Valletta,Malta:Togħmiet: A Taste of Malta’s Humble Table

Togħmiet – Maltese for tastes or flavours – explores Malta’s cucina povera, where humble ingredients tell extraordinary stories.
24 October 2026 | 18:00 - 22:00
Tal-Café, Valletta

Togħmiet – Maltese for “tastes” or “flavours” – is an intimate tasting experience exploring Malta’s tradition of cucina povera: a way of eating shaped by seasonality, scarcity, faith and ingenuity, and by making the very best of what the land and sea could provide.

Over a specially created tasting menu by Moyra Sammut of Ġenna tal-Art, discover the ingredients and stories that have shaped the Maltese table.

At its heart are the ancient Mediterranean staples of wheat, olives and grapes – bread, olive oil and wine. Taste ġbejniet, Malta’s traditional small sheep’s-milk cheeses, accompanied by seasonal and foraged ingredients that might include local herbs, pink peppercorns or preserves such as pickled figs. Other tastes include capunata, Maltese olives, oven-baked onions, grilled seasonal vegetables, locally caught sardines and freshly fried rabbit.

Each dish reveals another aspect of the islands’ history. Discover how the Catholic giorni di magro, or meatless days, influenced everyday cooking; why small fish such as sardines and anchovies were so important to ordinary households; and why fishing further from Malta’s shores once carried very real risks. The sardines served are sourced through Moyra’s relationship with a local fisherman and caught in the waters beneath the dramatic Dingli Cliffs.

Dessert follows the season and may take us into Malta’s more recent history with a reimagined trifle made with goat’s-milk ricotta – bringing together the legacy of British colonial rule with a time when goats were a familiar part of the Maltese landscape.

Alongside the food, food anthropologist Rachel Radmilli guides you through the fascinating story of Maltese wine and winemaking, from the grape’s ancient role in the Mediterranean diet to the development of Malta’s wineries and contemporary wine culture.

This is more than a tasting menu. Togħmiet uses food and wine to tell the story of how Maltese people lived, adapted and ate – connecting each flavour on the plate with the landscape, beliefs and history that produced it.

Your experience includes:

A curated Maltese tasting menu by Moyra Sammut
Seasonal, locally sourced ingredients where available
Maltese wine and an exploration of the islands’ winemaking heritage
Guided storytelling throughout the evening
Insights from food anthropologist Rachel Radmilli
An intimate evening at Tal-Café in Valletta

Please note: The menu is guided by seasonality and local availability, so individual dishes and accompaniments may vary. Please advise us of any allergies or dietary requirements when booking. The experience includes meat, fish and dairy; please contact us before booking if you have specific dietary requirements.

Para garantizar la disponibilidad de la reserva lo antes posible. Vale la pena reservar con antelación, especialmente si planeas el viaje durante la temporada alta, como los días festivos o los fines de semana.

Esta excursión se puede cancelar sin costo alguno hasta :tiempo de cancelación horas antes del inicio del viaje. Si lo cancela después de 24 horas o no se presenta en la excursión, se le cobrará el precio total de la actividad. El retraso en la recogida o en la salida se considerará como no presentarse.