L-Għar tal-Mixta sits overlooking the beautiful red sands of Ramla l-Ħamra, on the opposite side of the iconic Calypso Cave on the island of Gozo.

This cave, secluded and far off the beaten track can be reached by trekking north of the ancient town of Nadur. By following a small rock-covered path and negotiating a few steps, one can access the beautiful cavern which is typical of many caves around the island. Alternatively, you can visit Ramla Bay and take an up-hill path from the shore, which will take you around 40 minutes. What makes this cave particularly interesting is its name – a cave with a similar name, also on the island of Gozo, was inhabited by troglodytes and the word “mixta” is said to derive from the word ‘mxett’ meaning ‘wintering’. Over the years, lots of Bronze Age pottery has been discovered in and around the cave which have confirmed the fact that they were homes for ancient inhabitants. It is supposed that the cave was created by humans as a way of providing shelter and protection from invaders’ vessels, whilst also serving as a vantage point for Gozitans looking to secure their shoreline.

Another thing that makes the trek to Għar Mixta worth it, is the stunning view from the entrance to the cave. The view of Ramla Bay and the surrounding countryside is one of the location’s best features and has led to it being known as one of the most beautiful and picturesque places on the island.

Ġbejna (plural ġbejniet) are cheeselets made in the Maltese Islands from goat’s or sheep’s milk. They are prepared and served in a variety of forms: pickled, salted, peppered, covered in herbs, dried or plain, fresh cheeselets.

Legend has it that sea water was used as a curdling agent for these cheeselets. The ġbejna is a key ingredient in Maltese dishes varying from soups, to sandwiches, as an appetizer, as a condiment and sometimes even in sweets.

Prior to Malta’s accession to the EU, the EU accepted Malta’s request to protect the traditional ġbejna as a traditional sole product of the Maltese Islands!

The Michelin Guide was first published in 1900 by the Michelin tire company as a guide to help French motorists find lodging on the road. Over the decades, the guide has far surpassed its humble origins to become the final word in fine dining. Not only has Malta been finally included in the Michelin Guide but to the island’s surprise, not one, but three local restaurants have gained a One Michelin Star. The much coveted star was awarded to The de Mondion Restaurant in Mdina, Noni in Valletta and Under Grain, also in the Capital. Michelin remains secretive about the criteria used to award stars, but the quality of the products; the chef’s mastery of flavour and cooking techniques; consistency in the food as well as in the overall dining experience; and extra points for the chef’s ability to instill his culinary “personality” in each dish, are known to be key.

A further three restaurants were awarded with a Bib Gourmand which is a just-as-esteemed rating as a Michelin Star, but that recognizes friendly establishments that serve good food at moderate prices. Those awrded are Terrone in Marsaxlokk, Commando Restaurant in Mellieha and Rubino in Valletta.

A further twenty local eateries were included in the Guide and received The Michelin Plate which is the symbol for those restaurants that have neither a star nor a Bib Gourmand but which still offer very good food. Those awarded the Plate are: Capo Crudo, The Golden Fork, Hammett’s Macina Restaurant, The Harbour Club, Aaron’s Kitchen, Rampila Restaurant, Fifty Nine Republic, Guze Bistro, Briju, Tartarun, Barracuda, KuYa Asian Pub, Susurrus, Caviar & Bull, Bahia, The Lord Nelson, Root 81 and The Medina Restaurant, as well as Tmur (Mgarr) and Ta’French in Gozo.