Traditional Maltese cuisine is a blend of European and Arabic traditions, thickly mixed with local flavor. The island country pays great attention to fish and seafood, vegetables and spices. Malta dishes resemble the cuisine of nearby Italy, but there is something oriental, special, southern. We have collected for you a brief list of national dishes of Malta so that you could taste them upon arrival.
Bigilla is a light appetizer of vegetables, pickles and herbs that is usually served before the main course.
Hobza is a traditional crusty bread and is used to make "hobz biz zate", a special sandwich. They are served with jbeinit cheese, numerous soups and meat dishes.
Stuffat tal fenek, a hearty rabbit stew with herbs and garlic, is considered one of the most traditional dishes. The rabbit is usually lightly roasted, then braised in red wine for several hours. It is served with potatoes and a green salad.
Ross fil-forn, a rice casserole with meat and tomatoes, can be either an appetizer or the basis for a centerpiece dish.
Aliette is a traditional Maltese fish soup with garlic, tomatoes, fresh marjoram and rice.
Minestra is another hearty and thick soup based on various fresh and dried vegetables, served with hobza.
Timpana - baked pasta with ground beef, sometimes boiled eggs are added here. The dish is covered with a thin, crispy crust of dough.
Pastitsi is a favorite snack of the Maltese, small puff pastry pies with ricotta (a type of cheese) or soft pea puree.
Arnit mimli - stuffed octopus with pasta, a traditional Mediterranean dish, has taken on a special flavor here.
Cannoli are crispy sweet tubes filled with ricotta (a dairy product), laced with chocolate and candied fruit.
Drinks of Malta
Maltese wines - Citadella, Gozo Country White from the island of Gozo, many others.
Cisk beer - local beer, there are also imported popular German brews.
Kinney is the original local herbal soft drink.
The island loves to drink tea and coffee, and they're of good quality.
