“We are lucky to be close to diverse cuisines and able to use excellent products from mainland Italy, Sicily, North Africa and Greece” – Executive Chef Andrew Borg and Pastry Chef David Tanti at Michelin-starred Le GV Restaurant, Sliema.

 “In Malta, we are lucky to be very close to diverse cuisines and able to use excellent products from mainland Italy, like truffles, mangoes from Sicily and spices from North Africa,” begins chef David Tanti. Chef Andrew Borg adds, “we are significantly influenced by our neighbouring countries. The use of spices from North Africa is prominent, as well as influences from Sicily and Greece.”

At Le GV, chef Tanti points out the sourdough ftira (flatbread) as the dish that best represents Maltese culinary heritage, explaining, “I am shaping it in a way to make it lighter and crispier while it is baking. It is excellent for spreading the olive oil butter and pork fat that we serve it with.”

For Borg, it’s a John Dory cooked on the barbecue and served with a ragout of octopus and green asparagus from Gozo. “These are the finest ingredients at their best. While this is not a traditional Maltese dish, the experience of eating it is truly delightful,” he maintains.

As for local ingredients they’re excited about, Tanti highlights local strawberries. “At the moment we are using strawberries from Mġarr, which we are vacuum-packing and steaming to release their juice – it is very clear in colour, and delicious,” he maintains. Chef Borg, meanwhile, loves tomatoes, particularly in the summertime. “We use tomatoes throughout the menu – we dry, ferment, pickle, make sorbets, grill them, and create sauces. I think they are the most versatile ingredient we have,” he explains.

Beyond their own restaurant, the chefs have their own recommendations for experiencing an authentic taste of Malta. For Tanti, no visit is complete without dropping by a pastizzerija, of which you’ll find many around the islands, serving local favourite snack pastizzi (diamond-shaped delights traditionally filled with ricotta or mushy peas) – although he admits, “I think I prefer qassatat (pastry pockets with various fillings) to pastizzi!” Borg’s recommendation is specific: “go to Verbena in Mġarr and leave your order up to the chef.”

Finally, if you’re visiting in May, the chefs advise keeping an eye out for the Strawberry Festival, which takes place in the agricultural village of Mġarr, as well as other artisanal markets throughout the year that showcase many products – from chutneys and condiments to sweet creations of high quality, especially during Christmas time.

This article first appeared on Guide Me 2025.