Malta changed rulers for centuries — Phoenicians, Arabs, Normans, the Knights of St. John, French, British — and each left a mark on the cuisine. The result? One of the most interesting culinary mixes in southern Europe.
Essential dishes — you haven't really been to Malta without these
Fenek — Maltese rabbit (the national dish)
Malta's national dish. Rabbit slow-braised in wine, garlic, tomatoes and Maltese herbs — served with chips or roast potatoes. Available almost everywhere, especially on Gozo. Deep flavour, tender meat, rich sauce.
"I recommend the rabbit lunch — a proper Maltese restaurant. Absolutely delighted."
Where to find it: local trattorias, not tourist restaurants at the harbour. On Gozo — in Victoria.
Pastizzi — street food for pennies
Flaky pastry filled with ricotta or mushy peas. Available at every pastizzeria all day. Price: approximately €0.50–1. This is Maltese fast food — perfect for breakfast or a snack between sights.
Best pastizzeria: Crystal Palace in Rabat (Malta). Always a queue — a reliable sign of quality.
Ftira — Maltese flatbread
Round, crispy bread with olives, capers, tuna, tomatoes. Not the same as Italian pizza — more like a grilled sandwich. On Gozo, ftira from a local bakery is a completely different class from the supermarket version.
Lampuki — the seasonal fish
Dorado (lampuki) is Malta's seasonal speciality — available from September to November. Grilled with capers and lemon or in a crispy batter. Outside the season it's a rarity — worth asking for.
Stuffat tal-qarnit — octopus stew
Octopus slow-braised with tomatoes, capers and wine. One of the classic Maltese dishes, particularly on Gozo. Often appears as the daily special.
Drinks
Kinnie — the local soft drink
Malta's answer to Campari soda — a bittersweet drink based on bitter orange and herbs. Served cold, ideal in the heat. Available everywhere — in bars and shops.
Cisk — Maltese beer
Locally brewed lager, sold everywhere. Cisk lager is the most popular brand. A cold Cisk by the harbour = a Malta classic.
Gozo wine
Gozo produces its own wine from white grape varieties. Small family wineries make premium wine — completely different from the supermarket bottles. Worth buying a bottle as a souvenir.
Where to eat — tips
- Avoid restaurants at the tourist harbour or promenade — high prices, average quality
- Look for local trattorias — plastic chairs outside, menu in Maltese = a good sign
- Victoria (Rabat) on Gozo — the market and surroundings are full of local eateries
- Marsaxlokk on Sunday — fish market and restaurants with fresh seafood straight from the boats