Malta
Maltese Food Guide for Travelers
Maltese cuisine blends Sicilian, North African, and British influences shaped by centuries of occupation. Rabbit is the national dish, pastizzi are the national obsession, and the fresh fish is as good as anywhere in the Mediterranean.
Rabbit: Malta's National Obsession
Fenkata (rabbit feast) is a social institution. Stuffat tal-fenek (stewed) is most common, but fried rabbit and rabbit pasta are equally popular. Best rabbit is at rural restaurants on Malta's interior and Gozo.
The Pastizzi Culture
Pastizzi are to Malta what croissants are to France. Ricotta (tal-irkotta) and mushy peas (tal-pizelli) varieties from pastizzerias — cramped bakeries churning them out fresh all day.
Gozo: The Foodie Island
Ftira Ghawdxija (Gozitan flatbread) is thick sourdough topped with tomatoes, capers, olives, and local cheese. Gozo also produces excellent sheep's cheese, honey, sun-dried tomatoes, and capers.
Drinks and Desserts
Kinnie is Malta's unique bitter orange drink. Local wines from Marsovin and Meridiana are improving. Cisk is the national beer. Kannoli, imqaret (date pastries), and helwa tat-Tork are traditional sweets.
Must-Try Dishes
Pastizzi
$Flaky diamond-shaped pastries filled with ricotta or mushy peas. Sold everywhere for under a euro.
Contains gluten, dairy (ricotta version)
Stuffat tal-Fenek
$$Rabbit slow-cooked in red wine, garlic, and tomatoes. The national dish of Malta.
Contains meat; naturally gluten-free
Lampuki Pie
$$Flaky pastry pie with lampuki (dolphinfish), vegetables, and olives. A seasonal autumn speciality.
Contains fish, gluten
Bigilla
$Mashed broad bean dip with garlic, herbs, and olive oil. Malta's answer to hummus.
Naturally vegan; bread contains gluten
Hobz biz-Zejt
$Maltese bread rubbed with tomatoes, olive oil, capers, olives, tuna, and onions.
Contains gluten, fish; dairy-free
Kannoli
$Crispy pastry tubes filled with sweet ricotta — the Sicilian import Malta made its own.
Contains gluten, dairy, eggs
Menu Vocabulary
| Term | Meaning | Category |
|---|---|---|
| Fenek | Rabbit — the national meat | Proteins |
| Hut | Fish | Proteins |
| Hobz | Bread — Maltese sourdough with crunchy crust | Staples |
| Gbejniet | Small sheep/goat cheese rounds | Dairy |
| Ftira | Maltese flatbread/pizza — especially from Gozo | Staples |
| Kinnie | Bitter orange soda — Malta's national drink | Drinks |
| Moqli | Fried | Cooking Methods |
| Il-kont | The bill | Dining |
Dietary Restriction Guide
Vegetarian
Pastizzi with ricotta, vegetable soups, bigilla, salads, pasta dishes, and ftira with vegetables are available.
Vegan
Bigilla is naturally vegan. Pastizzi with peas are vegan. Vegetable soups, salads, and pasta with tomato sauce available. Say 'minghajr laham, minghajr halib'.
Gluten-Free
Rabbit stew and grilled fish are naturally gluten-free. Avoid pastizzi, lampuki pie, and bread-based dishes.
Common Allergies
Fish everywhere. Dairy (ricotta, gbejniet) in many dishes. Say 'Ghandi allergija ghal...'.
Ordering Tips
- •Pastizzi are best from hole-in-the-wall bakeries, not restaurants. About 50 cents each.
- •Rabbit must often be ordered in advance at traditional restaurants.
- •Try Kinnie (bitter orange soda) — uniquely Maltese.
- •Tipping 10% is appreciated but not mandatory.