'I ate my way round Malta – and these are the dishes I’m still thinking about'

Flaky, savoury and with the ultimate crunch. Is it any wonder this Maltese street food has remained a staple on the island for quite literally hundreds of years? Pastizzi, the diamond shaped pastries sold at tiny pastizzerias found on almost every corner in Maltese towns, are typically filled with ricotta cheese or very savoury seasoned mushy peas – and make an ideal pick-me-up when you’re exploring the island. I tried both traditional fillings and the ricotta won out for me, its smooth creaminess complimenting the crisp puff pastry perfectly. Look out for sweet fillings like chocolate and pistachio too: they’re not offered in every pastizzeria, but they’re well worth trying if you do spot them.

Maltese prawns look quite different to those you typically find in the UK. Unlike the small pink things you might spot in the supermarkets here, the prawns we ate on the island were a vibrant scarlet hue, with an irresistibly rich, buttery flavour. Unsurprisingly, they’re a local delicacy and can only be found in the deep waters of the Mediterranean – so they’re a must-try during your trip to Malta. For one dinner, I enjoyed them grilled and served over a satisfying risotto. Another night, they arrived as crudo – raw, dressed with just a little olive oil, salt and pepper – which really allowed their sweet, succulent flavour to shine. 

I’ll happily admit it: I’m a bread fanatic. Naturally then, Maltese ftira was high on my list of snacks to try during my trip. Unsurprisingly, I loved this sourdough flatbread, as crisp on the outside as it is airy on the inside, stuffed to bursting with fresh, local ingredients. I’m a big believer in trying the most authentic version of a local dish if you can, which is why I opted for Ftira biż-żejt. Inside the perfectly baked bread was a salty mix of tuna, capers, anchovies and olives, balanced with slices of sweet, sun-ripened tomato. Trust me when I say this is the platonic ideal of a holiday lunch – and can be found at bakeries and cafes across Malta. Grab yourself one, find a sunny spot and enjoy.

In between the obligatory holiday spritzes, I tried some truly fantastic local wine, produced at the island’s Meridiana Wine Estate. The estate’s vineyards snake across 17 hectares of land, previously used as an airbase for the RAF during World War II, with a rustic limestone-walled farmhouse sitting squarely at its centre. Here, wines are aged in barrels in the temperature-controlled cellar. So what is it that makes Malta’s wines so unique? Well, it’s threefold: limestone-rich soils, abundant sunshine and a near-constant sea breeze which all work together to produce light, fruity reds and delicate whites and rosés with a nice acidity and minerality, perfectly suited to long dinners on the sun-drenched island. Be sure to pick up a bottle (or two!) to bring home with you.

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