Susan MeierOver the centuries the Maltese cuisine has been greatly influenced by neighbouring cultures and nations that occupied the islands. The main style is Mediterranean, but it has strong influences from Italian, Middle Eastern, Arabic and British cuisine. Despite the small size of Malta there are even regional specialties, such as Gozo cheeselets. Many vegetables are cultivated on the islands, among them capers and potatoes.
Rabbit
The rabbit stew is a popular dish that is traditionally made with red wine, onion, garlic, and a tomato sauce with bay leaves. Called Fenkata, it is also considered to be the national dish.
Finger food and bread
One of the most popular snacks is Pastizzi, a puff pastry filled with either Ricotta or pea paste. There are also many other deep fried or puff pastry dishes, such as Qassatat, which is a pastry with Ricotta cheese, and Ħobż biż-żejt, which is bread with oil, often served with tomatoes and olives. The most popular breads are the Ftira flatbread, which is often served with tuna, and the Maltese bread, which has a crispy crust and is soft and white on the inside.
Seafood
Since Malta is an island, fish dishes are also very popular. A famous location to buy fresh fish is the fish market in Marsaxlokk on Sundays. Lampuki and Awrata are among the most popular fish, but also Sea Urchins (Rizzi) are commonly available.
All these dishes can be enjoyed when you visit or relocate to Malta. There are many restaurants in Malta that serve a wide variety of traditional Maltese dishes. However, you will also find plenty of other options, such as Italian, Chinese, Thai or Indian cuisine.
