingredients and delicious local food, but it also has Sicilian, Arabic and English influences and is therefore just slightly different.

Visitare Malta in 3 giorni, si può, a patto di conoscerla bene o di essere accompagnati da una guida esperta. Un luogo ricco di storia dal fascino tutto mediterraneo.

After all the excitement and physical exertion we had worked up quite an appetite. Our guide had made a booking for us at a brand new restaurant nearby, Diar Il Bniet. Our group shared a platter of traditional Maltese food which was delicious: olives, sundried tomatoes, sausage, cheese, dips and more.

Having just wrapped the last shot for the week, me and the team headed for a late lunch at Diar il-Bniet, an independent, organic restaurant in an area where most locals make a living from selling their crops at local markets.