“Marsaxlokk fish market is one of the most authentic, living representations of the Maltese archipelago” – Nikolai Abela, Head Chef at Michelin-recommended Grotto Tavern, Rabat

Chef Nikolai Abela describes the island’s rich history as a hotchpotch of influences which all come together in its cuisine. “This can be seen through the spices, seafood, use of citrus, olive oil, and herbs such as mint and dill,” he maintains, yet instead of replicating these influences, he enjoys reinterpreting them in a way that still captures their essence on his menu.

“The ‘Burmarrad Organic Cauliflower’ is a perfect example of this – where koji and miso are used to elevate a local ingredient. Different food cultures are also reflected in the dish through our own tradition of fermenting and preserving. The bużbieża (fennel) liquor brings it back to its origins, while verjus adds a brightness reminiscent of other cuisines,” the chef says.

Still, the dish that best represents Maltese culinary heritage at Grotto Tavern, according to chef Abela, is Ħaruf ta’ Misraħ II-Fidwa – locally sourced lamb paired with aubergine, za’atar, molasses, and lentils. “Lamb has long been a staple of traditional Maltese feasts and countryside meals, reflecting the island’s agricultural roots and other Mediterranean influences.”

And while Malta’s climate provides an abundance of exceptional ingredients, chef Abela highlights products by local brand Delectat as truly exciting. “They produce exceptional artisanal pasteurised goat and sheep cheeses, sourcing milk from local farmers within the vicinity of their dairy, ensuring the freshest possible ingredients,” he reveals, explaining that, by employing advanced techniques like probiotic fermentation, they eliminate the need for chemical preservatives, resulting in a distinctive and natural flavour profile.

Beyond Grotto Tavern, chef Abela is hard pressed to make any one dining recommendation, given the “array of fantastic dining spots in Malta” but if he had to, his pick would be Michelin-starred Noni, in Valletta. “This restaurant truly embodies the essence of Maltese cuisine with a modern twist. Their signature dish, Ta’ Gużman Organic Potatoes, is a must-try,” he says.

As for a hidden gem, the young chef recommends a visit to Marsaxlokk fish market, held every Sunday morning in the picturesque fishing village.

“This market is one of the most authentic, living representations of the Maltese archipelago, and is not only a draw for tourists but is also where locals shop for their Sunday lunch.” Here, he says, you can find seasonal seafood as well as stalls stretching well beyond just fish – including spices, preserves, lacework, local honey, and souvenirs. “You can immerse yourself in the atmosphere by watching fishermen mending nets, hearing vendors shouting out prices and admiring the brightly painted luzzijiet bobbing in the harbour, each with their signature eye of Horus. After the market closes, you can enjoy a meal at the various coastal restaurants specialising in seafood. My personal favourite is Tartarun.”

This article first appeared on Guide Me 2025.