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Key Takeaways
Maltese cuisine blends Italian, British, Maghreb, and French influences, with cucina povera at its core.
Must-try dishes, include pastizz, qassatat, stuffat tal-fenek, ftira, imqaret, and cannoli.
Signature drinks, include Kinnie, a bitter orange soda, and Imbuljuta tal-Qastan, a chestnut cocoa drink.
Table of Contents
The origins of Maltese cuisine
Malta, a small sunny island group in the Mediterranean, is undeniably European, yet its equidistant perch between Africa and Italy lends it a near-transcontinental beauty.
Lands with such a crossroads geography often bear the imprint of a storied past – tales of conquests, cultural intermingling, and shared legacies that have shaped not only their history but also their modern identity, manifesting vividly in their art, architecture, and, most delectably, their cuisine.
Influences from British, Maghreb, French, and other cuisines arrived through trade and early settlements, blending and evolving over time. However, Italy made the biggest impact on Maltese cuisine, with some contributions from nearby North Africa. And when Sicilians and North African Arabs left their mark on Malta, they stirred up a culinary masterpiece – one of the world’s finest fusion cuisines, standing strong through centuries.
Much of Maltese fare draws inspiration from Italy’s cucina povera – the so-called “cuisine of the poor,” a humble yet ingenious approach that transforms simple, affordable ingredients into soul-satisfying dishes.
But don’t be fooled by the name. There’s nothing lackluster about the taste. Many beloved dishes, from rustic pasta to classic pizzas and spaghetti specialties, trace their origins to the resourceful kitchens of rural Italy. In Malta, you will find echoes of those flavors at every turn.
Here’s a taste of what you simply cannot miss when visiting this Mediterranean gem.
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Treats, desserts, and savory bites
Light, satisfying, and never overly filling, these delicious snacks are perfect for any time of day—whether you’re craving a quick treat or a bite between meals.
Pastizz
A quintessential Maltese snack, Pastizz is a flaky, crispy, and buttery parcel born from the cucina povera tradition. Diamond-shaped or round, it cradles a filling of mushy peas, ricotta, or chicken, delivering a comforting bite every time.
Typically costing less than half a dollar, this street food is a must-try. Available around the clock in restaurants, cafés, bars, and street-side stalls, Pastizz is so ingrained in Maltese culture that the local version of “selling like hotcakes” is jinbiegħu bħall-pastizzi – literally, “selling like pastizzi.”
Qassatat tal-Piżelli
Meet the bolder sibling of Pastizz – Qassatat tal-Piżelli, or simply Maltese Qassatat.
While Pastizz offers a delicate balance of crisp layers and rich filling, Qassatat dials up the flavor with a more intense pea or ricotta stuffing. Encased in a sturdier, crunchier pastry, each bite is an explosion of texture and taste.
Imqaret
Imqaret could be imagined as Pastizz’s sweeter alter ego. Swapping out the savory filling for a luscious, spiced date paste, this diamond-shaped pastry carries a distinct Moroccan influence, tracing its roots to Makroudh, a delicacy introduced during the Arab era.
Traditionally enjoyed as a dessert, Imqaret reaches its peak when served warm with a scoop of velvety vanilla ice cream – the cold, creamy contrast heightening the crisp, syrupy layers for a truly satisfying finale to any meal.
Qagħaq tal-ħmira
A staple in Maltese bakeries, Qagħaq tal-ħmira, maybe a tongue-twister to pronounce, but ordering one is simple. Just point to the sesame-topped, bagel-like white buns lining the shelves.
Soft, subtly yeasty, and wonderfully airy, this beloved delicacy pairs perfectly with hot tea or coffee, balancing out the sweetness of your drink with its mild flavor.
Cannoli
Known in Malta as Kannoli tal-Irkotta, this decadent Sicilian import is an absolute must for those with a sweet tooth. At first, it looks like a crisp, golden pastry tube dusted with powdered sugar, but the real delight comes when you break into its shell.
Inside, a rich ricotta filling spills out in all its creamy perfection. The combination of the crunchy pastry and the smooth, sweet filling makes each bite unforgettable.
Must-try main courses
You can say you’ve really experienced Maltese cuisine if you’ve had lots of rice, bread, pasta, and rabbit – but until then, keep on exploring. If you’re into rabbit meat, Malta is a total paradise for your taste buds.
Here are some of our top flavor picks you definitely have to try.
Soppa ta’ l-armla
The essence of Soppa ta’ l-armla, commonly known as Widow’s soup, lies in its two-star ingredients – ġbejna, a traditional Maltese cheese, and eggs complemented by a medley of vegetables.
The name “Widow’s Soup” reflects the idea that even a widow could feed a whole family with it. Packed with rich flavors, this dish is also highly nutritious, offering protein from the eggs and cheese alongside the fiber-packed goodness of the vegetables.
Macaroni specialties
Maltese cuisine carries an unmistakable Italian influence, especially in its two signature macaroni dishes – Imqarrun and Timpana. Both revolve around macaroni, making it hard to leave Malta without sampling at least one.
Imqarrun is a baked pasta dish inspired by Sicilian flavors, with macaroni coated in a rich Bolognese-style meat sauce, mixed with eggs, and baked until golden and crispy. Timpana, on the other hand, takes the form of a savory pie, layering minced bacon, macaroni, eggs, and a rich tomato sauce into a comforting casserole.
Stuffat tal-Fenek
Regarded as Malta’s national dish, Stuffat tal-Fenek is a must-try for any food enthusiast. The magic comes from the slow-cooked rabbit, simmered for hours until it effortlessly falls off the bone and melds with the sauce.
The rich gravy, made with red wine, tomatoes, potatoes, peas, and garlic, creates a flavorful, hearty dish that goes wonderfully with rice, pasta, or a chunk of warm, crusty bread.
Ftira
This ring-shaped bread, often likened to a burger, is generously packed with fresh ingredients like fish, olives, tomatoes, potatoes, and an assortment of veggies. Each region puts its own spin on it, with Gozo’s Ftira Għawdxija standing out as the most renowned variation.
A culinary emblem of Malta, Ftira has even earned a place on UNESCO’s Intangible Cultural Heritage List. This versatile delight works just as well as a quick bite, a snack or even a casual brunch or linner. No matter how you enjoy it, it is a quintessential part of Maltese culture.
Beverages
Malta’s got a great selection of drinks, letting you enjoy flavors from nearby countries – whether it’s a strong British Builder’s tea or the sweet kick of Orgeat syrup.
But let’s turn our attention to two distinctly Maltese beverages, both deeply intertwined with the island’s heritage yet belonging to entirely different realms.
Imbuljuta tal-Qastan
As winter’s chill settles over Malta, a certain time-honored tradition finds its way into every Maltese kitchen. This beloved beverage is a lifeline for those struggling to stay awake through midnight Christmas masses.
Rich, creamy, and intensely aromatic, Imbuljuta tal-Qastan is a thick brown concoction where cocoa and chestnuts meld harmoniously with the warm spices of cinnamon and cloves.
Simmered gently until the chestnuts soak up every nuance of the blend, this drink is not just a medley of ingredients. It is a singular, soul-warming experience that embodies the essence of Maltese winter.
Kinnie
This fizzy Maltese drink, packed with the bold flavor of bitter oranges, is a local favorite. Malta’s most popular non-alcoholic drink, Kinnie is available in every grocery store, and so loved by visitors that it’s now widely imported to many countries.
When the relentless Maltese sun drains your energy, there’s no better antidote than cracking open a chilled bottle of Kinnie. The effervescent burst, the bittersweet tang, is an instant reviver, fueling you with the zest to continue exploring Malta’s beauty.
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