I have a rule: whenever I arrive somewhere new, I start by learning the local cuisine. I try as many dishes as I can, and then I try to learn their history too, because food is part of a country’s culture. If you haven’t tasted it, you haven’t understood it. It’s that simple.
So it’s no surprise that when I arrived in Malta, I elegantly ignored the countless pizzerias, the hamburgers, and the Full English Breakfast (a leftover from nearly 170 years of British rule) and went straight for the Maltese restaurants. Lucky for me, I quickly discovered that some of the best Maltese restaurants are right near where I was staying, and the best of them all, Ta’ Kris, is about a 2-minute walk away.
After eating there more than a few times, I managed to catch the chef, Chris (the restaurant is named after him), for a short chat about Maltese cuisine. We talked about what makes it unique, its history, and of course its most famous dishes. So if you’ve decided to visit Malta and try the local food, here’s everything you need to know.
What Defines Maltese Cuisine
Malta has several historical features that shaped its cuisine:
Malta Is an Island
Since Malta is surrounded by the sea and the Maltese are known as excellent sailors, it’s no surprise that fish and other seafood take center stage in Maltese cuisine. True, fish prices have gone up in recent years, but in season you can still find lampuki (a fish with slightly oily skin that the Maltese love to fry) and, of course, octopus, which stars in plenty of dishes.
Closeness to Italy
For most of its history, Malta was essentially a southern suburb of Sicily, and that heavily shaped its cuisine. That’s why you’ll find pasta in every Maltese restaurant, along with the famous cannoli for dessert (a pastry shell filled with mascarpone cheese or chocolate cream). Still, that doesn’t mean Maltese food is a perfect copy of Italian food. As you’ll see below, there are quite a few interesting twists.
Closeness to North Africa and Arab Culture
You can’t understand Malta without mentioning the Arab conquest of 870-1091 and its proximity to North Africa. The result shows up not only in the Maltese language, which absorbed quite a few Arabic words, but also in Maltese cuisine. Whether it’s the names of dishes or the famous Maltese dessert imqaret (fried date pastry), you’ll find plenty of Arab influence in Maltese food. Just don’t go looking for proper hummus here, you have zero chance of finding it.
Malta Is a Relatively Poor Island
If you wander around Malta, you’ll notice that one of the island’s defining features is a lack of vegetation. Sure, if you look hard enough you’ll find a few fields, vineyards and olive trees (even a garden or two), but overall it’s a fairly dry land. As a result, back when a country’s wealth was measured by its level of agriculture, Malta was considered a poor country, and that, of course, shaped the cuisine of its people.
The first effect of this is the popularity of slow cooking and sauce-heavy stews. The reason is that this kind of cooking turns even lower-quality meat tender and edible, and the sauce itself can be eaten with bread until the last drop is gone. And speaking of bread, the Maltese love their sourdough bread and eat huge amounts of it. No wonder: rumor has it they got it from the Knights of St. John, who brought it over from France.
The second effect of poverty on Maltese cuisine is the fact that the Maltese eat almost anything they can find. Here too we see a similarity to French cuisine, since one of the dishes the Maltese eat is snails (bebbux in Maltese), which are none other than escargots. The difference is that the French eat their escargots in a butter, garlic and parsley sauce, while the Maltese eat theirs in a red wine and tomato sauce. Personally, I prefer the French version, but the brave among you are welcome to try the Maltese one too 🙂
Famous Dishes from Maltese Cuisine
Now that we’ve covered the main features of the cuisine, it’s time to mention a few dishes that, if you haven’t tried them, you basically haven’t been to Malta.
Maltese Platter
This is one of my favorite dishes, and it makes a great lunch on its own (even though it’s technically considered a starter). This dish has a bit of everything Maltese cuisine has to offer: Maltese sausage, white beans, a wonderful bean spread, tuna, two kinds of Maltese sheep’s milk cheeses, sun-dried tomatoes, and a tomato spread I’m simply addicted to. Add Malta’s famous sourdough bread to all that, and the result is a carb festival with fantastic flavor.
Gbejna
You may have seen this dish at other restaurants too, but it’s so tasty I’m including it here anyway. It’s fried cheese wrapped in a crispy pastry and dipped in a mango sauce. Simply divine.
Bragioli… actually, Balbuljata
This is eggs scrambled, usually in a tomato and meat sauce (though there are all kinds of variations on it). And if this reminds you of shakshuka, you’re not wrong 🙂
And speaking of balbuljata, the Maltese have a TV show by the same name, so if you’re curious to hear what their language sounds like, you’re welcome to watch the short promo below:
Aljotta: Maltese Fish Soup
This is a tangy fish and herb soup, and it’s without a doubt my favorite soup in Malta. The fish in it changes depending on the season and on the chef’s tradition, but you’ll usually find fish like sole, flounder or cod.
Bragioli
This is one of Malta’s most famous dishes. It’s meat rolled and stuffed with minced meat, with a hard-boiled egg added inside. All of it is served in a hot tomato sauce that’s simply a joy to mop up with Maltese bread.
Maltese-Style Octopus Stew (Stuffat)
Octopus and squid star in Maltese cuisine, and you’ll find them in both starters and main courses. The classic way to prepare it is to cook the octopus in a tomato and red wine sauce, as in the photo, and serve it with bread so that not a single drop of that wonderful sauce goes to waste.
Imqaret
Now that we’ve covered starters and mains, it’s time to talk dessert. Honestly, most desserts in Malta are pretty average in my book, which has its upside, since skipping them cuts down the calorie count of the meal. On the other hand, there’s one dessert that’s simple but absolutely delicious, and that’s imqaret.
It’s a fried date pastry served piping hot. The frying is what gives the pastry its slightly crisp texture, making every bite a pleasure. I could eat these every single day if I weren’t afraid of adding 20 kilos (or 20 tons) to my weight, but if you’re already in Malta, you have to try it.
Maltese Street Food
Before we wrap up, I can’t skip a word about two famous Maltese street foods. If you haven’t tried them at least once, you basically haven’t been to Malta.
Pastizzi
This is without a doubt one of the most famous foods in Malta, if not the most famous. It’s a pastry made with a crazy amount of butter, filled with ricotta or peas. It’s greasy, it produces guilt mixed with heartburn, but it’s delicious!
Ftira
Ftira is a Maltese sandwich made from bread that has been baked for hundreds of years (in the past it was baked in public ovens, giving people a chance to meet and chat while the bread baked). There are all kinds of ftira, and my favorite version has tuna, capers, sun-dried tomatoes, and tomato spread. There’s no question it’s a hearty sandwich that can easily replace a full lunch.
Planning a Trip to Malta?
As you’ve probably already discovered (and if not, you will soon), there’s so much to do in Malta, and it’s hard to choose among all the attractions and activities. But don’t worry, I’ve done the work for you and put together the best attractions and activities around. You can find them in the article What to Do in Malta?
Looking for a Hotel in Malta?
I’ve put together a list of recommended hotels to help you avoid any unpleasant surprises. But before I give you my recommendations, there’s one important question to answer first: where in Malta should you stay? You’ll find the answer to that question, along with my hotel recommendations for Malta, in the article Where to Look for a Hotel in Malta.
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