Dining al fresco on freshly caught fish and sun-ripened Mediterranean fruit and veggies with a sprinkling of Arabic spice are just a few ingredients that make Malta a very more-ish gastronomic destination. Here are 10 of the best experiences to discover the food in Malta.
The fruits of the sea headline most Maltese menus. Plates piled high with crustaceans, lunch at waterfront restaurants with fabulous Harbour views… You could be in Venice except without the price tag and with 300 days of sunshine a year, eating outside is year-round.
The markets are magic, street food inexpensive and you’ll find tiny bars stashed in cobbled alleyways. With 7,000 years of history, the Maltese archipelago of Malta and postcard-pretty islands Gozo and Comino may have UNESCO World Heritage sites and grand palaces galore but it’s at the table where you really get to know the locals. Experience centuries-old culinary traditions by meeting the makers, brewers, bakers and beekeepers. Ordering’s easy too as English is one of Malta’s two official languages and typically generous servings reflect a rich culture of hospitality.
10 Ways to Discover the Food in Malta
Make your own Ftira (Maltese Pizza)
Located two hours from Sicily the Italian influence is strong and Malta’s pizza-like Ftira just as tasty. Make your own at Girgenti Olive Grove, where flipping balls of dough onto a floury bench, olive oil producer Ivan Galea explains the word Ftira, comes from fattar, the verb ‘to flatten’. Toppings of crushed tomato, basil, anchovies, olives, onions, cheese and wild capers are sprinkled on top, the edges are moulded into a pie shape before baking. As artistic chef Karl stokes the outdoor stone oven, toast your cooking success with local beers in this fun gourmet group activity.
TASTE LIQUID GOLD
Malta and Gozo are fringed with olive groves. Pressing olives for over 20 years, Sam Cremona an olive oil sommelier has an olive farm open for tours, tastings and lunches in Wardija. He revived an ancient kind of Maltese olive, the Bidni, a species cultivated on the island for 2000 years that was on the brink of extinction and the extra virgin olive oil produced is pure liquid gold.
MAKE YOUR OWN CHEESE
Head to Ta’ Rikardu farm on Gozo to get your hands on the milking and making process of ġbejniet cheese using goat’s and sheep’s milk. Rikardu Zammit will share his cheesemaking secrets. Be sure to dig into the cheese pie or delish homemade ravioli to enjoy the spoils. Happily, they make good wine here too.
THE BEE’s KNEES
‘Malta’ is derived from the Greek word for honey. Taste it straight from the hive at Arnold Grech’s apiary, where he’s been raising bees for 65 years. Ask about the ‘waggledance’, before you enjoy a spoonful of his orange blossom honey – perfect drizzled on baked goat’s cheese with wild thyme.
TASTE WINE IN THE VINES
Quaffing local drops at atmospheric wineries, overlooking picturesque vineyards is a must. Malta’s climate, rich clay soil and indigenous grape varieties are a good combo for distinctive rosé-like reds and delicate white wines.
Of the island’s family-run estates, Delicata is one of the oldest and most accoladed, serving top drops since 1907. Connoisseur-like appreciation comes with an expert tour like the one at San Niklaw Estate, where owner John Cauchi shares tips for picking the best tipples.
Ta’ Mena Estate, owned by the Spiteri family (also on Gozo) has super full-bodied reds while Tal-Massar is worth a visit for its award-winning rosé. For vineyard cruising, take a tuk tuk – a responsible and fun way to travel.
PULL A PINT
The Brits occupation of Malta left red pillar boxes, pies and pints. At Farson’s brewery, you can trace back the islands’ boozy past and visit the stills where local favourite beer Cisk is brewed. Relive the days of the early sailors by partaking in a paddle of ales at the end of the brewery experience tour. Follow in their footsteps to try local drops at Legligin, an old-school cellar bar in Valletta – its name in Maltese translates as ‘glug down a drink’.
ADD SEASONING
The fresh dishes of Malta are seasoned with salt still produced using traditional methods and harvested by hand at Xwejni saltpans. Taste the difference for yourself amid the sparkling white pyramids.
The islands’ farm-to-table ethos means hyper-local dishes made with organic produce are also enhanced with wild herbs like thyme plucked from hillsides at restaurants like Ta’ Philip with its slow-cook classics over flame or fantastic Ta’ Frenc serving Michelin-starred fare in the middle of nowhere.
FISHY BUSINESS
Venture out on a boat to fish for your own or feast on the fisherman’s catch of the day at Marsaxlokk, fish market on Sunday mornings.
Follow your nose to cafés situated steps from the shore grilling sardines on the barbe cue (note: charred swordfish at Tartarun is a good order). Or sample aljotta – an herb rich fish soup watching the boats come in.
NIBBLE ON PASTIZZI
For a tasty street food snack, pastizzi – traditional triangular Maltese pasties – are very more-ish. Flaky puff pastry is filled with ricotta or mashed spiced peas. Our tip: try both. And for anyone with a sweet tooth, Maltese cannoli will hit the spot. Sicilian-style tubes of crispy fried pastry filled with ricotta are best enjoyed at historic cafe Cordini with its frescoed ceilings.
While it’s a challenge, try not to overdose on sweet treat helwa tat-tork, a sugary mixture of crushed and whole almonds.
Feast on the History of Food in Malta
Dine in historic locations like Luna restaurant at the elegant 1700s palace Palazzo Parisio. Dip into food history at the former Royal Naval bakery now the Maritime Museum in Birgu, with its sweeping views of the Vittoriosa marina and after tuck into a luxe lunch of pan-seared scallops with bacon crust, grilled octopus and al dente rabbit ravioli at Cugo Gran Macina‘s al fresco bistro The Little Bastion then watch the brightly painted dgħajsa boats criss-cross the Grand Harbour.
Food in Malta
Go to the official Visit Malta tourism website and visitgozo.com for more information on the food in Malta, or explore gourmet trails online. Alternatively follow Mark Bibby Jackson as he travels through Malta like a local.
Main image: Crustaceans fish suppers Malta @ Renate Ruge
