Food to Try in Malta

Food for me is intricately linked with travel, so while I was researching where to stay and what to do in Malta, I was also looking out for local food to try in Malta.

I love tasting something new when I travel, especially dishes that are regional or unique to a place. I may not love every single thing I try, but I’m always glad I gave it a go – it’s such a fun way to understand a country’s culture.

Before arriving, I’d already jotted down a few things to look for, and I picked up even more ideas – and a few great local spots – during a free walking tour of Valletta.

Maltese food reflects the islands’ location and history, with plenty of Mediterranean influences. During my week in Malta, I made a point of trying as much as I could.

Here are some of the traditional Maltese foods and drinks to look out for during your visit.

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Just starting to plan your trip to Malta? Take a look at this guide to cover the basics.

Pastizzi

Pastizzi are small, flaky pastries traditionally filled with either ricotta cheese (pastizzi tal-irkotta) or spiced peas (pastizzi tal-piżelli). They’re one of Malta’s most popular snacks, and you’ll find them almost everywhere.

I had them on a few different occasions because they’re so easy to grab as a quick meal on the go.

Even better, they’re incredibly cheap. Traditional ricotta or pea pastizzi can still be found for less than €1 at some pastizzerias, although you’ll generally pay more at cafés and in tourist areas.

Pastizzi are eaten for breakfast, a quick lunch or an anytime snack, including into the evening. It’s common to pick one up and eat it while walking.

While ricotta and peas are the traditional fillings, we also came across some with chicken in them that soon became our favourites.

We tried our first pastizz at the Museum Cafe in Valletta, recommended by our walking guide. I

think it’s a good option for the ambience if nothing else, but you certainly don’t need to seek out a particular café to find pastizzi.

Ftira

Ftira is a traditional Maltese sourdough bread with a thick crust and airy interior. It’s often sliced and filled with Mediterranean ingredients such as tuna, tomatoes, olives and capers.

If you’re going to grab a sandwich while you’re in Malta, make it one made with ftira. The bread reminded me of ciabatta and, unsurprisingly, goes beautifully with Mediterranean fillings.

We tried it in a random – and sadly forgotten – café in Gżira.

Ftira isn’t simply another local bread either. In 2020, Il-Ftira, culinary art and culture of flattened sourdough bread in Malta was added to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.

On Gozo you’ll find a different style of ftira, served more like a topped flatbread or pizza. I didn’t try this version, but Maxokk Bakery in Nadur is well known for it.

If you’re not going to Gozo, Nenu the Artisan Baker in Valletta is another option, or look for ftira at one of the Sphinx Pastizzerias.

Rabbit Stew (Stuffat tal-Fenek)

Stuffat tal-fenek is a traditional Maltese rabbit stew, with the meat slowly cooked with ingredients such as tomatoes, garlic, onions, wine and herbs.

Rabbit is often described as Malta’s national dish, so we had to try it while we were there. Simon had never eaten rabbit before either, making this the perfect opportunity.

We tried the rabbit stew at Ranieri Restaurant & Cafe on Republic Street, right in the centre of Valletta.

It was chosen more because it was open for lunch when we wanted it and wasn’t crowded than for the decor, which was a little dated.

We enjoyed the food and the service was decent, but it’s not somewhere I’d necessarily seek out specifically for rabbit.

You may prefer a more highly rated traditional Maltese restaurant such as Ta’ Kris in Sliema or La Pira Maltese Kitchen in Valletta.

Bigilla

Bigilla is a traditional Maltese dip made from dried tic beans – a type of broad or fava bean – with garlic, herbs and olive oil.

It’s often served with crusty bread or galletti, the traditional Maltese water crackers.

Bigilla is usually served as a starter or part of a platter in restaurants, but you can also find it as a snack from street-food vendors. That’s where I tried it as we were wandering along the Sliema waterfront.

It can vary quite a lot from place to place. Some versions are thicker, others runnier, and the amount of spice can vary too.

Look out for it served with galletti – another local creation.

Bragioli (Beef Olives)

Despite the English name, Maltese beef olives don’t actually contain olives. Bragioli are thin slices of beef wrapped around a filling traditionally made with ingredients such as minced meat, breadcrumbs, egg and herbs, then slowly cooked in a rich sauce.

I admit, I didn’t end up trying these. Simon ordered some and had gobbled them down before I could have a taste.

While the basic idea of bragioli is the same, each place seems to add its own twist. They’re traditionally rolled, but we also saw some that looked more like little parcels.

If you want to try them yourself, Ta’ Kris in Sliema is one place to look.

Aljotta

Aljotta is a traditional Maltese fish soup made with fish, tomatoes, plenty of garlic, herbs and usually a little rice.

Being an island, it’s no surprise that there are some really tasty fish dishes available in Malta, and aljotta is one of the most traditional.

Malta has a large Catholic population and aljotta is especially associated with Lent. We happened to be visiting during Lent, so we saw it on menus all over the islands.

I’d planned to try it in the seaside town of Marsaxlokk, which seemed like the perfect place.

But then I saw the grilled seafood platter on the menu, and that was the end of that plan! We enjoyed one of those perfect spring days by the sea instead, with a big plate of grilled seafood in front of us.

So aljotta is still on my list for next time.

Kapunata

Kapunata is a Maltese vegetable dish similar to Sicilian caponata, typically made with ingredients such as tomatoes, aubergine, zucchini, capsicum, capers and olives.

It’s a versatile dish that can be served hot or cold. You’ll see it as a side dish with grilled meat or fish, served with crusty bread as a starter or dip, and occasionally even as a bruschetta or pizza topping.

Look out for it on menus around Malta, particularly among the starters and side dishes.

Qagħaq tal-Għasel (Honey Rings)

Qagħaq tal-għasel, usually called honey rings in English, are traditional ring-shaped pastries filled with a dark, sweet mixture made with treacle or molasses, citrus and spices.

Despite the English name, they’re not simply pastries filled with honey.

This was another of the things we were told we just had to try on our walking tour of Valletta, and our guide pointed out exactly where we should get them.

They’re particularly associated with Christmas and are filled with those sweet, spicy flavours we tend to associate with that time of year, although you can find them throughout the year.

We got our honey rings from Caffe Cordina, right near St John’s Co-Cathedral, but you’ll find them in bakeries and shops around Malta.

They’re great with a cup of coffee as you take a break from sightseeing – or take one home to have later for dessert.

Imqaret

Imqaret are traditional Maltese pastries filled with a sweet date mixture flavoured with citrus and spices, often including aniseed. They’re usually fried until crisp and are particularly good when served warm.

I’m actually not a fan of aniseed, but I did share one with Simon as we were wandering around Mdina just to see what they were like.

While they weren’t my favourite, I can see how they would appeal to others who do like aniseed.

Imqaret can be found all over Malta. Try one at Fontanella Tea Garden in Mdina or Caffe Cordina in Valletta.

Kinnie

I know this isn’t food, but I had to include Malta’s famous local soft drink.

Kinnie is a carbonated bittersweet drink made with bitter oranges and aromatic herbs, giving it a flavour quite unlike the usual sweet soft drinks.

This was another thing our walking-tour guide told us we just had to try. We were warned that while locals love Kinnie, visitors can sometimes find it too bitter.

As someone who doesn’t drink a lot of soft drink because I usually find it too sweet, I quite enjoyed Kinnie and had it a few times during our stay.

It’s not hard to find either – Kinnie is sold all over Malta anywhere you’d normally expect to find soft drinks.

Other Maltese Foods to Look Out For

Of course, this isn’t every traditional food you’ll find in Malta. I only had a week, and there’s a limit to how much I can eat!

A few others to look out for include timpana, a baked pasta dish encased in pastry; ġbejniet, small traditional Maltese cheeselets; and Maltese sausage (zalzett Malti).

If you’re visiting later in the year, look out for lampuki too. This seasonal fish is commonly served grilled or used in torta tal-lampuki – lampuki pie.

I visited Malta in March, outside the main lampuki season, so this wasn’t one I got to try.

Clearly, I still have a few things left on my list for next time!

Take a Food Tour in Malta

One thing I didn’t manage to fit into my week in Malta was a dedicated food tour. Looking back, it would have been an easy way to try even more traditional Maltese foods – particularly some of those I missed.

Many food tours are based around Valletta and combine tastings with a little history and sightseeing, so they can be a good option early in your stay.

You’ll get an introduction to some local favourites while also picking up recommendations for other places to eat during the rest of your trip.

Here are a few Malta food tours to consider:

Valletta: Street Food Walking Tour with a Local →

Gozo: Cooking Class and Market Visit →

Valletta: Food and Culture Private Tour →

I haven’t personally taken any of these tours, so I can’t recommend one over another. Check the current itinerary, inclusions and recent reviews before booking.

Trying the local food was one of the fun parts of our week in Malta. Some things became favourites – particularly those chicken pastizzi – while others, like the aniseed-flavoured imqaret, definitely weren’t for me.

My advice is to arrive with a list, keep an eye on what the locals are eating and take recommendations when they’re offered.

Grab a pastizz from a little bakery, order something unfamiliar from the menu and give Kinnie a try at least once.

And I still have a few Maltese foods left to try myself, so clearly I need to go back!

Keep planning your Malta holiday with these posts
Best Time of Year to Go to Malta
Things to Know Before You Go to Malta
Getting Around Malta Without a Car
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