Bars, restaurants and cafes are often open from 09.00am until after midnight although this obviously varies according to the location, type of establishment and time of the year. Some bars are closed during the afternoon. Gozo offers a wide range of food with many international-style dishes as well as local specialties.

Food is locally produced and sold by street vendors such as greengrocers and fishmongers. Gozitan bread (Hobza) with its crisp crust and soft inside is delicious.

Gozo’s own cheese Gbejna (made from goats’ milk) is available fresh, dried and peppered or pickled.
Minestra is a local and thicker version of the Italian minestrone and almost a meal in itself.
Fresh tomato and fish soups are also popular.
Timpana is a delicious flaky pastry filled with macaroni, minced meat, onion, aubergines, eggs and grated cheese.
Lampuki is the renowned local fish and is served grilled, as a casserole or in a pie. Swordfish, squid, grouper and tuna are also common.
Bragioli (beef olives) are tasty. They comprise thin steak slices topped with a mixture of bacon, garlic, olives and parsley, and are bound with breadcrumbs and egg. The slices are then rolled and simmered in stock and wine.
Fenek (Rabbit) is the local speciality and it is fried, stewed or made as a casserole.
The Maltese have a sweet tooth and you will find plenty of pastries and ice creams in most restaurants and cafes.
For a snack, try pastizzi, a flaky pastry with a ricotta or pea and onion filling.

Malta and Gozo have some low-priced and palatable red and white wines such as La Vallett, Delicata, Lachryma Vitis, Marsovin Special Reserve and Meridiana. Some local wines have quite a high alcoholic content so be careful, especially in the sun. Gozo’s Ggantija wines are sweet and powerful. Malta has its own local beer, brewed by Farsons. They are Hop Leaf pale ale, darker Blue Label and Cisk Lager & Cisk Export. A popular locally produced soft drink is Kinnie and is made from oranges and herbs and is a thirst-quenching alternative to Coca-Cola.