Maltese food is special and unique because it reflects the islands’ rich history and diverse cultural influences — a blend of Mediterranean flavours shaped by centuries of trade, conquest, and seafaring life. Explore the taste of Malta with askmalta.com
A fusion of mediterranean cultures
Maltese cuisine borrows from Italian (especially Sicilian), North African, Arabic, and British traditions, creating a distinctive fusion. You might find pasta and olive oil paired with spices and ingredients from the Middle East, like cumin and coriander.
Rabbit – a national favourite
Stuffat tal-fenek (rabbit stew) is Malta’s national dish. It’s tender rabbit cooked slowly in red wine, garlic, and herbs — a symbol of Maltese hospitality and tradition.
Island life = seafood
Being surrounded by the sea, Malta offers fresh fish and seafood like lampuki (dolphinfish), octopus, and calamari, often served grilled or in pies and stews.
Avoid common mistakes
A common mistake when cooking Maltese food at home is rushing or overcomplicating it. Traditional dishes like stuffat tal-fenek need time to develop their rich flavours, and simple meals such as ħobż biż-żejt rely on fresh ingredients rather than fancy extras. Using proper herbs like mint and bay leaves, and embracing the slow, social nature of Maltese cooking, is key to capturing the island’s true Mediterranean spirit.
