{"id":8690,"date":"2025-08-05T05:13:02","date_gmt":"2025-08-05T05:13:02","guid":{"rendered":"https:\/\/naturetraveling.com\/?p=8690"},"modified":"2025-08-05T05:13:03","modified_gmt":"2025-08-05T05:13:03","slug":"what-to-eat-and-drink-in-malta-and-gozo","status":"publish","type":"post","link":"https:\/\/naturetraveling.com\/?p=8690","title":{"rendered":"What to eat and drink in Malta and Gozo"},"content":{"rendered":"
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On the coronary heart of the Mediterranean, and mixing centuries-spanning Arabic, Italian, French and British culinary influences, Maltese delicacies is each recent and flavorful. Seafood sourced from the cobalt waters framing the nation\u2019s island trio of Malta, Gozo and Comino options on many menus, and hearty rabbit dishes and fruit and greens coaxed from dry and rocky terrain are additionally widespread. Maltese winemakers are impressed by two millennia of viticultural historical past, whereas a rising band of native craft brewers are equally modern. Listed here are the flavors to look out for.<\/p>\n

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Maltese pastizzi on the counter of a pastizzerija. Vladimir Zhoga\/Shutterstock<\/figcaption><\/figure>\n

1. Snack on savory pastizzi<\/h2>\n

Malta’s favourite on-the-go deal with is pastizzi, flaky filo-pastry parcels full of cheese, peas and spices. A couple of bakeries provide completely different fillings together with hen, chorizo, and even pistachio or Nutella, however irkotta (ricotta) and pizelli (mushy peas) are each essentially the most conventional and hottest flavors. Most pastizzerija <\/i>(pastry stalls)\u00a0additionally promote qassatat, one-person pies with the identical fillings, however made with quick pastry.<\/p>\n

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The place to attempt it:<\/b> Fashionable pastizzerija <\/i>chains with a number of shops embrace Sphinx<\/a>, however Malta’s greatest pastizzi are baked at Is-Serkin<\/a>, also called Crystal Palace, which has been serving the discerning taxi drivers of Rabat for greater than 80 years. Purchase a couple of pastizzi straight from the oven and pair them with milky te fit-tazza (tea in a glass).<\/p>\n

??2. Gasoline up on aljotta<\/h2>\n

With a reputation derived from the Italian for garlic (aglio), aljotta is a standard tomato- and garlic-laced fish and seafood soup, usually harnessing the seasonal availability of lampuki (dolphinfish), and simmered with rice, parsley, bay leaves and oregano. When recent lampuki is accessible from September to December, Maltese cooks usually bake torta tal-lampuki as a seasonal particular. This conventional fish pie is studded with walnuts, capers, olives and raisins.<\/p>\n

The place to attempt it:<\/b> Together with different ocean-fresh seafood, aljotta is a specialty of the harborside eating places in Marsaxlokk. Each Roots<\/a> and Liska<\/a> are deservedly widespread. Hearty aljotta and elevated Mediterranean views mix at Nation Terrace<\/a> on Gozo, whereas Valletta’s venerable Caffe Cordina<\/a>\u00a0serves torta tal-lampuki from mid-September.<\/p>\n

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Ftajjar served at Nenu the Artisan Baker in Valetta. Matthew Mirabelli\/Lonely Planet<\/figcaption><\/figure>\n

3. Feast on Malta’s wood-fired breads<\/h2>\n

Baked right into a flat ring, conventional ftira loaves are used for Malta’s greatest sandwiches, crunchy on the surface, and with a fluffy inside usually full of a punchy mixture of olives, capers and anchovies. One other wood-fired Maltese deal with is ?ob? tal-Malti, much like sourdough and greatest loved as ?ob? bi?-?ejt, an open sandwich rubbed with olive oil, and topped with tomato, tuna and black pepper.<\/p>\n

The place to attempt it:<\/b> Ta’ Doni<\/a> in Rabat serves wonderful ftira sandwiches, whereas Valletta’s Nenu the Artisan Baker<\/a> are recognized for his or her ftajjar, a pizza-like variation. Within the village of Nadur on Gozo, Mekrens<\/a> and Maxokk<\/a> are decades-old bakeries turning out the island’s greatest ftira, ftajjar and ?ob? tal-Malti.<\/p>\n

4. Dine on rabbit, Malta’s nationwide dish<\/h2>\n

Regardless of being an island nation framed by the Mediterranean, Malta’s quintessential dish is definitely fenek (rabbit), and it is served many alternative methods together with fried (fenek moqli) and stewed (stuffat tal-fenek). Rabbit ragu with spaghetti can also be a preferred dish.<\/p>\n

The place to attempt it: <\/b>Farmhouse restaurant Diar Il-Bniet<\/a> serves fenek moqli, pan-fried in garlic and white wine, whereas Valletta’s elegant Guz\u00e9 Bistro<\/a>\u00a0provides fenek three-ways together with a fragile rabbit croquette. For extra rustic rabbit dishes, dine on the United Bar or Farmers Bar in rural M?arr.\u00a0<\/p>\n

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Contemporary produce on the market in Diar il-Bniet, Dingli. Matthew Mirabelli\/Lonely Planet<\/figcaption><\/figure>\n

5. Deal with your self to timpana<\/h2>\n

Fairly presumably Malta’s greatest consolation meals, timpana is a layered pie with a strong filling of macaroni, pork, beef, tomato, onion, cheese and egg. It is good when it is served heat, however even higher as a chilly picnic snack.<\/p>\n

The place to attempt it:<\/b> Utilizing substances from its personal close by farm, Diar il-Bniet<\/a> within the quiet village of Dingli, serves timpana impressed by the house owners’ grandmother’s recipe. Round Malta, branches of Maxim’s\u00a0pastizzerija\u00a0<\/i>additionally promote slices of timpana as a takeaway snack.<\/p>\n

6. Revel within the fashionable reinvention of conventional Maltese flavors<\/h2>\n

Progressive cooks at eating places and bistros are more and more impressed to craft fashionable interpretations of conventional Maltese dishes. That might embrace seasonal surprises like a fragile rabbit parfait, elevated pastizzi made with ham and Gozitan sheep’s cheese, or aljotta with chilli oil and foraged sea herbs.<\/p>\n

The place to attempt it: <\/b>Each in Valletta and each acknowledged by Michelin, Noni<\/a> focuses strongly on modern reimaginings of Maltese delicacies, whereas the most effective of native flavors are offered as five-course tasting menus at Legligin<\/a>. Within the village of Dingli, seasonal menus on the trendy Barbajean<\/a> bistro usually reinterpret native dishes. Positively attempt the Scotch egg made with Maltese sausage.<\/p>\n

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A wine bar on this historic streets of Valletta. Radiokafka\/Shutterstock<\/figcaption><\/figure>\n

7. Savor shocking wine<\/h2>\n

Winemaking on Malta dates again two millennia to Phoenician occasions and a small band of winemakers preserve the custom alive on each Malta and Gozo. Indigenous varietals that do properly on the islands\u2019 dry and rocky terrain embrace ?ellew?a (pink and ros\u00e9 wine) and Girgentina (white wine), whereas the Mar Casar vineyard makes use of the traditional Georgian qvevri <\/i>technique to supply pure wines from chardonnay and merlot grapes. One other modern small-scale winemaker is Markus Divinus close to Dingli.<\/p>\n

The place to attempt it: <\/b>Trabuxu Wine Bar<\/a> in Valletta pairs a broad collection of Maltese wines with bistro eating. Different eating places with wonderful Maltese wine lists embrace Noni<\/a> and Legligin<\/a>. Each Mar Casar<\/a>\u00a0and Markus Divinus<\/a> provide guided tastings by appointment.<\/p>\n

8. Get pleasure from beers with an island provenance<\/h2>\n

Cisk (pronounced “chisk”) is the nation’s widespread mainstream lager, whereas craft brewers are harnessing indigenous substances for beers reflecting Malta’s Mediterranean location. Brews to attempt embrace Lord Chambray’s Prickly Pear, a juicy IPA infused with prickly pear from Gozo, and its Pink Dragon bitter ale with native strawberries. Different craft breweries providing island-brewed artisan beers embrace Stretta, Huskie and TOBCo.<\/p>\n

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The place to attempt it: <\/b>Go to Lord Chambray Brewing’s Gozo taproom<\/a>, or attempt Maltese craft beers at 67Kapitali<\/a> in Valletta, or Gebuba<\/a> within the relaxed village of Nadur on Gozo.<\/p>\n

Vegetarians and vegans<\/h2>\n

Utilizing substances like artichokes, broad beans, peppers and cabbage, many Maltese dishes are vegetarian, nevertheless it\u2019s good to ask if meat or fish inventory has been used of their preparation. Fashionable dishes embrace kapunata \u2013 with tomatoes, onions and capers, and Malta\u2019s model of the Italian caponata \u2013 and soppa tal-armla (widow’s soup) made with cauliflower, spinach and peas, and topped with white cheese and a poached egg. In Valletta, ?ugar- Hangout and Bar<\/a> serves vegetarian variations of conventional ftira sandwiches.<\/p>\n

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A blended sharing platter in Gozo. Matthew Mirabelli\/Lonely Planet<\/figcaption><\/figure>\n

Different meals and drinks price attempting<\/h2>\n

Kinnie:<\/b> Malta’s much-loved nationwide mushy drink with a particular style combining citrus and bitter notes.
Stuffat tal-bebbux: <\/b>Conventional stew made with snails. Snails (bebbux) are additionally utilized in salads.
Horse meat: <\/b>Served as a stew within the eating places of the Maltese village of Ba?rija.
Gbejniet: <\/b>Small bite-sized cheeselets produced from sheep’s milk on Gozo. Fashionable on shared platters.
Zalzetta-tal-Malti: <\/b>Conventional sausages made with pork, coriander and garlic. Typically eaten uncooked with recent bread.
Imqaret: <\/b>Deep-fried pastries with dates and spices. Served as a road snack and an elevated dessert in eating places.
Bajtra: <\/b>Candy and fruity liqueur produced from prickly pear. A well-liked digestif.<\/p>\n

A yr in meals<\/h2>\n

Seasonal surprises and common festivals present tasty variety all year long.<\/p>\n

Spring (March to Might)\u00a0<\/h3>\n

Broad beans, chickpeas, apricots and cherries are all in season. Lent and Easter specialties to look out for embrace kware?imal, an egg-free almond-flavored biscuit, and qag?qa tal-appostli (“apostle\u2019s bagel”) with sesame seeds and almonds.<\/p>\n

Summer time (June to August)\u00a0<\/h3>\n

Eggplants, capers and wild fennel present savory flavors, whereas peaches and bambinella (miniature pears) are additionally harvested. The feast of San Gwann (St John) on June 26 celebrates the arrival of the fig season.<\/p>\n

Autumn (September to November)\u00a0<\/h3>\n

Artichokes, grapes, pomegranates and strawberries enliven markets, and restaurateurs and cooks take advantage of recent and plentiful lampuki (dolphinfish).\u00a0\u00a0<\/p>\n

Winter (December to February)\u00a0<\/h3>\n

Aromatic blood oranges present a zesty focus. Christmas treats embrace qag?aq tal-g?asel (pastry honey rings) and imbuljuta tal-qastan (a candy and spicy chestnut drink).<\/p>\n<\/p><\/div>\n