Maltese cuisine is a delicious blend of Mediterranean, Arab, and British influences.
Pastizzi
Flaky pastries filled with ricotta or peas, the quintessential Maltese snack. Perfect for breakfast or a break.
Fenkata (Rabbit Stew)
The national dish of Malta, rabbit cooked with wine, garlic, and aromatic herbs. An absolute must for meat-eaters.
Lampuki Pie
Savoury fish pie made with lampuki (Mahi-Mahi) fish, typical of autumn. A seafood delight not to be missed.
Bragioli
Also known as "beef olive rolls," bragioli are beef rolls stuffed with minced meat, eggs, olives, and bacon. They are slow-cooked in a red wine sauce. A rich and substantial dish, typical of Sunday lunches.
Qassatat
Similar to pastizzi, but rounder and larger, Qassatat are filled pastries that can contain a variety of ingredients, from seasoned ricotta to spinach and tuna. They are another staple of Maltese street food.
Ftira
A typical Maltese ring-shaped loaf, which is stuffed with a combination of tuna, tomato, capers, olives, onion, mint, and olive oil. It is the quintessential summer snack, perfect for a light lunch on the beach.
Hobz biż-Żejt
Another version of ftira, but simpler: a slice of crusty Maltese bread rubbed with fresh tomato, seasoned with olive oil and topped with tuna, capers, onions, and beans. It is the essence of Maltese flavour in one bite.
Haljotta
A very flavourful fish soup, prepared with rice, garlic, tomatoes, and a variety of fresh fish. It is a light yet flavourful dish, perfect for a nutritious meal on a cooler day.
Imqaret
The must-try dessert in Malta. These are diamond-shaped fritters filled with a spiced date paste. They are fried and often served warm with a scoop of ice cream, perfect for ending a typical meal.
Figolli
A traditional Easter dessert, but it can also be found at other times of the year. They are almond paste pastries, often shaped like figures (rabbits, lambs, fish), covered with icing and chocolate. Exquisite and colourful.
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