He serves it with fresh tomatoes, onion and olives at Ta’ Rikardu, his rustic restaurant next to Gozo’s cathedral inside the historic Gozo Citadel that rises above the centre of the island. In Gozo, Rikardo will introduce you to his mischievous goats and show you how he takes their milk each morning and turns it into delectable fresh gbejna (little Maltese cheeses like a delicate ricotta). Many of the producers are open to visits, from Ray Sciberras making honey in Bidnija to Sam Cremona pressing olive oil in Wardija – not far from where archaeological remains have shown olive oil was produced in Roman times.
Ultra fresh: sample local dishes using the freshest of ingredients The Cliffs and Diar il- Bniet, one on the towering Dingli Cliffs and the other in Dingli village, serve dishes made from ultra-fresh local food, most of it grown within a kilometre of your plate. Malta offers not only fresh-from-the-sea food, but fresh-from-the-land food as well. The Rising Sun bar serves Maltese-style ‘‘no frills’’ local fish including to the fishermen themselves, while Tartarun (just off the seafront) is a fine-dining restaurant beloved of foodie Maltese and visitors alike. Two of the best places to eat are at opposite ends of the restaurant spectrum. Here you can sit on the seafront, watching traditional painted fishing boats bobbing in the clear blue water, eating fish probably brought in on one of those boats this morning ‒ and more than likely by a relative or friend of your restaurateur. Fresh fish is a major culinary asset here and is offered in many restaurants, but the most famous place for a fish dinner is Marsaxlokk, Malta’s colourful little fishing port. Let’s start with fish we are after all touring islands in the middle of the Mediterranean. So why not hop on a bus or a boat or into a car, and take your taste buds on a tour of the Maltese islands? There are many marvellous gourmet experiences to be had right across the country – both on the main island of Malta and its lovely little sister island of Gozo. Valletta is, however, not the whole story. It is certainly hard to beat such places as the Harbour Club (where the signature asparagus millefoglie is to die for) Michael’s, with an imaginative modern twist on traditional Maltese dishes or the aptly named Panorama, where you can enjoy Mediterranean dining before stunning 180-degree views of the famous Grand Harbour. The capital Valletta is at the heart of Malta’s gastronomy culture, with remarkable quality and range tucked into less than a square kilometre within the city walls. Malta has an excellent and burgeoning culinary scene.
0 kommentar(er)
