{"id":11561,"date":"2026-05-07T12:44:45","date_gmt":"2026-05-07T12:44:45","guid":{"rendered":"https:\/\/embassyvallettahotel.com\/?p=11561"},"modified":"2026-05-07T12:44:46","modified_gmt":"2026-05-07T12:44:46","slug":"maltese-food-guide","status":"publish","type":"post","link":"https:\/\/embassyvallettahotel.com\/de\/blog\/maltese-food-guide\/","title":{"rendered":"Maltese Food: 12 Traditional Dishes You Have to Try"},"content":{"rendered":"\n<p>Maltese cuisine is what happens when Sicily, North Africa, and the eastern Mediterranean collide on a tiny limestone island in the middle of the sea. Centuries of occupation by the Phoenicians, Romans, Arabs, Normans, Knights of St. John, French, and British have all left their mark on the kitchen \u2014 and the result is a food culture that is genuinely unlike anywhere else.<\/p>\n\n\n\n<p>The dishes are hearty, seasonal, and built around what the island produces: sun-ripened tomatoes, olive oil, capers, rabbit, fresh fish, sheep\u2019s cheese, and the wild fennel that grows across the Maltese countryside. This guide covers the traditional dishes you should not leave Malta without tasting, what they are, what they taste like, and where to find them.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Street Food &amp; Snacks<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Pastizzi<\/h3>\n\n\n\n<p>The undisputed king of Maltese street food. Pastizzi are small, diamond-shaped pastries made from layers of flaky, buttery phyllo-style dough, filled with either ricotta cheese (pastizzi tal-irkotta) or curried mushy peas (pastizzi tal-pizelli). They cost under a euro, they are available from bakeries and kiosks everywhere on the island, and they are best eaten fresh and warm.<\/p>\n\n\n\n<p>The Maltese expression \u201cjinbieghu bhal-pastizzi\u201d (selling like pastizzi) is the local equivalent of \u201cselling like hot cakes\u201d \u2014 that is how embedded this snack is in the culture. Eat them for breakfast, as a mid-morning snack, or at any hour of the day. Every local has their favourite pastizzeria, and they will defend it passionately.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Where to try: <\/strong> Crystal Palace in Rabat is widely considered the best on the island.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2. Ftira<\/h3>\n\n\n\n<p>Ftira is a traditional Maltese sourdough bread \u2014 ring-shaped, with a thick crust and an airy interior full of irregular holes. It is so culturally important that it was added to UNESCO\u2019s Intangible Cultural Heritage List in 2020. The most common way to eat it is as hobz biz-zejt: the bread is sliced, rubbed with ripe tomato, drizzled with olive oil, and filled with tuna, capers, olives, onions, and sometimes sundried tomatoes or anchovies.<\/p>\n\n\n\n<p>On Gozo, ftira takes a different form \u2014 flattened and baked with toppings like a pizza. Both versions are delicious, and trying the difference between Maltese and Gozitan ftira is one of the small pleasures of a trip to the islands.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Where to try: <\/strong>Merkanti Maltese Street Food at <a href=\"https:\/\/issuqtalbelt.com\/\" type=\"link\" id=\"https:\/\/issuqtalbelt.com\/\">Is-Suq Tal-Belt<\/a> in Valletta, or The Submarine on Merchants Street. For the Gozitan version, Maxokk Bakery in Nadur.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">3. Qassatat<\/h3>\n\n\n\n<p>Think of qassatat as pastizzi\u2019s heartier cousin. These round pastries use shortcrust rather than phyllo dough and are typically filled with ricotta, spinach, or mushy peas. They are slightly bigger and more filling than pastizzi, making them a solid option for a quick, cheap lunch on the go.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Main Courses<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">4. Stuffat tal-Fenek (Rabbit Stew)<\/h3>\n\n\n\n<p>Malta\u2019s national dish. Rabbit is slow-cooked in a rich sauce of red wine, garlic, onions, tomatoes, bay leaves, and Mediterranean herbs until the meat falls off the bone. It is traditionally a Sunday family meal (fenkata), and you will find it on the menu at every traditional Maltese restaurant on the island.<\/p>\n\n\n\n<p>The depth of flavour in a well-made rabbit stew is remarkable \u2014 earthy, rich, slightly gamy, with the wine and herbs cutting through the richness. It is usually served with spaghetti in the cooking sauce, roasted potatoes, or both.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Where to try: <\/strong><a href=\"https:\/\/embassyvallettahotel.com\/blog\/blog-best-restaurants-valletta\/\">Legligin <\/a>or Rubino in Valletta. La Pira Maltese Kitchen for a more casual version. Ta\u2019 Kris in Sliema is also well known for rabbit.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">5. Bragioli (Beef Olives)<\/h3>\n\n\n\n<p>Thin slices of beef rolled around a stuffing of breadcrumbs, bacon, garlic, parsley, and sometimes hard-boiled egg, then slow-cooked in a red wine and tomato sauce. Despite the name, there are no olives involved \u2014 the name comes from the shape. Bragioli is a labour-of-love dish that you will find at traditional restaurants and in Maltese homes on special occasions.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">6. Lampuki Pie (Torta tal-Lampuki)<\/h3>\n\n\n\n<p>A seasonal fish pie made with lampuki (dorado or mahi-mahi), which is caught off the Maltese coast in late summer and autumn. The pie combines lampuki with spinach, cauliflower, olives, capers, and tomatoes, all encased in shortcrust pastry. It is only available from roughly September to December when lampuki is in season, so if you are visiting in autumn, do not miss it.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">7. Aljotta (Maltese Fish Soup)<\/h3>\n\n\n\n<p>A light, garlicky, lemony fish soup made with fresh small fish, tomatoes, rice, and a generous amount of mint. It has its roots in French bouillabaisse but with a distinctly Maltese twist. Aljotta is especially popular during Lent but is served year-round at traditional restaurants. It is lighter and fresher than you might expect from a Mediterranean fish soup.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">8. Stuffat tal-Qarnit (Octopus Stew)<\/h3>\n\n\n\n<p>Tender octopus slow-cooked in a rich tomato sauce with garlic, onions, and Mediterranean herbs. The octopus becomes melt-in-your-mouth soft after the long cooking process. This is a dish you will find at waterfront restaurants, particularly in the fishing village of Marsaxlokk, where the octopus is often caught the same morning.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Starters &amp; Sides<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">9. Platt Malti (Maltese Platter)<\/h3>\n\n\n\n<p>Malta\u2019s answer to Spanish tapas or Italian antipasto. A Maltese platter typically includes bigilla (a thick dip made from mashed broad beans, garlic, and olive oil), gbejniet (small cheeselets made from sheep\u2019s or goat\u2019s milk \u2014 served fresh, dried, or peppered), sun-dried tomatoes, Maltese sausage (zalzett tal-Malti), olives, and galletti crackers, all served with fresh Maltese bread.<\/p>\n\n\n\n<p>This is the single best way to taste a range of Maltese flavours in one sitting. Order it as a starter to share, and you will immediately understand why Maltese food is about simplicity, quality ingredients, and Mediterranean sunshine.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Where to try: <\/strong>Almost any traditional Maltese restaurant in Valletta will serve a version. Legligin, La Pira, and Rubino all do excellent platters.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">10. Kapunata<\/h3>\n\n\n\n<p>The Maltese version of Italian caponata or French ratatouille. Aubergine, peppers, tomatoes, onions, and garlic are cooked down into a rich, sweet-and-sour vegetable stew. It is served as a starter, a side dish, or sometimes spread on bread. A simple dish done beautifully when the vegetables are in season.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Desserts &amp; Sweets<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">11. Imqaret<\/h3>\n\n\n\n<p>Deep-fried pastries filled with a spiced date paste, often served with a scoop of vanilla ice cream. You will find them at village festas, street food stalls, and traditional restaurants. They are sweet, sticky, and completely addictive \u2014 the kind of dessert that sounds simple but hits differently when eaten warm on a Maltese summer evening.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">12. Kannoli<\/h3>\n\n\n\n<p>Malta\u2019s version of the Sicilian classic. Crispy fried pastry tubes filled with sweet ricotta cream. The Maltese version tends to be slightly smaller than the Sicilian original and is widely available from bakeries and cafes across the island. Best eaten fresh, when the shell is still crunchy.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently Asked Questions<\/h2>\n\n\n\n<p><strong>What is the national dish of Malta?<\/strong><\/p>\n\n\n\n<p>Stuffat tal-Fenek \u2014 rabbit stew slow-cooked in wine, garlic, and herbs. It is traditionally served as a Sunday family meal and is available at every traditional Maltese restaurant.<\/p>\n\n\n\n<p><strong>What are pastizzi?<\/strong><\/p>\n\n\n\n<p>Flaky diamond-shaped pastries filled with ricotta cheese or mushy peas. They cost under \u20ac1, are available everywhere in Malta, and are eaten at any time of day. They are the island\u2019s most iconic street food.<\/p>\n\n\n\n<p><strong>Is Maltese food similar to Italian?<\/strong><\/p>\n\n\n\n<p>There is a strong Italian (particularly Sicilian) influence, but Maltese cuisine also draws on Arabic, North African, and British traditions. The result is a blend that is uniquely Maltese \u2014 dishes like pastizzi, ftira, and fenkata have no direct equivalent elsewhere.<\/p>\n\n\n\n<p><strong>Is Malta good for vegetarians?<\/strong><\/p>\n\n\n\n<p>Malta\u2019s cuisine is traditionally meat- and fish-heavy, but vegetarians will find plenty to eat. Bigilla, kapunata, gbejniet, and pea-filled pastizzi are all vegetarian. Most restaurants in Valletta now offer vegetarian and vegan options.<\/p>\n\n\n\n<p><strong>Where is the best street food in Valletta?<\/strong><\/p>\n\n\n\n<p>Is-Suq Tal-Belt (the Valletta Food Market) on Merchants Street has the widest selection. For pastizzi, the stands near the market and around City Gate are your best bet.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maltese cuisine is what happens when Sicily, North Africa, and the eastern Mediterranean collide on a tiny limestone island in the middle of the sea. Centuries of occupation by the Phoenicians, Romans, Arabs, Normans, Knights of St. John, French, and British have all left their mark on the kitchen \u2014 and the result is a [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":11562,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[17],"tags":[415,805,786,58,510],"class_list":["post-11561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-upcoming-events","tag-food","tag-foodinmalta","tag-thingstodoinmalta","tag-thingstodoinvalletta","tag-traditionalfood"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Maltese Food: 12 Traditional Dishes You Have to Try - The Embassy Valletta Hotel<\/title>\n<meta name=\"description\" content=\"Your guide to traditional Maltese food \u2014 from pastizzi and rabbit stew to ftira, bigilla &amp; imqaret. 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