Drawing its influences from its European and North African counterparts, Malta brings its own ingredients to the menu.
To learn the history of a country, visit their libraries; but to truly understand its people, visit their kitchens.
The chequered history of this island nation is amply evident in its cuisine
- a history that is at times besieged and isolated, at others celebratory and enraptured – the spirit of this people is borne out in their food. Influences range from Greek to Sicilian, French to Spanish, North African and even middle-eastern. And while many of the dishes tend to be local versions of those found in other countries, the Maltese versions
, adapted for the availability of local ingredients, are truly unique.
As a nation that has endured its fair share of shortages, the portions are surprisingly abundant, and while the Maltese know a thing or two about herbs, spices and flavouring, it is the freshness of the ingredients that is the hallmark of good Maltese cooking. This stands to reason when you consider that because of its diminutive size, you’re never more than fifteen minutes away from the nearest farm.
Bon appetit, or as the locals say l-ikla t-tajba.