malta

Diar il-Bniet Diar il-Bniet, in Dingli, has become a local favourite in recent years. This farm-totable enterprise is dedicated to preserving Maltese agricultural traditions and cuisine. It has a restaurant, farm shop and working fields, all centred on locally grown and responsibly sourced produce. The menu is seasonal and based on authentic meals, which include timpana( baked macaroni) and home-made ravioli. The farm shop offers artisan foods like jams made with local strawberries, pomegranates and prickly pears. Diar il- Bniet also has a restaurant in the centre of Rabat, overlooking the Basilica of St. Paul.

image: Trabuxu Bistro

the basement of his house where temperatures are cooler.

“ Fifteen degrees( 59F) is the sweet spot,” he explains.“ If it’ s kept in warmer temperatures, the oil will oxidise faster and lose quality.”

He unscrews the lid on a tank and, as I lean over for a sniff, my lungs are instantly filled with a pleasant, earthy aroma. Next, it’ s time to taste the Bidni oil. I sit at a table on the patio while Charles pours oil from a colourful jug into a small cup.

“ First, take a small sip and swish it around in your mouth,” Charles says.“ It will make your throat burn, but that’ s a testament to the quality. If it makes you cough, it’ s even better.”

I feel a little hesitant, but I try the oil anyway. It’ s thick and peppery,

and I can feel it coating the inside of my mouth. Then my throat feels like it’ s on fire and my eyes begin to water.

“ You can drink the rest,” Charles says.“ It will taste nicer this time.”

Sure enough, I’ m now able to truly enjoy the flavours of the oil— the slight bitterness of the olives, nutty undertones and a hint of something else— but I’ m not quite sure what.“ Rosemary and wild thyme,” Charles tells me.“ Olive trees can absorb the essences of the herbs that grow around them, which comes through subtly in the oil.”

Charles brings out slices of bread, so I can enjoy it the Mediterranean way. No other condiments are needed— no salt, pepper or balsamic

Above: Homemade

cappelletti at

Trabuxu Bistro

United Restaurant Mgarr is an agricultural village in the north of Malta that’ s mostly known for its traditional Maltese restaurants and the annual strawberry festival. United Restaurant is a long-standing favourite among locals, with gorgeous rustic decor and honest, home-style cooking. Popular starters include snails, fish soup, rabbit liver and marinated octopus, while mains include rabbit fried in garlic and stewed quail.

Trabuxu Bistro In recent years, Valletta has become Malta’ s gastronomical hub, with bistros and restaurants specialising in modern Mediterranean dishes and Asian fusions. One such place is Trabuxu Bistro on South Street, which has a seasonal menu that combines Italian cuisine with Maltese staples like rabbit, sea bream and fresh tuna. There’ s also Trabuxu Wine Bar on Strait Street, which is in a 400-year-old stone cellar and has a vast selection of wines and French farmhouse cheeses.

summer 2026 • 44