- Specialities
- Ġbejniet, ftira, rabbit, lampuki, capers
- Popular places
- Marsalforn, Xlendi, Victoria, Mġarr
- Booking
- Sensible in summer by the water
- Prices
- Vary; look at the menu first
The cuisine in short
Gozitan cuisine is simple, seasonal and Mediterranean. It lives on fresh bread, regional cheese, olive oil, vegetables and slow-cooked dishes. On Gozo tomatoes, beans, peppers, olives, capers and salt grow, and many restaurants offer a Gozitan platter where these ingredients come together. If you only have one evening, order a platter and one or two mains to share.
| Dish | What it is |
|---|---|
| Ġbejniet | Small cheese from sheep's or goat's milk, fresh, dried or with pepper |
| Gozitan ftira | Hearty topped flatbread |
| Hobz biz-zejt | Rustic bread with olive oil and tomato paste |
| Fenek | Rabbit, stewed or fried, often with spaghetti |
| Lampuki | Dorado, typical fish of the late-summer and autumn season |
| Bigilla | Spicy bean paste |
Ġbejniet: the island's cheese
Ġbejniet are small cheeses made from sheep's or goat's milk, available fresh (soft and creamy), sun-dried (firmer and tangier) or dusted with coarse black pepper. They are a speciality of the island and suit a starter, a salad or on bread. Ask in restaurants for the variety.
Experience it
Compare food tours and cooking classes.
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Bread, ftira and small bites
Gozitan sourdough bread is dense and slightly tangy, often baked in a wood-fired oven. Hobz biz-zejt is a rustic bread with olive oil and tomato paste (kunserva). The Gozitan ftira is a hearty topped flatbread that differs from the Maltese version. Capers, which on Gozo are counted among the best in the Mediterranean, pickled broad beans, olives and the bean paste bigilla go with it. Galletti are Maltese water crackers.
Meat and fish
Rabbit (fenek) is considered the national dish and is very popular on Gozo, stewed or fried in garlic, often with spaghetti on the side. Gozitan cuisine also includes sausages and local meat dishes. For fish, tuna, swordfish and lampuki (dorado) are common, especially baked in the oven or pan-fried with olive oil and garlic. Lampuki is a typical fish of the late-summer and autumn season. Ask for the catch of the day.
Where to sit well
By the water: Marsalforn and Xlendi have places right on the promenade and bay, ideal for sunset. In Victoria you find places in the old-town lanes, good for lunch after the Citadel. At Mġarr harbour there are options for a bite before or after the ferry. There are also giros and kebab stalls and bruschetta places for a small hunger.
Summer tips
Book in high season for waterfront tables, especially at weekends. Look at the menu and prices beforehand, because they vary widely between simple places and upmarket ones. Kitchens often close earlier than in big cities. Vegetarians find plenty with cheese, vegetables and bread, but ask about meat broth and lard.
Individual restaurants
We only name specific restaurants once we have visited them ourselves. Until then, map apps with current reviews and a look at what the locals fill help.
Food tours and cooking classes
If you want to learn more about the cuisine, you can book a food tour or cooking experience. It works especially well on day one, because afterwards you know what you want to order. More planning at Gozo with kids and Gozo or Malta.
Updated: 4 October 2026. Prices, times and rules change, please check with the operator.
