What Food Do They Eat in Malta?

Malta has a very distinctive food culture and is well-known for its proximity to Mediterranean seafood, a mix of cultural influences, and affordable prices. As a result, there is a huge range of cuisine available to tourists that all speak to the Maltese way of life.

Bread is a major part of the cuisine and is made with locally-produced flour, olive oil, garlic, and salt. It’s one of the most popular foods in Malta and has been a staple for many generations. It’s also very easy to get hold of – the country has a rich bread culture that is reflected in the variety of shops on the island, from small bakeries and cafes to specialised bread retailers.

Ftira is a traditional Maltese bread that originated in the 16th century and has become a key part of the local diet. It’s a type of flatbread that has a hole in the middle and is rubbed with oil, tomato, and garlic – it’s very much like ciabatta bagel.

Known in the UK as a ‘baguette’, this light and flaky pastry is often used as a base for soups or stews. It can be filled with a wide variety of ingredients, including fish, meat, potatoes, and vegetable, making it perfect for lunch on the go.

Qassatat are the most famous of Malta’s national fast foods and can be found all over the island. They come in a variety of shapes and sizes and are usually baked fresh throughout the day. They are available in bars, cafes and restaurants across the country.

Imqaret are a sweet treat that speaks to the Maltese’s Arab influence and are often sold in stalls along the streets. These date cakes are rectangular shaped and consist of a pastry pocket with a date filing.

Gbejna is another very traditional cheese that is produced in the Maltese region. This local cheese is made from sheep milk and can be peppered or sundried. It is very versatile and can be served on its own as a snack or as part of a main course, like the Maltese gratin.

Soppa tal-Armla is another traditional Maltese soup that can be personalized to suit your tastes. This hearty vegetable broth has a variety of vegetables in it, including potatoes, carrots, peas, cauliflower, and beans, but it is often enhanced with gbejniet (goat cheese) or ricotta to give the dish a bit of a kick.

A hearty Maltese minestrone is a great choice in the winter. It can be prepared with a variety of vegetables, including marrows and pumpkin. It’s a satisfying, filling meal and is often served with pasta to complete the dish.

Kapunata is a traditional Sicilian recipe that has adapted to the Maltese and is a tasty combination of aubergines, peppers, tomatoes, and olives. It’s a dish best eaten as a side with rice or pasta, but it’s also good for a main meal on its own.

Octopus is one of Malta’s most beloved dishes, and Stuffat tal-Fenek is a classic octopus stew that’s popular with locals. This delicious, meaty dish is traditionally served with sliced Maltese bread and vegetables, but it can be enjoyed on its own too!