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.
A little flashback from my short trip to Malta. I would like to share with you few pics from this amazing and typical Malta place which is Diar il-Bniet and wonderful time we’ve spent there.
We started our afternoon lunch with a Maltese specialty, a dish called Ravjul bil-ġbejniet minn tagħna that consists of stuffed raviolis filled with Maltese sheep’s cheese and covered in a red sauce.
We stopped for lunch at a family-run farm and restaurant called Diar il-Bniet where our guide Clive introduced us properly to Maltese cuisine, and particularly memorably for me, the country’s signature dish: rabbit.
Make sure you’ve worked up an appetite for a lunch-time feast at Diar il-Bniet, they will try and fatten you up. Everything is produced locally and the menu changes seasonally, with fresh fruit and vegetables selected daily from their very own fields.
There was no better choice than grab a full frame camera Sony Alpha 99 and 2 lenses: Minolta AF 50mm f/1.7 and Tamron SP 90mm f/2.8 Di Macro. As the evolved BIONZ processor gives the α99 model a maximum sensitivity range, we could use high ISO (500-800) and focus on details with natural midday light.