Starting with entrées, Gozo’s platters are nothing short of tantalizing Mediterranean affairs. Locally grown olives, sun-dried tomatoes, peppered goat’s cheeses, broad-bean and olive dips, and rich, robust olive oil are perfect with the thick, rustic, crusty bread and water biscuits. Other antipasti include slabs of toasted bread laden with ripe, juicy tomatoes and sprinkled with aromatic herbs. Additional antipasti include dips such as bigilla, a fava bean paste, and kapunata, a vibrant mixture akin to ratatouille consisting of tomatoes, capers, aubergines, and bell peppers. Other delightful starters include pulpetti, savoury fishcakes or meat cakes, and the succulent rabbit liver fried in fragrant garlic.

Soups in Gozo are a celebration of the seasons. Minestra, the local version of a vegetable soup, is a comforting, wintry dish closely related to the Italian minestrone. The unique flavour of this hearty soup comes from the slow frying of vegetables like onions, which form the base of the soup. The vegetables that end up in this pot depend on the season but usually include pumpkin, potatoes, onions, cauliflower, carrots, cabbage, and celery sticks. In early spring, kusksu, a broad-bean and pasta soup, is popular, especially when enhanced with goats’ or sheep cheeselets. Similarly, widow’s soup, or soppa tal-armla, is a very frugal yet flavourful soup with a base of cauliflower, transformed into a meal with a poached egg and ġbejniet. In summer, aljotta, a delightful fish soup, is a favourite among households and is easily found on the menu of most seaside restaurants, emphasizing the seasonal aspect of Gozitan soups.

Traditional pasta dishes include timpana, delectable baked macaroni, and ravioli filled with Gozo’s sheep cheese, served with rich tomato sauce. Other typical dishes include ross fil-forn, a savoury baked rice dish, and a shortcrust or flaky pastry pie filled with rice, pumpkin, and black olives. During the lampuki season, the lampuki pie, made with fresh fish, is a staple on the menu. Meanwhile, most bakeries offer ftira tal-inċova and ftira tal-ġbjeniet year-round. The first is a traditional open pie with a crust that harbours a layer of thinly sliced potatoes, onions, capers, olives, and anchovies, while the ftira tal-ġbjeniet encases a filling of local fresh cheese and beaten eggs over a layer of sliced potatoes. Of particular note is the fine spaghetti frittata, froġa tat-tarja, a nest-like creation made from very thin strands of spaghetti fried with an egg and cheese mixture, creating a crispy and flavourful dish.

Other traditional family meals include stuffed baked marrows or aubergines. These recipes involve hollowing out the marrows and aubergines and filling them with a savoury mixture of minced meat, cheese, and eggs before baking them alongside sliced potatoes or cooking them in a rich broth. In springtime, artichokes are stuffed with a delectable blend of olives, garlic, anchovies, and parsley, creating a zesty dish often consumed during Lent.

When it comes to meats, Gozo’s traditional dishes primarily feature smaller animals, such as fowl and rabbits, offering a satisfying culinary experience. Rabbit dishes, in particular, are especially popular, typically presented stewed or fried in garlic and often served with a rich sauce and spaghetti.  Other meat cuts like pork and beef are usually slow-cooked, resulting in tender and juicy dishes. Roast pork (majjal il-forn) involves pork chops roasted in the oven with potatoes and thinly sliced onions. Another traditional pork dish is kawlata, a robust winter stew. Braġioli, or Maltese beef olives, are a cherished specialty, while beef stew provides a comforting and satisfying meal. Another succulent dish is the local lamb shanks slow-cooked in red wine.

Being an island, fish and seafood are integral to the Gozitan culinary repertoire. For the freshest fish dishes, head to the Xlendi, Marsalforn, and Mgarr restaurants, where you’ll find the local fishermen’s ports.  Among the array of seafood, the lampuki fish (dorado) is perhaps the most renowned, but the selection also includes pixxispad (swordfish), ċippulazz (red rockfish), ċerna (grouper), and dentiċi (dentex), alongside klamar (squid), octopus, shrimp, and whitebait. Whitebait is often served fried and can be a delightful antipasto. Squid is typically stuffed, and octopus appears in stews, salads, or pasta sauces.  When dining out, don’t hesitate to ask your server for recommendations. If you’re unsure which fish to choose, consider indulging in a platter of mixed freshly fried or grilled fish—an absolute delight! Lampuki fishing begins in August, and any visitor during this time should not miss out on feasting on top lampuki dishes, such as lampuki fried in batter or prepared with a zesty sauce or caper sauce.

Pair your meal with exquisite Gozitan wines, which complement the island’s fresh seafood and traditional dishes. For a perfect conclusion to your Gozitan feast, indulge in a delightful array of delectable sweet treats, offering a sumptuous finale to your culinary journey.