Maltese Cuisine: What to Eat (And What to Avoid)

Maltese food is peasant food. And I mean that as a compliment. It's hearty, seasonal, and designed to keep you full for cheap. It's a mix of Italian (pasta, tomatoes), Arab (spices, pastry), and British (pies, tea) influences.

The Big Three

1. Pastizzi

Diamond-shaped pastries filled with ricotta or mushy peas. They cost around 50 cents. They are greasy, flaky, and addictive. If you leave Malta without eating one, did you even visit?

2. Fenek (Rabbit)

The national dish. Usually fried in garlic and wine or stewed with tomato sauce. It's tender and gamey. Don't be squeamish, it's delicious.

3. Ftira

The Maltese bread ring. Crusty on the outside, airy on the inside. Filled with tuna, capers, olives, onions, and tomato paste (kunserva). UNESCO listed it as cultural heritage. Yes, a sandwich is heritage here.

💡 WHERE TO EAT: Avoid restaurants with photos of food outside. Look for places full of loud locals. For Fenek, go to Mgarr. For Pastizzi, go to Crystal Palace in Rabat.