Issue link: https://maltatoday.uberflip.com/i/782193
maltatoday, SUNDAY, 5 FEBRUARY 2017 34 Food IN the heart of Dingli sits the rather eye catching, Misfud family owned, Diar il-Bniet. With Bou- gainvillea in full bloom climbing the walls outside, and boasting both an authentic shop and res- taurant inside, it would be almost impossible to walk by without calling in to take a closer look. The restaurant's accompany- ing farm is situated a mere two minutes away. The vast Bniet Val- ley stretches as far as Chadwick Lakes Valley. With Dingli being the highest point in Malta, the farm receives the purest of water helping to produce the ripest of crops which are brought straight to your table. Offering farm visits, fresh produce and delicious meals at the restaurant, Diar il-Bniet certainly has a lot to offer. Accompanied by my friend, we pop in for a spot of lunch and are immediately greeted by the wel- coming aromas of delicious, tra- ditional Maltese food, in a farm- house style setting that is simple, rustic and beautifully laid out. Sipping the exquisite wine pro- duced from grapes from the farm, we share a platter of 'Togħmiet Minn Fuq L-Ixkaffef Tal Ħanut Tagħna', translation, Flavours from the Shelves of our Shop. A wonder- ful selection of pickled eggs, sheep's milk cheese, broad beans with gar- lic, aged sundried tomatoes, olives, capers and pickled onions all served with fresh bread and mini jars of quince jam, basil oil, tomato paste and beetroot pickle. To follow, a dessert platter, mince pies, Maltese bread cake and halva, beautifully presented, yet still maintaining that 'home cooked 'appearance. Finally, some jam tasting. All available from the shop, these jams only contain natural preservatives and each jar is handmade by a family member following age-old recipes that have been passed down from genera- tion to generation. From garnished broad beans to pomegranate jam, the whole lunch was very aptly de- scribed by my friend as a 'carnival of flavours'. Diar il-Bniet is unique. With all family members involved, all pro- duce and ingredients come from their land. The menu changes with each season. All food is prepared using traditional recipes and fol- lowing traditional methods. Side orders include jacket potatoes and roasted vegetables – you won't find any chips here! Throughout the winter months there is nothing better than a stop at Diar il-Bniet after breathing in some fresh air and enjoying the lush, green countryside. Resto of the week WINE OF THE WEEK Diar il-Bniet, where taste means tradition Diar Il-Bniet 121 Main Street, Had-Dingli. DGL 1942 Tel: 2762 0727 www.diarilbniet.com FB: diarilbniet 95% Tempranillo, 5% Mazuelo selected from 10 to 20 year-old vines from our long-standing suppliers in the Rioja Alta and Rioja Alavesa subzones. Sloped plots of calcareous-clay soils with good drainage and sun exposure. Aged for 14 months in hybrid barrels (American oak staves and French oak heads) followed by 9 months of rounding in the bottle prior to release. Intense red cherry colour. Aromas of red fruits, strawberry, raspberry and cranberry framed by fine nuances of vanilla and toffee. Silky and structured on the palate, it has a long lasting and satisfying finish. Very versatile and apt to combine with all types of food: cold starters, pasta, pizza, poultry, grilled red meat… Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T:2144 4400 Lan Crianza 2011 – Bodegas LAN Rioja, Spain We always recommend buying local. This not only supports local farmers but also ensures the best quality of ingredients as produce does not have to travel very far. Think how haggard you feel after a long haul flight. Now impose those conditions on a peach! Diar il-Bniet does local best of all with all produce coming from their land just two metres away. NICOLA COLLINS heads to Dingli to find out what they are offering