Food is the heart of Maltese culture, and we absolutely love any excuse to gather around a table laden with traditional dishes. From the moment a baby is born to celebrating life’s milestones, from village festas to quiet Sunday lunches, every occasion becomes a reason to share a meal together. As a family that’s called Malta home for generations, we’re excited to share the authentic flavours that make our island cuisine so special.
Whether you’re staying with us in Birkirkara or exploring the islands, these traditional dishes will give you a true taste of Malta’s rich culinary heritage.
Pastizzi: Malta’s Beloved Street Food
You can’t visit Malta without trying pastizzi – these flaky, diamond-shaped pastries are our national dish. We grew up looking forward to the weekly pastizzi dinner after school, and the tradition continues today. The two classic fillings are ricotta (the creamy white cheese filling) and pizelli (a savoury pea mixture). Today you’ll also find a greater variety of flavours: chicken, curry, and even strawberry at the strawberry festival!
Pastizzi fresh from the oven are piping hot, and they’re kept warm in the pastizzeria display case. At the shop you’ll also find the classic square slice of greasy pizza (with olives or pepperoni), and the cousin of the pastizz – the qassata. These also come in ricotta or pizelli flavours, and also spinach and tuna. In Birkirkara, McSims pastizzeria just a short walk from our studios.
Note: Pastizzi are traditionally made with lard which means they are not vegan or vegetarian. However it’s worth checking with the seller as sometimes they stock non-lard versions.
Fenek: Traditional Maltese Rabbit
Rabbit holds a special place in Maltese cuisine and culture. We traditionally prepare fenek in one of two ways: as a rich stew with wine, garlic, and aromatic herbs, or fried with plenty of garlic. And don’t forget the size dish of chunky chips! The dish connects us to our agricultural past when rabbit was a common protein source for Maltese families.
Many local restaurants specialise in rabbit dishes, especially in the town of Mgarr. The cooking process is slow and careful, allowing the meat to become tender whilst absorbing all the Mediterranean flavours. If you’re staying with us, we’re happy to recommend our favourite spots for an authentic fenek experience.
We recommend United Bar or Il-Barri (my grandfather’s favourite) for a typical rabbit experience – you’ll be sat at a table surrounded by loud Maltese families, truly an immersive experience.
Bebbux: A Seasonal Delicacy
Snails might sound unusual, but bebbux are a cherished seasonal treat, especially during the cooler months. We collect them after the first autumn rains, then prepare them in a broth with herbs, garlic, and wine. The ritual of eating bebbux is as important as the dish itself – families gather around the table, using toothpicks to extract the tender meat.
You’ll find bebbux served in traditional restaurants and at local festas. The preparation varies from village to village, with each family having their own secret recipe passed down through generations. Curious to try them out? You can also find the recipe for Maltese bebbux here.
Ħobż biż-żejt: Maltese Bread with Oil
This simple yet satisfying dish showcases the quality of Maltese ingredients. Fresh crusty bread is rubbed with ripe tomatoes, drizzled with good olive oil, and topped with tuna, capers, olives, and fresh herbs. The name literally means “bread with oil,” but the combination creates something much more special.
We often enjoy ħobż biż-żejt as a light lunch or evening snack, particularly during summer months. Every bakery and café has their own interpretation, but the best versions use traditional Maltese bread with its distinctive crust and soft interior.
A close relative is the ftira, which is actually a round local version of ciabatta bread, cut in half and stuffed with filling according to your desire. You can add the ħobż biż-żejt filling and take it to the beach, or try something different – chicken & mayo, or BLT.
Seasonal Celebrations Through Food
Malta’s calendar revolves around food traditions that mark different seasons and celebrations:
Easter brings Kwareżimal – these crunchy almond biscuits are made during Lent and flavoured with orange zest and honey. Our grandmother used to make hundreds, sharing them with neighbours and friends.
Carnival means Prinjolata – a towering sponge cake covered in cream, chocolate, and colourful decorations.
Halloween features Għadam tal-Mejtin – literally “bones of the dead,” these almond sweets shaped like bones might sound macabre, but they’re beautifully crafted and delicately flavoured.
Village festas showcase Qubbajt – this traditional nougat made with honey, almonds, and hazelnuts is prepared specially for patron saint celebrations. The texture is perfectly chewy, and the flavour is intensely nutty.
Kusksu: Malta’s Hearty Soup
This traditional soup combines small pasta pearls with vegetables, usually beans and peas, in a broth. Kusksu is peasant food at its finest – born out of necessity when there was no meat. Now it’s the kind of Maltese food that brings the whole family together on a Sunday afternoon. The vegetables can vary by season depending on what’s available.
We particularly love kusksu during the cooler months, when it provides warmth and satisfaction after a day exploring Malta’s historic sites or walking along the coast.
Kinnie: Malta’s Signature Soft Drink
No meal in Malta is complete without trying Kinnie, our beloved local soft drink that’s been refreshing islanders since 1952. Made with bitter oranges and aromatic herbs, Kinnie has a distinctive bittersweet taste. You’ll find it in every café, restaurant, and corner shop across the islands. The unique flavour might surprise you at first, but like many visitors, you’ll likely find yourself reaching for another bottle before you leave. You can also visit the place where Kinnie is made, at the Farsons brewhouse, and take a tour before grabbing a Kinnie Tshirt at the gift shop.
Discovering Malta’s Food Culture
The best way to experience Maltese cuisine is to eat where the locals eat. Look for small family-run restaurants, bustling pastizzerias, and village band clubs where traditional dishes are prepared with pride and authenticity.
Take Maltese Cuisine Home with you
Whilst nothing quite compares to enjoying Maltese food in Malta itself, you can recreate authentic Maltese flavours in your own kitchen with the right guidance. We recommend two excellent cookbooks: The Way We Ate by Matty Cremona, which offers a beautiful journey through Malta’s culinary history with family recipes for pastizzi, rabbit stew, and seasonal specialities like kwarezimal. Malta: Mediterranean Recipes from the Islands by Simon Bajada takes a more contemporary approach, perfect for recreating ħobż biż-żejt, kusksu, and various festa sweets, with helpful tips for sourcing ingredients outside Malta.
Both authors understand that Maltese cooking is about more than following recipes – it’s about bringing families together and keeping traditions alive.
After all, food is about more than just eating – it’s about connection, tradition, and sharing the stories that make our island unique. We hope you’ll join us in celebrating Malta’s incredible culinary heritage during your visit, and perhaps continue that celebration back home with your own Maltese kitchen adventures.
