Gozitan began long before it opened its doors. It started in a tiny kitchen in Xewkija, a village in Gozo, where our founder Walter learned to cook beside his grandmother Mari-gwann. No recipe books, no classes, just honest food made the way it had always been made.
The journey from Gozo to Paceville took fourteen years and every role this industry has to offer. On the 27th of June 2007, it all came together when Gozitan opened in the heart of St Julian’s, with one purpose: to bring genuine Maltese food back to its roots.
The kitchen was the classroom. The lesson was simple: do not reinvent, continue.
