Malta » Dining in Valletta

The people who made their home here over the centuries, from the Arabs, Italians and Spanish to the French and British, influence the Islands’ cuisine. Traditional Maltese cooking has distinct touches of the Sicilian and Moorish.

A rich fish soup with plenty of garlic and tomatoes. Often served with rice. Traditional bean dip. It is made with a type of dried broad bean called ful tal-ghirba, which is soaked for 24 hours then boiled. The beans are subsequently mashed and mixed with salt, pepper, olive oil, garlic and parsley. Chilli is optional.

A thin slice of beef surrounding breadcrumbs, bacon, eggs and herbs. Particularly nice when braised in red wine. Also known as beef olives in English. Rabbit is very popular, and is served as a traditional dish in restaurants.

This dish is an Easter-time favourite. It is a book-sized golden, icing-coated biscuit stuffed with a mixture of sweet ground almonds (called intrita). These are small, round cheeses, made from goat milk, often served as part of a light lunch, or as part of a hearty dinner.

They have a smooth texture and a subtle, often creamy flavour. The peppered cheeses are served with galletti (a local type of cracker biscuit) and served with a glass of robust red wine. A sun dried variant sports a more definite taste, though not as popular as the soft and peppered servings. A very sweet sugary mixture of crushed and whole almonds. It is often offered with coffee after dinner.