Although food from every part of the globe is to be found on the island, local restaurants providing rustic home-cooked family recipes are definitely worth seeking out. Malta is a great place to visit for sea, sun, culture, attractions and all year round events. Tuna and spinach are popular ingredients throughout Maltese cuisine, so it seems like a no-brainer that they’re paired together in this dish.

Kwareżimal have a strong taste of almonds and a mix of spices and are drizzled in honey.

The Maltese government has now announced a series of measures to improve the situation, including a revamp of supervision, control and verification procedures. It’s traditionally eaten with strong-flavored fillings such as tuna, onion, pickled capers, olives, and peppered cheeselets (more on those treats below). This website uses cookies to improve your experience while you navigate through the website.

Most often, these savory treats are filled with either mashed peas or ricotta. It refers to the simplicity of this soup, with ingredients even a poor widow could afford to buy.

If lampuki pie isn’t your thing, consider trying the fish stew called alijotta. swordfish and tuna follow later in the season, around early to late autumn, followed by the famed lampuka, or dolphin fish. Their soups, stews, and slow-cooked rabbit are reminiscent of home cooking in Malta. Imqaret are deep fried and are typically infused with aniseed liqueur and citrus notes. “As a consequence, the frequency of inspections of food producing establishments, based on the risk assessment of their activities, cannot be respected, and relevant non-compliances with regard to regulatory requirements in all areas remain undetected for a long period of time.”. Members of the audit team who witnessed the event had to intervene, requesting the trimming of the affected areas, with the task being swiftly carried out by the available personnel.

Great to have with a cup of tea. , which are producing some excellent wines of distinct body and flavour. Sometimes you’ll see this baked macaroni encased in shortcrust pastry, which is called timpana. Like olives, capers are farmed in abundance throughout the hilly rural parts of Malta, offering a salty addition to a snack or a topping for crispy bruschetta. I might be the unluckiest consumer of rabbit on the island, but I regularly find small bone shards and have so far been lucky to escape without a trip to the dentist’s. You’re unlikely to find a messier sweet than the Prinjolata, which is a small mound-like cake that’s made of a hotchpotch of sugary ingredients, coated with cream and decorated with melted chocolate splatters, pine nuts and green and red glacé cherries. The indigenous varieties are Gellewza and Ghirghentina, which are producing some excellent wines of distinct body and flavour. The World Travel Guide (WTG) is the flagship digital consumer brand within the Columbus Travel Media portfolio. Chef Donald and his team go out of their way to introduce you to some of the best flavours available locally and are happy to talk about the food they serve. It’s truly a celebration. The magnificent underwater world that surrounds Malta is home to some unusual creatures which often find themselves being served up at dinner time. This vehicle, a truck not belonging to the farmer, was normally used for the transport of bulk feeding stuff, and was equipped for unloading its load by elevating its trailer.

Location: 143, St Dominic Street, Valletta Opening hours: Tue-Sat – Lunch from 11:45 – 15:30h and Dinner from 18:00h – 23:30h, Sun – Lunch only, from 11:45 – 16:00h Contact details: +356 22581535 | [email protected] Nenu the Artisan Baker is a highly popular restaurant in Valletta, offering a wide variety of typically Maltese foods and dishes that go beyond baked foods. EHD representatives said staff shortages meant inspections of butchers were being performed at a much lower frequency than planned, and do not always cover all items present in the inspection checklists. Most Maltese people talk about the flavour of their bread, to me, as a semi-foreigner, it’s more the texture and the contrast between crunch and soft airy centre that made me fall in love with it. In contrast, the traceability of live cattle was deemed satisfactory, due to the regular update of the National Livestock Database. Great recipe here: Maltese Bone Cookies with Marzipan Marrow by Sasha Martin. Kusksu is traditionally eaten during Lent. It’s a small bird but apparently makes... Snails, usually served in a bowl on their own, cooked with herbs and spices. in St. Paul’s Bay I’ve tried, and the food was good, but I got charged a “tourist rate”. The top of the pastry is slit, allowing the filling to ooze out.

Ftira Ghawdxija. Throughout the island there is an assortment of cheeses available, from mild hard cheeses to softer, stronger flavours.