Maltese cuisine — Sicilian-Arabic-British fusion. Pastizzi, rabbit, fresh fish, bread. Mediterranean tradition with multiple influences.
Pastizzi
Pastizzi — most beloved Maltese food. Pastry filled with ricotta cheese or peas. Sold at street corners everywhere. Traditional snack.
Rabbit
Stuffat tal-fenek — national meat. Rabbit cooked with beer, onion, garlic, bay leaves. Accompanied by pasta or potatoes. Fenkata festivals common.
Fish
Lampuki (dolphinfish, September-November) — most famous. Aljotta (fish soup), lampuki pie, fish fritters. Marsaxlokk port most famous for fish.
Maltese Bread
Ħobż biż-żejt — national sandwich. Traditional Maltese bread with olive oil, tomato, capers, olives, tuna, gbejna cheese. Daily snack.
Cheese
Gbejna — traditional Maltese sheep cheese. Fresh, dry, or peppered. Served with ftira, bread, or in salad.
Sweets
Kannoli (Sicilian but Maltese too), figolli (Easter figures, large biscuits with marzipan filling and glaze), qubbajt (nougat), prinjolata (Carnival).
Wine and Coffee
Maltese wine — small zone but good quality. Marsovin, Camilleri Wines. Kinnie — Maltese soda (orange, herbs). Cisk beer. Coffee with milk common.