Malta’s cuisine is a fusion of flavours, shaped by its Mediterranean locale, influenced by its Italian and North African neighbours and built on by its history as part of the British Empire.
Its diverse and delicious gastronomy scene relies on locally grown ingredients and creative culinary minds, both of which have put the archipelago on the map for food-focused travellers. Legendary chef Ainsley Harriott is even taking to Malta’s shores for a five-part deep dive into the country’s cuisine. Set to air in early 2024 on ITV1 and ITVX, Ainsley’s Taste of Malta goes off the beaten track to discover hidden gems, local delicacies and the characters behind it all.
Traditional Maltese food
Stuffat tal-Fenek, a hearty rabbit stew simmered in a red wine, tomato and garlic sauce, is Malta’s delicious signature dish – but it won’t come as a surprise that fresh seafood is also in abundance in this island nation. Lampuki is Malta’s national fish and lampuki pie, filled with vegetables, olives and sultanas, is its specialty.
Other local favourites include gbejniet cheese (made from sheep or goat’s milk) and pastizzi, a flakey pastry filled with ricotta.
Maltese wine
While plenty of international grape varieties are grown on the islands, the local wine is worth seeking out. Malta’s boutique wineries produce a variety of vats using gellewza and ghirghentina grapes that can often only be enjoyed while on the islands.
To try it, and get the lowdown on what makes Malta’s wine just so delicious, join a guided tour and tasting at a winery – there’s plenty on Malta and a handful on Gozo to discover.
Fine dining
The Michelin Guide 2023 awarded six Maltese restaurants with stars: Noni, Under Grain and ION – The Harbour, all in Valletta, as well as De Mondion in Mdina, Bahia in Balzan and Fernandõ Gastrotheque in Sliema.
