Best restaurants and what to eat
Malta
Gozo’s cuisine is rooted in a small-island rhythm of seasonal produce, sheep and goat dairying, fishing, and slow, rustic baking. The island is especially known for ġbejna cheese, ftira and other breads, sun-ripened tomatoes, capers, olive oil, and deeply flavored traditional dishes built for sharing.
Gozo’s signature small round cheese, traditionally made from sheep’s milk and sometimes peppered, dried, or seasoned with herbs. It ranges from fresh and milky to firmer, more savory versions, and is excellent with bread, olives, and a drizzle of olive oil.
A sheep’s-milk ġbejna with a richer, more pronounced flavor than the fresh versions, often left to cure for a more concentrated tang. It pairs beautifully with local tomatoes, capers, and crusty bread.
Fresh ġbejna is soft, delicate, and lightly lactic, with a clean taste that showcases the quality of Gozo’s milk. It is commonly served simply, sometimes in salads or with olive oil and herbs.
The dried form of ġbejna is firmer and more intense, with a salty edge and a pleasantly chewy texture. It is often grated or sliced thinly over rustic dishes and works well with robust red wine.
A classic Gozo fish pie made with lampuki, the prized seasonal dolphin fish of the Maltese islands. Encased in pastry with vegetables, herbs, and sometimes spinach or cauliflower, it is hearty, aromatic, and deeply local.
The island’s celebrated seasonal fish, valued for its firm flesh and clean, mild flavor. It is usually grilled, baked, or folded into pies and stews, making it one of the defining tastes of Gozitan waters.
A well-known Maltese wine label associated with the islands’ modern quality wine movement, often appreciated for clean fruit and Mediterranean balance. Served with fish, rabbit, and cheese, it reflects the contemporary side of Maltese viticulture enjoyed on Gozo.
A Maltese wine brand recognized for expressing local grape varieties and sun-baked island character. On Gozo it is typically enjoyed with traditional savory dishes and seafood, where its freshness balances richer flavors.
One of Malta’s best-known wine producers, offering approachable reds, whites, and rosés that suit the island table. Its wines are commonly served with rustic Gozitan meals, especially baked fish and stuffed breads.
A historic Maltese winery associated with both everyday and more serious wines. Its bottles are a natural companion to Gozo’s cheese, seafood, and tomato-rich dishes.
Malta’s iconic lager, crisp and refreshing with a light malt body and gentle bitterness. It is commonly served chilled in Gozo, especially with fried snacks, fish, and casual seaside meals.
A familiar Maltese beer style with a straightforward, easy-drinking profile and clean finish. It suits hot weather and simple island fare, from ftira sandwiches to grilled fish.
The iconic Maltese rabbit feast, prepared in many local variations with wine, garlic, herbs, and tomato. On Gozo it remains a convivial family dish, rich and savory, usually served with potatoes, peas, or crusty bread.
A slow-cooked rabbit stew with deep tomato flavor, aromatic herbs, and tender meat that falls apart at the table. It is one of Gozo’s most treasured comfort dishes, especially when paired with bread to capture the sauce.
A savory fish pie filled with seasonal lampuki, vegetables, and herbs, wrapped in a golden pastry shell. It is a hallmark of Gozo’s harvest season and captures the island’s connection between land and sea.
A clear, fragrant fish soup built on local catch, garlic, rice, herbs, and lemon. Light yet full of flavor, it is one of the purest expressions of coastal Gozitan cooking.
Beef roulades simmered in a tomato and wine sauce until silky and deeply flavored. The filling varies by household, but the dish is always a rich, festive staple of Maltese home cooking on Gozo.
A baked macaroni dish layered with a meaty tomato sauce and finished until the top turns bronzed and slightly crisp. Comforting and substantial, it is a favorite at gatherings and Sunday lunches.
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