Food & Drink

The flavours of Malta are infused with centuries of outside influence from the seemingly endless array of conquerors who made their mark on the islands. Vegetables and fruits like sweet figs, white skinned peaches and wild fennel, olives and artichokes, are staples when in season. The Mediterranean is a source of fresh fish and seafood which is prepared fresh all over the country.  Rockfish soup, called Aljotta is made with tomatoes, rice and garlic and hits the spot on a damp winter afternoon. Pastizzi may be the most popular go-to food with the flaky pastry layered with ricotta cheese and egg, meat or peas. Rabbit is prepared in every conceivable way from hearty stews simmered in wine to pasta sauce. Vegetarians are not abundantly found in Malta, however pasta dishes are available everywhere and Soppa Tal-Armala or widow’s soup is a traditional vegetable soup made with sheep or goat cheese. Too much to see, no time for a long lunch? Traditional ftira(sandwiches) are a tasty and quick way to fill up like a local and keep on exploring. Invest time for dinner and follow the labyrinthine streets of Rabat which are peppered with small foodie-driven restaurants with a focus on organic, locally produced fare prepared in increasingly modern styles.

Beer is very popular, so much so a 10-day outdoor celebration held in Ta’Qali National Park takes place in the summer. Cisk, the national beer of the country is the most popular but other craft beers such as Hopleaf Pale and Stretta are also produced locally. Wines are made on Malta and Gozo from robust varieties such as merlot, cabernet sauvignon as well as indigenous gellewza and ghirghentina grapes. Malta’s dry, hot climate lends itself well to complex, flavourful wines which should be paired with a local dish to truly appreciate them. The drinking age in Malta is 17. Service charges are usually included in your bill, but if not, a 10-15% tip on food or drink is welcome.