March 11, 2015 Karl

Malta Gozo private tour

malta private tour gozoWhat a day it was – Starting our Malta Gozo private tour in the west side of Malta we headed to the most Northern tip of the island; where we could see Gozo clearly in front of us. From one side to the other we got a good eyes view of the island.

It became an even more amazing experience later as we were accompanied by dolphins towards the middle of our 25 minute journey by ferry. They were dancing in the surf and jumping from one wave to the other.
Our Malta Gozo private tour began with a very short visit to a local farmer from whom we bought fresh produce to cook what will be our lunch! Wenzu the farmer had all sorts of vegetables – carrots turnips and artichokes these fresh moments is what makes our Malta Gozo private tour special and unique. Cooking fresh produce is the most important of ways to have a wholesome meal; adding local bread and some heavy red wine just gives the extra ‘icing on the cake’.

We then headed off to one of the local beaches – where no one was around and the silence was surreal – we set up our kitchenette and started our food demo cum lunch with cooking one of the local delicacies – ‘stuffat tal majjal’ – stew of pork with red wine.
Will not say much more … the sound of the waves – the smell of the food cooking, the wine all added that special touch to already a special day and island.

We had managed to sit down for our Malta Gozo private tour lunch at the sea side just in time before the rain took over and our tour of Gozo was then a drive by of some really picturesque corners – the photos we took were now dramatized with the colour of the clouds at the background – our private tour then had a turn for the better again as the sun was back on our side.

With our bellies happily fed with we made our way to Dwejra and the Azure window with a stop off at the best view point in Malta and Gozo; Which for this moment I will keep as my best Malta Gozo private tour kept secret, here we had one of our famous K tour cocktails mixed with local wild growing ingredients like fennel and thyme.

‘Now that was the cherry on the icing’!

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