Maltese food is an intriguing and unique blend of the Italian, British and Arabic influences which have all seeped into its local food culture. The reason? Malta and the neighboring Maltese island of Gozo are strategically placed along one of the oldest trading passages between Europe and Africa, and thanks to this prized location they have been under the rule of several different countries throughout the years.
Traditional Maltese food is very simple and rustic, and the residents on the islands tend to eat very seasonally (which also happens to be very fashionable these days). Be sure to hunt down a plate of Lampuki Pie (fish pie), a hearty rabbit stew or Braġioli (beef olives) during your trip.
Another local speciality that was traditionally a peasant dish is Widow’s Soup, which contains a delicious Ġbejniet (a very special local sheep or goat's cheese).
The Maltese are very fussy when it comes to their bread, and it’s the one thing that can make them teary eyed and homesick when they move elsewhere. For some of the most delicious local bread, visit Ta' Ricardu in Gozo and order a platter with sundried tomatoes, olives, capers goats cheese and on of their prized loafs.
Seafood lovers will adore the Aljotta (fish soup) here, made from seasonal fish caught off the coast of the islands, often just metres away from where they are eaten.
Patazii is a Maltese delicacy that holds a special place in the hearts of locals. You will be able to find these small, moreish parcels of pastry stuffed with ricotta cheese or peas almost anywhere on street corners or bars if you fancy a quick snack.
If you’ve got a sweet tooth, there’s nothing more refreshing than a semifreddo style dessert. Malta’s Sicilian influence can really be felt here in layers of sponge cake, ice-cream and candied fruit.
Market life in Malta
Malta is surrounded by a rich, azure blue sea, so locals are lucky enough to have some of the freshest seafood you’ll find anywhere.
To catch it at its freshest, get yourself out of bed on a Sunday morning to visit the Marsaxlokk fish market at Marsaxlokk Bay, Malta’s second largest harbour. Depending on what time of year you visit, you could spot anything from swordfish, tuna and grouper to white bream, squid and octopus.
If you’re staying at a hotel in Malta rather than a self-catering apartment, let the local chefs do all the hard work for you. Mathew’s Bar nearby expertly cooks fish from the market for thoroughly reasonable prices.
Best restaurant in Malta
According to Restaurants in Malta , if you only dine at one place in Malta, you should make it the De Mondion Restaurant which was voted by the public as Malta’s best overall restaurant in the recent Restaurant Awards.
Panoramic views over the island, great service, balanced dishes (like Stuffed Saddle of Rabbit filled with Chantarelle and Fennel) rounded off with decadent desserts created by their new pastry chef Patissiere Otis make this a must-try.
If you’re staying at a hotel in the St Julian’s part of Malta , you'll find that the rabbit and Braġioli at the family-run Maltese Mama eatery is as authentic as it gets.
Wine in Gozo
If you like your wine, you’ll love the Ta Mena winery on Gozo which has been going strong for 80 years now.
You'll realise that the hike up the hill was well worth it after sampling the wine and olives at this lovely location. If you’re looking for something more substantial than olives, the Il Kartell restaurant uses wines, vegetables and other products like jam which are grown and made at Ta Mena.
Travel blogger Sherry Ott (who pens the Ottsworld blog) has raved about the kunserva she ate here – a simple but delicious tomato paste made from sweet tomatoes which is served simply on fresh bread. Maltese food at its very best.
About The Author:
Sharon Renholm loves to try new food in new places, when she is not travelling she tries to recreate dishes herself.
Image Credit:
KNOW MALTA by Peter Grima
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