“I’m deeply inspired by the sea and everything it offers – dentex, amberjack and red prawns, just to name a few” – Hiram Cassar, Head Chef at Michelin-starred Fernandõ Gastrotheque, Sliema

“Malta is at the heart of the Mediterranean – and so is my cooking. I draw on its mix of cultures to blend tradition with creativity, using local fish, lamb and seasonal produce to tell a story that’s both rooted and always evolving,” begins chef Hiram Cassar, pointing to the confit of local lamb from Ta’ Żeppi Farm on the restaurant’s current tasting menu as a dish that particularly represents Maltese culinary heritage.

“The lamb is slow-cooked for 12 hours, then carefully deboned and rolled into a delicate ballotine. It is glazed with a reduction of its own jus and served with fresh clams and seasonal vegetables – a contrasting yet remarkably harmonious pairing,” he maintains.

His personal favourite local ingredient, however, is fish. “I’m deeply inspired by the sea and everything it offers – dentex, amberjack and red prawns, just to name a few. Whether baked, roasted, grilled, braised, aged, cured, poached, or served raw, each preparation reveals a different expression of the sea’s bounty,” the chef reveals.

It is no surprise, therefore, that one of his favourite local restaurants to visit is Tartarun in Marsaxlokk. “Go for the local fish and their famous prawn carpaccio,” he advises, going on to recommend that visitors should visit at least one Michelin-starred restaurant during their stay in Malta. “An extraordinary effort is made to put local produce at the forefront,” he says.

“A visit to Ta’ Betta Wine Estate is also highly recommended,” he adds, “it’s a wonderful opportunity to taste artisanal wines while enjoying the serene Maltese countryside and stunning panoramic views.”

This article first appeared on Guide Me 2025.