In a recent article published by the prestigious food guide book, Michelin Guide, the inspectors’ that visited Malta list their favourite and most memorable dishes they tried while here.

“Let us take you through our fondest memories of the 2023 selection process in Malta”, they started off the article.

The dishes included the ‘Honey, EVO oil and milk’ combination from Bahia in Balzan which was described as “proving that less can be more”.

Malta’s traditional ‘Aljotta’ came in with high regards at Legligin in Valletta. The inspectors praised the restaurant for knowing “the importance of home cooking” while having “great respect for tradition”.

Talking about Maltese cuisine, you can’t really leave Malta without tasting the island’s traditionally cooked rabbit which is why the ‘Rabbit’ from Guze’s in Valletta made the list. “During my visit, I was bowled over by this heartwarming dish and the skilful preparation that had gone into it”, the inspector expressed.

The Michelin Guide then recommends foodies to head down to Valletta’s adjacent town of Birgu and try the ‘Red prawn, chilli and lime’ dish at Terrone.

“The best memory of my dinner at Terrone revolved around prawns sourced from local waters and marinated raw. The freshness of the seafood was remarkable, with that subtle sweetness and firm texture, and yet the prawns melted wonderfully on the tongue”.

Last but not least, the ‘Duck confit glazed in teriyaki and orange, couscous with feta and spicy peaches’ at 59, Republic in Valletta was quite unforgettable to the Michelin inspector. “During my last visit, the chef blew me away with this duck dish”, the inspector revealed.

What other impressive dishes have you tasted from Malta’s Michelin Guide restaurants that the inspectors missed?