Sarah Muscat Azzopardi talks to leading local chefs about their favourite dishes, local restaurants and ingredients, as well as the unexpected foodie gems that should make their way onto your culinary itinerary.
“The Maltese ‘slice’ is tradition, it’s nostalgic, and it’s a must-try” – AX Privilege Culinary Director, Victor Borg Michelin Star Chef at Under Grain, Valletta
Brian Grech
“Malta enjoys a very good position – right in the middle of the Mediterranean Sea – giving us the opportunity to be influenced by all the countries around us, such as Greece, Spain, Italy, the South of France, and Morocco,” begins award-winning chef Victor Borg, shining a light on the diverse cultures that have shaped his approach to cuisine.
“At Under Grain, one can find wild fish on the menu, sustainably caught from our Mediterranean Sea,” he explains, highlighting a personal dish that he feels represents Maltese culinary heritage. “Its accompanying beetroot, cherry tomatoes and raspberries are all sourced from local farmers, and the twist is that we finish it on a Japanese yakitori-style barbecue grill – a nod to how we Maltese love a good barbecue by the beach,” he adds.
Moreover, Malta has access to an array of exceptional Mediterranean ingredients which chef Borg enjoys incorporating into his dishes depending on the season. “Right now, since it’s still spring, we’ve got an abundance of peas, broad beans, artichokes, and Gozo asparagus,” he reveals.
Beyond his own restaurant, the island offers several unique culinary gems. For an authentic taste of Malta, the chef recommends a visit to San Remo in Mosta, and advises: “be sure to start with the snails, followed by fried rabbit in garlic for your main.”
And if you have a sweet tooth, chef Borg strongly recommends heading to White Rocks in Baħar iċ-Ċagħaq for a ‘Maltese slice’ from Tony’s, a traditional ice cream truck.
Brian Grech
“No matter where we travel, we’re always in search of a scoop or two of ice cream – but here, we do it differently. Tony’s serves the classic ‘slice’ – a uniquely Maltese ice cream made with vanilla, candied fruit, walnuts, and sponge soaked in Martini, all cut into a slab and served between two biscuits. It’s tradition, it’s nostalgic, and it’s a must-try,” he smiles.
This article first appeared on Guide Me 2025.