“The intense sweetness and vibrant flavour of Maltese tomatoes is truly unmatched” – Ramona Preca, Chef and Restaurateur at Palazzo Preca, Valletta

 “Malta’s rich tapestry of Mediterranean, Arabic, Sicilian, and British influences has taught me to blend bold flavours with subtlety and balance. It has given me the freedom to be creative while deeply respecting tradition – combining spices, herbs and slow-cooking techniques with a light, modern touch,” explains chef and restaurateur Ramona Preca.

Among the dishes that best represents Maltese culinary heritage at Palazzo Preca is one that celebrates the local goat cheese. “We enhance its flavours with a touch of our home-made local tomato chutney, adding a sweet and tangy element that complements the cheese beautifully. Additionally, we sometimes prepare fresh home-made pasta with rabbit – another Maltese favourite – finished with a delicate pecorino cream for a rich and comforting twist on classic flavours,” the chef describes.

Another local ingredient the chef enjoys working with is Maltese tomatoes. “Their intense sweetness and vibrant flavour are truly unmatched. We use them at their peak in summer to create fresh sauces, jams and garnishes, allowing their natural beauty to shine through,” she reveals. “I also love using globe artichokes, which are a seasonal treasure – perfect for hearty, rustic dishes. And of course, local strawberries – they are incredibly fragrant and sweet, and we often showcase them simply, to highlight their pure, sun-kissed flavour.” 

Beyond her own restaurant, which she runs alongside her sister, Roberta, the chef recommends visiting Ta’ Nenu in Valletta for a truly authentic taste of Maltese cuisine: “their traditional ftira and slow-cooked rabbit dishes beautifully capture the spirit of our island.”

In Gozo, meanwhile, she adds, “Ta’ Rikardu in Victoria holds a special place in our hearts. We used to frequent it often when we were young, as our father was deeply in love with Gozo. Their hand-made Gozitan cheeselets (ġbejniet) and traditional hearty dishes are rich in rustic, genuine flavours that instantly transport you to the heart of the island.”

There are also a few hidden gems that foodies shouldn’t miss, including the Ta’ Qali Farmers’ Market, “where visitors can find the freshest local produce, artisanal honey and traditional sweets – a real showcase of Malta’s agricultural bounty,” she maintains.

“Another must-visit is Marsaxlokk, the picturesque fishing village, especially on a Sunday morning when the market is in full swing. It’s the perfect place to experience fresh fish straight from the boats and to soak up authentic Maltese life,” chef Preca adds, and if your visit happens to coincide with the feast of Imnarja, honouring St Peter and St Paul, at the end of June, she heartily recommends “the midsummer festival celebrating food and agriculture in Buskett Gardens, which offers a truly festive and authentic experience with traditional dishes, music and a glimpse into Malta’s rural heritage.”

This article first appeared on Guide Me 2025.