Food is one of the great attractions of travelling because it speaks of the history and tradition of each place. Through traditional Maltese food it is possible to take a journey through the heritage that various people and cultures left in these lands, not only in their way of understanding life but also in their way of savouring it.
Maltese cuisine
Malta’s cuisine is often referred to as cucina povera (poor cuisine) because most of the ingredients used are commonplace, Malta went through hardship in the past and its inhabitants made their best virtue: transforming the simplest dishes into a special menu.
Malta’s traditional food, like everything else related to the country's culture, has Phoenician, Greek, Roman, Spanish, Italian, French, British and Turkish influences. It is a blend of flavours that recalls the mark left by others without forgetting the genuine stamp of a culinary tradition all its own. This fusion of ingredients, cultures and culinary techniques has transformed cucina povera into one of the most original and tasty cuisines in the Mediterranean.
From starters to desserts: what to eat in Malta?
Travellers landing on this Mediterranean island should forget about diet and calories. It's not that Malta’s dishes are unhealthy, but to enjoy all its delicacies you need to be a little more flexible when it comes to portions and ingredients.
The Maltese not only like to eat well, they like to eat a lot, so portions are always quite generous. Sharing a plate or cutting down on ftira, the traditional flatbread with a hole in the middle, are tricks that work - but it's so hard to do without the culinary delights of this country!
Warming up with the starters
Hobza: slices of bread with oil and tomato, very Mediterranean style. The distinctive touch is given by the inclusion of a slice of gbejniet cheese, typical of the island of Gozo.
Bigilla: This is the Maltese version of hummus. Instead of using chickpeas as the main ingredient, purple beans are used, giving it a very appetising colourful appearance. Crushed chilli adds a spicy kick, which is reduced by serving this starter with goat's cheese and traditional bread.
Traditional first course
Timpana: Of all the pasta dishes in Maltese cuisine, this is the most famous (and hearty). Timpana is a premium version of macaroni and tomato. It is made using large macaroni filled with meat and hard-boiled egg and covered with a layer of puff pastry before baking.
Lampuki: This is the country's most famous fish dish. It is named after a sea bream that inhabits Maltese waters. From this main ingredient, lampuki can be served baked, grilled, fried or as a lampuki pie with spinach and olives.
Stuffa Tal Fenek: This rabbit stew has a very elaborate preparation. Apart from the special marinade, the meat has to be simmered for several hours in a wine and tomato sauce to make it tender and juicy. It is usually served with potatoes.
MALTESE DESSERT
Qaghaq: typical for Carnival and Christmas, but you can find them in many bakeries in Malta at any time of the year. It would be hard to wait for such a special time of the year to enjoy these Maltese sweets made from puff pastries filled with aromatic mixtures of jam, cinnamon, lemon, vanilla and syrup.
Imqaret: The Arabic origin of this dessert is evident in the combination of ingredients in the recipe. Imqaret combines dates and citrus fruits with spices and honey. A sweet temptation that is sometimes accompanied by ice cream.
Stay at the 4 Star Mercure St. Julian’s Malta. The hotel located in St. Julian is within walking distance of the promenade & beach, and near the main restaurants, casinos, and bars. The hotel also has a roof top pool with 360 degree view of the city.
