Malta
Malta's position in the central Mediterranean made it a crossroads for various civilizations. This history reflected in its food. The Knights of St. John brought European flavors, while Arab influences introduced spices and new cooking methods. Sicilian and Italian proximity led to pasta and fresh produce being central. British presence influenced baked goods and savory pies. The result is a hearty, flavorful cuisine, built on fresh, seasonal ingredients.
Maltese food often described as rustic and comforting, designed to satisfy hardworking sailors and farmers. Its unique blend of traditions makes every meal a cultural experience.
Reservations for dinner are recommended, notably on weekends or for popular restaurants, especially those in Valletta. Many fine dining establishments seek reservations. Generally informal and relaxed. It is polite to keep your hands above the table. Using cutlery is standard. Tipping is not mandatory but appreciated for good service (see section 2.3).
Lunch typically occurs between 12:00 PM and 2:30 PM. Dinner is usually later, starting from 7:00 PM onwards, with many locals dining after 8:00 PM. If you arrive too early for dinner, some restaurants may only offer drinks or appetizers. Dining in Malta, especially dinner, tends to be a relaxed and social affair. Do not expect rushed service; savor the conversation and the meal.
While Malta is small, subtle regional variations exist. Gozo, the sister island, often features more fresh ġbejniet cheese and seafood due to its more rural and fishing-focused economy. Dishes might also taste slightly different from one village to another based on local traditions or specific family recipes. However, the core elements of Maltese cuisine stay consistent across the islands.
These flaky, savory pastries are the quintessential Maltese street food. They come with various fillings, most commonly ricotta cheese (pastizzi tal-irkotta) or mushy peas (pastizzi tal-piżelli). Eat them warm, straight from the oven. Find them at pastizzerias across Valletta and throughout Malta. They make a perfect budget-friendly snack or light breakfast.
A must-try, available everywhere.
Considered a national dish, rabbit stew is prepared in various ways. Commonly, it is slow-cooked or fried with garlic, wine, and herbs, creating tender, flavorful meat. Many traditional Maltese restaurants feature fenek on their menus. It represents a hearty and authentic local experience.
A national specialty, found in traditional eateries.
Lampuki Pie: A savory fish pie made with lampuki (dorado), seasonal from September to November. Stuffat tal-Qarnit: Tender octopus stew, cooked with tomatoes, garlic, red wine, and herbs, a rich and flavorful experience. Many seafood restaurants feature this dish.
Seasonal fish pie and rich octopus stew.
Kinnie: A unique bittersweet, carbonated soft drink made from oranges and aromatic herbs. Cisk: Malta's most popular local lager beer. Wine: Local grape varieties like Gellewza (red) and Girgentina (white) gaining recognition. Local Spirits: Sample Maltese liqueurs like Anisette (anise-flavored) or Bajtra (prickly pear fruit liqueur).
Imqaret: Date-filled pastries, often deep-fried and served warm, sometimes with ice cream. Helwa tat-Tork: A sweet, sticky confection made from tahini (sesame paste), sugar, and often includes nuts. Kannoli: Crispy fried pastry tubes filled with sweet ricotta cheese, sometimes with candied fruit or chocolate chips.
Valletta has seen a surge in its fine dining offerings, including several Michelin-starred restaurants. These spots feature sophisticated cuisine and refined settings.
Valletta boasts an abundance of mid-range restaurants that present quality meals at reasonable prices, blending local and Mediterranean flavors.
For quick, authentic, and affordable bites, Valletta's street food scene and casual eateries are excellent.
Is-Suq tal-Belt (Valletta Food Market): This historic building serves as a lively food hall. Its ground floor hosts various food stalls, with communal seating. The basement contains a supermarket, useful for self-catering. Marsaxlokk Fish Market: While outside Valletta, this Sunday fish market is a must-visit for food enthusiasts. You can see the day's catch and enjoy fresh seafood at the surrounding restaurants.
Explore fresh produce and local culinary hubs.
Valletta features a good selection of international cuisine. You can find excellent Italian restaurants, reflecting Sicily's influence, as well as Asian (Chinese, Japanese, Indian), French, and other European eateries. This diversity confirms that all tastes are accommodated.
A world of flavors beyond Maltese traditions.
Increasingly available in modern restaurants. Traditional pea-filled pastizzi are naturally vegan.
Awareness growing. Always communicate needs directly with your server to avoid cross-contamination.
Dedicated establishments limited. Inquire directly with restaurants for suitable dishes.
Online forums, specialized travel blogs, and apps like HappyCow for suitable dining spots.
Dedicated halal or kosher establishments are limited in Valletta. Travelers with strict requirements may find options scarce.
Direct inquiry with restaurants is recommended.
Some restaurants may feature suitable dishes, but it is advisable to enquire directly with the restaurant regarding preparation methods and ingredients to ensure suitability.
Communication is for specific needs.
Online forums, specialized travel blogs, and apps can help locate suitable dining spots in Valletta. HappyCow for vegetarian/vegan restaurants is an example.
While awareness is growing, it's always best to be proactive. Carry a card with your dietary restrictions in Maltese if possible, though English is widely spoken.
Learn to prepare traditional Maltese dishes like rabbit stew, pastizzi, or local desserts. Many classes begin with a visit to a local market to select fresh ingredients, followed by hands-on preparation and a meal.
Food walking tours are popular in Valletta, focusing on local delicacies, street food, and the historical context of the city’s culinary scene. These tours present both gastronomic delight and cultural insight.
While mostly outside Valletta, you can arrange visits to olive groves, vineyards, or cheese producers on the island, specifically on Gozo. These visits present insight into the production of local ingredients and often include tasting sessions.
Do not hesitate to ask locals for their favorite pastizzeria or traditional restaurant. They often know the best, most authentic, and reasonably priced spots.
Local insights are invaluable for culinary discovery.
Dining in Malta, especially dinner, tends to be a relaxed and social affair. Do not expect rushed service. Take your time to enjoy the conversation and the meal.
Savor the experience, it's part of the culture.
Look for tours or experiences that highlight community engagement or offer insights into daily Maltese life beyond typical tourist attractions, fostering connections.
Maltese is an unique Semitic language. While English is an official language and widely spoken, learning a few basic Maltese phrases is always appreciated by locals. Some language schools offer short courses.
During specific festivals, special sweets or savory items may be available. Christmas and Easter feature their own traditional baked goods and treats, often found in local bakeries. Check local event listings for details.
For a true culinary adventure, immerse yourself in a Maltese cooking class. Many local schools provide lessons, often beginning with a market visit to select fresh ingredients, followed by hands-on preparation of traditional dishes like rabbit stew or pastizzi.
