Why Maltese food is one of the Mediterranean’s best-kept secrets

Malta’s culinary identity is rooted in centuries of occupation, and its food tells that history better than any museum. From flaky pastizzi sold from village kiosks at dawn to lowlit, Michelin-starred dining rooms, this is one of the Mediterranean’s great undiscovered food cultures, and it rewards those who dig in

Malta’s three-island archipelago has long occupied a strategic position at the heart of the Mediterranean, between Europe and North Africa. Over centuries, Phoenicians, Arabs, French and British rulers, among others, left lasting marks on its culture, creating a rich heritage that continues to draw visitors today.

That history is perhaps best experienced through Maltese cuisine. Rooted in simple staples like fresh fish and bread, the island’s food has evolved through centuries of cultural exchange, blending North African spices, Middle Eastern influences and European traditions. From flaky, sheep’s cheese-filled pastizzi once favoured by workers to refined Michelin-starred dining, every meal reflects Malta’s layered past.

Despite its small size – just 312 square kilometres across three islands – Malta boasts remarkable culinary diversity. With ample free time built into Ormina Tours itineraries, travellers can explore local markets, family-run restaurants and acclaimed dining experiences, discovering the flavours that make Malta so distinctive. Plus, at fewer than 100km from Italy, it’s an easy add-on to any European adventure.

Begin with Malta’s hilly sister isle and agricultural hub, Gozo. Here tradition reigns. The island’s sweeping hills and valleys are covered in a patchwork of fields growing tomatoes, figs, cucumbers and carob trees. Prickly pear bushes are everywhere, the three-metre high shrubs covered in spiky cactus fruits farmed by locals to make juices, jams and jellies. Everywhere you go you’ll see Gozitans hand tilling their fields, maintaining age-old traditions as important to their heritage as they are to keeping today’s food production alive. 

Here, farm-to-table eating experiences are de rigeur and you’ll have the chance to tuck into a three-course meal at a local Gozitan restaurant on your tour. Expect a menu sporting bragioli (beef strips wrapped in vine leaves), aljotta (a tomato- and garlic-infused fish soup) and succulent grilled octopus, accompanied by the rich, full-bodied flavours of Maltese wine – a tipple found only in Malta (it’s not exported). Oenophiles should book a wine tasting and vineyard tour at one of Gozo’s three wineries, or perhaps sample a draft from the casks of craft beer at the local brewery and taproom. 

Since much is produced here, Malta’s food is fresh, so getting hands on with a cooking class is the perfect way to discover more about the island’s culture. Learn to make Malta’s classic snack – pastizzi – from a local, fashion a ftira in traditional bread ovens or try out a cheese-making workshop with the professionals.

To peek behind the curtain of Malta’s gastronomic future, however, a Michelin meal is a must. The country has been awarded seven stars in the last seven years, the prestigious awards honouring kitchens run by both local talent and international names.

Tasting menus are popular, and a great way to sample a diverse range of flavours in one sitting. Pork cheek with mustard, locally baked sourdough with homegrown olive oil and fig leaf mousse are just the beginning. Plus, depending where you dine, chances are that you’ll be seated within historic 17th-century walls or enjoying far-reaching views across iconic locations such as Valletta’s Grand Harbour or the cliffedge panoramas of the country’s coastline.

Wherever you eat, you’ll never forget you’re in the Mediterranean: everywhere fish and seafood abound. For the freshest catch, grab lunch in the historic fishing village of Marsaxlokk on Malta’s south coast. This stop on Ormina Tour’s Malta Legends tour will not only allow you to sample some of the best fish in the Mediterranean (if it’s available, order lampuki, a succulent white fish that’s popular in late summer), but also treat you to views of a bustling bay filled with iconic luzzu boats. Follow up the fried calamari and seabass ceviche with a wander through market stalls which sell locally-made crafts during the week, and transform into the country’s biggest fish market every Sunday.

However you choose to dine, every menu will showcase a piece of Maltese history. Whether it’s the national dish of Stuffat tal-Fenek (rabbit stew, thought to have come about due to the Knights of St. John), or Gozo’s famous Ġbejna cheeselets (created during the 16th-century Arab reign) – or even their twist on an Italian classic: the ‘Gozitan’ pizza, a tomato base topped with sliced potato, anchovies, olives and herbs – Malta reveals its story through its flavours. So dig in.