Traditional Maltese Food - Seven Dishes and Flavours Worth Trying

November 10, 2026

One of the quickest ways to understand Malta is to taste it. Maltese food reflects the islands’ position in the centre of the Mediterranean, with influences from Sicily, Italy, North Africa and centuries of local tradition. The result is comforting, generous and full of flavours that make a strong case for exploring Malta one plate at a time.

Start with pastizzi. These small, flaky pastries are among the best-known examples of traditional Maltese food, most commonly filled with ricotta or curried peas. They are inexpensive, widely available and best enjoyed warm from a local pastizzeria.

Next comes ftira, a flattened sourdough bread with a thick crust and open crumb. Maltese cuisine received international recognition when UNESCO inscribed il-Ftira on the Representative List of the Intangible Cultural Heritage of Humanity in 2020. It is commonly filled with Mediterranean ingredients such as tomato, olive oil, tuna, capers and olives, although recipes vary.

Rabbit, or fenek, is another dish closely associated with the islands. Traditional preparations often involve slow cooking, frequently with wine, garlic and herbs. A full rabbit meal has long been a social occasion in Malta, making it as much about gathering around the table as the recipe itself.

Cheese lovers should look for ġbejniet, small Maltese cheeses traditionally made from sheep’s or goat’s milk. They may be served fresh, dried or peppered and appear in everything from simple platters to pasta and salads. Bigilla, meanwhile, is a rustic broad-bean dip usually seasoned with garlic, herbs and olive oil, often served with bread or crackers.

Seafood also deserves a place in any Malta food guide. Lampuki, known in English as mahi-mahi or dolphinfish, is particularly associated with the late-summer and autumn fishing season. It can appear grilled, fried or in lampuki pie, one of the island’s most recognisable seasonal dishes.

If you are wondering what to eat in Malta, the answer should include both tradition and the modern restaurant scene. Contemporary chefs increasingly use local and seasonal produce in more refined ways, allowing visitors to see how familiar Mediterranean ingredients can be reinterpreted without losing their sense of place.

At The Phoenicia Malta, Contessa follows that approach through Southern Mediterranean cuisine rooted in seasonal produce. Named in honour of Countess Margaret Strickland, who helped bring the hotel to life, the restaurant overlooks the property’s landscaped gardens from its glass-enclosed conservatory. It provides a polished complement to the traditional flavours visitors can discover across the islands.

Travellers searching for the best restaurants in Malta or restaurants in Valletta will find that the capital is a particularly strong place to explore the island’s food culture. Historic streets now contain everything from casual bakeries and wine bars to ambitious contemporary restaurants.

The pleasure of Maltese food is its range. A day might begin with a pastizz, continue with ftira at lunch and end with a carefully composed dinner using local ingredients. For guests at The Phoenicia Malta, Valletta’s food scene begins only minutes away, while Contessa brings a modern Mediterranean perspective back to the hotel.

Come hungry. Malta’s history may be written in stone, but a great deal of its culture is also served at the table.