Situated in the heart of the Mediterranean, Malta has been shaped by many civilizations over the centuries. The list of civilizations includes the Romans, Arabs, the Knights of St. John, and the British, to name a few. Each group brought their culinary traditions, ingredients, and techniques, creating a unique blend that defines Maltese food today. The use of fresh seafood, local vegetables, and herbs showcases the island’s Mediterranean roots, while spices and cooking methods from North Africa and the Middle East add depth and complexity to traditional dishes.
Click to launch video (credits: viewingmalta.com)
The use of pasta shows the strong Italian influences, particularly from Sicily. The most common use of pasta are ricotta-filled pastries like pastizzi, and with tomato-based sauces. Arab influence is visible in dishes flavored with spices like cumin and cinnamon and in sweet desserts like imqaret. British colonial influence can also be seen in the popularity of pies, puddings, and tea-time snacks. This unique blend of Mediterranean flavors gives Maltese cuisine its unique and diverse character.
Where To Find Local Food
If you’re eager to experience authentic Maltese cuisine, you won’t want to miss the local restaurants, charming pastizzerias, and traditional bakeries scattered across the island.
Left – A Maltese oven found in traditional bakeries. Centre – A high-end Maltese restaurant setting. Right – A typical pastizzeria, central to Malta’s street food culture (credits: viewingmalta.com)
Pastizzerias
The Maltese are fond of quick inexpensive snacks found at shops called pastizzeria. Food offered include pastizzi, pizza slices, and other local treats.
A pastizzeria can be found throughout Malta, as they are a staple of the island’s food culture. These small, often family-run shops are common in towns, villages, and city centers. You can easily find them in bustling areas like Valletta, Sliema, and St. Julian’s, as well as in smaller towns like Mdina, Rabat, and Marsaxlokk. They are often located near bus stops, schools, and busy streets, offering these quick, inexpensive snacks.
Many locals stop by a pastizzeria for a quick bite, especially for breakfast or lunch, making them a key part of daily life in Malta.
Local Restaurants
Maltese local restaurants are all across the island, with local food using traditional recipes and local ingredients. Towns like Valletta, Rabat and Marsaxlokk are well known for their strong cultural identity. Smaller village restaurants also offer local dining experiences. These often incorporate elements of Maltese culture into the dining experience.
Maltese cuisine restaurant menus include a wide range of traditional dishes. These include stuffat tal-fenek (rabbit stew), lampuki pie, bragioli (beef olives) and imqaret (date fritters), to name a few. Many also offer fresh seafood straight from the nearby waters. Restaurants also serve Maltese wines from nearby vineyards, as well as traditional drinks. Thus diners have the opportunity to taste beverages that are unique to Malta.
These establishments emphasize home-cooked flavors and pride themselves on continuing Maltese culinary traditions. The menus are often seasonal, reflecting the island’s agricultural and fishing cycles. These restaurants usually have a relaxed and friendly atmosphere. Decorations often showcase Maltese culture such as limestone walls and traditional Maltese tiles. Local restaurants also showcase the close-knit nature of Maltese communities. They are often family-run businesses where hospitality and personal connections are important.
Traditional Bakeries
Traditional Maltese bakeries are an essential part of the island’s culinary heritage. Known for producing beloved staples like ħobż tal-Malti (Maltese bread), a thick-crusted, soft-centered loaf perfect for sandwiches or dipping in olive oil, bakeries form part of Maltese culture. Another popular item is the ftira, a flat, ring-shaped bread often filled with ingredients like tuna, tomatoes, or olives. You can also find unique Maltese sweets such as qagħaq tal-għasel (honey rings) and imqaret (date-filled pastries) at these locations, reflecting the island’s rich history and flavors. These freshly baked goods offer a taste of tradition that remains unchanged for generations.
Sadly, traditional Maltese bakeries have become harder to find as commercialized food production takes over. Although many family-run bakeries have closed, you can still experience authentic baking in towns like Qormi, renowned as the “Baker’s Village” due to its long history of bread making. Other places like Rabat, Zabbar, and Birgu continue to keep these traditions alive, where small bakeries operate as they have for decades. For those seeking an authentic taste of Malta, these towns offer a glimpse into the island’s culinary past.
A List Of Maltese Dishes
With such a rich culinary heritage, Maltese cuisine offers an incredible variety of dishes that reflect the island’s diverse influences. While there are countless options to explore, the following lists capture the true essence of Malta’s most iconic and flavorful dishes.
Street Food & Other Staples
Maltese street food is a must-try, offering delicious quick bites alongside beloved food staples that reflect the island’s culinary diversity.
A shot of traditional Maltese bread
(credits: maypole.com.mt)
Maltese bread, or Ħobż tal-Malti, is a traditional sourdough bread with a crispy, golden crust and a soft, airy interior. It is made from a mix of flour, water, yeast, and a natural sourdough starter. Often eaten fresh with olive oil, tomatoes, and other toppings, it’s enjoyed daily but is particularly popular for lunch and snacks.
Pastizzi
Pastizzi are made from flaky, puff pastry filled with either ricotta cheese or curried mashed peas. These savory pastries are commonly enjoyed as a quick bite throughout the day, often for breakfast, lunch, or as a street food snack. Other modern twists have recently also popped up, including a sweet version filled with Nutella.
Ftira Biz-Zejt (credits: www.viewingmalta.com)
Ftira biz-zejt is a traditional Maltese bread made from a dough similar to sourdough, shaped into a flat, round loaf with a chewy texture and a crisp crust. It is often filled with ingredients like tomatoes, tuna, olives, capers, and potatoes, making it a popular sandwich for lunch or as a quick meal. Oh, and did you know that ftira has been included as a UNESCO intangible cultural asset?
Other Highlights
Here’s a list of other Maltese street food and food staples.
- Qassatat are pastries typically made with different fillings encased in a soft, doughy shell. Typical fillings are ricotta cheese, peas, or sometimes a mixture of spinach and anchovies. They are popular during religious feasts, especially Lent, when meat is traditionally avoided.
- Twistees are a popular Maltese snack made from a blend of rice and corn, flavored with a cheesy seasoning. Known for their crunchy texture and savory taste, they are enjoyed as a light snack by both children and adults. They are commonly eaten at any time of the day and are a staple in Maltese households and picnics.
- Maltese honey is a rich, flavorful product made by bees that forage on wild thyme and citrus flowers, giving it a distinct, aromatic taste. Carob syrup, made from the pods of the carob tree, is a thick, dark syrup with a sweet, molasses-like flavor. They are natural sweeteners, with carob syrup often eaten during colder months or added to desserts.
Appetizers
Maltese appetizers offer a flavorful glimpse into the island’s diverse culinary influences, with a variety of small plates that perfectly blend Mediterranean and local flavors, making them the ideal start to any meal.
Maltese gbejniet
(credits: www.viewingmalta.com)
Ġbejniet are small cheeselets made from sheep’s milk, typically served fresh, dried, or peppered. They have a mild flavor and can be eaten as part of a platter, in salads, or as a snack. They can also be lightly battered and fried until golden. The fried version is a popular savory dish often served as an appetizer or side during meals.
Bigilla (credits: apronandwhisk.com)
Bigilla is made from mashed broad beans, typically seasoned with garlic, olive oil, chili, and herbs. It has a thick, hummus-like texture and is often served as a dip or spread with bread or crackers. It is commonly eaten as an appetizer or snack and is popular at gatherings or as part of a meze-style meal.
Maltese platter (credits: www.viewingmalta.com)
A Maltese platter is a selection of traditional Maltese foods. It typically includes ġbejniet, bigilla, sundried tomatoes, olives, capers, Maltese sausage, snails, and crusty bread. It’s a popular appetizer or sharing dish, offering a variety of local flavors. The platter is often enjoyed at social gatherings, as a starter in restaurants, or at local festivals.
Other Highlights
Here’s a list of other appetizers frequently found in Maltese menus.
- Maltese sausage is coarse-textured and made from pork, seasoned with garlic, coriander seeds, black pepper, and parsley. It is often enjoyed fresh, dried, grilled or fried, and served in sandwiches or as part of traditional Maltese platters. Maltese sausage is commonly eaten at barbecues, in stews, or simply as a snack with bread and cheese.
- Bebbux, are a traditional dish made from land snails, typically slow-cooked in a flavourful broth of garlic, tomatoes, herbs, and wine. It is usually served with Maltese crusty bread to soak up the rich sauce. This hearty dish can be enjoyed as an appetizer or a main course, particularly during family gatherings or festive occasions.
- Kapunata is a vegetable stew made with tomatoes, bell peppers, eggplant, onions, capers, and olives. It is often seasoned with garlic and fresh herbs and served either warm or cold. Kapunata can be enjoyed as a side dish or as a topping for fish or bread. It is a popular summer meal in Malta due to its fresh, seasonal ingredients.
Main Courses
Maltese main dishes are a hearty reflection of the island’s rich history and cultural fusion, combining Mediterranean and local ingredients to create flavorful, comforting meals.
Rabbit stew
Stuffat tal-Fenek is a traditional rabbit stew. It is slow-cooked with tomatoes, garlic, onions, red wine, and a variety of herbs and spices. This dish is often served with potatoes or pasta and is considered Malta’s national dish.
Imqarrun
Imqarrun is a baked pasta dish. It is made with macaroni, minced meat, tomatoes, onions, and cheese, all bound together with eggs. The mixture is baked until golden and crispy on top, creating a comforting, casserole-like dish. Imqarrun is commonly eaten as a family meal.
Stuffed marrows (credits: apronandwhisk.com)
Qarabaghli mimli are stuffed marrows. They are made by hollowing out courgettes and filling them with a savory mixture of minced meat, rice, onions, and herbs. The stuffed courgettes are then simmered in a tomato sauce until tender. This dish is enjoyed as a main course during family meals and special occasions, particularly in the summer when courgettes are in season.
Other Highlights
There are so many Maltese main dishes you have to try! Here are a few other highlights.
- Bragioli (beef olives) are made from thin slices of beef stuffed with a mixture of breadcrumbs, bacon, eggs, and herbs, then simmered in a rich tomato-based sauce. It is a comforting, hearty meal often served with mashed potatoes or vegetables. It’s a comforting dish for cooler months, though it can be enjoyed anytime.
- Lampuki pie is made with dorado fish. This is combined with ingredients like tomatoes, onions, olives, capers, and herbs, all encased in a flaky pastry crust. It is a seasonal favorite, traditionally enjoyed during the lampuki fishing season in the late summer and early autumn. It is often served as a main course during family meals and special occasions.
- Majjal il-forn consists of marinated pork, often including the shoulder or leg. It is slow-roasted with potatoes, onions, and herbs. The pork is typically seasoned with garlic, rosemary, and wine, resulting in tender, flavorful meat. It is eaten year-round, especially during cooler weather when hearty meals are more common.
- Stuffat tal-Qarnit is a stew made with octopus and showcases the island’s seafood traditions. It is slow-cooked in a rich sauce of tomatoes, onions, garlic, wine, and a mix of herbs. Often served with potatoes or pasta and is typically enjoyed during special occasions, festive gatherings, or as a meal on a weekend.
- Ross il-forn is a baked rice dish. It is made with rice, meat (such as beef or chicken), tomatoes, onions, and a mix of spices, all baked together until the top is crispy and golden. The dish often includes vegetables like peas or carrots, adding to its heartiness. Ross il-forn is typically enjoyed as a comforting family meal.
- Aljotta is a traditional fish soup. It is made with a variety of fresh fish, tomatoes, garlic, onions, and a generous amount of fresh herbs like basil and parsley. This flavorful, aromatic soup is often enjoyed as a light meal or appetizer, particularly during the colder months or on special occasions.
- Kawlata is a traditional stew made with cabbage, potatoes, tomatoes, and a mix of meats such as pork or beef, often including sausages. The dish is slow-cooked to allow the flavors to meld together, resulting in a hearty and comforting meal. It is commonly enjoyed during cooler months and is a popular choice for family dinners.
- Pulpetti tal-bakkaljaw are codfish fritters. It is made from salted cod, which is rehydrated and mixed with potatoes, onions, herbs, and spices, then shaped into small patties and fried until golden. These fritters are typically enjoyed as an appetizer or snack, especially during Lent when fish is a preferred choice. They are a popular item at family gatherings and festive occasions.
Desserts
From honey-soaked pastries to almond-based sweets, the desserts of Malta offer a delicious blend of Mediterranean and Arabic influences, perfect for satisfying any sweet tooth.
Imqaret
Imqaret are pastries made from a filling of dates, often mixed with nuts and spices, wrapped in a thin pastry dough, and deep-fried until crisp. These sweet treats are enjoyed as a street food snack or dessert, particularly during festive seasons. They are also popular at local festivals and markets, and are commonly offered by restaurants as a desert.
Kannoli
Inspired by our Sicilian neighbours, Kannoli consist of crispy, tubular shells filled with a sweet, creamy ricotta cheese mixture. Often flavored with vanilla or citrus zest, sometimes kannoli are also garnished with chocolate chips or candied fruit. These pastries are delightful local festivities street food and offered as restaurants desserts.
Prinjolata (credits: apronandwhisk.com)
Prinjolata is a dome shapred dessert. It is made from mixture of biscuits, cake, nuts and buttercream covered with Italian meringue and other toppings. This popular festive cake is a must-try during the Maltese carnival in February.
Other Highlights
Maltese cuisine takes its desserts seriously, with many other delights ready to be tried.
- Torta tal-Lewz is an almond cake. It is made with ground almonds, sugar, eggs, and sometimes flavored with a hint of citrus or liqueur. This dense, moist cake is enjoyed as a dessert or sweet treat during festive occasions, special celebrations, and family gatherings. It is especially popular around Christmas and Easter.
- Helwa tat-Tork (turish halva) is a traditional sweet infused with Arabic influences. It is made from crushed almonds or sesame seeds mixed with sugar and glucose, often flavored with vanilla or orange blossom water. The mixture is cooked until it reaches a firm, chewy consistency and is then cut into squares or bars. It is enjoyed during festive seasons, special occasions, and as a treat for guests.
- Kwarezimal are traditional cookies. They are made from a blend of ground almonds, sugar, and spices such as cinnamon and cloves, often flavored with a hint of citrus zest. These dense, slightly chewy cookies are typically enjoyed during Lent in adherence to fasting traditions.
- Qagħaq tal-Għasel are honey rings made from spiced pastry dough filled with honey, spices, and treacle mixture. These sweet treats are traditionally enjoyed during Christmas and New Year’s, making them a festive favorite in Maltese holiday celebrations.
- Pudina tal-Ħobż is a bread pudding as a great way to use up leftover bread. It is made from bread soaked in milk, sugar, and eggs, often flavored with ingredients like raisins, almonds, and a hint of cinnamon. This comforting dessert is commonly enjoyed as a sweet treat or dessert during family meals and special occasions.
- Pastini tal-Lewz are small, round almond cookies. They are made from ground almonds, sugar, and egg whites, resulting in a delicate, slightly chewy texture with a rich almond flavor. They are popular throughout the year but are particularly associated with celebrations and special gatherings in Malta.
Concluding Thoughts
Maltese cuisine is a colorful mix of different cultural influences, offering a tasty experience that reflects the island’s history and traditions. From local bakeries to delicious street foods, staple dishes, and sweet desserts, each part of Maltese food tells its own story. Whether you’re grabbing a quick pastizz at a pastizzeria, or enjoying a hearty rabbit stew at a restaurant, the flavors of Malta invite you to dive into its unique food culture. As you explore, you’ll find that every dish is a celebration of Malta’s rich heritage and warm hospitality.
Local Tip: Have a look at our Concierge dining section for a personally vetted selection of Maltese Cuisine-related experiences.
Related Content
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