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Pastizzi, rabbit stew, ftira and Kinnie — a guide to Maltese food with specific recommendations.
Maltese cuisine is underrated. A blend of Arab, Sicilian and British influences — but with its own distinctive character. Here is what you should actually eat and where to find it.
The iconic flaky pastry — filled with ricotta or mushy peas. Around €0.30–0.50 each. Eat them in the morning, fresh and hot, at a local pastizzeria. This is the quintessential Maltese breakfast. Look for small bakeries with a queue of locals outside.
The Maltese equivalent of a sandwich — a round bread filled with olive oil, tomatoes, olives, anchovies and cheese. Better than anything on a tourist menu. Around €2–3 in local shops.
The national dish of Malta. Rabbit slow-cooked in wine and herbs — incredibly tender and full of flavour. Available in every decent Maltese restaurant. Around €12–18. Do not skip it in favour of pizza.
Traditional Maltese cheese made from sheep or goat's milk — fresh or dried in herbs. Best on Gozo, straight from a producer. Outstanding with Marsovin or Meridiana wine.
Fried date-paste pastries — Maltese street food at every village feast. Sweet, oily and utterly addictive. Look for stalls around Valletta.
Malta's own soft drink made from bitter orange and herbs. Tastes like a cross between Aperol and tonic water with a herbal twist — sounds odd, tastes good. Around €1.50 at a bar. Try it at least once.
| Type of place | Price per person |
|---|---|
| Pastizzeria (breakfast) | €1–3 |
| Bar/pub, lunch | €8–12 |
| Mid-range restaurant | €15–25 |
| Fine dining (Valletta) | €35–60+ |
Restaurants with laminated photo menus and an English-speaking tout at the entrance — usually poor quality and overpriced. Avoid places directly at Blue Lagoon and Popeye Village — you will pay at least double for half the quality.
Highlights from Robert Maklowicz's travels
Pastizzi — Malta's culinary icon
“Pastizzi to najprostsze i najbardziej demokratyczne danie na Malcie.”
Fenek — Maltese rabbit stew
“Królik po maltańsku to nie tylko danie — to akt buntu i smak wolności.”
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Every article is built from real tourist discussions and enriched with tips from Monika and the community.