Maltese cuisine is truly a melting pot with European, Middle Eastern, and African influences added from each wave of occupation. It also benefits from superb natural resources: Malta has the climate, soils, sunshine, and rains suited to producing exceptional olives and grapes. Maltese olive oil is like liquid gold and used in nearly every dish.
Seafood, naturally, shines on this island, but there are also local specialties to please carnivores, such as the popular slow-cooked rabbit stew. For the faster food types, Malta obliges with its traditional snack of pastizzi, mini pastries filled with local cheese or peas. Plus, Valletta has the vibrant coffee culture and wine bars you’d expect in the Mediterranean, with notable wines cultivated right on the island of Gozo.
Still, one of the most satisfying elements of the food scene in Malta is a table perched by the sea with a stunning view and salty sea breezes.