Malta's fresh & flavorful cuisine embraces an extensive mix of Mediterranean cooking. It combines French, Italian, Arabic, and British culinary elements owing to the consequences of a long relationship between the Islanders and various civilizations that occupied the Maltese Islands across the centuries. The Maltese people are foodies; their traditional cuisine is packed with extraordinary flavors, and it is indubitable that passion, love, and dedication are the fundamental ingredients of their cuisine. Though Maltese people skillfully know how to work with desserts, Savoury dishes constitute the most significant part of Maltese cuisine. Moreover, as it is a country surrounded by the sea, fish is the most commonly used protein in the traditional Maltese dishes, with beef and pork used in a few dishes. Notably, the food scene in Malta is a combination of specialty restaurants as many eateries specialize in serving their own versions of local fare. There is a broad range of choices, from staples to street food & sweets.
Here is a specially curated list of top 20 dishes of Malta that you must try:
Here is a specially curated list of top 20 dishes of Malta that you must try:
1. Ftira / Hobz Biz-Zejt (Open Sandwich)
Ftira is a popular Maltese bread that is mostly used to make wholesome open sandwiches, one of the most loved Maltese foods. This disc-shaped leavened bread is a staple of Maltese cuisine and is available everywhere, from snack bars to restaurants. It is traditionally eaten with fillings of a strong flavor, like onion, tuna, pickled capers, olives, bacon, and peppered cheeselets. Around the island, you will find it paired with anything that goes well in a sandwich.
2. Stuffat tal-fenek (Rabbit Stew)
The Stuffat tal-fenek is a traditional slow-cooked rabbit stew that is a beloved dish in the country. Notably, this famous stew has been prepared since the era of the Knights of St. John and has great significance in Malta's captivating history. The Stuffat tal-fenek is considered the national dish of Malta. Stuffat tal-fenek is served as a main course with accompaniments like fried potato chips and fresh Ftira.
3. Torta tal-Lampuki (Lampuki Pie)
One of the popular fish-based foods in Maltese cuisine is Torta tal-Lampuki which involves a meaty white fish with vegetables & olives served as a shortcrust pastry pie. Lampuki pie is a traditional Maltese dish whose recipes are passed down through generations in Maltese families. Tender chunks of Lampuki are usually grilled (as per choice) in a thick garlic-infused sauce. Carrots, cauliflower, capers, black olives, garlic cloves, and tomato purée go into this pie’s filling.
4. Aljotta (Maltese Fish Soup)
Aljotta is an authentic fish soup in Malta that is served with rice. As it does not contain meat, it was popularly served in the devoutly Catholic country of Malta during Lent. Aljotta is a fish and tomato bouillabaisse seasoned with a mix of herbs, and onions & garlic are also added to it for flavor. Rockfish is popularly used in the traditional recipe of Aljotta, and for a rich flavor, the whole rockfish is cooked in its own juices. The fish bones give a richer & flavorful taste to this soup. Aljotta can be served alone as a starter or with rice as a main dish. Maltese chefs cook this soup in large batches to feed big families or people in social gatherings.
5. Stuffat tal-Qarnit (Octopus Stew)
6. Ftira Għawdxija – Gozitan Pizza
The people in Malta like to visit Gozo Island in the summer season. Their favorite treat to enjoy in Gozo is the local pizza called the Gozitan Pizza or Ftira Għawdxija (as the Maltese name it. The appetizing Gozitan pizza tastes slightly different from a normal pizza, prepared with a different dough. The dough of this pizza is the dough used for the traditional Maltese Ftira Sandwich. The base is slightly thicker, and the toppings are distinct from regular pizza. Gozitan pizza is a regional variation of Ftira in Gozo that is topped with anchovies, capers, potatoes, tomatoes, diced green peppers, ricotta, and goat cheese, instead of meat toppings. Remarkably, Gotizan pizza is a hearty dish that is a leading example of the Italian influences on Maltese food.
7. Pastizzi (Savory Cheese or Pea Cakes)
Undoubtedly, one of Malta's most famous street foods is a Pastizzi, a diamond-shaped crispy pastry. It is prepared with a light and flaky Greek phyllo-pastry dough with either ricotta cheese or mashed peas filling. Also, other flavors of pastizzi are available, including apple, anchovy, corned beef, spinach, and more. These are pocket-friendly savory treats that are available at shops called Pastizzeria across Malta, and you can also find them in bars, cafes, and supermarkets. These are wholesome and can be eaten any time of day, so they make the perfect snack. You must try this snack on your visit to the Maltese island.
8. Ġbejna
Cheese is a key element in all Mediterranean cuisines, including Maltese cuisine. The common term used for cheese in Malta is ġbejna (cheeselet). It is served in Ftira sandwiches, on appetizer platters, and anywhere for a tangy, cheesy bite. Although authentic ġbejna is prepared from sheep’s milk, cow's milk, and goat’s milk are also being used nowadays. It is consumed in three forms, namely friski (fresh), moxxi (sundried), or tal-bżar (peppered). The fresh cheese is kept in its whey. This cheese is dried for 2-3 days to make sun-dried ġbejna, a harder cheese with a nutty taste. It is converted into peppered cheese by covering it in crushed black pepper and curing it with salty vinegar.
9. Bigilla (Maltese Bean Paste)
Bigilla is a Maltese specialty that is a simple paste dip packed with flavors. It is a versatile condiment, usually served at gatherings and events, to be used as a spread or dip on Maltese bread or Galletti - the traditional Maltese water crackers. This delicious Maltese spread is traditionally prepared with mashed tic beans, known as ful ta’ Ġirba to the Maltese people. Garlic, olive oil, and herbs, such as parsley, mint, or basil, are used to add flavor and a fresh aroma to this bean paste. There has several variations of Bigilla, as its origins are largely unknown. However, it is believed to be consumed by locals & tourists in Malta for generations. It is commonly eaten as a spread on Ftira, and you can have it as a snack or an appetizer.
10. Soppa tal-Armla (Widow’s Soup)
11. Imqaret (Date Cakes)
Imqaret is one of the sweet delights of traditional Maltese cuisine, a date cake that smells & tastes divine. These cakes are a pocket of crunchy pastry with a rich date filling. The word imqaret means diamond-shaped though these are available in rectangular shapes today. It is usually infused with aniseed and citrus notes. These famous deep-fried pastries are available at most street markets across Malta. Imqaret is believed to have originated when the Arab Empire first seized control of Malta, and this dessert is a notable example of the North African influence on Maltese cuisine. You can have them hot with a cup of tea or coffee.
12. Kapunata
13. Pudina tal-Ħobż (Bread Pudding)
Pudina tal-Ħobż is a recipe dating back to the 18th century, originated explicitly by the poorest inhabitants of Malta. As this bread is so satisfying while being cheaper, it was one of the notable foods in Malta in olden times. Maltese people used their creativity; instead of throwing the stale bread, they left it soaked in liquid. This bread lays the foundation of this tasty dessert. The recipe of Pudina tal-Ħobż has been passed through generations of families, and many people make it in many different ways. The common ingredients in the bread pudding mixture are sugar, margarine, cocoa powder, and drinking chocolate powder. Also, grated lemon or orange zest, sultanas, currants, and some other spices are added to give a zing to this wholesome pudding.
14. Qassatat
Qassatat is shortcrust pastries filled with ricotta cheese, peas, or various other fillings like fava beans, sauteed onions, or spinach and anchovies. It was traditionally eaten during Lent, when meat and milk products are restricted. These are pies similar to pastizzi but larger and thicker than the pastizzi casing. It is delicious, like pastizzi but even more hearty. Since the time of the Knights of St. John, Qassatat has been eaten in Malta. This fact indicates the popularity of oven-baked pastries since not less than the 16th century. Its size makes it convenient for people to carry it around - probably one of the first takeaways in the world.
15. Kinnie
Kinnie is a Maltese bittersweet carbonated chinotto or soft drink prepared from Mediterranean bitter oranges and extracts of wormwood. Sometimes referred to as the national soft drink of Malta, Kinnie has herbal, bitter notes and an orangey-brown color. 1952 Kinnie was introduced as an alternative to various cola beverages prevalent in Malta after World War II. Today, it is surely one of the favorite non-alcoholic beverages in Malta. Infused with aromatic herbs & orange flavor, this Maltese drink is ideally served with many ice cubes and a fresh orange slice.
16. Qaghaq tal-Ghasel (Treacle / Honey Rings)
Qaghaq tal-Ghasel, or treacle ring, is another Maltese sweet delight that was historically served as a celebratory treat at Christmas or other occasions. This dessert has a divine flavor and became so famous that now it is prepared throughout the year. Qaghaq tal-Ghasel are known as honey rings and are sweet but do not contain honey. These are available in bakeries and supermarkets across Malta.
17. Kwareżimal (Maltese Lenten Cookies)
Another authentic Maltese recipe is Kwareżimal, the tasty vegan cookies typically baked in the forty days duration of Lent. The word Kwareżimal is taken from the Latin word quaresima, which means the Lent period. No dairy products or animal meat are used to make these Lenten cookies; only some simple ingredients like intrita (ground almond paste), flour, sugar, honey, cinnamon, and orange rind goes into it. These cookies have a significant historical connection and were introduced by the Knights of Malta. Even today, these are very popular among locals and are a must-try dessert in Malta.
18. Bragioli (Beef Olives)
A wholesome and mouth-watering traditional Maltese dish found on the menus of most restaurants across the Maltese islands is Braġioli. This dish is better described as stuffed beef rolls that are simmered in wine, and the stuffing in its standard version contains hard-boiled egg, bacon, garlic, bread crumbs, and parsley. The stuffing is enclosed in thin beef slices and then tied with kitchen twine for cooking. Lastly, these beef olives are slowly cooked in a rich red wine sauce. Braġioli is ideally served with sliced Maltese bread, potatoes, and vegetables as a fulfilling main dish.
19. Biskuttini tar-Rahal
Biskuttini tar-Raħal are easy-to-make traditional treats in Maltese households, also called Village Biscuits or Village Cookies. This delicacy is found across the Maltese Islands available on the menus on special occasions throughout the year. These are soft biscuits with flavors of cinnamon, aniseed, clove, and a hint of citrus. Most typically available at the time of christenings, these biscuits usually have white or other light-colored swirls of icing but are decorated with pink or blue in honor of the baby's christening.
20. Timpana (Baked Pasta Pastry)
Timpana is an Italian-inspired Maltese dish that you should not miss out on. This Maltese specialty can be described as baked pasta filled in pastry with a bolognese sauce. The pasta or macaroni is mixed with cheese and tomato sauce and enclosed with a frozen puff pastry sheet layer. Its traditional recipe involved minced pork, minced beef, and diced chicken liver, with bacon, onions, & garlic added for flavor. Timpana is commonly available in pizzerias as street food. People also bake this dish at home to be served in generous portions for lunch or dinner. It comforts the stomach with its hearty texture and rich flavor.
Food is a big affair in Malta and restaurants across the country are now moving beyond the conventional approach as local food is given a contemporary and global twist, along with the creative presentation. The traditional recipes prepared with local produce that are passed down the generations have similarities in flavor with the neighboring countries due to their influence on Maltese cuisine. However, traditional Maltese food, being unique in its approach, observes the use of freshly available high-quality ingredients and is something you should not miss!
Food is a big affair in Malta and restaurants across the country are now moving beyond the conventional approach as local food is given a contemporary and global twist, along with the creative presentation. The traditional recipes prepared with local produce that are passed down the generations have similarities in flavor with the neighboring countries due to their influence on Maltese cuisine. However, traditional Maltese food, being unique in its approach, observes the use of freshly available high-quality ingredients and is something you should not miss!