Restaurants in Malta

Eating out in Malta and Gozo: a food lover's guide

Eating out in Malta means Sicilian-style pasta and fresh fish one night, slow-braised rabbit in a village restaurant the next, and a paper bag of warm pastizzi from a corner pastizzeria in between. The islands' food is a crossroads of Italian, Arab and British influences, and the best way to taste it is to move around: Valletta for fine dining, Marsaxlokk for seafood, Gozo for country cooking.

Standards have risen sharply in recent years. When the Michelin Guide first covered Malta in February 2020, it awarded stars to three restaurants, in Mdina and Valletta. Yet some of the most memorable meals are still the simplest: grilled fish on a harbour terrace, or ftira bread filled with tuna, capers and olives eaten on a bench by the sea.

Use the filters above to browse by cuisine and area, and read on for what to order, when to eat and how to book.

Maltese dishes to look for on the menu

Stuffat tal-fenek, rabbit slow-cooked in wine and tomato, is often described as the national dish; our guide to Maltese cuisine explains why rabbit carries such cultural weight. Aljotta is a garlicky fish broth, Malta's answer to bouillabaisse, and Gozo's ġbejniet are small, fresh or peppered sheep's cheeses, sometimes used to fill ravioli.

Pastizzi are flaky, diamond or round pastries filled with ricotta or curried peas: ricotta ones are folded down the middle, pea ones along the side. Ftira, Malta's flattened sourdough loaf, was added to UNESCO's list of intangible cultural heritage in 2020. From 15 August to the end of December the lampuki season brings dolphinfish to menus, often baked into a pie.

Wash it down with local wine, a bottle of Kinnie, the bittersweet orange soft drink, or a Maltese lager.

Where to eat: the towns covered in this guide

Valletta has the densest choice, from wine bars on the stepped streets to the city's Michelin-starred dining rooms; see restaurants in Valletta. Across the harbour, restaurants in Sliema cover the seafront and Tower Road, with everything from casual pizza to smart waterfront tables.

For seafood, head to Marsaxlokk, a fishing village of brightly painted luzzu boats whose Sunday market is mostly fresh fish. Inland, Mdina offers atmospheric dining within the silent city's walls, with neighbouring Rabat close by. Across the water, restaurants on Gozo lean towards country cooking, local cheeses and fresh fish.

Malta's restaurant scene, from Michelin to the pastizzeria

The first Michelin Guide Malta, published in February 2020, covered 26 restaurants across Malta and Gozo: three received a star, three a Bib Gourmand and twenty the Plate symbol, which Michelin describes as fresh ingredients, capably prepared. Its arrival confirmed what regular visitors already knew, that the islands' cooking had moved far beyond the tourist menu.

Yet much of the best eating remains humble. Pastizzerie are usually small family businesses baking on metal trays, and in the outer villages pastizzi are a popular breakfast. Bars and cafes sell them too, alongside coffee and the bittersweet Kinnie.

Seasons shape the table. Lampuki arrive from mid August, and in summer the festas fill village squares with crowds and brass bands.

Practical information for eating out in Malta

When people eat: weekend lunches with family can stretch well into the afternoon, and dinner tends to start later than many UK visitors are used to, especially on long summer evenings.

Booking: reserve ahead for Friday and Saturday nights, Sunday lunch, and any popular restaurant in July and August. Michelin-listed restaurants often book up well in advance.

Tipping and service: tipping is discretionary. Malta's consumer authority says restaurants must tell you about any service charge before you order, so check the menu and bill; if service is already included, there is no need to add more.

Pair a food-focused trip with one of our Malta holidays, choose from hotels in Malta near the restaurants you want to try, and compare flights to Malta.

Frequently asked questions