Chef Richard Gruica: “I got to spend some time with Tony, the driving force behind Ta’ Ċiċivetta Farm in the wild heart of Malta, near Rabat and the whole visit felt like stepping into a living storybook. His land is alive with ideas and flavor, from his bold olive oil to preserves and spreads, all showcased in the beautiful tented space he’s built for visitors. It’s the kind of place where curiosity wakes up and your appetite leans in and man, was I hungry.

And as if that wasn’t enough, we dove into one of Malta’s tastiest traditions: Ftira biż-Żejt. This iconic sandwich — all chewy Maltese bread, olive oil, tomatoes, tuna, capers, olives, and those sunshine-filled ġbejniet cheeselets — is already a masterpiece. But today, I didn’t just eat one l got to make our own. From layering the flavours, tasting as l went — pure hands-on joy. A crunchy, salty, olive-oil-kissed creation straight from my own fingertips. Man, the Maltese Kunserva is my newest favourite spread.

Can’t wait to bring TheGourmetVacation guests here to feel, taste, and make all of this for themselves. Malta keeps serving up magic.”