Chef Sam Farrugia stands out in the bustling foodie scene on the Maltese Islands, especially in Gozo, where he has made significant strides in revitalising Maltese cuisine with his new Ftajjar outlet in Xlendi. His story tells the tale of bringing together local tradition with modern influences, creating original dining experiences that put Maltese cuisine heavily into the spotlight.

Sam’s career took flight when he left Malta at the age of 25 to broaden his horizons and acquire new techniques in kitchens around the world. His experiences varied greatly, from high-end establishments serving distinguished guests to smaller, community-focused settings. Each opportunity helped him appreciate his own humble roots, ultimately inspiring his return to Malta with a fresh perspective on his island’s cuisine.

Ftajjar, A Fresh Take on Maltese Tradition

One of Sam’s most recent projects is ‘Ftajjar‘, which began as a food van and has evolved into a lively outlet in Gozo. His vision for ‘Ftajjar’ is to create a space that embodies colour, quirkiness, experimentation, adventure, and, most importantly, fun. The centrepiece of the venue is a vibrant artistic display that reflects these values, showcasing local produce like the striking cactus plant with its prickly pears, alongside seasonal favourites such as aubergine and fig.

Sam invites guests to explore the assortment of local products featured on the menu, adding an interactive element to the experience.

While the menu at Ftajjar focuses on the traditional ftira, a beloved traditional bread, Sam reimagines this staple by incorporating various culinary influences, particularly Italian. By sourcing local ingredients like fresh cheeses, cured meats, and the famous Maltese sausage, he concocts a fusion dish that gives a nod to the past while pushing boundaries.

“It’s crusty on the outside and soft on the inside,” Sam explains. “We aim to innovate and find ways to enhance this comfort food with a mix of influences from our islands.”