Traditional Maltese food is rustic and based on the seasons and the agricultural definition of the islands. Just to mention some of the dishes, Rabbit Stew, Bragioli, thin beef fillet wraps iwith various stuffings, and Widow's soup, which includes a Gbejna which is a type of goat cheese in very high demand. Suggested snacks are Hobz biz-zejt, Maltese bread dipped in olive oil and rubbed with tomatoes and in some cases with a mix of tuna, onion and capersand also Pastizzi, which are flaky pockets of pastry filled with ricotta or peas. Aljotta is also a popular dish and can be described best as a fish soup, of which content can vary depending on the catch of the day. Octopus and squid are also very typical of Maltese gastronomy and are very often used to make stews and pasta dishes.
Wıne is also part of the Maltese culture.International grape varieties grown on the Islands include Cabernet Sauvignon, Merlot, Syrah, Grenache, Sauvignon Blanc, Chardonnay, Carignan, Chenin Blanc and Moscato. The indigenous varieties are Gellewza and Ghirghentina, which are producing some great wines that are rich and full of flavour.
If you are interested in Maltese gastronomy, we definitely recommend to experience our in-house restaurant Hammett’s Macina. Our gastronomical concept is a take on the islands’ succession of powers with a modern representation of traditional Mediterranean culinary influences that date back to the Phoenician times.