20 traditional Maltese foods and where to eat them

Malta, an archipelago in the Mediterranean, boasts a culinary tradition that reflects its diverse history and cultural influences. Valletta, the capital of Malta, offers an array of traditional Maltese foods. In Malta, one can savor Ftira at numerous eateries, each presenting its unique take, incorporating potatoes, onions, cheese and more. Pastizzi, small pastries with flaky filo dough, are another Maltese staple. These pastries, filled with ricotta or spiced meat, are best enjoyed fresh and can be found in local cafes and street vendors across Malta. The Maltese cuisine offers a wide array of traditional dishes, each telling a story of the island's heritage. Visitors must explore the various local eateries and restaurants scattered across the islands, where these traditional dishes are prepared with authenticity and passion. Each restaurant and café in Valletta adds its unique touch to these classic recipes, inviting locals and visitors alike to experience the authentic tastes of Malta.

Listed below are the traditional Maltese foods.

• Ftira. Ftira is a traditional Maltese flatbread with a thick crust and airy interior featuring large holes. Ftira is commonly used for sandwiches with Mediterranean ingredients like olive oil, tomatoes, tuna, capers, olives and herbs. Variations include artichoke hearts, hard-boiled eggs, anchovies or pickled vegetables. Ftira fillings vary widely, including options like potatoes, onions, tomatoes, local cheese, sausage, eggs, vegetables and seafood.
• Pastizzi. Pastizzi are small Maltese pastries with a flaky filo dough, encasing fillings like ricotta cheese, mushy peas or spiced meat. Best enjoyed freshly baked, they offer a contrast of crispy exterior and soft filling. They can be complemented with lemon, vinegar, harissa or bigilla. Main ingredients include flour, water, olive oil and various fillings.
• Hobz biz-zejt. This Maltese street food consists of crusty bread, brushed with olive oil and rubbed with sweet tomato paste, then topped with tuna, capers, olives, onions and herbs. Toppings vary, including artichoke hearts, eggs, anchovies, pickled vegetables, sausage or cheese. It's often seasoned with lemon, vinegar, harissa or bigilla. Key ingredients are crusty bread, tomato paste, olive oil and fresh herbs.
• Qassatat. Qassatat is Maltese pastries with a soft, bread-like dough and fillings like ricotta, peas, spinach or anchovies. L'Accademia in Valletta is recommended for its fresh qassatat. Variations include tuna, sausage, spinach, cheese, pumpkin or sweet fillings. Complementary flavors can be added with lemon, vinegar, harissa or bigilla.
• Timpana. A hearty Maltese dish, timpana consists of pasta in tomato sauce, encased in a pastry crust. Variations include different meats, vegetables or seafood in the sauce. It can be brightened with lemon or vinegar or enhanced with harissa or bigilla. The dough is made from flour, butter or oil, salt and water, while the filling includes a tomato or meat sauce, pasta, egg and cheese.
• Kapunata. Kapunata is Malta's version of the Mediterranean vegetable stew caponata, combining bell peppers, eggplant, tomatoes, onions, olives, capers and herbs. Kapunata's versatility allows for the inclusion of various seasonal vegetables and it can be brightened with lemon or red wine vinegar or spiced up with harissa paste or bigilla, a Maltese fava bean condiment.
• Fenek moqli. Fenek moqli, a traditional Maltese dish, features rabbit meat marinated in white wine, garlic and herbs, then fried in olive oil. Variations include different marinade spices, with additions like capers or preserved lemon, enhancing the dish's flavor. Served without sauce, it pairs well with lemon, vinegar, harissa paste or bigilla for added depth.
• Bragioli. Bragioli or beef olives, are a Maltese classic comprising thin beef slices stuffed with eggs, bacon, cheese, breadcrumbs and herbs, then braised in tomato or meat sauce. Variations in bragioli include different stuffing or sauce types, with additions like olives, anchovies or raisins. The combination of beef, stuffing, tomatoes, vegetables and herbs, slowly braised, transforms these ingredients into a cherished Maltese specialty.

1. Ftira

Ftira is a traditional Maltese flatbread baked on the islands for centuries. It has a thick crust and a light, airy interior texture with large, irregular holes. Ftira is made from a sourdough starter and is flatter and baked at a higher temperature than other Maltese breads. It is often cut in half horizontally and filled with Mediterranean ingredients like olive oil, tomatoes, tuna, capers, olives and herbs to make a sandwich. Ftira is best served as a sandwich filled with ingredients like tuna, tomatoes, capers, onions and olives. The combination of the savory tuna and briny capers and olives perfectly complements the lightly charred, olive oil-brushed ftira bread. Some also like to add artichoke hearts, hard-boiled eggs, anchovies or pickled vegetables for extra flavor and crunch. Ftira sandwiches can be made ahead, wrapped in plastic with a weight on top, allowing the bread to soak up the delicious flavors.

One of the best places to eat ftira in Valletta is 67 Kapitali. It is located on a side street near the Upper Barrakka Gardens, this small family-run cafe serves what many call the best ftira sandwich in Valletta. Made with high-quality ingredients on freshly baked ftira, it's a favorite of both tourists and locals alike. Ftira can be considered healthy, as it is made from simple, natural ingredients like flour, water, salt and olive oil. There are many variations of ftira fillings beyond the classic tuna, tomato and olive version. In Gozo, ftira is often topped with thinly sliced potatoes, onions and tomatoes before baking like a pizza. Ftira can also be stuffed with local ġbejniet cheese, Maltese sausage, eggs, vegetables or different types of seafood and fish. The possibilities are endless.

Maltese ftira sandwich would be complete without a drizzle of fruity, peppery, extra virgin olive oil and a sprinkling of fresh herbs like parsley, basil or oregano. Spicy harissa, tangy lemon juice or a spread of bigilla, a thick dip made of mashed fava beans, garlic and olive oil, also make excellent condiments for ftira. The simple and humble ingredients needed to make ftira include flour, water, salt, olive oil and time for the dough to slowly ferment and rise using a sourdough starter before being baked to crusty, chewy perfection.

2. Pastizzi

Pastizzi are a Maltese snack – small, diamond or round-shaped pastries with flaky, crispy filo dough encasing fillings like ricotta cheese, mushy peas or spiced meat. Pastizzi are best enjoyed freshly baked and served warm, with the crispy exterior giving way to the hot, soft filling inside. The sweet, creamy ricotta filling paired with the buttery, baked dough makes for the perfect contrast of flavors and textures. One of the most famous places to eat pastizzas in Valletta is the Crystal Palace Bar. Tucked away on a side street across from Mdina, this local spot serves what many hail as the best pastizzi on the island, with a stellar ricotta filling and pastry baked perfectly crisp.

Pastizzi would not be considered the healthiest of Maltese foods. The combination of refined carbs from the dough and high-fat cheeses or creamy fillings add to the calories. Those looking for a healthier option can find versions made with whole grain doughs or lighter fillings like chicken or vegetables. There are countless variations on fillings for pastizzi beyond the classic cheese and pea versions. Some popular options include spiced beef, tuna, caponata, spinach and cheese, pizza or Nutella for a sweet take. The dough can also be played with – instead of the iconic filo, some make pastizzi with puff pastry, brioche dough, pizza dough or a gluten-free option.

No sauce is served alongside plain pastizzi, they can be nicely complemented by a squeeze of lemon or a drizzle of vinegar for some brightness. Spicy harissa paste or the classic Maltese condiment, bigilla, a thick pate of mashed fava beans, garlic and olive oil, also make tasty dips for pastizzi. The main ingredients for making the pastry dough include flour, water, olive oil and salt. Fillings vary, but usually involve fresh soft cheeses like ricotta or ingredients like peas slow-cooked into a thick paste as the base.

3. Hobz biz-zejt

Hobz biz-zejt or “bread with oil” in English is a beloved Maltese street food consisting of crusty, olive oil-brushed bread that is rubbed with sweet and tangy tomato paste known as kunserva helwa and then topped with ingredients like tuna, capers, olives, onions and herbs. The combination of the hearty bread, fruity tomato paste, briny capers and olives and quality olive oil makes this simple open-faced sandwich extremely craveable.

Hobz biz-zejt is best served as soon as it's assembled, while the bread is still warm and crunchy on the outside but soft and chewy on the inside. The capers, olives and olive oil soak into the bread, allowing all the Mediterranean flavors to meld together. It can be eaten as a snack, appetizer or even a light meal, especially if bulked up with tuna, sausage or cheese.

One excellent place to sample hobz biz-zejt in Valletta is the Is-Suq Tal-Belt food market. This market in the town center features various small eateries and stalls selling traditional Maltese street food like pastizzi and hobz biz-zejt made with high-quality, local ingredients. Locals and visitors rave about the market's simple but delicious hobz biz-zejt sandwiches. Hobz biz-zejt is high in carbs from the bread, it can be a relatively healthy snack or meal when enjoyed in moderation and made with quality olive oil and vegetables or fish. There are many variations of hobz biz-zejt toppings to try. Some add artichoke hearts, hard boiled eggs, anchovies, pickled onions or bell peppers, Maltese sausage or local goat cheese.

No sauce is served with hobz biz-zejt, the sandwich can be nicely complemented by a squeeze of lemon or red wine vinegar for some brightness. Spicy harissa paste or the classic Maltese condiment bigilla, a thick spread made of fava beans, garlic and olive oil, enhances the flavors. The main ingredients needed to prepare hobz biz-zejt are crusty bread like ftira, tomato paste, extra virgin olive oil, capers, olives, onions and fresh herbs like parsley or basil. High-quality ingredients, especially the olive oil and tomatoes, are key.

4. Qassatat

Qassatat are small savory pastries that are a popular street food and snack in Malta, similar to the more well-known pastizzi. Qassatat have a soft, bread-like dough folded over fillings like ricotta, mushy peas, spinach or anchovies. They are best served warm right after baking, when the exterior is still crisp and the filling is hot and gooey. The sweet, creamy ricotta filling paired with the soft, olive oil-brushed dough makes for a contrast of flavors and textures. One excellent spot to sample qassatat in Valletta is the small bakery and cafe L'Accademia. Tucked away on Old Theater Street, this family-run cafe bakes fresh qassatat daily to be enjoyed alongside coffee by tourists and locals alike.

Qassatat would not be considered the healthiest of snacks given their refined carbs and high-fat cheese fillings. Those looking for a healthier take can find qassatat made with whole grain doughs or lighter fillings like vegetables. Fillings for qassatat can vary beyond the usual ricotta or mushy peas. Some popular alternatives include tuna, caponata, sausage, spinach and cheese, pumpkin or sweet options like chocolate or Nutella. The dough can also be adapted – instead of the traditional soft dough, some make qassatat with flaky filo, puff pastry, pizza dough or gluten-free options.

No sauce is traditionally served with a qassatat, but they can be nicely complemented by a squeeze of lemon or red wine vinegar for some brightness. Spicy harissa paste or the classic Maltese condiment bigilla, made of mashed fava beans, garlic and olive oil, also enhances the flavors. The main ingredients needed to make qassatat are bread dough, a filling like ricotta or mushy peas, olive oil for brushing and herbs for garnish. Using quality, fresh ingredients is key, especially for the dough and cheese.

5. Timpana

Timpana is a Maltese baked pasta dish consisting of macaroni or penne tossed in a meaty tomato sauce, all encased in a crisp pastry crust. It is an extremely hearty and filling meal, essentially combining carbs with more carbs. The sweet tomato sauce soaks into the al dente pasta and complements the buttery, flaky pastry crust. Timpana is best served straight from the oven, piping hot. As cut into the crispy pastry shell, waves of steam carrying the rich scent of tomato and meat sauce billow out. The first bite yields the shattering crust and chewy pasta soaked in the flavorful ragu.

Made with quality ingredients and perfectly baked, locals and visitors rave about the timpana here, particularly the classic version with a hearty meat sauce. Timpana would not be considered the healthiest dish given the refined carbs and high fat content. Some healthier variations substitute the meat sauce with vegetables or chicken. There are endless variations on timpana fillings beyond the standard ground meat sauce. Some alternatives include tuna, sausage, caponata, seafood, pumpkin or sweet options like chocolate or Nutella. The pasta can also be adapted, using penne, ziti, gluten-free pasta or even replacing it entirely with layers of roasted vegetables for a meatless version.

No sauce is served with timpana, the pie can be nicely complemented by a squeeze of lemon or vinegar for brightness. Spicy harissa paste or the classic Maltese condiment bigilla, made of mashed fava beans, garlic and olive oil, enhances the flavors beautifully. The humble ingredients needed to make the pastry dough for timpana include flour, butter or oil, salt and water. The filling starts with a tomato or meat sauce made from ingredients like onions, garlic, ground meat, tomato paste and spices. The sauce is then tossed with cooked pasta, egg and cheese before being encased in pastry and baked to golden perfection.

6. Kapunata

Kapunata is the Maltese take on the popular Mediterranean vegetable stew caponata. It features bell peppers, eggplant, tomatoes, onions, olives, capers and herbs sautéed together into a delicious sweet, sour and salty medley. Kapunata is best served warm, with the vegetables at the peak of flavor and the bread still crusty on the outside. A spoonful of the chunky vegetable mixture can be enjoyed as is or piled high on a thick slice of traditional ftira or ħobż bread. The combination of the bread and the flavorful vegetable relish is heavenly. Kapunata would not be considered the healthiest of dishes given the olive oil and sodium content. Using less oil when sautéing the vegetables or serving smaller portions helps decrease the fat and calorie count.

There are endless variations on kapunata ingredients beyond the standard vegetables. Some add cubed potato or carrot for extra bulk and sweetness. Courgette, pumpkin, spinach or other greens also make tasty additions. The possibilities are endless – the beauty of kapunata is flexibility with what is fresh and in season. No sauce is traditionally served with kapunata, the medley can be nicely complemented by a squeeze of lemon or red wine vinegar for some brightness. Spicy harissa paste or the classic Maltese condiment bigilla, made of mashed fava beans, garlic and olive oil, enhances the flavors.

The main ingredients needed to prepare kapunata include olive oil, onions, garlic, tomatoes, bell peppers, eggplant, olives, capers and herbs like mint or parsley. Allowing the vegetable medley to cook down slowly brings out the flavors. Using ripe, high quality vegetables, especially the summer produce, is key for the best results.

7. Fenek moqli

Fenek moqli is a Maltese dish consisting of rabbit meat that is marinated in white wine, garlic and herbs before being fried in olive oil. The tender, succulent rabbit absorbs the garlic and herb flavors while developing a crispy exterior when fried. Fenek moqli is best served immediately after frying while the exterior is still crispy and the rabbit meat is piping hot and juicy on the inside. The fried rabbit is served with french fries or roasted potatoes and garnished with lemon wedges and parsley. An excellent place to sample fenek moqli in Valletta is Rubino., a Michelin Bib Gourmand restaurant tucked away on a side street. The rabbit is marinated to perfection in garlic and red wine before being fried crisp in olive oil. Served with roasted root vegetables, the fenek moqli at Rubino draws consistent praise.

Fenek moqli would not be considered the healthiest of dishes given its high fat and sodium content. When occasionally enjoyed in moderation as part of an healthy Mediterranean diet, fenek moqli can have a place. There are some variations of fenek moqli ingredients, with different herbs and spices used in the marinade. Some recipes call for additions like capers, olives, lemon zest or preserved lemon to the fried rabbit. Meats like chicken or beef can also be prepared in the same style as fenek moqli. The possibilities are endless, but high-quality, fresh ingredients are key, especially for the rabbit meat.

No sauce is served with the crispy fried rabbit, fenek moqli can be nicely complemented by a squeeze of lemon or red wine vinegar for some brightness. Spicy harissa paste or the classic Maltese condiment bigilla, made of mashed fava beans, garlic and olive oil, enhances the deep flavors beautifully. The ingredients needed to prepare fenek moqli include rabbit joints, white wine, garlic, herbs like thyme or rosemary, olive oil for frying and salt and pepper for seasoning. A simple marinade and quick fry transforms these basic components into an iconic, delicious Maltese specialty.

8. Bragioli

Bragioli, also known as beef olives, is a beloved traditional Maltese dish consisting of thin slices of beef stuffed with ingredients like eggs, bacon, cheese, breadcrumbs and herbs. The stuffed beef rolls are then braised in a tomato or meat sauce until tender. Bragioli is best served hot straight from the oven, allowing the beef to soak up the rich sauce flavors. An excellent restaurant in Valletta to sample bragioli is Luciano. This small, family-run spot tucked away on a side street is known for its high-quality, homemade Maltese dishes like the bragioli, which locals and visitors rave about.

Bragioli would not be considered the healthiest of dishes given its high fat and calorie content. A 200g serving contains about 400 calories and over half come from fat. Using leaner cuts of beef and minimal added oil helps decrease fat and calorie count. There are some small variations in bragioli recipes in terms of stuffing ingredients or type of sauce. Some recipes call for additions like olives, capers, anchovies, pine nuts or raisins to the stuffing mixture. The sauce may range from a simple tomato sauce to a more complex meat gravy.

No sauce is served with bragioli, the rolls can be nicely complemented by a squeeze of lemon or vinegar for brightness. Spicy harissa paste or the classic Maltese condiment bigilla, made of mashed fava beans, garlic and olive oil, enhances the deep, hearty flavors. The main ingredients needed to prepare bragioli include thin slices of beef, stuffing ingredients like eggs and bacon, tomatoes and vegetable for the sauce and herbs. The stuffed beef to slowly braise builds complex flavors from these humble components into a beloved Maltese specialty.

9. Aljotta

Aljotta is a fish soup that has been a staple in Maltese cuisine for centuries. It features fish simmered in a broth of tomatoes, garlic, onions, olive oil, herbs and often rice. The soup is typically made with small whole fish like rockfish, allowing the heads and bones to impart flavor. Aljotta can have many variations but is best served piping hot, allowing the rice to soak up the rich flavors. Valletta offers a traditional take on aljotta made with quality ingredients. Aljotta would not be considered the healthiest soup given its carb, fat and sodium content. Lighter versions use less oil, smaller portions or more vegetables. There are endless variations on aljotta's ingredients beyond the standard fish, tomatoes and herbs.

Some add root vegetables in Aljotta like potato or carrot for sweetness and heft. Courgette, pumpkin, spinach or shellfish also make tasty additions. The possibilities are based on the catch of the day. No sauce is traditionally served with aljotta, but the soup can be nicely complemented by a squeeze of lemon or vinegar. Spicy harissa paste or the classic Maltese condiment bigilla, made of fava beans, garlic and olive oil, enhances the flavors. The main ingredients needed to prepare aljotta include small whole fish, tomatoes, onions, garlic, olive oil, herbs like marjoram or mint and often rice.

10. Soppa tal-armla

Soppa tal-armla, also known as “widow's soup”, is a hearty and comforting Maltese soup made with vegetables like potatoes, carrots, kohlrabi, peas, beans and cauliflower. It gets its name from being an inexpensive soup originally made by widows using ingredients they had on hand. Soppa tal-armla is served warm with a poached egg and small fresh goat cheese called gbejna floating in each bowl. The soup is quite healthy as it contains many vegetables and gets creaminess from the egg and cheese rather than cream. One of the best places to sample authentic soppa tal-armla is Aaron's Kitchen on St Lucia Street.

Modern versions vary in ingredients in Soppa tal-armla. Some cooks add chopped greens like spinach or Swiss chard. Others mix in tomato sauce or red wine for depth of flavor. Occasionally the soup is enriched with a spoonful or two of grated Parmesan or pecorino cheese. A few traditional sauces complement soppa tal-armla are salsa verde, gremolata and skordalia. Salsa verde is an Italian green sauce made with parsley, capers, garlic and olive oil that adds a bright herbal note. Gremolata is a garnish of lemon zest, garlic and parsley that provides a citrusy punch. Soppa tal-armla is simple to prepare at home. The base is olive oil, onion, garlic, celery, carrots, potatoes and tomato paste cooked down into a rich vegetable broth. Beans, cauliflower, peas and any other vegetables can be added to taste. The soup is piping hot with a final garnish of fresh parsley or chives. Soppa tal-armla truly brings out the fresh, garden-like flavors of Malta through humble ingredients elevated into comforting soup.

11. Stuffat tal-fenek

Stuffat tal-fenek, also known as “rabbit stew”, is a Maltese dish made by braising rabbit meat in a tomato and red wine sauce along with vegetables like potatoes, carrots, peas and sometimes pasta. It is considered the national dish of Malta. Traditionally, stuffat tal-fenek is served warm in deep bowls, often with the rabbit liver and kidneys included in the stew or served separately. The sauce also goes well ladled over pasta like spaghetti. Rubino's version contains high quality rabbit slow-cooked to tenderness in a sauce perfumed with garlic, bay leaves and red wine. The stew is packed with carrots, onions and potatoes and finished with imported Romano pecorino cheese.

Stuffat tal-fenek is reasonably healthy as the protein comes from lean rabbit meat instead of other fattier meats. The large amount of vegetables further increases the nutrition. Modern riffs on the stew sometimes include greens like chard or kale. The most common variations are cooking the rabbit with more garlic, adding capers, olives or chopped tomatoes to the sauce, using spaghetti instead of potatoes or switching out the rabbit for chicken or octopus. A few sauces that match the deep, wine-laced flavors of stuffat tal-fenek are salsa verde, gremolata and skordalia. Salsa verde, an Italian parsley and caper sauce, perks up the stew with herbal freshness.

Stuffat tal-fenek starts by braising rabbit pieces in a garlic and wine marinade. Then onions, carrots, potatoes and tomato paste are added and slowly simmered until tender. Bay leaves, peas and other vegetables round out the ingredients. Simple to make but packed with the classic flavors of Malta, stuffat tal-fenek is a singular stew that represents the country in a bowl.

12. Kusksu

Kusksu is a Maltese soup made with broad beans, peas, small pasta beads called kusksu and often eggs and goat cheese. The small pasta pieces give kusksu its distinctive texture.

Kusksu is served warm in deep bowls with a poached egg and a small piece of tangy goat cheese called gbejna floating in each serving. The soup is quite healthy, getting creaminess from the egg and cheese rather than heavy cream. Some modern versions mix in greens like spinach or add tomato sauce for extra flavor. Kusksu is also sometimes served over spaghetti for a heartier meal.

One of the best places in Valletta to sample excellent kusksu soup is at Rubino. This restaurant overlooking the Grand Harbor uses high quality ingredients like fresh broad beans, housemade chicken stock and imported Italian pasta beads to create an authentic version. Some popular variations include adding fish, bacon, pumpkin or more vegetables like cabbage. The most “authentic” version remains kusksu bil-ful or “kusksu with broad beans”. No matter what ingredients are used, the small pasta pieces and poached egg finish are essential.

Some traditional Mediterranean sauces that perfectly match the flavors of kusksu are salsa verde, gremolata and skordalia. Kusksu starts by sautéing onions and garlic in olive oil before adding broad beans, tomato paste, chicken stock, pasta beads and herbs like bay leaves or mint. The soup simmers until the beans are tender before briefly cooking the pasta. Fresh parsley or chives finish this tasty Maltese specialty.

13. Imqarrun il-forn

Imqarrun il-forn, sometimes called “baked macaroni”, is a beloved Maltese dish made by baking tubular pasta like penne or rigatoni in a rich, tomato-based meat sauce. The pasta absorbs the flavors of the sauce and develops a crispy, golden crust on top when baked.

Traditionally, imqarrun il-forn is served warm straight from the oven in individual ramekins or a large baking dish for sharing. The crispy top layer contrasting with the soft, saucy pasta below is part of its appeal. Some modern versions incorporate eggs, peas or greens into the dish.

One excellent place in Valletta to sample authentic imqarrun il-forn is at Rubino. Their dish emerges from the oven bubbling hot with a crusty, cheesy top. Locals recommend pairing it with a robust Maltese red wine. Imqarrun il-forn contains lean meats, tomatoes, pasta, eggs and cheese for nutrition. Some vegetable-focused modern riffs incorporate more greens like spinach or chard into the baked pasta. Common variations on imqarrun il-forn include using spaghetti instead of rigatoni, adding pancetta or sausage to the meat sauce, incorporating chopped hard boiled eggs, mixing in frozen peas and finishing it with more grated cheese or breadcrumbs on top. The basic tomato-based meat sauce and tubular pasta remain constants.

A few sauces that match imqarrun's deep, savory flavors are salsa verde, gremolata and skordalia garlic sauce. These punchy, herbal sauces cut through the rich dish. Drizzled over individual servings, they provide brightness. Imqarrun il-forn starts by browning meats like beef and pork with aromatics and then simmering in tomato sauce and seasonings. Tubular pasta is cooked before mixing everything together, adding eggs, baking and finishing with cheese on top until browned. This iconic Maltese comfort food brings people together over its simple, hearty flavors.

14. Helwa tat-Tork

Helwa tat-Tork, which translates to “Turk's Sweet”, is a Maltese confection made from sesame paste, sugar, eggs, vanilla and nuts like almonds or pistachios. It likely has its roots in Middle Eastern sweets and arrived in Malta during Arab rule. Helwa tat-tork is cut into small cubes or rectangles and served on tiny plates alongside Turkish coffee. Its crumbly, fudgy texture and sweet nutty flavor make it an ending to a meal. Some modern riffs mix cocoa powder or chocolate chips into the sesame halva base for extra decadence.

One excellent place in Valletta to sample quality helwa tat-tork is Nenu the Artisan Baker. Nenu's version is studded with whole roasted almonds and has a soft, sliceable texture balanced by just the right sweetness. The shop also sells other traditional Maltese sweets like honey rings, almond macaroons and nougat. Helwa tat-tork contains protein from the sesame paste and nuts. Using good quality tahini and less refined sugar would increase its nutritional value. Some updated versions incorporate dark chocolate or swap sugar for honey.

Common variations on helwa tat-tork include pistachio or hazelnut instead of almonds, mixing in cocoa powder, using honey as the sweetener and forming it into truffles or cupcakes for a modern twist. Making helwa tat-tork starts by boiling sugar syrup to soft ball stage. Separately, tahini is mixed with nuts and vanilla. The hot syrup gets poured over the tahini and rapidly stirred together until thickened then left to set up.

15. Ġbejniet

Ġbejniet (pronounced jeb-AY-nyet) are small, tangy cheeselets famous in Maltese cuisine. They are made by curdling sheep or goat's milk with rennet and ladling the curds into little reed baskets to drain, which gives them their distinctive basket-markings. Ġbejniet have a salty, lemony flavor reminiscent of feta or ricotta salata. They are served in a variety of forms – fresh (friski), sundried (moxxa), salt-cured (maħsula) or rolled in black peppercorns (tal-bżar). The way to eat ġbejniet in Malta is straight from the basket, still warm and milky. Locals also enjoy them grated over pasta or pizza, crumbled into salads and soups or paired with crackers and olives as an appetizer.

Gbejniet are packed with protein, calcium and good bacteria from the raw milk. Some chefs make modern riffs, like mixing in herbs, chili flakes or cocoa powder. But traditionalists insist simple salt-cured gbejniet show off the sweet, grassy flavors of the milk best.

Salsa verde, gremolata and skordalia garlic sauce are some condiments that perfectly accent ġbejniet’s tang. Their herbal notes contrast the rich, salty cheese. Drizzled over a cheese board or individual portions, these sauces provide brightness. Making ġbejniet starts by warming milk and adding rennet to separate the curds, which get scooped into baskets to drain overnight. Then they are salted, dried and possibly cured or peppered before eating fresh or preserving in oil or vinegar. Requiring just a few ingredients and techniques passed down through generations, ġbejniet encapsulate the timeless, farm-to-table flavors of Malta.

16. Bigilla

Bigilla is a tangy, spicy bean dip that is ubiquitous in Maltese cuisine. It is made by mashing up dried fava or broad beans with olive oil, garlic, herbs like mint or marjoram, lemon juice and chili flakes for heat. Bigilla is served as a spread on crusty local Hobż bread, an accompaniment to cheese and cured meat platters or even mixed into pasta. It can be found in most cafes and restaurants across Malta. Excellent bigilla can be sampled at Nenu the Artisan Baker. Their version contains whole roasted almonds studded throughout the dip. The tanginess of the beans pairs with Nenu's housemade galletti crackers.

Bigilla provides protein and fiber from the beans. Using high quality extra virgin olive oil and less refined sea salt increases its health value. Some chefs make modern riffs, mixing in greens like spinach or sun-dried tomatoes. Making bigilla begins by soaking fava beans overnight before simmering into a mush. Then beans are mashed smooth with olive oil, garlic, lemon juice and herbs, allowing flavors to meld. Easy to prepare yet distinctly Maltese, humble bigilla encapsulates the fresh, garden flavors of this Mediterranean island.

17. Qargħa hamra

Qargħa hamra is the orange-fleshed pumpkins commonly grown and used in Maltese cooking. These pumpkins feature heavily in traditional dishes like minestra soup, pumpkin risotto, pumpkin pies (torta tal-qargħa ħamra) and even pumpkin tea cakes. The pumpkin's sweet, earthy flavor pairs wonderfully with Malta's fresh ingredients. Qargħa hamra often features in hearty soups or baked into savory pies (torta tal-qargħa ħamra).

Qargħa hamra provides nutrients like vitamin A, potassium and fiber. Less refined ingredients like whole grain flour and less sugar increases its health value. Some chefs make modern, lighter versions, mixing in greens like spinach or eliminating cream. Common variations on dishes featuring qargħa hamra include adding nuts like almonds or walnuts, using white-fleshed pumpkins (qargħa torka) instead, flavoring it with spices like cinnamon and nutmeg and baking into cakes, cookies or muffins for dessert.

No special sauces are served with qargħa hamra, as dishes featuring this pumpkin tend to have bold flavors. Preparing qargħa hamra begins with roasting or boiling the pumpkin before incorporating into soups, risottos, pasta dishes and pies. Sugar and spices gently enhance its natural sweetness in desserts. Easy to grow in Malta's climate, the versatility of qargħa hamra makes it an iconic ingredient that graces the tables of locals and restaurants alike.

18. Kunserva

Kunserva is a sweet, thick, concentrated tomato paste that is famous in Maltese cuisine. It is made by slow-cooking ripe tomatoes for hours to reduce them down into a rich, sweet paste that keeps for months. Kunserva gets its distinctive sweet-tart flavor from the naturally sweet Maltese tomatoes used and the addition of sugar during the cooking process. Kunserva is served as a spread slathered on slices of crusty Maltese bread called hobz, topped with ingredients like olives, capers, onions or tuna to make hobz biz-zejt, a popular snack. It also frequently appears stirred into Maltese pasta sauces, stews like stuffat tal-fenek (rabbit stew) and soups for added richness and flavor.

Kunserva provides beneficial lycopene, antioxidants and vitamins from the tomatoes. Using less refined sugar would increase its health value. Some chefs make modern, lighter versions using less sugar or mixing in greens, but traditionalists believe simple kunserva best showcases the sweet tomato flavor. There are no special sauces paired with kunserva, but the punchy herbal notes of salsa verde, gremolata or skordalia balance its sweetness wonderfully. Making kunserva begins by cooking chopped tomatoes with sugar and olive oil for hours until thickened to a paste. The paste is then canned or jarred for preservation. Easy to make at home, kunserva encapsulates the sweet, ripe tomato flavor of Malta in each jar.

19. Ftjal tat-tin mimli

Ftjal tat-tin mimli are small, crescent-shaped pastries stuffed with a sweet or savory filling. The name translates to “stuffed pastry pockets” in Maltese. These pastries likely originated from Arabic cuisine and feature in Maltese snacks and desserts. Common fillings include ricotta, chocolate, dates, spinach, ground meat, tuna or vegetables. Ftjal tat-tin mimli are served warm, straight from the oven. Sweet ricotta or chocolate-filled versions make an ideal snack with a cup of coffee.

Ftjal tat-tin mimli provide protein from cheese or meat fillings. Some vegetable-focused modern recipes add more greens to the filling. There are many possible variations on ftjal tat-tin mimli's fillings. Both sweet and savory versions exist. Common stuffings include ricotta, chocolate, spinach, ground meat, tuna, tomato sauce, olives, onions, nuts or roasted vegetables.

No special sauces are usually served with ftjal tat-tin mimli. Skordalia's pungent garlic also complements spinach or vegetable-stuffed pastries nicely. Making ftjal tat-tin mimli starts by preparing the filling, whether sweet or savory. The filling gets enclosed in a half-moon of dough that is sealed and baked until golden. These petite stuffed pastries encapsulate Malta's diverse culinary influences in one tasty, handheld bite.

20. Fenech

Fenech is a Maltese vegetable stew often enjoyed by vegans and vegetarians. It contains a medley of seasonal vegetables like potatoes, carrots, kale and cauliflower cooked down in a rich tomato and wine sauce. Fenech exemplifies the traditional Maltese style of slow-cooked vegetable dishes, offering comforting flavors in an animal-product free preparation. Fenech is served warm, ladled over slices of crusty local Hobż bread to soak up the vegetable juices. The stew is quite healthy as the vegetables provide fiber, vitamins and minerals. Some modern riffs on the stew incorporate pasta shells, chickpeas or additional greens.

Excellent fenech can be found at the vegetarian restaurant Greens on St Ursula Street. Their version contains eggplant, zucchini, peppers and spinach in the chunky, herb-infused tomato sauce. Locals recommend pairing it with a robust Maltese red wine that can match the stew's depth of flavor. Some variations on fenech include using different vegetables depending on the season – artichokes, fava beans or mushrooms. The most “authentic” versions tend to stick to potatoes, tomatoes, carrots and cauliflower. No matter the exact vegetable medley, the slow-cooked tomato sauce and wine base tie it together.

A few sauces that perfectly cut through fenech's richness are salsa verde, gremolata and skordalia garlic sauce. Their bright herbal notes provide acidity and brightness to balance the stew. Fenech begins by slowly cooking onions and garlic in olive oil before adding wine, tomatoes, vegetables and herbs. Simple to prepare at home yet distinctly Maltese in its ingredients, fenech encapsulates the fresh flavors of this Mediterranean island in one hearty stew.

What are the signature dishes of Malta that every visitor should try?

Listed below are the signature dishes of Malta that every visitor should try.

• Pastizzi. Pastizzi is a culinary dish, essential for every visitor. These small, savory pastries boast a flaky texture and are filled with ricotta cheese or mushy peas. Pastizzi has evolved into a symbol of Maltese culture, often paired with tea or coffee.
• Ġbejna. Ġbejna, a traditional Maltese cheese, is a must-try for anyone visiting Malta. Made from sheep's or goat's milk, this small, round cheese is versatile, served fresh, dried or peppered. The fresh variety offers a mild, creamy flavor, while the dried and peppered versions provide a more intense taste.
• Stuffat tal-Fenek. Malta's national dish, Stuffat tal-Fenek (rabbit stew), is a culinary experience visitors should not miss. This slow-cooked stew, infused with garlic, wine and herbs, highlights the tender, flavorful rabbit meat, a staple in Maltese cuisine.
• Hobz biz-zejt. Hobz biz-zejt, a traditional Maltese sandwich, is a simple yet flavorful dish every visitor should try. Made with crusty Maltese bread, this sandwich is typically filled with tomatoes, olives, capers and tuna, then drizzled with olive oil. Hobz biz-zejt represents Malta's use of fresh creating a light, nutritious meal that encapsulates the island's culinary ethos of simplicity and freshness.
• Timpana. Maltese culinary experience, visitors must try Timpana. This baked pasta dish, often made for special occasions, consists of macaroni, Bolognese sauce, eggs and cheese, encased in a crispy pastry. Timpana showcases Malta's fusion of Italian influences with local tastes, creating a hearty, comforting dish that epitomizes the Maltese love for pasta and baked goods and their skill in combining these elements into satisfying, flavorful meals.

What foods are a must-try for first-time visitors to Malta?

Listed below are the must-try foods for first-time visitors to Malta.

• Pastizzi. Malta's iconic snack, Pastizzi, is a must-try for first-time visitors. These flaky pastries, filled with ricotta or mushy peas, offer a delightful combination of a crunchy exterior and a soft, savory interior. Pastizzi is commonly enjoyed as a quick snack or a light meal, reflecting the island's culinary heritage and the locals' love for simple, flavorful food.
• Fenek (Rabbit Stew). Fenek, a traditional Maltese rabbit stew, represents a central part of Malta's culinary identity. The dish involves slow-cooking rabbit in wine, garlic and herbs, resulting in tender meat with a rich, aromatic sauce. This stew exemplifies the Maltese approach to cooking – making the most of local ingredients and infusing them with Mediterranean flavors.
• Ġbejniet. Ġbejniet, a type of Maltese cheese, is integral to the local gastronomy. Made from sheep or goat's milk, this small, round cheese can be found fresh, dried or peppered. It allows it to be used in various dishes, from simple snacks to elaborate meals, showcasing the Maltese people's resourcefulness and culinary creativity.
• Timpana. Timpana, a baked pasta dish, is a comfort food in Malta. It consists of macaroni, Bolognese sauce and a layer of pastry on top, baked until golden. This dish reflects the Italian influence on Maltese cuisine and offers a blend of pasta, meat and pastry, combining different textures and flavors in one dish.
• Lampuki Pie. Lampuki Pie, featuring the lampuki fish (also known as dorado or mahi-mahi), is a seasonal specialty in Malta. The pie, filled with spinach, olives and capers, encased in a crispy crust, captures the essence of Maltese cooking – the use of fresh, local seafood and the blending of various Mediterranean flavors.

What are the traditional desserts in Malta?

Listed below are the traditional desserts in Malta.

• Kannoli. Kannoli stands out as a traditional dessert. This sweet treat consists of fried pastry tubes filled with a creamy ricotta mixture, often enhanced with chocolate chips, candied peel or nuts. Kannoli has become a beloved part of Maltese confectionery, symbolizing the blend of Italian and Maltese culinary traditions.
• Imqaret. Imqaret, a date-filled pastry, is a famous Maltese dessert. These deep-fried pastries are made with a dough infused with aniseed and orange flower water, enveloping a sweet date filling. Often found at street vendors and local festivals, Imqaret is a testament to Malta's ability to create simple yet flavorful desserts.
• Helwa tat-Tork. Helwa tat-Tork, a dense, sweet confection, is deeply rooted in Malta's dessert culture. Made primarily from tahini (sesame paste), this dessert is often enriched with almonds, vanilla and sometimes chocolate, resulting in a rich, nutty flavor. Traditionally served during social gatherings and religious feasts, Helwa tat-Tork showcases the Maltese love for communal desserts.
• Qaghaq tal-Ghasel (Honey Rings). Qaghaq tal-Ghasel or honey rings, are a traditional Maltese dessert especially popular during the Christmas season. These sweet, ring-shaped pastries are filled with a treacle mixture that includes honey, orange peel and spices, offering a blend of sweetness and subtle spiciness.
• Figolli. Figolli are a staple Maltese dessert during the Easter season. These almond-filled pastries, shaped into symbolic figures like fish or hearts, celebrate spring and rebirth. The combination of a sweet pastry crust, a rich almond filling and a topping of icing or chocolate makes Figolli a delightful treat.
• Pudina tal-Hobz (Bread Pudding). Pudina tal-Hobz, a traditional Maltese bread pudding, is a testament to the island's resourcefulness in the kitchen. This dessert is made by repurposing stale bread, soaking it in milk and mixing it with raisins, cocoa and spices, creating a moist, dense pudding.

What are the best starters or snacks to eat in Malta?

Listed below are the best starters or snacks to eat in Malta.

• Pastizzi. Pastizzi are a known Maltese snack, perfect for those seeking to experience the island's traditional starters. These small, savory pastries are famous for their flaky texture and are filled with either ricotta cheese or mushy peas. They are commonly enjoyed with tea or coffee and are an ideal choice for visitors looking to indulge in authentic Maltese street food.
• Ġbejna. Ġbejna, a traditional Maltese cheese, is a must-try starter for anyone visiting Malta. Made from sheep or goat's milk, these small, round cheeses come in various forms, including fresh, dried or peppered. Each type offers a unique flavor, with the fresh variety being mild and creamy and the dried and peppered ones being more intense.
• Hobz biz-zejt. Hobz biz-zejt is a traditional Maltese sandwich and a perfect snack for visitors exploring Maltese cuisine. This dish is made with crusty Maltese bread, typically filled with tomatoes, olives, capers and tuna and then drizzled with olive oil. Hobz biz-zejt represents the Maltese use of fresh, Mediterranean ingredients, creating a light yet satisfying snack that reflects the island's culinary ethos of simplicity, freshness and local produce.
• Bigilla. Bigilla, a Maltese bean dip, is a flavorful starter and an integral part of Malta's snack culture. Made primarily from mashed broad beans, garlic and herbs, this dip is both hearty and aromatic. Often served with Maltese bread or crackers, Bigilla provides a taste of Malta's rustic culinary traditions.
• Qassatat. Qassatat are a popular Maltese snack, ideal for those seeking a taste of the island's traditional savory pastries. These small, circular pies are filled with ricotta, spinach or a mix of peas. The crust is soft and slightly crumbly, contrasting the creamy or savory filling.
• Timpana. Timpana is a Maltese dish, often served as a hearty snack or starter. This baked pasta dish consists of macaroni, Bolognese sauce, eggs and cheese, all encased in a crispy pastry. Timpana offers into Malta's fusion of Italian and local culinary influences, creating a dish that is both comforting and indulgent.

What are the best foods to eat for breakfast in Malta?

Listed below are the best foods to eat for breakfast in Malta.

• Hobz biz-Zejt. Hobz biz-Zejt is a top choice for breakfast traditions. This traditional Maltese sandwich is made with crusty Maltese bread, slathered with tomato paste and topped with ingredients like olives, capers, onions and tuna, then drizzled with olive oil.
• Pastizzi. Pastizzi are a beloved breakfast option in Malta, perfect for those seeking a quick, flavorful start to their day. These small, flaky pastries, filled with ricotta or mushy peas, are a staple in Maltese snack culture. Pastizzi have become synonymous with Maltese cuisine, providing a taste of the island's culinary heritage.
• Ftira. Ftira, a type of Maltese bread, is a popular breakfast food in Malta. This dense, sourdough bread is often cut open and filled with similar ingredients to Hobz biz-Zejt, like tuna, capers and olives. Ftira can be enjoyed as a sandwich or on its own, offering a unique taste and texture that sets it apart from other breads.
• Qaghaq tal-Ghasel. Qaghaq tal-Ghasel is a top choice in Malta. These ring-shaped, honey-filled pastries offer a delightful blend of sweetness and spice. Traditionally enjoyed during the Christmas season, they have become a year-round treat for many.
• Timpana. Timpana, a baked pasta dish, is a unique but popular breakfast choice in Malta. This dish offers a comforting start to the day, showcasing the Maltese love for combining Italian-inspired pasta dishes with local baking techniques.
• Ġbejna. Ġbejna, traditional Maltese cheese, is a common breakfast food in Malta. These small, round cheeses, made from sheep or goat's milk, are served fresh, dried or peppered. Ġbejna is often enjoyed with bread or crackers, offering a simple yet satisfying breakfast.

What are the best street foods in Malta?

Listed below are the best street foods in Malta.

• Pastizzi. Pastizzi is an best choice of street food for any visitor. These small, savory pastries boast a flaky, crispy crust, filled with either ricotta cheese or mushy peas. They are deeply embedded in Maltese culture, often served at cafes and street vendors across the island. Their popularity among locals and tourists makes them a symbol of Maltese gastronomy.
• Qassatat. Qassatat is a popular Maltese street food, similar to Pastizzi but with a thicker pastry crust. These small pies are filled with ricotta, spinach or a mix of peas, providing a heartier alternative to Pastizzi. They reflect the Maltese penchant for combining Mediterranean flavors in their traditional snacks.
• Hobz biz-zejt. Hobz biz-zejt, a traditional Maltese sandwich, is a known street food item. It consists of a crusty Maltese bread loaf or ftira, slathered with kunserva (a sweet tomato paste), topped with ingredients like olives, capers, onions and tuna and often seasoned with salt, pepper and a drizzle of olive oil. It's a testament to the island's rich culinary heritage, blending Mediterranean influences with its unique tastes.
• Timpana. Timpana, a baked pasta dish, is a unique Maltese street food often found in bakeries and stalls. It consists of macaroni in a rich tomato meat sauce, often mixed with eggs and cheese and encased in a crispy pastry shell. This dish is a prime example of Maltese comfort food, offering a delicious, filling meal that combines Italian-inspired pasta with the local penchant for baking.
• Ftira. Ftira is a distinctive Maltese bread, often served as street food with various fillings like tuna, olives, capers and tomatoes. It's a circular, semi-flat bread that's crusty on the outside and soft inside, often compared to ciabatta. They are commonly found at local snack bars and vendors, offering a versatile, portable meal option deeply rooted in Maltese culture.
• Lampuki Pie. Lampuki Pie, featuring the seasonal lampuki fish (dorado or mahi-mahi), is a traditional Maltese street food in autumn. This pie is made with a savory pastry crust filled with lampuki, spinach, olives and capers, offering a delicious blend of local seafood and Mediterranean flavors.. Lampuki Pie is a must-try for those seeking a genuine taste of Malta's culinary traditions.

What are the top vegan foods in Malta?

Listed below are the top vegan foods in Malta.

• Bigilla. Bigilla is a top choice, offering a taste of traditional Maltese flavors. This thick, flavorful dip is made from mashed broad beans, garlic and herbs. Bigilla is commonly served with Maltese bread or crackers and is a staple in Maltese cuisine.
• Hobz biz-Zejt. Hobz biz-Zejt, a traditional Maltese sandwich, can be easily adapted to a vegan diet. This dish consists of crusty Maltese bread, rubbed with ripe tomatoes and filled with ingredients like olives, capers and fresh herbs, then drizzled with olive oil.
• Kapunata. Kapunata is Malta's version of the classic Mediterranean ratatouille and is a fantastic vegan option. This dish is a savory blend of bell peppers, eggplant, capers, olives and tomatoes, often served cold or at room temperature. Kapunata is produce and the Mediterranean diet, showcasing the island's love for colorful, vegetable-based dishes that are both healthy and flavorful.
• Soppa tal-Armla. Soppa tal-Armla, also known as “widow's soup”, is a traditional Maltese soup that can be easily adapted for a vegan diet. The soup contains a variety of vegetables like carrots, peas and potatoes, along with a base of garlic and tomatoes. Soppa tal-Armla represents the Maltese culinary tradition of creating hearty, comforting soups, perfect for those looking to enjoy a warm, nourishing meal.
• Stuffed Artichokes. Stuffed artichokes are a vegan-friendly dish in Malta. The artichokes are typically stuffed with a mixture of breadcrumbs, garlic, herbs and sometimes capers or olives, then baked or stewed. This dish highlights the Maltese approach to cooking, where simple ingredients are transformed into flavorful, satisfying meals, reflecting the island's resourcefulness and the Mediterranean diet's emphasis on plant-based foods.
• Fenech. Fenech, a Maltese vegetable stew, is an excellent vegan option. Fenech exemplifies the traditional Maltese style of slow-cooked stews, offering a comforting, flavorsome meal deeply rooted in the island's culinary traditions. This dish demonstrates how Maltese cuisine can be simple and deeply satisfying, making it a must-try for vegan visitors.

What are the dining customs or etiquette in Malta?

There are three main dining customs or etiquette in Malta. Firstly, Maltese culture tends to be more relaxed and casual regarding punctuality and timekeeping, referred to as “island time”. If invited to dinner in someone's home, guests are still expected to arrive on time, as punctuality shows respect. Secondly, dinner is usually the largest meal with multiple courses. It often starts with soup, followed by a pasta or risotto dish, then meat or fish and finishing with fruit and desserts. Using utensils properly, keeping elbows off the table and waiting to be served rather than helping yourself are basic manners. Placing fork and knife parallel across plate indicates to have finished eating. Lastly, as a predominantly Catholic country, saying a prayer before meals is still commonly practiced, especially in family settings. Guests should remain silent and respectful during the blessing. Making the sign of the cross along with the family members shows engagement in the custom.

What local ingredients are commonly used in Malta?

Listed below are the local ingredients that are commonly used in Malta.

• Rabbit (Fenek). In Malta, rabbit, locally known as ‘fenek', is a staple ingredient and is central to traditional Maltese cuisine. The most famous dish using rabbit is ‘Stuffat tal-Fenek', a slow-cooked stew that highlights the meat's tender, flavorful nature. Rabbit farming in Malta dates back centuries, showcasing the island's agricultural heritage. This ingredient is a symbol of Maltese culinary identity, reflecting the island's history and cultural influences.
• Capers. Capers are a widely used local ingredient in Malta, known for their distinctive tangy and salty flavor. They are often used as a garnish or a key ingredient in various Maltese dishes, including salads, pasta and the traditional ‘Hobz biz-zejt'. Capers are pickled, which enhances their unique taste. The caper bush is commonly found in the Mediterranean region and its presence in Maltese cuisine highlights the island's use of fresh, locally sourced ingredients.
• Olive Oil. Olive oil is a fundamental ingredient in Maltese cuisine, reflecting the island's Mediterranean roots. Locally produced olive oil is prized for its quality and flavor, often used in cooking, dressings and dips. The use of olive oil in Maltese cooking not only adds a distinct flavor but also represents the health-conscious aspect of the Mediterranean diet.
• Maltese Sausage. Maltese sausage, known as ‘Zalzett tal-Malti', is a unique local ingredient characterized by its seasoning with coriander, garlic and parsley. These sausages are often consumed raw, air-dried or cooked in a variety of dishes. The sausage's flavor and aromatic spices showcase the Maltese approach to charcuterie, highlighting the blend of local and foreign influences over centuries.
• Ġbejniet. Ġbejniet is a traditional Maltese cheese made from sheep's or goat's milk. These small, round cheeses can be found fresh, dried or peppered and are often used in Maltese dishes, salads and as snacks. The versatility and distinct taste of Ġbejniet make it a beloved ingredient in Malta, reflecting the island's pastoral traditions and dairy production.
• Fresh Seafood. Malta, being an island nation, has a rich tradition of using fresh seafood in its cuisine. Common catches include lampuki (dorado), tuna and octopus, which are used in various traditional dishes like Lampuki Pie, grilled fish and seafood stews. The use of fresh, locally caught seafood is a testament to Malta's connection to the sea and its maritime heritage. This ingredient category is crucial in understanding the diversity and freshness of Maltese culinary offerings.
• Broad Beans (Ful). Broad beans or ‘ful' in Maltese, are a commonly used ingredient, especially in traditional dishes like ‘Bigilla', a bean paste. These beans are valued for their earthy flavor and nutritional benefits. They are often cooked in stews, soups or mashed into spreads. The cultivation and use of broad beans in Malta reflect the island's agricultural practices and the importance of legumes in the local diet.

How do the local spices and flavors differ from those in other regions?

Listed below are the reasons why local spices and flavors differ from those in other regions.

• Influence of Maritime Trade. Malta's position in the Mediterranean has historically made it a hub for maritime trade, significantly influencing its local spices and flavors. This crossroads position led to a fusion of tastes from Europe, North Africa and the Middle East. Unlike many other regions, Maltese cuisine includes spices like cumin, coriander and cinnamon, reflecting its historical interactions with various cultures. This blend of spices gives Maltese food a profile, combining the warmth of North African flavors with the subtlety of European cuisine. The result is a distinctive palette that stands out from its Mediterranean neighbors.
• Use of Fresh Local Produce. Malta's reliance on fresh, locally sourced produce differentiates its flavors from other regions. The island's fertile soil and favorable climate allow for cultivating various fresh herbs and vegetables, which are staples in Maltese cooking. Herbs like mint, basil and marjoram are more prominent in Maltese dishes compared to other Mediterranean cuisines. This emphasis on fresh, home-grown ingredients imparts a distinct freshness to Maltese dishes, setting them apart from the heavier use of dried or imported herbs in other regional cuisines.
• Historical Influence of Rulers. Malta's diverse history of rulers, including the Phoenicians, Romans, Moors, Knights of St. John, French and British, has left a lasting impact on its culinary palette, each ruling period introduced new spices and cooking techniques. This historical layering of culinary influences has made Maltese cuisine more complex and varied compared to other regions that experienced less cultural intermingling.
• Seafood Varieties and Preparation. The surrounding Mediterranean Sea provides Malta with a unique variety of seafood, influencing its local flavors. Maltese recipes often feature fish like lampuki (dorado), tuna and swordfish, prepared with local herbs and spices. The way Maltese cuisine incorporates seafood with local ingredients like capers, olives and tomatoes differs from other Mediterranean regions, where seafood might be prepared more simply with olive oil and lemon.
• Artisanal Cheese and Meat Products. Maltese cuisine is characterized by its artisanal cheese and meat products, such as Ġbejniet (small sheep or goat's milk cheeses) and Maltese sausage. These products are often seasoned with local herbs and spices, differentiating them from similar products in other regions. Ġbejniet, for example, can be found peppered, a feature less common in other Mediterranean cheeses.

Are there any traditional cooking methods in Malta?

Yes, Maltese cuisine has been influenced by the many cultures that have ruled the islands over the centuries, including Phoenician, Roman, Arab, Norman, Sicilian, French and British. One long-standing technique is slow cooking or braising meat and vegetables in a pot for hours over a fire or stove. The traditional Maltese rabbit stew called stuffat tal-fenek is prepared this way, simmering the rabbit with onions, tomatoes, wine, herbs and spices to create a flavorful dish that is considered the national dish of Malta. Slow cooking was necessary before modern kitchen appliances, but remains popular for intensifying flavors. Stewing fish in an herb-infused broth is also traditional in dishes like aljotta, a fish soup combining ingredients like tomatoes, garlic, chili peppers, parsley or mint, sometimes thickened with rice or bread. The flavors meld during long simmering times, creating hearty and comforting soups and stews. Baking is another pillar of Maltese cooking, seen in pastries like pastizzi, filled with ricotta or mushy peas and qassatat, shells of sweet pastry dough with a ricotta filling. Savory pies and timpana (baked macaroni) also employ traditional baking techniques. Locals often used communal wood-fired ovens to bake breads and dishes in centuries past.

Are there any regional variations in Maltese cuisine?

Yes, Maltese cuisine have variations primarily influenced by the geographical and historical factors unique to certain areas, particularly between the main island of Malta and its sister island, Gozo. In Gozo, the cuisine tends to incorporate more rustic, hearty flavors, reflecting the island's agricultural heritage and slower pace of life. Dishes like Gozitan cheese (Ġbejna tal-Għawdex) are a prime example. Gozitan cuisine also makes extensive use of sourced ingredients, such as honey and olive oil, which are characterized by their unique flavors influenced by the island's particular terroir. In Malta, the influence of foreign rule throughout history, notably by the Knights of St. John, the French and the British, has led to a more diverse culinary scene. This is evident in the variety of pasta dishes, a legacy of Italian influence and the popularity of British-influenced foods like pies and fish and chips. The main island also shows a greater incorporation of international ingredients and cooking styles, reflecting its role as a cultural and commercial hub.

What are the best Maltese dish recipes to cook yourself?

There are three best Maltese dish recipes to cook oneself. Firstly, Stuffat Tal-Fenek is a classic Maltese dish, known for its rich flavor and tender rabbit meat. To cook this dish, marinate the rabbit pieces in red wine, garlic and bay leaves overnight. The next day, brown the rabbit in a large pot, then remove and set aside. In the same pot, sauté chopped onions, carrots and garlic until softened. Return the rabbit to the pot, add the wine marinade and enough water to cover the meat. Include chopped tomatoes, peas and potatoes, seasoning with salt, pepper and a pinch of sugar to balance the acidity. Simmer for about an hour, until the rabbit is tender and the sauce thickens. This stew is often served with Maltese bread or pasta, offering a hearty and traditional Maltese meal. It showcases the Maltese way of using local ingredients and slow cooking methods to develop deep, robust flavors. Secondly, Timpana, a baked pasta dish, is a Maltese favorite, combining pasta with a rich meat sauce and a pastry crust. Begin by preparing a Bolognese sauce with ground beef, onions, garlic, tomatoes and herbs. Cook macaroni pasta until al dente, then mix it with the meat sauce and beaten eggs, which help bind the mixture. Line a baking dish with puff pastry, fill it with the pasta mixture and cover with another layer of pastry. Brush the top with egg wash for a golden finish. Bake in a preheated oven at 180°C (356°F) for about 45 minutes, until the pastry is crisp and golden. This indulgent dish is a testament to Italian influences in Maltese cuisine, offering a unique and delicious combination of pasta and pastry. Lastly, Hobz biz-Zejt is a simple yet flavorful Maltese snack. Start with a crusty loaf of Maltese bread or ciabatta. Cut it open and rub the inside with ripe tomatoes or spread with tomato paste. Drizzle with good quality olive oil. Add slices of onions, capers, olives and canned tuna. For extra flavor, include some anchovies, fresh basil or mint. Season with salt and pepper. This dish can be customized with additional ingredients like sun-dried tomatoes or hard-boiled eggs. Hobz biz-Zejt is a perfect example of how Maltese cuisine combines fresh, Mediterranean ingredients to create dishes that are both easy to prepare and delicious.

Are there any traditional drinks that complement the local food in Malta?

Listed below are the traditional drinks that complement the local food in Malta.

• Kinnie. Kinnie is a traditional Maltese soft drink that complements the local cuisine. This bittersweet beverage is made from a blend of oranges and aromatic herbs, creating a taste unlike any other soft drink. Introduced in the 1950s, it has become a beloved national beverage, embodying the Maltese knack for creating distinctive, flavorful drinks that reflect the island's culinary landscape.
• Ċisk Lager. Ċisk Lager, Malta's award-winning beer, is a popular accompaniment to many Maltese dishes. It is known for its light, crisp taste and golden color, Ċisk perfectly balances the rich, savory flavors of Maltese food This lager is not just a beer, it's a part of Malta's social fabric, enjoyed in cafes and bars across the island.
• Maltese Wine. Maltese wine, though less known internationally, is an excellent companion to the island's cuisine. These wines, ranging from light and crisp whites to full-bodied reds, pair with the diverse flavors of Maltese food. The local wine industry, while small, reflects Malta's long history of winemaking and its ability to produce high-quality wines that capture the essence of the Mediterranean terroir.
• Liqueur tal-Bajtra. Liqueur tal-Bajtra, a traditional Maltese liqueur, is made from the prickly pear cactus fruit, which is native to the island. This sweet liqueur has a flavor reminiscent of the fruit's subtle, melon-like taste. Often served as an after-dinner drink, it complements the richness of Maltese desserts and pastries. Liqueur tal-Bajtra not only offers a taste of Malta's indigenous flora but also showcases the Maltese talent for crafting distinctive, locally inspired spirits.
• Imbuljuta tal-Qastan. Imbuljuta tal-Qastan, a traditional Maltese drink, is particularly popular during the Christmas season. This warm, spiced beverage is made from chestnuts, cocoa, cloves and citrus zest, creating a comforting, aromatic concoction. Imbuljuta tal-Qastan reflects the island's seasonal culinary traditions and the Maltese love for rich, flavorful drinks that bring warmth and cheer.
• Lemon Cello. Lemon Cello has found a special place in Malta's beverage scene. This zesty, lemon-flavored liqueur is enjoyed as a digestive and is known for its sweet, tart flavor. It pairs well with Maltese seafood dishes and lighter fare, offering a refreshing, citrusy contrast to the flavors of the food.
• Tea with Milk (Te fit-Tazza). Tea with milk or Te fit-Tazza, is a simple yet beloved beverage in Malta, often enjoyed alongside snacks or light meals. This British-influenced drink is a part of Malta's colonial legacy and has become a staple in Maltese households. Te fit-Tazza represents the blend of British and Mediterranean influences in Maltese culture and cuisine, offering a familiar yet distinctly Maltese tea experience.

What are the best restaurants to eat in Valletta as a visitor?

Listed below are the best restaurants to eat in Valletta as a visitor.

• Risette. Risette is a notable dining destination in Malta, located at Casa Ellul, 81, Old Theatre Street, Valletta. This informal fine dining restaurant is set within the elegant Casa Ellul, in the heart of Valletta. Led by Chef Steve Scicluna, who has experience working in Michelin star restaurants, Risette offers a unique culinary experience. The menu, which changes weekly, is a creative blend of French cuisine with Japanese technicalities and ingredients, reflecting Chef Scicluna’s passion for flavors. The restaurant emphasizes using the freshest produce, ensuring each dish is a culinary delight. Set under the iconic Lady of Mount Carmel Church, Risette promises not just a meal but a wholesome dining experience.
• Bahia. Bahia is a known restaurant at Corinthia Palace Hotel, De Paule Avenue, San Anton, Balzan, Malta. This restaurant is named after a prestigious navel orange and is known for its innovative and creative cuisine. After five years in Lija, Bahia moved to the Corinthia Palace Hotel, built in the early 1900s. The restaurant's design is inspired by the four stages of growth of an orange tree. Seed, Growth, Blossom and Harvest, each represented in different sections of the restaurant. Bahia offers a comfortable and contemporary space, both indoors and outdoors. The menu features a seasonal à la carte selection and tasting menus, catering to various dietary preferences, including plant-based options.
• The Fork and Cork. The Fork and Cork is a fine dining restaurant at 20, Telgha Tas-Saqqajja, Rabat, Malta. It offers a unique dining experience, characterized by a cozy interior and a relaxing atmosphere. Dishes are prepared daily using the freshest ingredients. The restaurant is known for its personable Chef Patron Carl Zahra, who remains loyal to Rabat’s prime culinary destination. The restaurant offers a surprise tasting menu that champions local ingredients, including dishes like glazed beef brisket with cauliflower, porcini mushroom pickled rutabaga carpaccio and a lamb rump served with white bean cassoulet, kalamata olives and harissa jus. The restaurant also features an extensive wine list, expertly paired with the dishes.
• Tal-Petut Restaurant. Tal-Petut Restaurant in Birgu, Malta, offers a unique dining experience with a focus on local dishes with a creative twist. It provides a private dining concept, where patrons can discuss and decide on a customized menu with the cook patron, Donald Caligari Conti and his team. This approach gives a personalized touch to celebrations or reservations. The restaurant caters to a range of events, including weddings, engagements, baptisms and other functions. Tal-Petut is known for its exceptional service and mouthwatering food, with vegetarian, vegan and gluten-free options. The restaurant operates Monday to Saturday for dinner and Sunday for lunch by reservation.

What are the best food tours in Valletta?

Four of the best food tours in Malta are Valletta Street Food tour, Valletta Food Tour, Malta Highlights Food Tour or Offbeat Malta Food Trails. Firstly, the Valletta Street Food and Culture Walking Tour is a top choice. This 3-hour tour takes through the sights and flavors of Malta's capital, with stops to sample local dishes like ftira sandwiches, pastizzi and traditional desserts. Secondly, the Valletta Food Tour offered by City Walking Tours Malta is excellent. On this walking tour, visitors can taste delicacies from bakeries, restaurants and food stalls while exploring Valletta's main landmarks and hidden back streets. Thirdly, consider the Malta Highlights Food Tour from City Walking Tours Malta. This 8-hour private tour with a guide and vehicle takes you to Valletta, Mdina and Marsaxlokk. Visitors can sample local foods and learn about Maltese culture, history and traditions along the way. Lastly, Offbeat Malta Food Trails gets exceptional reviews for its passionately guided walking tours of Valletta. The 3-hour tour features family-run eateries and artisanal producers. These top-rated walking and private tours offer delicious local flavors and an authentic cultural experience.

What are the most unique facts about Malta and Valletta?

There are four most unique facts about Malta and Valletta. Firstly, Valletta, the capital city of Malta, holds the distinction of being one of the smallest national capitals in Europe. This small size belies its rich history and cultural density, offering a unique blend of experiences within a confined space. Secondly, Valletta's origin dates back to the 16th-century, founded in 1566 by the Order of St. John as a refuge for soldiers returning from the Crusades. This historical context is visible in its architecture and urban planning. The city was named after its founder, Grand Master Jean Parisot de la Valette and was the first planned city in Europe, with a grid-like street system that was revolutionary for its time. Thirdly, the city is a UNESCO World Heritage Site, recognized for its historical and cultural significance. Its architecture is a mix of Baroque, Mannerist and Modern styles, reflecting various periods of its history. Key landmarks include St. John's Co-Cathedral, an example of high Baroque architecture and the Grandmaster's Palace, the seat of the Maltese government. Lastly, Valletta has been a location for several films and TV shows, thanks to its authentic and well-preserved historical setting. Its streets and buildings have featured in productions like ‘Gladiator,' ‘Troy,' and the famous TV series ‘Game of Thrones,' showcasing its versatility and appeal as a filming location.

What are the most fun things to do in Malta?

Listed below are the most fun things to do in Malta.

• Exploring Valletta. One of the most fun activities in Malta is exploring Valletta, the capital city, a UNESCO World Heritage Site. Valletta is known for its historical and architectural richness, including the St. John's Co-Cathedral and the Grandmaster's Palace. Visitors can admire the mix of medieval and baroque architecture, visit numerous museums and enjoy the cafes and shops. The city also offers views of the harbor and a cultural scene with frequent festivals and events.
• Visiting the Blue Lagoon. A trip to the Blue Lagoon on Comino Island is a fun and unforgettable experience in Malta. This natural lagoon features crystal-clear, azure waters and is perfect for swimming, snorkeling and diving. The cliffs and caves provide a backdrop and opportunities for exploration. The Blue Lagoon is a small paradise, offering an escape from the busy main islands and a chance to indulge in the island's natural beauty.
• Touring the Megalithic Temples. Exploring Malta's Megalithic Temples is a fascinating activity for history and archaeology enthusiasts. These UNESCO World Heritage Sites, including Ħaġar Qim and Mnajdra, are among the oldest free-standing structures in the world. Touring these ancient temples offers insight into the island's prehistoric past and the mysterious civilization that built them
• Enjoying Traditional Maltese Nights. Participating in a Traditional Maltese Night is a fun way to experience Malta's culture. These events, often held in village squares or local restaurants, include folk music, dancing and traditional Maltese cuisine. Visitors can enjoy themselves in the island's customs and traditions, enjoying the atmosphere and warm hospitality.
• Diving in Malta's Waters. Diving in Malta offers an exciting adventure, with the island famous for its excellent diving spots. The clear Mediterranean waters provide high visibility, revealing a rich world of reefs, caves and wrecks. Dive sites like the Blue Hole and the Santa Maria Caves cater to divers of all levels, offering a chance to explore Malta's diverse marine life and underwater landscapes.

What is the best time to visit Malta and Valetta?

The best time to visit Malta and its capital, Valletta, is during the late spring and early autumn months, specifically from April to June and September to October. During these periods, the weather in Malta is ideally warm and pleasant, with average temperatures ranging from 17℃ to 25℃ (63℉ to 77℉) in the spring and slightly warmer in the early autumn. This climate is perfect for exploring Valletta's rich historical sites, such as the St. John's Co-Cathedral and the Grandmaster's Palace, without the discomfort of the intense summer heat. Early autumn is equally appealing, as the summer crowds diminish, offering a more relaxed atmosphere. The sea remains warm, ideal for swimming and diving, with temperatures around 23℃ (73℉). This season also hosts notable events like the Notte Bianca in Valletta, a night-long celebration of arts and culture, providing a vibrant experience of local life.

Are there any food festivals in Malta?

Yes, there are several food festivals in Malta. Firstly, the Malta International Food Festival is the largest food event on the islands, spanning 7 days in July and attracting over 50,000 visitors. Held in Valletta's Pjazza Tritoni, it celebrates cuisine from over 42 countries with over 1,000 dishes to taste. Visitors purchase tokens to sample global flavors from food trucks and vendors while enjoying live entertainment. Secondly, the Valletta Local Food Festival takes place each October at the Valletta Design Cluster. It showcases the diversity of Maltese cuisine through tasting stations of traditional foods like pastizzi, kwareżimal pasta and ftira sandwiches. Cooking demonstrations and talks provide a cultural immersion into local culinary traditions. Thirdly, the Qormi Bread Festival held each September highlights Malta's most iconic baked good – crusty, freshly baked bread. Bakers use traditional wood ovens to demonstrate breadmaking techniques. Attendees can sample a variety of breads and other baked goods that are a dietary staple. Lastly, Ħamrun's Chocolate Festival is a sweet celebration of all things chocolate held each May. Professional chocolate sculpting demonstrations and tempting chocolate-based treats like cannoli and nougat delight attendees.

Who are the best Maltese chefs?

Listed below are the best Maltese chefs.

• Robert Cassar. Robert Cassar is considered one of Malta's top chefs and a leading figure on the island's culinary scene. He is the chef-patron of the acclaimed restaurant Root 81 in Rabat which has earned praise locally and abroad. Cassar's style combines modern techniques with the best of Maltese traditions and seasonal ingredients. His innovative dishes have garnered him Malta's Chef of the Year award in 2019. Cassar is admired for his constant strive for perfection and ability to balance complex flavors.
• Marvin Gauci. Marvin Gauci has made a name for himself as one of Malta's celebrity chefs with his restaurants popular among locals and tourists alike. He is the talented chef behind four successful eateries on the island focusing on different cuisines from Italian to Thai. Gauci has introduced contemporary dining concepts like pop-up restaurants and private chef table experiences. His flagship restaurant Tarragon has won multiple awards and he was runner-up for Malta's Chef of the Year in 2019. Marvin Gauci is admired for his versatility in various cooking styles and continuously raising the bar of Malta's dining scene.
• Walter Atzori. Walter Atzori is the head chef of Il-Kartell, a top-rated restaurant in Gozo incorporating creative Mediterranean cuisine with Maltese influences. He has over 15 years of culinary experience, including international work. Atzori is known for presented, seasonal dishes that celebrate the freshness of local ingredients. Walter Atzori has a reputation for delivering exceptional dining experiences through his combination of technical skills and passion for food.
• Janine Camilleri. Janine Camilleri is the talented head chef at L'Artiglio, one of Malta's fine dining gems in Valletta's historic center. Her style focuses on modern French cuisine prepared with precision and artistry. Camilleri's dishes feature quality ingredients she selects from trusted suppliers and local producers. Janine Camilleri represents a new generation of female chefs in Malta at the helm of top kitchens serving sophisticated, contemporary cuisine.
• Michael Debono. Michael Debono is an acclaimed Maltese chef who has worked in leading hotel and resort kitchens both locally including the Hilton Malta and internationally like Shangri-La Dubai. He specializes in Mediterranean and Middle Eastern cuisine with a flair for creative flavors and visual appeal. Debono recently opened his restaurant B14 in Mellieha, showcasing his signature modern style coupled with the freshest seasonal ingredients.

How do the country's geographic and climatic conditions influence Maltese cuisine?

Malta's climate and geography define the crops grown, preservation techniques used, architecture supporting food preparation and the ultimate flavors of its cuisine. Firstly, Malta's mild Mediterranean climate with hot, dry summers and short, cool winters allows for extensive cultivation of fruits, vegetables and herbs that define much of its cuisine. Ingredients like tomatoes, eggplants, zucchini, olives, grapes, prickly pears, oranges, lemons, wild thyme and mint all thrive. Secondly, Malta's islands have very thin, rocky topsoil and limited fresh water supplies, necessitating special growing techniques to maximize crop yields. Farmers often build stone walls to create terraces that prevent soil erosion and capture rainwater runoff. Thirdly, Malta's dry climate lends itself perfectly to traditional preservation methods that concentrate flavors for later use. Sun-dried tomatoes, vegetables, figs and grapes intensify taste. Olives and capers are cured in sea salt or vinegar. Cheeses like ġbejniet keep longer in the heat. Lastly, the hot climate influenced architecture and communal ovens play a role in Maltese cuisine. Most village homes lack kitchens, so large dishes were often walked to a local bakery to cook slowly in wood-fired ovens overnight. Baking breads, stews like stuffat tal-fenek or timpana pasta bakes works well with this arrangement. The oven's consistent heat and stone walls distribute temperature evenly for delicious dishes.

How do seasonal changes affect the availability and variety of dishes in Malta?

There are several factors affect the availability and variety of dishes in Malta. Firstly, Malta's mild climate allows cultivating fruits, vegetables and herbs most of the year. Some crops like tomatoes, eggplants, zucchini, chili peppers, sweet corn, peas and asparagus thrive during spring and summer months. In autumn and winter, locally grown produce includes artichokes, cauliflower, spinach, leeks, olives, fennel, broccoli, endives and citrus fruits.

Secondly, seasonal availability directly impacts ingredients used in Maltese cuisine. Spring and summer provide bountiful produce enjoyed fresh or preserved by sun-drying, pickling or turning into jams to use year-round. Hearty winter stews and soups utilize preserved tomatoes, vegetables, figs and grapes. Seasonal seafood like lampuki is celebrated as a delicacy when abundant in autumn. Thirdly, festivals and religious traditions feature dishes connected to seasons and harvests. Easter's symbolic foods include roast lamb and seasonal first fruits. Christmas desserts highlight winter citrus, nuts and dried fruits. Village feasts celebrate patron saints with special harvest breads and seasonal sweets in summer and autumn. Lastly, restaurants adapt menus to highlight seasonal ingredients and local specialties. Tourists flock to seaside eateries for fresh lampuki in autumn. Bakeries tempt with hot cross buns during Lent or fig cakes in winter. Food tours and markets offer tastes that capture a season's essence, from new olive oils to sun-ripened produce.

PIN FOR LATER

Find below the best Malta guides from WonderfulWanderings.