Recipes passed down through the years, cooked fresh every day. A look at how we do things in the Gozitan kitchen.
Everything at Gozitan starts in the kitchen, with recipes handed down through the years and cooked fresh every single day. No shortcuts, no fuss, just genuine Maltese and Gozitan food made the way it has always been made.
Lessons from a grandmother’s kitchen
Gozitan began, in a sense, in a tiny kitchen in Xewkija, a village in Gozo. That is where our founder first learned to cook, watching his grandmother Mari-gwann work with no recipe books and no shortcuts. The lesson was simple and it has never changed. Do not improvise, do not reinvent. Cook genuine food, true to its roots, the way it was always made.
Some dishes take time
Our stuffat tal-fenek, the rabbit stew, is cooked low and slow with onions, carrots, garlic and herbs. Our bragoli, beef olives rolled around boiled egg and seasoned mince, braise until they fall apart. The fresh fish is chosen that morning, simply grilled and dressed with little more than lemon and good olive oil.
Genuine, because food is a matter of choice.
Everything at Gozitan starts in the kitchen, with recipes handed down through the years and cooked fresh every single day. No shortcuts, no fuss, just genuine Maltese and Gozitan food made the way it has always been made.
Lessons from a grandmother’s kitchen
Gozitan began, in a sense, in a tiny kitchen in Xewkija, a village in Gozo. That is where our founder first learned to cook, watching his grandmother Mari-gwann work with no recipe books and no shortcuts. The lesson was simple and it has never changed. Do not improvise, do not reinvent. Cook genuine food, true to its roots, the way it was always made.
Some dishes take time
Our stuffat tal-fenek, the rabbit stew, is cooked low and slow with onions, carrots, garlic and herbs. Our bragoli, beef olives rolled around boiled egg and seasoned mince, braise until they fall apart. The fresh fish is chosen that morning, simply grilled and dressed with little more than lemon and good olive oil.
Genuine, because food is a matter of choice.
