Rabbit stew (fenek) sits at the center of Malta’s food identity, slow-cooked with wine, garlic, and herbs and often tied to traditional gatherings. Pastizzi are the everyday staple, flaky pastries filled with ricotta or peas that show up in bakeries and on the street. Ftira, a Maltese-style bread, is used for sandwiches layered with tuna, tomatoes, capers, and olives. Seafood plays a steady role, especially lampuki (mahi-mahi), often served in pies or simply grilled. Bigilla, a thick bean dip, appears alongside bread as a common starter. The food stays consistent across the islands, with variation coming more from preparation than entirely different dishes.
