Apart from all its charm, Malta attracts travelers for its many cuisines derived from different cultures. With an aroma of Mediterranean cuisine combined with the influence of Sicilian and North African dishes, the culture of this island is intertwined with its food. Therefore, despite serving dishes from various other countries, Malta’s local foods have not lost their essence.

The fertile soils of the land ensure the production and delivery of a large quantity of fresh fruits and vegetables to the restaurants of Sliema Malta. They are sold at reasonable prices by greengrocers who often set up shop along the main roads, as well as around towns and cities.

In some towns such as Mgarr, which is located in the western part of Malta, an annual celebration of the year’s fresh harvests is organized. The event has become very popular throughout the island. Farmers have the opportunity to display their fruits and vegetables. Farmers receive a “reward” if their fruits and vegetables are judged the “crème de la crème” of local produce of the year.

Since Malta is an island surrounded by the sea, both fish and shellfish are an integral part of Maltese cuisine. Not only is it part of the family meal of the local people, but it also takes center stage on the menus found in Sliema Malta restaurants. Tourists enjoy different seafood like lobster, octopus and special fish preparations when they visit Malta.

Rabbit is also one of the most beloved dishes of the Maltese. Some of the authentic Maltese restaurants consider rabbit their signature dish. Another exotic Maltese dish includes kangaroo meat and quail.

Bread, also known as Hobza tal-Malta, plays an integral role in Malta. A crusty sourdough loaf of bread with a deliciously fragrant and soft interior is the foundation of every meal. Very popular as an aperitif, especially served with simple local produce such as fresh tomatoes or kunserva (tomato paste) and Ä¡bejniet. Unless you eat it in Sliema Malta restaurants, it is best eaten fresh from a baker’s oven.