Rosto: Comfort Food, Gibraltarian Style
There’s something magical about a dish that brings people together - and Rosto does just that. This hearty pasta dish is a Gibraltarian classic made with penne, a slow-cooked tomato sauce, sweet carrots, onions, and often tender cuts of beef or pork. Topped with a bit of cheese, it’s the kind of meal that fills the house with warmth and the heart with comfort.
Rosto has Italian roots but a distinctly local twist. Some families add wine, others paprika or bay leaves. However it’s made, it’s always made with love. For us, it brings back memories of Sunday lunches, large pots on the stove, and the joyful hum of conversation around the table.
Calentita: The Soul of the Rock
Let’s talk about Gibraltar’s national dish: Calentita. At first glance, it’s a humble creation - just chickpea flour, water, olive oil, and salt - but one bite and you’ll understand why it’s such a big deal.
Calentita is soft, a little custardy, with a crispy top and a warm, earthy flavour. It's traditionally baked in large trays and sliced thick to be eaten by hand - no frills, just heritage on a plate.
What makes it truly special is its story. Calentita has Genoese and North African origins, but it’s now a uniquely Gibraltarian tradition. At Richardsons, we especially love its starring role in the annual Calentita Food Festival - a vibrant celebration of Gibraltar’s multicultural food scene, all inspired by this one iconic dish.
Torta de Acelga: A Hidden Gem of Gibraltarian Cooking
Not as well-known but just as beloved is Torta de Acelga, a savoury Swiss chard pie that’s as rich in flavour as it is in heritage. You’ll often find it gracing Gibraltarian tables during Easter, but really, it’s welcome all year round.
Imagine buttery, flaky pastry surrounding a filling of sautéed chard, onions, garlic - and sometimes raisins or pine nuts for extra depth. Vegetarian and wholesome, it’s the kind of dish that’s made slowly, with care and intention.
At Richardsons, we love Torta de Acelga for what it represents: connection to land, seasonality, and family tradition. It’s a reminder that food doesn’t have to be complicated to be meaningful.
Rolitos: A party favourite
Roltos are thin slices of meat (beef or chicken) rolled and stuffed with spinach, breadcrumbs, bacon and eggs, all cooked in a tomato based sauce. This dish highlights the fusion of flavours from the various cultural influences that make up our Rock.
These are just as good as the main part of a meal as they are smaller versions as party finger food and reminds us of all the communities that have come together to form our virant and multi-cultural community.
Why These Dishes Matter to Us at Richardsons
These aren’t just meals - they’re stories. They reflect our incredible cultural mosaic: British, Italian, Spanish, North African. At Richardsons, we see that fusion as something powerful. It’s a reminder that identity can be diverse, delicious, and deeply rooted in tradition.
Whether it’s a plate of Rosto at a local home, a slice of Calentita at a street fair, or a bite of Torta de Acelga during a family celebration, these dishes carry a history worth savouring. And we’re proud to celebrate them.
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Join Us in Celebrating Gibraltarian Flavours
Food is one of the most powerful ways to connect - with culture, with each other, and with the past. And Gibraltar’s cuisine is a beautiful example of that.
At Richardsons, we’ll always have a soft spot for these timeless recipes - and the people who keep them alive.
Got a favourite Gibraltar dish of your own? Share it with us in the comments or tag us in your food photos - we’d love to feature it in our next post!