From ġbejna cheeselets to fresh-caught octopus, our menu is a love letter to the food of the Maltese islands.
Maltese food is the food of the islands, shaped by the sea, the sun and generations of home cooks. It carries thousands of years of history on a single plate, from Arab spices and Sicilian pasta to the bread of the Knights and the fish of the Mediterranean.
From the land
Start with bebbux, snails in a garlicky, herby sauce, or ġbejna, the little goat’s-cheese rounds Gozo is famous for, served fresh, dried or rolled in cracked pepper. Add bigilla, sun-dried tomatoes, capers and olives, and you have the antipasto that has opened Maltese meals for generations.
From the sea
Move on to fresh fish landed that morning, calamari stew, or our house-special pan-fried rabbit. In autumn the lampuki arrive to mark the turning of the season. Finish with hilu, the dessert platter of fried Maltese pastries, dates and helwa tat-tork.
It is not fine dining. It is better. It is home.
Maltese food is the food of the islands, shaped by the sea, the sun and generations of home cooks. It carries thousands of years of history on a single plate, from Arab spices and Sicilian pasta to the bread of the Knights and the fish of the Mediterranean.
From the land
Start with bebbux, snails in a garlicky, herby sauce, or ġbejna, the little goat’s-cheese rounds Gozo is famous for, served fresh, dried or rolled in cracked pepper. Add bigilla, sun-dried tomatoes, capers and olives, and you have the antipasto that has opened Maltese meals for generations.
From the sea
Move on to fresh fish landed that morning, calamari stew, or our house-special pan-fried rabbit. In autumn the lampuki arrive to mark the turning of the season. Finish with hilu, the dessert platter of fried Maltese pastries, dates and helwa tat-tork.
It is not fine dining. It is better. It is home.
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