Malta food: dishes, cities, breakfast, lunch and dinner

Maltese cooking blends Mediterranean influences, especially Italian and Sicilian, with traces from Spain, France, and Britain. Its food reflects centuries of trade, foreign rule, and adaptation, with dishes like rabbit stew and pork showing both local identity and outside inspiration.

Rabbit stew (stuffat tal-fenek) is Malta’s national dish.
Pork is widely used, reflecting Malta’s Christian identity.
Gozitan cheeselets (ġbejniet) are a regional specialty.
Qagħaq tal-għasel rings are filled with honey and spices.
British condiments like HP Sauce are still used in Malta.

The cooking of Malta

Maltese food draws on a mix of Mediterranean traditions, shaped by centuries of foreign rule and trade. Italian, particularly Sicilian, flavors are strong, but there are also touches from Spain, France, and the Middle East. British ingredients and condiments left their mark more recently. Dishes are often adaptations of foreign recipes, changed to suit local tastes and what was available. Stews, baked dishes, and soups are common, and olive oil, herbs, tomatoes, and seafood are widely used. Malta’s small size means food traditions can vary even between its two main islands.

Staple foods in Malta

Bread, pasta, and rice form the base of many meals, often paired with vegetables, beans, and olive oil. Pork and rabbit are important meats, with rabbit stew being a national symbol. Fish, especially lampuki (dorado), is popular, especially during Lent. Cheeselets called ġbejniet, made from sheep or goat milk, are used in various ways, especially in Gozo. Local olives, tomatoes, and artichokes also feature often.

Sweets and drinks in Malta

Maltese sweets are closely tied to the seasons and religious festivals. Qagħaq tal-għasel, a pastry ring filled with honey, molasses, and spices, is now eaten year-round but was once a Christmas treat. Prinjolata, kwareżimal, and figolla are other examples linked to particular times. During Lent, sweets avoid dairy and meat, and marzipan-filled pastries are made for All Souls’ Day.

From region to region in Malta

Gozo, Malta’s smaller island, has its own food traditions. Gozitan cheeselets (ġbejniet) are used not just as cheese but also as ravioli filling. Ftira Għawdxija, a flatbread, is topped or filled with potatoes or cheeselets, sometimes with eggs, tomatoes, olives, anchovies, ricotta, or sausage. These regional specialties show how even in a small country, local ingredients and tastes shape the food.

Festival and religious food in Malta

Catholic festivals and Lent shape much of Malta’s festive food. During Lent, meat and dairy are avoided, so fish and vegetable dishes become common. Holy Week brings special breads like qagħqa tal-appostli, a large almond-topped bagel. Sweets such as figolla and qagħaq tal-għasel are linked to Easter and Christmas, and marzipan pastries are made for All Souls’ Day.

Where this page comes from

The facts in this overview come from the Wikipedia article "Maltese cuisine", written by its contributors and used under the CC BY-SA 4.0 licence. Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

Cities and regions of Malta

Gozo 1

🇲🇹 The food of Malta