Malta’s food scene is a delightful mix of influences, reflecting its central location in the Mediterranean. You’ll find pasta and cannoli from Sicily, spices from North Africa, flavors from Provence and Andalusia brought by the Knights of St. John, and British touches from the 1800s. Let’s explore traditional Maltese cuisine, local food experiences, and the best restaurants in Malta and Gozo.

Maltese bread, or Ħobż tal–Malti, is so special that it’s on UNESCO’s list of Intangible Cultural Heritage. This bread has a spongy, sourdough texture and a crunchy crust, traditionally baked in a wood-fired oven. The best bakeries are in Qormi, where a bread-making festival is held in late September or October. Maltese bread can be a flat loaf called Ftira or a ring shape, often enjoyed with tomato, olive oil, cheese, olives, and capers.

Gozitan Ftira, or Ftira Għawdxija, is a popular street food. This pizza-like snack is made from bread dough and cooked in a wood-fired oven, topped with potatoes, Ġbejna cheese, olives, tuna, capers, or Maltese sausage. We had a great experience making Ftira on a local farm with Karlito’s Way.

Pastizzi are another favorite street food, small pastries with flaky filo pastry and soft fillings like ricotta cheese or peas. You can identify the filling by how the pastry is folded. One of the best places to buy pastizzi is Is-Serkin (Crystal Palace Bar) in Rabat.

Qassatat, larger than pastizzi, are made with shortcrust pastry and filled with ricotta, peas, or spinach with anchovies. Mekren bakery in Nadur, Gozo, is a great place to try them.

Galletti, dry water biscuits, are often served with cheese or dips like Bigilla (broad bean dip). They can also be eaten as a snack.

Sweet pastries and cakes are a big part of Maltese cuisine, especially around religious festivals. Imqaret, Kannoli, Village biscuits, Maltese honey rings, Zeppoli, Kwareżimal, and Figolli are some of the traditional sweets you should try.

Maltese cuisine often involves slow-cooking to tenderize meat. Rabbit stew (Stuffat tal-Fenek), beef olives (Braġioli), and Maltese sausage (Zalzett Tal-Malti) are popular dishes. The surrounding Mediterranean waters provide a rich variety of fish, with Lampuki (Dolphin fish), swordfish, mullet, bream, grouper, and sea bass being common. Marsaxlokk is the best place to enjoy fresh seafood.

Italian and Sicilian influences are evident in dishes like Baked Macaroni pie (Timpana), Arancini, and various pasta dishes. Traditional vegetable-based dishes include Bigilla, Kapunata, Soppa tal-Armla, Kutsku, and Platt Malti. Ġbejniet, the local sheep’s cheese, and ricotta are widely used in Maltese cuisine.

Local produce like olives, capers, Maltese blood oranges, sea salt, honey, and carob are integral to Maltese dishes. Artisan preserves made with local fruit and flower flavorings are also popular.

For drinks, try pomegranate juice, blood orange juice, Kinnie (a local soft drink), Cisk beer, and craft beers from local breweries. Maltese wines, made from grapes like Cabernet Sauvignon, Merlot, Syrah, Chardonnay, Gellewza, and Girgentina, are worth trying. Many wineries offer tastings, but it’s best to arrange visits in advance.

Valletta has a vibrant food scene with numerous restaurants, bars, and cafes. The Valletta Food Market, Malta Pastizzi, and various picnic spots are great for casual dining. For a more upscale experience, try 59 Republic, ION Harbour by Simon Rogan, or Briju in Gzira. In Birgu, BeBirgu and Terrone are excellent choices.

For a unique experience, try a Gozo Picnic with Ana, who prepares delicious, locally inspired food in scenic spots. Visit the salt pans in Xwejni, Gozo, to see traditional salt harvesting. Ta’betta winery offers elegant wine tasting events in a beautiful setting.

Malta is a fantastic destination for food lovers, with a rich culinary heritage and a commitment to local produce. Enjoy exploring the diverse and delicious food scene in Malta and Gozo.