Malta Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Malta's culinary scene right now
Malta's food scene in 2025 celebrates Mediterranean heritage with modern twists. Pastizzi remains the ultimate street food - flaky pastries filled with ricotta or peas available at every corner. Rabbit stew (fenkata) continues as the national dish, slow-cooked in wine and garlic. Lampuki fish (mahi mahi) seasonal from August-December drives coastal restaurant specials. UNESCO-listed ftira bread experiencing renaissance with creative fillings beyond traditional tuna-caper combinations. Vegan and vegetarian restaurants expanding in tourist areas. Maltese winemakers innovating with indigenous grape varieties after 2000 years of viticultural history. Craft beer movement growing with local breweries competing against traditional imports. Gozo establishing farm-to-table identity with artisan cheeses, honey, and organic vegetables. Mdina's fine dining scene features Michelin-recognized restaurants in medieval settings. Valletta Food Market rooftop space Merkanti showcasing contemporary Maltese cuisine. Winter pumpkin soups and traditional Maltese blood oranges highlighting seasonal specialties. Arab-Italian-British fusion evident in timpana (macaroni pie), showing centuries of cultural influences.
Food Safety Tips
Essential food safety information to help you enjoy Malta's cuisine safely and confidently.
Tap water is safe to drink
Malta's tap water is safe and meets EU standards. However, it can be heavily chlorinated. Many locals and visitors prefer bottled water for taste reasons.
Pastizzerias are safe and authentic
Street food in Malta, especially pastizzi from established vendors, is safe and delicious. Look for busy pastizzerias with high turnover for the freshest offerings.
Check seasonal availability for best quality
Lampuki (mahi mahi) is best from August-December when freshly caught. Marsaxlokk fish market on Sundays offers the freshest seafood directly from local fishermen.
Dietary Options
vegetarian
HIGH AVAILABILITYVegetarian options are increasingly available in Malta. Pastizzi with ricotta, ftira with vegetables, vegetable timpana, and bigilla (bean paste) are traditional options. Vegan restaurants opening in Valletta and Sliema cater to growing demand.
vegan
MEDIUM AVAILABILITYVegan options expanding in 2025 with dedicated restaurants in tourist areas. Traditional cuisine relies heavily on dairy and meat, but international restaurants and health-conscious cafes offer plant-based alternatives.
gluten-free
MEDIUM AVAILABILITYGluten-free awareness growing but challenging since wheat is staple (bread, pastizzi, timpana, pasta). Focus on naturally gluten-free options: fresh fish, grilled rabbit, vegetable dishes, and rice-based meals.
Common Allergens
Seafood
HIGH PREVALENCESeafood is central to Maltese cuisine, especially lampuki fish, octopus, and shellfish
COMMONLY FOUND IN:
Dairy
HIGH PREVALENCERicotta cheese and dairy products are common in traditional dishes
COMMONLY FOUND IN:
Gluten
HIGH PREVALENCEWheat products are staples - bread, pastries, and pasta dominate
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Malta's food culture for travelers.
Pastizzi
Malta's most iconic street food - flaky diamond-shaped pastries filled with ricotta cheese (tal-irkotta) or mushy peas (tal-piżelli). Available at pastizzerias everywhere, best enjoyed fresh and warm.
Fenkata (Rabbit Stew)
National dish of Malta - rabbit slow-cooked for two hours in wine, garlic, tomatoes, and herbs. Traditionally served with pasta in rabbit sauce as starter, followed by stewed rabbit with potatoes and carrots. Sunday family meal tradition.
Ftira
UNESCO Intangible Cultural Heritage - flat ring-shaped bread with crunchy crust and dense crumb. Classic fillings: tuna, capers, sun-dried tomatoes, onions, olives, boiled eggs, sometimes potatoes. Distinct from Gozitan ftira (pizza-style).
Lampuki Pie (Torta tal-Lampuki)
Seasonal specialty (August-December) - mahi mahi (lampuki) fish pie with spinach, cauliflower, olives, capers, and herbs, baked in flaky pastry. Combines English, Arab, and Italian influences. Malta's unofficial national fish when in season.
Timpana
Maltese comfort food - baked macaroni with meat sauce, hard-boiled eggs, sometimes chicken livers, encased in flaky pastry. Italian influence meets Maltese tradition. Served at festive occasions and Sunday meals.
Aljotta
Traditional Maltese fish soup with tomatoes, rice, garlic, and herbs. Light yet flavorful, showcasing Mediterranean coastal cuisine. Often made with local rockfish and served as starter.
Bragioli
Beef olives - thin beef slices rolled with breadcrumb stuffing (eggs, bacon, parsley), braised in red wine sauce. Italian-influenced dish popular in Gozo and traditional family cooking.
Hobz biz-Zejt
Traditional Maltese bread rubbed with ripe tomatoes, drizzled with olive oil, topped with tuna, olives, capers, onions, and sun-dried tomatoes. Simple peasant food now beloved snack. Similar to ftira but using regular bread.
Stuffat tal-Qarnit
Octopus stew slow-cooked with red wine, garlic, tomatoes, peas, and potatoes. Tender octopus reflects coastal fishing heritage. Popular in seaside restaurants and traditional family meals.
Bigilla
Traditional bean paste made from dried broad beans (tic beans), garlic, olive oil, and herbs. Served as dip with crackers or bread, or spread on ftira. Hearty vegetarian Maltese staple.
Gbejniet
Traditional Maltese cheeselets made from sheep or goat milk. Available fresh, semi-dried, dried, or peppered. Small round cheese with distinctive flavor, protected by EU geographical indication.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Malta's diverse culinary traditions.
Qassatat
Savory pastries similar to pastizzi but larger, filled with ricotta, peas, or anchovies. Popular breakfast or snack from bakeries and village festas.
Allergens:
Ross il-Forn
Baked rice casserole with minced meat, eggs, saffron, and tomato sauce. Comfort food served at family gatherings, similar to Italian timballo.
Allergens:
Bebbux
Snails cooked in garlic, olive oil, and herbs. Traditional village festa food, especially during June feasts. Acquired taste but authentically Maltese.
Soppa tal-Armla
Widow's soup - vegetable and gbejniet cheese soup, traditionally meatless. Hearty winter soup with Maltese cheese, potatoes, and seasonal vegetables.
Allergens:
Kapunata
Maltese ratatouille with eggplant, peppers, tomatoes, capers, and olives. Sweet-sour flavor from sugar and vinegar. Served as side dish or appetizer.
Ravjul
Maltese ravioli filled with ricotta cheese, deep-fried or baked. Festive dish at village celebrations, reflecting Italian pasta influence with Maltese twist.
Allergens:
Minestra
Traditional vegetable soup with broad beans, peas, artichokes, and small pasta (kusksu). Winter specialty showcasing seasonal Maltese vegetables.
Allergens:
Kawlata
Fish soup with cauliflower, tomatoes, and garlic. Lighter than aljotta, emphasizing fresh Mediterranean vegetables with seafood.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Malta.
Valletta
Capital city blending centuries of history with evolving fine-dining scene. British colonial influence (fish and chips traditions), Arab agricultural legacy (citrus, almonds, spice blends), Italian pasta culture merge. Bustling market stalls, cafes, bars, and Michelin-recognized restaurants. Merkanti rooftop showcases contemporary Maltese cuisine.
Cultural Significance:
Valletta represents Malta's multicultural food identity - British, Arab, Italian influences layered through centuries. Capital's evolving culinary scene balances tradition with innovation.
Signature Dishes:
Key Ingredients:
Mdina & Rabat
Ancient walled city and neighboring Rabat showcase Arab-influenced cuisine. Muslim period (870-1091) introduced citrus, almonds, irrigation, spice blends, slow-braising methods. Medieval stone buildings house Michelin-starred restaurants and authentic pastizzerias. Arab agricultural knowledge transformed Maltese cooking techniques.
Cultural Significance:
Mdina-Rabat area preserves Malta's Arab culinary legacy - architectural beauty matches historical depth of spice-infused cooking traditions dating to medieval period.
Signature Dishes:
Key Ingredients:
Gozo
Malta's fertile sister island serves as the country's food bowl. Growers and producers create vegetables, artisan cheeses (gbejniet), honey, and seafood forming backbone of Gozitan cooking. Farm-to-table freshness, rustic eateries, handmade ftira (different from Maltese version - pizza-style), hearty bragioli beef olives. Village restaurants emphasize local sourcing.
Cultural Significance:
Gozo embodies Maltese agricultural heritage and artisan food production. Island's slower pace preserves traditional cooking methods, farm-to-table ethos, and family recipe preservation.
Signature Dishes:
Key Ingredients:
Sweet Delights & Desserts
Indulge in Malta's traditional sweet treats and desserts.
Imqaret
Diamond-shaped date-filled pastries, deep-fried until crispy. Traditional street food sweet, sold at village festas and pastizzerias.
Kannoli tal-Irkotta
Maltese version of Italian cannoli - crispy pastry tubes filled with sweetened ricotta cheese. Italian influence adapted to Maltese palate.
Helwa tat-Tork
Turkish delight-style sweet made from crushed almonds, sugar, and sometimes vanilla or chocolate. Arab influence on Maltese confectionery.
Figolli
Easter almond-filled pastries shaped like rabbits, fish, hearts, or lambs. Decorated with icing and colorful eggs. Traditional Easter celebration sweet.
Prinjolata
Carnival cake - sponge cake layered with ricotta, candied fruit, and pine nuts, covered with whipped cream and maraschino cherries. Served during Carnival season (February).
Traditional Beverages
Discover Malta's traditional drinks, from locally produced spirits to regional wines.
Maltese Wine
Indigenous grape varieties (Girgentina, Gellewza) producing unique wines after 2000 years of viticultural history. Local wineries offering tastings and tours.
Cisk Lager
Malta's beloved local beer since 1929. Light lager perfect for Mediterranean climate, enjoyed with meals and social gatherings.
Soft Beverages
Discover Malta's traditional non-alcoholic drinks, from local teas to refreshing juices.
Kinnie
Malta's national soft drink since 1952 - bittersweet carbonated beverage made from bitter oranges and aromatic herbs. Unique acquired taste.
Maltese Orange Juice
Traditional blood oranges (winter season) produce intensely flavored fresh juice. Sweet-tart flavor from local citrus groves.