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<\/a>rabbit liver served on toast<\/p><\/div>\n
<\/a>rabbit as a main<\/p><\/div>\n
<\/a>delicious and original \u2014 furnaretti with rabbit meat and onion confit<\/p><\/div>\n
I recommend trying aljotta<\/b>, or the fish soup \u2013 quite filling and thick, with seafood and rice. It\u2019s probably more suitable for late dinner than lunch when it\u2019s 40 degrees outside\u2026<\/p>\n aljotta<\/p><\/div>\n When in Gozo, you absolutely have to try bragioli<\/b>, or scaloppini, usually with beef but sometimes also with veal. The meat is usually stuffed with cooked eggs and bacon, rolled, and then stewed in red wine\u2026 Bragioli is also available in most restaurants \u2013 we had a delicious bragioli in the family restaurant Tal Furnar in Xaghra.<\/p>\n tasty bragioli in our favourite Tal Furnar<\/p><\/div>\n Out of local specialities you should also try cheese, usually with lots of herbs, or black pepper. <\/b>The most common and original ones are small and round, all covered in black pepper. They\u2019re hard, salty and very spicy. You should definitely give them a chance, however, we preferred the herbal ones or these without spices, suitable for breakfast\u2026 They\u2019re great with the delicious, sweet tomatoes from Gozo\u2026 <\/b>Sundried tomatoes are also a good option!<\/p>\n local cheeses for the start<\/p><\/div>\n And after tasting local specialities you should try bajtra<\/b>\u00a0\u2013 a distinctively pink opuntia liqueur with honey and herbs. It\u2019s quite light and refreshing when served with ice after a big meal on a roasting day.<\/p>\n alcoholic drink No 1 on Gozo<\/p><\/div>\n After trying the local cuisine we focused on pasta and seafood. <\/b>You can find pasta and pizza in almost every restaurant on Gozo \u2013 I must admit, it made me happy: I love pasta and, moreover, Maks loves pasta, and this basically solved the problem of feeding our little one, especially that many restaurants offer a kids\u2019 menu. In the category \u201cpasta and other\u201d there are many types of ravioli, <\/i>very popular on Gozo \u2013 with cheese, fish, vegetables. In some places it\u2019s as delicious almost like the original Italian ravioli, <\/i>so it\u2019s worth trying\u2026<\/p>\n spaghetti with tomatoes and Maltese sausage<\/p><\/div>\n ravioli with cheese and tomato and basil salsa at Beppe’s<\/p><\/div>\n a masterpiece: ricotta and walnuts<\/p><\/div>\n Pastas we had during our week-long stay on Gozo represented various standards, but we didn\u2019t come across any disasters. We had the most delicious pasta at Beppe’s<\/b>\u00a0in Marsalforn and at Tal Furnar<\/b>\u00a0in Xaghra, but these places deserve more than just a short remark in this post \ud83d\ude09 Pastas can be served as starters (quite large portions) and as main courses. Prices range from EUR 5 (also for a main course if it\u2019s i.e. penne pomodoro<\/i>) to about EUR 12-15 (main course, with seafood, etc.)<\/p>\n One more thing about seafood<\/b>: I wouldn\u2019t be me if hadn\u2019t had grilled calamari \u2013 it\u2019s probably one of my favourite summer starters. We\u2019ve also tried mussels and clams, and we had fish. The standards of fish were very diversified: from the absolutely disgusting fish in It-Tokk<\/b>\u00a0on Pjazza Independenza in Victorii to the gorgeous, mouth-watering, best-so-far tuna in Imgarr Ix Ixini.<\/b><\/p>\n perfect \u2014 Beppe’s once again<\/p><\/div>\n grilled calamari<\/p><\/div>\n<\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a>