Malta Food Guide: Stewed Rabbit, Pastizzi, and Meals at Mediterranean Fishing Villages
Food Guide
2026-10-03
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A blend of Knights Templar, Italian, and British influences, Malta’s cuisine is worth traveling for—from the beloved national snack pastizzi to the national dish, stewed rabbit. The island’s seafood from fishing villages is equally excellent.
Must-Try Classics
- Stewed Rabbit (Stuffat tal-Fenek): Malta’s widely recognized national dish, made by slow-cooking a whole rabbit in a rich tomato and red wine sauce, often served with pasta and followed by the rabbit meat. Available in rural restaurants.
- Pastizzi: Flaky pastry pockets filled with ricotta cheese or mashed peas, baked fresh at bakeries, costing around 0.5–1 EUR each. A popular breakfast or afternoon tea item nationwide.
- Olive Oil Bread (Hobz biz-zejt): A rustic bread spread with tomato paste, olive oil, tuna, and capers—Malta’s most typical lunch.
- Ftira: A Gozo Island specialty flatbread stuffed with potatoes, anchovies, and olive oil. It is listed on UNESCO’s Intangible Cultural Heritage list.
- Kapunata: Malta’s version of ratatouille, served hot or cold.
Snacks, Desserts & Drinks
- Imqaret: Fried date pastries, commonly found at festive street stalls.
- Gbejniet: Small round Maltese goat cheeses, eaten fresh or dried and drizzled with olive oil. Vacuum-packed versions are available at the airport.
- Honey Rum and Kinnie Soda: Two iconic local beverages; try them alongside Cisk beer.
- Seafood & Tuna: Fresh from the Mediterranean, with the tuna season peaking from June to August when the fish is at its fattiest.
Price Range & Where to Eat
| Type | Per Person | Recommended Areas |
|---|
| Bakery Snacks | 2–5 EUR | Traditional bakeries in Valletta and Rabat |
| Traditional Restaurant Meals | 20–35 EUR | Hidden alleys in Valletta and by the harbor in Birgu |
| Fishing Village Seafood | 30–50 EUR | Marina at Marsaxlokk fishing village |
| International Restaurants & Bars | 25–60 EUR | Coastal areas in St. Julian’s and Sliema |
Practical Tips
- Restaurant bills may include service charges and a cover charge (coperta)—check the fine print on the menu before ordering.
- Fish markets are busiest on weekends, and fishing village restaurants serve the freshest lunch options.
- Pastizzi are freshest and crispiest when bought during peak baking hours, between 8–10 AM.