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August 13, 2026
Wine by-the-glass (BTG) is often treated as a practical necessity, a convenience for guests who do not wish to commit to a full bottle.
August 13, 2026
It is a Thursday evening in summer. Two restaurants sit a hundred metres apart. Same street. Similar menus. Similar prices. One has a waiting list. The other has empty tables and a head chef wondering what went wrong. The food is not the difference. Often the quieter venue cooks better.
August 12, 2026
There are grape varieties that make wine. And then there are grape varieties that tell stories. Susumaniello belongs to the second category.
August 9, 2026
Denis Jin Young L explores Malta’s growing hospitality paradox: while international restaurant brands and luxury concepts bring investment and global appeal, the country risks diluting the distinct culinary identity and authenticity that have made its Michelin-recognised local dining scene internationally respected.
August 9, 2026
The rediscovery of indigenous grape varieties in Malta and Gozo is one of the most exciting developments our wine sector has witnessed in years.
August 4, 2026
From a single outlet in Spinola to a growing network of cafés across Malta and Gozo, Manouche has become one of Malta’s most recognisable household food brands.
August 4, 2026
Malta’s Institute of Tourism Studies has transformed the Skills Pass and new Pre-Departure framework into a system designed to raise workforce standards, improve integration and better prepare foreign workers for employment in Malta’s tourism and hospitality sectors, while supporting long-term sustainable growth.
August 3, 2026
Most visitors to Malta are used to viewing Buġibba as a holiday and party town, the seaside providing the ultimate tourist backdrop. Now, Żafżifa — a film written and co-produced by Peter Sant, with Angelique Muller as
co-producer, offers a different perspective.
July 26, 2026
Grappa is a spirit unlike any other in the world, exclusively Italian, obtained from the skins of grape berries separated from the must or wine at the end of alcoholic fermentation.
July 26, 2026
Benna is bringing Tar-Raħħal, its mature Maltese cheese, to restaurants, hotels, wine bars, catering establishments and delicatessens, offering food professionals a distinctive local ingredient that combines authentic provenance with consistent quality.