Maltese Restaurants

Find Maltese food at 12 well-known restaurants in Malta and Gozo, with official menus and links to home recipes for the dishes they serve.

Find a dish or island
Watercolour illustration of golden fried rabbit pieces with garlic, parsley and lemon.
Fenek moqli · A recipe illustration

Looking for a rabbit meal at Il-Barri, cheese ravioli in Gozo, or somewhere to try Maltese fish soup? Start with these twelve restaurants, then follow their own menu links to plan a visit. Each entry connects a few dishes on the menu with recipes you can cook at home.

If the dish names are new to you, our Maltese food guide and food glossary explain what to look for. For the difference between fried rabbit and a stew, begin with the Maltese rabbit guide; for local cheese, read about ġbejniet.

Choose a dish or island

Browse every restaurant below, or narrow the list to something you want to eat.

12 restaurants across Malta and Gozo.

Menus checked . The recipe links are our home versions of the dishes, with differences noted.

Malta

From a rabbit meal in Mġarr to stuffed marrows in Valletta, choose the dish you want to try before choosing a table.

Il-Barri

Mġarr, Malta

A natural starting point for a fenkata, the shared rabbit meal, at Jubilee Esplanade in Mġarr. The menu offers rabbit in several preparations as well as veal bragioli.

Traditional Maltese menu Official website Find on map

Whole-rabbit and single-portion options are listed; check the serving size when ordering for a group.

On the menu → in your kitchen

  • Rabbit fried with garlic and onions

    Our pan-cooked version uses garlic and white wine.

    Make our Fenek Moqli

  • Veal bragioli

    Il-Barri uses veal slices; our home recipe uses beef.

    Make our Bragioli

Ta’ Marija

Mosta, Malta

The Constitution Street restaurant brings together traditional soups, rabbit dishes and newer interpretations of Maltese cooking. Its menu gives you several ways to build a meal around local dishes.

Menus and reservations Official website Find on map

Choose the à la carte menu for the dishes below; event and tasting menus have their own selections.

On the menu → in your kitchen

  • Kusksu bil-ful b’ġbejna friska

    Broad beans, small pasta and fresh cheeselet are the connection to our soup.

    Make our Kusksu

  • Soppa tal-armla

    Vegetable soup with egg and fresh cheeselet.

    Make our Soppa tal-Armla

  • Stuffat tal-fenek Ta’ Marija

    Compare its rabbit stew with our tomato-and-wine home version.

    Make our Stuffat tal-Fenek

  • Braġjoli u zalzett Malti

    The restaurant pairs beef parcels with Maltese sausage; our recipe makes the parcels.

    Make our Bragioli

  • Imqaret with Maltese honey and ġelat tan-nanna

    Our recipe makes the date-filled pastries, without the restaurant’s plated accompaniments.

    Make our Imqaret

Ta’ Kris

Gżira, Malta

A familiar name for bragioli and Maltese home-style cooking, now at 154 Triq ix-Xatt in Gżira. The restaurant’s own website confirms that its former Sliema location has closed.

À la carte menu (PDF) Official website Find on map

Use the Gżira address when booking or opening a map; older guides may still direct you to Sliema.

On the menu → in your kitchen

  • Dad’s Famous Bragioli

    Stuffed beef rolls in a wine, tomato and herb sauce.

    Make our Bragioli

  • Rabbit

    Its rabbit is fried with garlic and rosemary, then simmered in red-wine gravy; our version uses white wine.

    Make our Fenek Moqli

  • Stuffat tal-qarnit

    The restaurant’s octopus stew includes beer, fruit and walnuts; our stew has a different sauce.

    Make our Stuffat tal-Qarnit

  • Maltese fried ġbejna

    Its cheeselet has a breadcrumb-and-pistachio coating; our recipe uses a plain breadcrumb coating.

    Make our Ġbejniet Moqlija

Nenu the Artisan Baker

Valletta, Malta

A Valletta stop for topped, oven-baked ftajjar alongside Maltese pasta and sweets. The baked bread-dough dishes belong to a different style from a filled ftira sandwich.

Food menu (PDF) Official website Find on map

The ftajjar have named combinations of toppings. Our Gozitan ftira is a related home bake, not one of Nenu’s named recipes.

On the menu → in your kitchen

Gululu

St Julian’s, Malta

At Spinola Bay, Gululu’s Maltese menu ranges from dips and cheeselets to fish soup and fried pasta. Several small dishes make it possible to explore more than one Maltese flavour.

Food and dessert menus Official website Find on map

The food menu linked by the restaurant includes both individual dishes and a separate tasting selection.

On the menu → in your kitchen

  • Bigilla bil-felfel

    A dried-fava-bean dip with garlic and a little chilli.

    Make our Bigilla

  • Arjoli

    Its dip includes anchovies and crushed galletti; our breadcrumb-based home version is fish-free.

    Make our Arjoli

  • Aljotta

    A fish-soup connection; check the restaurant’s fish and shellfish ingredients directly.

    Make our Aljotta

  • Froġa tat-tarja biż-zalzett Malti

    Gululu adds Maltese sausage to its fried pasta cake; our recipe is a simpler version.

    Make our Froġa tat-Tarja

  • Ġbejna moqlija

    A fried local cheeselet, rather than a recipe for making the cheese itself.

    Make our Ġbejniet Moqlija

Diar il-Bniet

Dingli, Malta

The Dingli restaurant centres its cooking on rural Maltese dishes and produce from its estate. Its published winter menu connects especially well with cheese ravioli, garlic rabbit and warming soup.

Seasonal menus Official website Find on map

These matches come from the winter menu linked on its menus page. The restaurant changes its offering seasonally; confirm the current selection.

On the menu → in your kitchen

Rubino

Valletta, Malta

A long-established Old Bakery Street restaurant with Maltese and Italian dishes. Its website’s sample menu gives a useful starting point for aljotta and fried rabbit.

Sample menu Official website Find on map

Rubino explicitly labels this a sample menu. Ask which dishes are available on the day you want to visit.

On the menu → in your kitchen

  • Aljotta

    Make our Maltese fish soup at home after exploring the restaurant’s version.

    Make our Aljotta

  • Fenek moqli

    The sample menu lists the fried-rabbit dish; accompaniments can vary.

    Make our Fenek Moqli

La Pira Maltese Kitchen

Valletta, Malta

On Merchants Street, La Pira offers a compact route through Maltese flavours: bigilla, fish soup, stuffed marrows and date pastries all appear on its published menu.

Food menu Official website Find on map

The menu mixes traditional dishes with the kitchen’s own combinations, so compare ingredients rather than expecting an exact match to a home recipe.

On the menu → in your kitchen

  • Bigilla dip and bread basket

    A bean dip served with Maltese bread and galletti.

    Make our Bigilla

  • Aljotta fish soup

    The menu includes mussels and prawn stock as well as white fish.

    Make our Aljotta

  • Maltese stuffed marrows

    Its filling includes beef, local sausage and pecorino; our filling differs.

    Make our Qarabagħli Mimli

  • Octopus in garlic

    Compare the restaurant’s wine-and-tomato preparation with our garlic octopus.

    Make our Qarnit bit-Tewm

  • Local imqaret

    Its date pastries are served with nuts and ice cream; our recipe makes the pastries.

    Make our Imqaret

Gozo

Gozo deserves its own food stops. These menus connect village and waterfront restaurants with cheese ravioli, fish soup, rabbit and date pastries.

Il-Kartell

Marsalforn, Gozo

A family restaurant on Marina Street in Marsalforn, with a dining space formed from former boathouses. Its broad menu includes Maltese fish soup and rabbit stew alongside seafood and pasta.

Restaurant and food menu Official website Find on map

The full menu is on the restaurant’s home page. Fish of the day depends on availability.

On the menu → in your kitchen

  • Aljotta, traditional fish soup

    The restaurant’s version includes fish and shellfish.

    Make our Aljotta

  • Traditional local rabbit stew

    Rabbit with onions, garlic, peas and wine connects to our home stew.

    Make our Stuffat tal-Fenek

  • Bigilla in the antipasto misto

    The bean dip is part of a sharing platter, rather than a standalone dish.

    Make our Bigilla

Ta’ Vestru

Qala, Gozo

A family-run restaurant in Qala’s Pjazza San Ġużepp. Alongside pizza and other Mediterranean dishes, its menu includes Gozo cheese ravioli and both fried and stewed rabbit.

Food menu Official website Find on map

The restaurant publishes its menu as images. The matches below are from the food-menu pages, not an older delivery listing.

On the menu → in your kitchen

Ta’ Karolina

Xlendi, Gozo

At the end of Xlendi’s waterfront, near the steps towards Karolina’s Cave, this family restaurant combines seafood with local specialities. Aljotta and local-cheese ravioli are useful places to begin.

Food menu Official website Find on map

The menu also lists braised rabbit with port. It is a different preparation from our tomato-and-red-wine rabbit stew.

On the menu → in your kitchen

Ta’ Frenċ

Xagħra, Gozo

For a more formal meal at Daħla ta’ Għajn Damma, Ta’ Frenċ combines classical techniques with local ingredients. Rabbit ravioli feature on its menu, while the dessert list offers a direct connection to Maltese date pastries.

Set menu and desserts Official website Find on map

The rabbit ravioli have a rabbit filling, so they are not paired with our cheese-ravioli recipe. The home recipes below relate to its imqaret dessert and ice-cream accompaniment.

On the menu → in your kitchen

  • House-made imqaret

    The date pastries are served with orange marmalade and a chocolate-Maltese-coffee sauce.

    Make our Imqaret

  • Ġelat tan-nanna with the imqaret

    This ice cream is an accompaniment to the dessert, not a separate item in the set menu.

    Make our Ġelat tan-Nanna

Bring the menu home

Start with a dip, roll your own cheese ravioli, or finish with date pastries. These illustrations show our home recipes.

Watercolour illustration of Bigilla in a terracotta bowl with broad beans, garlic, olive oil and lemon. Bigilla Watercolour illustration of Maltese sheep-cheese ravioli with tomato and basil sauce. Ravjul bil-Ġbejniet tan-Nagħaġ Watercolour illustration of diamond-shaped fried date pastries with orange and warm spices. Imqaret

Before you go

Menus are snapshots, and seasonal dishes may disappear between visits. Follow the restaurant’s menu link, check service times and reserve directly before making a special journey. Ask the restaurant about ingredients and cross-contact if you have an allergy or dietary requirement; our home recipe cannot establish what is in its dish.

For a quick pastry stop instead of a sit-down meal, see our pastizzi stop in Rabat. To plan a home-cooked meal, browse traditional Maltese recipes or Maltese Sunday lunch.

About this list

This is a curated starting list of established names and restaurants with a clear Maltese or Gozitan food connection. It is not a popularity ranking or a report of meals we have personally eaten. Each entry links to the restaurant’s own published menu, with only a few relevant dishes selected. Our linked recipes are independent home versions; fillings, sauces and accompaniments can differ. Tell us through the contact page if a menu link, location or dish needs correcting.

Send a correction. Menu information checked 28 October 2026.