An Epicurean Journey, Curated

“Għidli x’ħobż tiekol u ngħidlek min int"
(Tell me what sort of bread you eat, and I will tell you who you are)
A Maltese idiom

Inspired by Fernand Braudel's description of the Mediterranean as ‘lands of hunger’, our culinary journeys are built around five timeless pillars of Mediterranean life: wheat, olives, grapes, goat's cheese and honey.

These simple ingredients have sustained island communities for centuries and remain at the heart of the wholesome, seasonal cuisine known as cucina povera—food born from necessity, transformed into an enduring celebration of flavour, resilience and hospitality.

Every journey has been carefully curated from years of working in heritage interpretation, food history, running culinary workshops and exploring local food markets.

We have done all the planning, bringing together exceptional producers, artisans and experts

Upcoming Events

  • Togħmiet Malta


    A TASTE OF MALTA’S HUMBLE TABLE
    tba, Malta

    23 October 2026, 18:00hrs
    €90.00

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  • A Baroque Knight's Table


    A SECRET LOCATION, A SUMPTOUS FEAST
    tba, Malta

    24th October 2026
    €100.00


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  • Togħmiet Gozo


    A TASTE OF MALTA’S HUMBLE TABLE
    Għasri, Gozo, 18:00hrs

    13 November 2026
    €90.00

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  • Anyone for Tea?


    HIGH TEA ACROSS THE EMPIRE
    Ghasri, Gozo

    15th November 2026
    €75.00

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  • Pop Up Events


    CHECK OUT OUR POP-UP EVENTS


    October & November

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Culinary Heritage Retreats

  • “An unforgettable evening where history, food and storytelling came together beautifully. For a few hours, it genuinely felt as though we had been transported back to Malta in 1565.”

    5-Spice - Birgu (held at Bir Mula Heritage Museum)

  • "A wonderfully imaginative dining experience, with each course inspired by the food and flavours woven into La Bohème’s libretto. It made us experience the opera, and its story, in an entirely new way.”

    LA BOHÈME — GOZO (held at Dar tal-Kaptan Boutique Maison)

  • “From foraging through Buskett with a botanist to sharing a seasonal feast around flower-strewn tables, this was so much more than dinner, it was an experience of Malta through its landscape and flavours.”

    THE FORAGED TABLE — MOSTA (held at Número Dos tango school)

  • “I discovered Spice Kitchen at an artisan market and was hooked from the first bite. The white chocolate cheesecake with rosewater and pistachio was one of those ‘mmm… what is in this?’ moments; familiar, yet completely unexpected

    SPICE KITCHEN POP UP — (held at The Phoenicia Hotel, Valletta)

Still have questions? Take a look at the FAQ or reach out anytime. If you’re feeling ready, go ahead and register for a workshop.

Your Questions, Answered
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