To arrive at the unique cuisine of Gozo, you need to take organic, local produce, traditional Mediterranean cooking methods, and combine all to create delicious local specialities that reflect the range of different cultures that have influenced the island including Arabic and Sicilian.
Family-run village bakeries produce superb, tasty bread, delicious with local figs and Gozitan honey. Lunch on Gozo's own version of a pizza, the ftira or ftajjar, or try some of the island's famous and tasty home-made cheeselets (gbejniet), and the delicious sacoury pastries called pastizzi. Or simply dip fresh bread in locally made organic olive oil.
You'll find local food in restaurants, cafes, and bars all over Gozo - even in tiny villages. And you can wash down this yummy food with locally produced wines and beer. Today on Gozo you'll find recipes passed down through the generations but given a modern twist. While you're here you must try: aljotta (fish soup), fried or stewed rabbit, calamari stuffed with rice, capers and prawns, dolphin fish (lampuka), zalzett (sausage with coriander), and Gozitan ravioli or Ravjul.
Those with a sweet tooth will also love Gozitan specialities - such as qubbajt (nougat), imqaret (date pastries), and our special occasion treats such as Easter figolli (almong stuffed pastry figures), Christmas qagħaq tal-għasel (honey rings), cassata (ricotta filled sponge with marzipan) or kannoli (ricotta-filled fried pastries).
Photos by Claire Borg