Signature Dishes

Signature Dishes from the Maltese Kitchen of Ta' Victor Restaurant in Marsaxlokk

Signature Dishes image

Savour the best foods in Malta

Delight your taste buds with Malta’s signature dishes. Be sure to try the any of the following:



· Bigilla - made of mashed beans, served as a snack or an hors d'oeuvre and is usually eaten as a spread

· Bebbux - simmered in red wine or ale with mint, basil and marjoram. The snails are cooked, and served, in their shells



· Pastizzi - usually have a filling either of ricotta or of mushy peas, and are called pastizzi tal-irkotta, "cheesecakes", or pastizzi   tal-pizelli, "peacakes". Pastizzi are a popular and well-known Maltese food.

· Hobz biz-zejt - the bread is rubbed with tomatoes or tomato paste, drizzled with olive oil and filled with a choice or mix of tuna, olives, capers, onion, bigilla and gbejna.

· Gbejna (plural gbejniet) is an important element in a number of dishes such as soppa tal-armla. It is often added to pasta dishes or soup to enhance flavour, as a pizza topping or the filling for hobz biz-zejt.



· Kusksu - vegetable soup with small pasta beads called kusksu and fresh broad beans in season

· Soppa tal-armla - vegetable soup with fresh cheeselets and beaten eggs

· Aljotta - A Maltese fish soup with plenty of garlic, herbs, and tomatoes, likely to have been an adaptation of the bouillabaisse

· Kawlata - made with vegetables, often with the addition of pasta or rice and common ingredients such as beans, onions, celery, carrots, stock, and tomatoes


Pasta & Rice

· Imqarrun - made with macaroni, bolognese style meat sauce and egg

· Ross il-forn - baked rice


Meat Dishes

· Fenek - Moqli or Stuffat (either fried or stewed)

· Qarabali - Stuffed marrows

· Bragioli - beef olives slices of meat filled with eggs, bacon and parsley

· Laham taz-Ziemel - fried or baked in a white wine sauce


Fish Dishes

· Lampuki - local fish either fried in olive oil and served with piquant sauce or prepared as a pie with tomatoes, onions, black olives, spinach, sultanas and walnuts

· Qarnita - Octopus cooked and served with garlic or cooked as a stew

· Klamari - can be served stuffed with rice, breadcrumbs, parsley, garlic and capers and then gently stewing in red wine



· Qubbajt - Maltese nougat, flavoured with almonds or hazelnuts and traditionally sold on feast days

· Mqaret - deep fried diamond-shaped pastry stuffed with chopped, spiced dates

· Kannoli - ricotta filled fried crisp pastry tubes, sometimes sweetened with chocolate chips or candied fruit

· Qaghh tal-ghasel - sweet rings made from a light pastry with a filling made of treacle, semolina, citrus zest, cinnamon and cloves

· Pudina tal-hobz - baked bread pudding with raisins and cocoa powder


L-Ikla it-Tajba!