Maltese cuisine reflects the island's history, blending Italian, Arab, British, and French influences into unique Mediterranean flavors.
Must-Try Traditional Dishes
Pastizzi
Flaky pastry filled with ricotta or mushy peas. Malta's favorite snack, best enjoyed fresh from local pastizzerias. Crystal Palace in Rabat is legendary.
Fenkata (Rabbit Stew)
The national dish. Rabbit slow-cooked in wine sauce with garlic and herbs. Often served with pasta or chips.
Bragioli
Beef olives – thin beef slices rolled with filling and braised in red wine sauce. Sunday lunch favorite.
Ftira
Traditional Maltese bread ring, often filled with tuna, olives, capers, and tomatoes. Perfect beach picnic food.
Timpana
Baked pasta pie with pastry crust. Filled with macaroni, bolognese, eggs, and cheese.
Aljotta
Fish soup with tomatoes, garlic, and rice. Light but flavorful, popular in fishing villages.
Street Food & Snacks
- Ħobż biż-żejt: Crusty bread rubbed with tomatoes, olive oil, and olives
- Qassatat: Pastries filled with ricotta or peas
- Imqaret: Date-filled fried pastries, often sold at village feasts
- Bigilla: Bean paste dip served with crackers or bread
Maltese Drinks
Kinnie: Bitter orange soft drink, unique to Malta. An acquired taste but locally beloved.
Cisk: Local beer brand, light lager perfect for hot days.
Maltese Wine: Try wines from local wineries like Meridiana and Marsovin.
Best Places to Eat
- Rubino (Valletta): Traditional Maltese in historic setting
- Tartarun (Marsaxlokk): Fresh fish on the waterfront
- Ta' Kris (Sliema): Home-style Maltese cooking
- Diar il-Bniet (Dingli): Farm-to-table traditional fare
