On the Maltese Islands, where produce and resources were once limited, the locals grasped how to make the most out of their cuisine. Here are Malta’s unique culinary staples and where to try them.
Pastizzi (Savoury pastries)
An abundance of pastizzi stands can be found in any village or busy centre, so it's not hard to get a hold of one. These little crunchy savoury pastry parcels are either filled with ricotta cheese or mushy peas, and are referred to by the locals as pastizzi tal-irkotta (ricotta filling) or pastizzi tal-piżelli (pea filling). Again, there are loads of them, but most locals will tell you that the absolute best can be found at Is-Serkin in Rabat. The café-bar offers the quintessence of what makes a Maltese pastizz so delicious: crunchy pastry on the outside that cracks upon biting, packed full of thick, oozing warm ricotta or peas on the inside.
Aljotta (Fish soup)
Some Maltese will say that you can judge the quality of a local restaurant by the quality of its aljotta. Since eating meat during Lent wasn't permitted, the fish soup with plenty of garlic, herbs and tomatoes was highly popular around this time. To develop maximum flavour and stay in line with the Maltese 'waste-not' culinary value, this soup calls for the whole fish's head and tail. Rubino in Valletta has a great traditional version, as well as Tartarun in Marsaxlokk, which offers a less conventional take on the ancient dish.
Stuffat tal-qarnit (Octopus stew)
Usually slow-cooked, octopus stew is easily one of Malta's tastiest dishes. Octopus has and still is quite easily found off Maltese shores, and the other typically Mediterranean ingredients – onions, garlic, tomatoes, olives, capers and wine - make this a truly indigenous dish. This stew is usually eaten with roast potatoes, pasta or just simply crusty bread. Ta Kris Restaurant in Sliema offers a gorgeous version with beer, apples, rations and walnuts, while La Maltija in St Julian's does a very traditional one with tomatoes, black olives and a potato based casserole.
Bragjoli (Savoury stuffed beef rolls braised in wine)
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Directly translated as 'beef olives', this rustic dish involves a stuffing made with bread (ideally the typical Maltese bread, hobz Malti), bacon, garlic, parsley, and slices of hardboiled egg, which is all stuffed inside pounded thin beefsteaks. They're then garnished with sautéed onions, carrots and bay leaves, and slowly braised in red wine. Bragjoli is not hard to find at any restaurant that offers Maltese cuisine, but good ones to try are Tal-Familja in Marsascala or Aaron's Kitchen in Valletta, which offers one with a blend of seasoned beef and pork mince.
Ross il-forn (Baked rice) and Timpana (Pasta pie)
Highly common on Maltese home tables because it’s so easy and inexpensive to make, ross il-forn is baked rice with tomato and meat sauce, while timpana is macaroni with Bolognese style sauce, baked until golden brown. You can easily find these dishes on the street at the typical pastizzerias - you'll see lots of them around the island and they’re all pretty good. However, when in doubt you can always trust Maxims in Gzira or Mr Maxims in Sliema.
Fenek moqli (Fried rabbit) or Stuffat tal-fenek (Rabbit stew)
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When the Maltese say they’re going for a fenkata, they mean they’re going for a rabbit meal - and for them it’s more than just a dinner; it’s a social celebration. Although not actually eaten that regularly by Maltese nowadays, there are the occasional fenkatas, whereby fenek moqli (fried rabbit with lots of garlic and seasoning) or stuffat tal-fenek (rabbit stew made with simmered rabbit in a rich wine and tomato sauce infused with bay leaves) is eaten alongside wine, admist a lot of laughter. A popular fenkata haunt amongst locals is Bobbyland in Dingli, which overlooks the stunning-cliffs-meet-expansive-sea view. The lovely Preca sister chefs at Palazzo Preca in Valletta also offer a gorgeous version worth trying.