The Journal

Stories from the kitchen, the history behind the recipes, and the centuries of Maltese language, culture and food that every dish on this table carries with it.

The dining room at Gozitan on a busy evening, St Julian’s

Evenings at Gozitan: Long Tables and Local Wine

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Maltese rabbit stew, stuffat tal-fenek, at Gozitan, St Julian’s

In Our Kitchen: Cooking the Maltese Way

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Gozo cheeselets, ġbejniet, served at Gozitan, St Julian’s

Flavours of the Islands: A Taste of Malta & Gozo

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Maltese rabbit stew at Gozitan, St Julian’s

Where Tradition Meets the Table

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