On behalf of the Grand Hotel Excelsior Team we wish you all the best for the festive season and the new year.
One of the greenest areas in Malta, the Buskett gardens are at their best in the spring but they also provide shade from the harsh mid-summer sun and offer a quiet place for a pleasant walk in the winter months.
The Buskett Gardens forming one of the few woodland areas in Malta, are located in the fertile valley of Wied il-Luq in Siġġiewi. The 30 ha site lies to the west of Siġġiewi (Città Ferdinand) and just east of Dingli. The Verdala Palace, an official residence of the President of Malta, stands on the edge of the Gardens.
The gardens are very popular with the Maltese people, who often go for walks in the peaceful settings or enjoy a picnic in the shade of the trees. The gardens serve as a venue for the Feast of Imnarja which is celebrated on 29 June. Hundreds of people flock there the previous evening, to eat the traditional Maltese dish of rabbit stew cooked in wine, to listen to traditional folk music and singing, and to enjoy the annual agricultural show in the morning.
The gardens contain broad-leaved deciduous woodland, native coniferous woodland with sclerophyllous garrigue and maquis shrubland, as well as groves of fruit trees. Many different trees and shrubs grow in the gardens, including numerous fruit-bearing trees.
The Verdala Palace is perched on a hilltop adjoining and overlooking Buskett Gardens. It was built by Grand Master Hughes de Verdalle in 1588 as a summer residence. Following restoration, this elegant building now serves as the President’s summer residence. The palace is not open to the public, but it does offer a notable landmark visible clearly from Dingli Cliffs, towering as it does over the Buskett woodland.
The cart ruts are prehistoric grooves hewn on the rock face, some ten to sixty centimetres deep and fifteen to twenty five centimetres wide. They are generally found in parallel pairs, about one and a half metres apart. No written record was ever found to explain their origin or purpose. Sharp hand tools made out of granite and dating back to pre-history were discovered in the vicinity of the cart ruts. Granite is not a mineral found on the Maltese Islands. Such tools indicate that they were imported, and may have been the tools that the cart ruts were crafted with. No exact date can be given, but in some areas Punic tombs have been hewn on top of the cart ruts. Furthermore, at Birzebbuga they proceed below sea level and at Dingli cliffs they stop abruptly on a cliff edge. This may be an indication that they must have been created before the Island took its current shape.
Their concentration, overlapping each other like train rails, at this particular site in Buskett, led to believe that this must have been a very busy communication network. It was nicknamed Clapham Junction after a busy railway station in Britain.
If you are planning your next holiday to Malta please feel free to contact the Concierge Team at the Grand Hotel Excelsior Malta who will surely guide you and suggest some great places to visit during your stay.
Photos credit: Viewing Malta
The Grand Hotel Excelsior is proud to relaunch the Tiki Restaurant, which offers exquisite cuisine and breath-taking sea views. We caught up with Roderick Vella our Executive Head Chef to discuss this year’s culinary offerings:
1. What is the concept of this year’s Tiki Restaurant Menu?
The main specialty is fresh fish, and we are also trying to introduce the meat by weight and special meat cuts with grilling as a main cooking method.
2. How does it differ from last year’s menu?
After the success and very positive response we had last year, we are focusing on continuing to enhance our menu. We want to improve, rather than change, our items.
3. Can you name your favorite dish from the current menu?
Pork is my favourite type of meat, so I am very passionate about including it on my menus. The dish I am most proud of is the Pork & Scallops starter. Combining pork and seafood results in great and unexpected flavours.
4. Do you use any particular techniques?
A Special culinary technique we use at the Tiki is called ‘sous vide’. It is a process in which the food is cooked under pressure for an extended period of time. The ingredients are vacuum sealed and are immersed in a water bath and cooked at a very precise, consistent temperature. This helps to retain the nutrients and colour. It also helps us with planning, preparation and speed whilst serving delicious and fresh food.
This Summer enjoy outdoor dining by the water’s edge. If you would like to book a table at the Tiki Restaurant kindly contact our Food & Beverage Team on firstname.lastname@example.org or on 21250520. The Tiki Restaurant is open for Lunch from 12:00hrs till 17:00hrs and Dinner from 19:00hrs till 23:00hrs.