From pastizzi at dawn to rabbit stew on Sundays — discover the rich unique flavours of Maltese cuisine
You have not visited Malta until you have tried these
The national snack — flaky pastry filled with ricotta or mushy peas. Costs 30-50c from any pastizzeria. Eaten at any hour of the day.
The national dish. Slow-cooked rabbit with garlic, wine and herbs. Find it in traditional restaurants especially on Sundays.
Ring-shaped sourdough stuffed with tuna, capers, olives and tomatoes. The perfect Maltese lunch. Found in every bakery across the islands.
Small rounds of sheep or goat cheese — fresh, dried or marinated in oil and pepper. Gozitan varieties are considered the finest.
Octopus stew slow-cooked in wine tomatoes and spices. A Maltese Friday staple and absolute must-try for seafood lovers.
Deep-fried date pastries scented with aniseed and citrus. Often sold from street stalls especially at village festas across Malta.
Malta unique bitter orange soft drink made since 1952. Try it on its own or mixed with spirits — a truly Maltese experience.
Beef olives — thin slices of beef rolled around a filling of breadcrumbs bacon and herbs, then braised slowly in red wine.
Michelin Bib Gourmand. Chef Jonathan Brincat creative take on Maltese classics in an atmospheric Valletta townhouse. Book weeks ahead.
The definitive ftira restaurant. Incredible freshly-baked Maltese bread with traditional toppings in a beautiful old bakery. Lunch only.
One of Valletta oldest restaurants serving honest Maltese cooking since 1906. Rabbit stew, octopus and traditional puddings done perfectly.
Gozo finest restaurant in a converted farmhouse. French-influenced cuisine using the best Gozitan ingredients. Exceptional wine list.
Famous for Gozitan rabbit, home-produced gbejniet cheese and local wine poured straight from the barrel. Utterly authentic.
Celebrated seafood restaurant overlooking Marsaskala bay. The freshest fish in Malta simply and perfectly cooked.
Valletta beautiful Victorian food market now filled with artisan food stalls. Perfect for exploring Maltese ingredients.
Malta most famous cafe established in 1837. Gorgeous Belle Epoque interior, excellent pastizzi and coffee. A Valletta institution.
Taste pastizzi, ftira, gbejniet and more with a local foodie guide in Valletta or Gozo.
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