Malta’s position in the Mediterranean Sea and year-round warm climate, allows visitors to experience alfresco dining on an array sea-food caught that day, enjoy the delicious local wines in the reputable bars and restaurants that fill the city and much more. We have developed a gastronomy map that highlights the very best places to dine on the Maltese Islands for all of you foodies out there – you’re welcome! Click here for a PDF of the Gastro Trail.
Where to dine
Bahia is a quaint bistro tucked away in the Maltese village of Lija. The fine dining restaurant is passionate about using local and seasonal ingredients. Bahia dedicates its name to a prestigious navel orange that carries the pride of the people of Lija.
Despite its location in the British Hotel, Panorama retains the flavour of the Mediterranean in its classic dishes. The view of the Grand Harbour of Valletta can be appreciated day and night.
Sicilian Chef Massimo Marino leads the kitchen of Panorama and describes his particular cooking style as one that combines current cooking techniques with local fresh ingredients to create an innovative Mediterranean cuisine for diners to enjoy.
Ta’ Philip strives to provide dishes with zero-mileage, meaning that their production is entirely sourced from the island of Gozo. Ta’ Philip’s owner and creator, Phillip Spiteri, aims to cook traditional Gozitan food and express himself not only through the plates presented to guests, but the general style and atmosphere of the restaurant itself.
Tarragon is an award-winning establishment with deep roots in the Maltese gastronomy scene. It offers a casual atmosphere for guests to enjoy its Mediterranean fusion fare. Tarragon features the culinary expertise of chef Marvin Gauci, who is well-versed in molecular gastronomy and is responsible for attracting the attention of critics beyond the shores of Malta.
The Harbour Club
The efforts of the 64th Grand Master of the Order of Malta in 1712 are not lost to the fate of history. The Harbour Club is located within this meticulously converted warehouse, with both indoor and terrace seating available. The team at The Harbour Club strives to incorporate elements into its Mediterranean dishes that remind diners of the renowned Grand Harbour and its rich history.
The Barracuda Restaurant
Located along the shores of Balluta and Spinola Bay, Barracuda offers outside tables where dinners can enjoy the ocean air while tucking into artfully crafted dishes, as well as inside dinning in a restored 18th century villa. Chef Andrew Pace uses locally sourced and fresh ingredients to create his signature Mediterranean dishes.
Adventures for a culinary mind
Meet Arnold Grech, the Beekeeper
With over 65 years of experience in teaching, researching, and raising bees himself, Arnold Grech is a wise and respected Mediterranean man whose name brings fond memories to both locals and foreign visitors alike. His knowledge and passion for beekeeping is not lost in the flavour of the honey cultivated in his apiary in Mellieha. Malta is regarded as the land of honey, not merely by personal choice, but in the fact that its name is derived from the Greek word for honey, meli. Arnold is available for tours of his apiary, where he shares his experiences raising bees and making honey. 7 euro per person, booking here.
Ta’ Rikardu Cheese Making Experience
Rikardu personally owns a farm and vineyard as well as the restaurant Ta’ Rikardu on the island of Gozo. He offers visitors the opportunity to produce Gozitan fresh cheese, commonly referred to as Ġbejniet by locals, using a combination of goat and sheep milk. For information to book click here.
The Marsovin Summer Wine Festival
This annual summer festival is held on the grounds of Hastings Gardens in Valletta – a location that attracts the gaze of both locals and foreigners alike due to its serene atmosphere and expansive views of Sliema harbour. To accompany a glass of locally-produced wine, guests may listen to live performances from Maltese artists while keeping a careful eye on the food stalls available. For information to book click here.
Winery and olive oil
Sam Cremona, the former gemmologist and current “Godfather” of olive oil, has plans for the olive oil industry in Malta. He is currently leading a project to encourage Maltese farmers to produce olives by purchasing his own indigenous bidnija olive trees (aiming for an ambitious 30,000 trees actively growing). The olive farm located in Wardija is open to visitors and offers tours, tastings, and a typical Maltese lunch. Appointments must be made and are only available to small groups. For information to book click here.
San Pawl Milqi
According to tradition, this archaeological site in burmarrad is where St Paul was able to recover after his shipwreck in Malta in ad 60. The site’s position on a fertile valley and vicinity to the Roman harbour of Salina meant that it was an ideal location for olive oil production. The trapetum (a rotating mill used to separate pips from olive oil), anchor points and two presses can still be seen, alongside a set of vats used to purify oil. Heritage Malta offers visitors the opportunity to see the largest roman agricultural plant on the island as well as the nearby chapel dated back to 1616. For information to book click here.
Xwejni Salt Pans
The Xwejni Salt Pans are a site for harvesting salt during the summer period and is open for visitors to spend a pleasant afternoon. Despite the generational gap, the harvesters of Xwejni have relied on the most traditional means possible to produce salt of such high calibre. These salt pans are found along the Xwejni bay in Zebbug, Gozo. For information to book click here.
Ta’ Mena Winery
Owned by the Spiteri family and founded by their late mother Carmela, otherwise known as Mena, Ta’ Mena Estate aspires to introduce the history and rich culture of Gozo to its guests. A majority of wines offered for purchase are certified as GOZO D.O.K. Wines, which is the highest wine certification for Maltese wines. The wines produced are best described as having a fruity and full bodied, with a trace of salt on the palate (commonly known as the ‘Island Effect’). For information to book click here.
San Niklaw Estate
A small family estate made up of vineyards, an olive grove of 500 trees and a boutique winery. John Cauchi spends half his time running his family’s estate, and half his time working as the sole paediatric surgeon in the Maltese Islands. The estate’s principal products are cultured and distinguished wines and a premium olive oil. They have planted Vermentino, Sangiovese, Syrah and Mourvèdre vines, and invested in a modern winery. A 17th century chapel adjoins the country residence and there’s a late 19th century underground cellar. The estate is open to visitors for private guided tours all year round. For information to book click here.