One of the first places I dragged Gillian to was Ta'Rikardu in Victoria, which is famous for serving delicious local Gozitan bread and fresh ġbejna. Ta'Rikardu is a rustic little place situated inside the old Cittadella, next to St Mary's Cathedral. They do a fabulous platter for two of sun-dried tomatoes, olives, capers, onions, fresh tomatoes and ġbejniet that you then drizzle with extra virgin olive oil. The peasant platter is served with a basket of crusty ħobża Maltija - Maltese bread. If you decide to have the platter, then do have a glass (or two) of some of the 'sturdy' local wine.

Ta'Rikardu also make the most amazing ravjul I have ever tasted which are made daily with fresh Gozitan ġbejna. I remember being so blown away the first time I ever tasted their ravjul that I quietly excused myself from the table and made a beeline for the kitchen in search of the genius behind these exquisite little masterpieces.

Hence, fresh ġbejna have a similar texture to silken tofu and are incredible on their own, or alternatively you could smear them on some crusty Maltese bread. Yes I known, there I go again about the bread, but seriously its incredible - just look at that crust!



It's just as well that I live in Melbourne, because if I lived in Malta for an extended period of time I would probably end up looking like a loaf of ħobża. I absolutely love Maltese bread and as far as I'm concerned there is nothing quite like it on earth.  If you doubt me on this one then go ask Carmelita about the magnificence of Maltese bread, I'm sure she will echo both my sentiment and longing.

So rather than continue to extol the greatness of Ta'Rikardu and their amazing ravjul, ġbejna and ħobża why don't you just go there when you're next in Gozo?

130 year old graffiti on the side of St Mary's Cathedral.