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Digital Subscriptions > delicious. Magazine > May 2019 > 10 reasons why Malta makes an unbeatable WEEKEND BREAK

10 reasons why Malta makes an unbeatable WEEKEND BREAK

If this tiny group of islands in the Med has escaped your attention, it could be time to rethink your bucket list. Food and travel writer Fiona Sims finds there’s change afoot that makes Malta a compelling destination for anyone who loves culture and gastronomy
ISLAND LIFE, CLOCKWISE FROM THIS PICTURE The capital, Valletta; a house in the town; Gozo cheesemaker Rikardu; octopus cooked by Jonathan Brincat (left); the luxury Cugó Gran hotel; a Gozo Picnic spread

hungry traveller.

That first glimpse of the islands of Malta from the plane is surprise number one of many you’ll experience. The bleached, honey-coloured limestone of the buildings reflecting the sunlight creates a memorable luminosity, the structures blending seamlessly with the cactus-dotted, wild thyme-scented landscape.

On the ground, the towns seem more North African than European, with their flat roofs and Arabicsounding names, though there are architectural nods to Spain, too. The same goes for the cuisine. Malta (and the islands of Gozo and tiny Comino, both a short ferry trip) has had numerous occupiers – from the Phoenicians, who brought grapes, to the Arabs, who brought pasta. Add in the British (it was a colony from 1815–1964), who brought butter, driving on the left and the language spoken by most here, and dining can be both exotic and familiar, often on the same plate. If you’re a food-loving culture seeker, here’s why you need to go…

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About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.