Europe 2024

The day began with a brisk 45 minute ride on the high-speed ferry from Valetta to Mġarr, Gozo. Upon docking, we boarded a bus to Victoria, Gozo's capital.

Another bus took us to Dwejra, where we boarded a small boat at the Inland Sea. The trip through the narrow channel to the open Mediterranean was exhilarating, the towering cliffs on either side a testament to Gozo's geological wonders. A chance meeting with Maeve O’Maera, the famous food icon from Australia, topped off the morning.

Back in Victoria, we explored the ancient Cittadella, marveling at its medieval architecture and panoramic views of the island. The narrow streets led us to St. George's Basilica, its baroque interior a stark contrast to the bustling square outside.

Lunch at Ta' Rikardu was a rustic affair. We savored traditional Gozitan dishes of rabbit stew and other dishes made with local ingredients, including their renowned homemade cheese and wine.

Next, we visited the Xwenjni Bay Salt Pans, walking around the checkerboard patterns carved into the coastline. The centuries-old practice of salt harvesting came alive before our eyes. (see next post)

As the afternoon heat intensified, we headed to Marsalforn for a refreshing swim in the clear, cool waters of the Mediterranean and a refreshing Cisk lager.

We made our way back to Mġarr, then catching the ferry to Valetta. The evening cruise back to Valetta was a perfect end to our Gozitan adventure.Baca lagi