Opening its doors in January 2014, restaurant and farm shop Diar il-Bniet in Dingli boasts an entirely different concept, but puts equal emphasis on décor and ambience.
The idea came about when siblings Dorianne Kurtcu and Darren Mifsud, whose family has been in the farming business for years, wanted to create something using their family's produce.
“We like to use the saying ‘from farm to fork’ because that is literally how it is at Diar il-Bniet – the farmers produce vegetables and fruits which we then plate and serve. We make sure to keep everything local and traditional, from the food and packaging to the interior décor,” says Dorianne, who had a vision for how the place would look from the outset.
Dorianne’s travels to various countries with different cultures served as the inspiration behind Diar il-Bniet’s vibrant rustic look, which was made a reality with the help of a local design agency. Today, she describes the overall design as “traditional and rustic, mixed in with a touch of industrial and also involving upcycled items which make it more interesting and vibrant.”
Indeed, as a firm believer in the importance of restaurant aesthetics, Dorianne maintains, “as we say in Maltese, ‘l-għajn l-ewwel li tiġbed’,” adding that she is pleased to see that restaurants opening up today are paying more attention to design – “people are becoming aware that the design of the place is as important as their products.”
This is a snippet. Read the full feature on the latest issue of Business Agenda.