iMalta.com

Coming Over

What To Do

Malta enjoys a wide variety of cuisine which, for a tiny country such as ours, is astounding. The catering industry started in post-war Malta, catering for the British tourist, which amounted to the biggest chunk of tourism. By the late 1970s, Sicilian pizzerias introduced the concept of casual dining into Maltese cuisine, making eating out a way of entertainment with the Maltese.

In the last fifteen years, the local scene has exploded both in amount and in variety. One can treat his palate to any cuisine from Italian to Thai, French to Mongolian, and Indian to Greek.

The venue that you choose depends on three factors: the part of the island you are in or wish to spend the afternoon or evening in, the style of venue you would like: elegant or casual, and the cuisine your taste buds are craving for.

There is a very good choice of restaurants and cafés from deluxe to fast food including Chinese, fish and beachside tavernas and bars. Table service is normal, but many bars and cafés have table and/or counter service. Local dishes include lampuki pie, bragoli and fenek (rabbit cooked in wine). Pork and fish dishes are recommended and vegetables are excellent. The best Maltese fruits are oranges and grapes; also delicious are strawberries, melons, mulberries, tangerines, pomegranates and figs.

Maltese beer is excellent, and foreign beers are also available. There is a wide variety of good and inexpensive Maltese wine and foreign wines and spirits. Licensing hours of bars, restaurants and cafés are usually 0900h-0100h and beyond, although alcohol can only be bought before 0100h. Most hotel bars close between 1300h and 1600h and then reopen after 1800h. Tipping is usually 10%.