Malta's food culture is characterised by small-scale farming, local ingredients and a tradition where the rhythm and flavours of the countryside take centre stage at the dining table. Through agritourism and farm-to-table initiatives, it is possible to experience the archipelago's culinary heritage and everyday life up close.
From historical influences to local specialties
In Malta, local produce takes centre stage. The climate favours tomatoes, peaches, blood oranges and potatoes, while the sea provides seasonally caught fish such as the mild, lean lampuki, especially appreciated during the autumn. Centuries of historical influences have shaped an eclectic cuisine, where many traditional dishes have Provençal elements, including the frequent use of wine as a flavoring. At the same time, Italian cuisine is evident in the restaurant offering, with both pizza and pasta in Maltese style.
Among the most well-known specialties are: pastizzi – crispy pastries filled with ricotta cheese or pea puree – and the rustic, ring-shaped bread to fly, which is filled with tuna, tomato, capers, olives and fresh herbs. Local cheeses and toppings, such as bean paste, are often added. bigilla. The Maltese everyday food also includes hot soups with vegetables and cheese, hearty pasta dishes baked in the oven and various forms of stuffed vegetables.
Tuta Agrotourism – sustainable innovation in rural Gozo
On Gozo, overlooking the seaside resort of Xlendi, lies Tuta Agrotourism – a modern farm where sustainability and local produce are at the heart. The business is run by brothers Jochen and Stephan Tabone, who, together with other family members, have created thriving crops despite Gozo’s dry climate, thanks to a certified underground spring. Guests stay in self-contained rooms surrounded by gardens and are served meals prepared with produce from the farm, produced just a few hundred metres away. The dairy farm and greenhouse run by their uncle nearby are also open for visits.
Ta' Ġinġel – family traditions and genuine flavours near St Paul's Bay
Another popular agritourism destination is Ta' Ġinġel near St Paul's Bay. With roots in farming for generations, Mark Micallef and his family have developed a B&B with a focus on family traditions and locally sourced food. The farm's own production of ġbejna – the small cheeses typical of Malta – is central, and most of Ta' Ġinġel's menu is based on produce from its own land and nearby growers. Meals are served with freshly baked bread, fresh vegetables, olives and local wines, and the farm also has a shop selling the farm's and local delicacies. Ta' Ġinġel Bed & Breakfast is designed to give guests immediate access to both rural life and the flavours of Maltese cuisine, in an environment characterised by tranquility and authenticity.
