Maltese cuisine shines with an array of small, flavorful savory treats ideal for nibbling between meals or kicking off dinner. Pastizzi, iconic flaky pastries stuffed with ricotta cheese or peas, are a street food favorite. Bigilla, a zesty broad bean pâté spiced just right, pairs perfectly with crusty Maltese bread. Soup fans will love kusksu, a comforting broth of peas and fresh broad beans topped with gbejniet, Malta's traditional goat cheese.
Heartier fare dominates Maltese mains, often featuring robust meats. Brungiel mimli are eggplant halves generously filled with beef and pork. Bragioli resemble elegant beef rolls simmered in a savory wine sauce. Timpana stands out as an economical yet irresistible bake of macaroni layered with minced meat. Seafood shines too—try torta-tal-lampuki, a flaky pie of lampuki fish (similar to sea bream) with spinach, cauliflower, and walnuts. Fresh catches like stuffed or fried seafood and octopus in tomato sauce are always worthwhile.
Maltese sweets are indulgent crowd-pleasers. Qubbajt, the classic nougat, is essential. Figolli offers a crumbly pastry filled with almond paste and lemon. For a lighter touch, prinjolata stacks sponge biscuits with glazed cherries and pine nuts. Wash it down with Malta's excellent red or white wines. Don't skip Kinnie, the quirky local soda made from bitter oranges—it has passionate fans and skeptics alike.
