Malta sits right between Europe and North Africa, so it’s no wonder the island has always been a bit of a crossroads. You can see its 7000-year history everywhere – from ancient temples and golden limestone streets to the many cultures that have left their mark: Phoenicians, Romans, Arabs, the Knights of St John, and the British. This mix of influences isn’t just in the buildings or language – it’s also at the heart of Maltese cooking. These days, Maltese food is a blend of Arabic spices, Sicilian comfort, a touch of French flair, and the hearty dishes the British are known for, all made with local Mediterranean ingredients and seafood.
Whether you’re eating flaky pastries in a backstreet bakery, dining on fresh fish by the sea, or tucking into a rustic Sunday lunch in a hilltop village, food is the heartbeat of Malta. Here’s what to try and where to find it.
Pastizzi
A staple of Maltese life, pastizzi are golden, flaky pastries traditionally filled with ricotta or mushy peas. You’ll find them in almost every village, served straight from the oven and best eaten with your hands.
Where to try it: Crystal Palace Bar in Rabat is a local institution – grab one (or three) and a hot tea, just like the locals do.
Rabbit stew (fenek moqli)
Malta’s national dish is slow-cooked rabbit, simmered until tender and served with roast potatoes or crusty bread. It’s rustic, hearty and best shared with friends.
Where to try it: Ta’ Kris in Sliema or Diar il-Bniet in Dingli both serve traditional versions in cosy, family-run settings.
Timpana
Think of this as Malta’s answer to lasagne – baked pasta layered with meat ragu, eggs and cheese, all encased in buttery pastry. It’s comfort food at its finest, often enjoyed at Sunday gatherings.
Where to try it: Nenu the Artisan Baker in Valletta, where timpana is made using recipes passed down through generations.
Fresh seafood by the sea
Being an island nation, Malta’s seafood is second to none. Order lampuki (dolphinfish), octopus stew or grilled swordfish, caught that morning and served with a squeeze of lemon and local olive oil.
Where to try it: Ta’ Karolina in Gozo offers tables right on the water, or head to Barracuda in St Julian’s for elevated dining with sweeping sea views.
Ross il-forn and kapunata
For a taste of everyday Maltese cooking, try ross il-forn (baked rice with mince, eggs and cheese) or kapunata, Malta’s take on ratatouille. Both celebrate simple local ingredients, cooked slowly and with care.
Where to try it: Rubino in Valletta – one of the island’s oldest restaurants – is known for its authentic takes on these dishes.
Sweet treats and local snacks
Don’t miss imqaret (date pastries) or qaghaq tal-ghasel (honey rings) from a local bakery. Pair them an espresso, and soak up the Mediterranean sun.
Where to try it: Wander through Mdina’s old town or Marsaxlokk’s Sunday market and follow your nose to a street stall.
Beyond the table
Of course, Malta offers far more than just its food. This small island nation is home to ancient temples, dramatic limestone cliffs, and Unesco World Heritage sites like Valletta and the Hal-Saflieni Hypogeum. With over 300 days of sunshine a year, you can swim in the crystal-clear Blue Lagoon of Comino, hike coastal trails, or dive among centuries-old shipwrecks.
For a slower pace, take a day trip to Gozo – known for its rolling hills, stone farmhouses, and local cheese-making traditions. It’s where you’ll find the island’s more rural, traditional side, just a short ferry ride from Malta’s main island.
This article is produced by Broadsheet in partnership with Visit Malta and Qatar Airways, the World’s Best Airline, as voted by Skytrax World Airline Awards 2025. Fly from Australia to Malta via Doha with Qatar Airways – and discover a destination where every meal tells a story. Explore more at qatarairways.com.
Produced by Broadsheet in partnership with Qatar Airways.
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