Malta Food Guide: Maltese Cuisine and the Best Restaurants

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.

Essential Dishes — What You Must Try

Pastizzi

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.

Ftira

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.

Fenkata (Rabbit Stew)

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.

Ġbejniet

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.

Imqaret

Fried date-paste pastries — Maltese street food at every village feast. Sweet, oily and utterly addictive. Look for stalls around Valletta.

Kinnie

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.

Where to Eat — Specific Recommendations

Valletta

• Nenu the Artisan Baker — traditional Maltese food in an old bakery. Essential. Booking advisable.
• Cafe Cordina — historic cafe since 1837, famous pastries and granita. Tourist, but worth it.
• Rubino — genuine Maltese cooking without tourist-trap prices. Fair value.

Sliema and St. Julian's

• Plato's — Mediterranean food with sea views. Fresh fish.
• Lord Nelson — classic Maltese pub, good burgers and local Cisk beer.

Marsaxlokk

• Sunday morning — go to the fish market. Then sit in one of the harbour-front restaurants and order fresh octopus or sea bream. Around €15–25 per main. The most authentic dining experience on the island.

Gozo

• Ta' Rikardu in Victoria — the owner makes cheese and wine on the premises. One of the most authentic places in the entire archipelago.
• Il-Kartell in Marsalforn — fish straight from the sea, terrace overlooking the bay.

Rough Price Guide

What to Avoid

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.