Indulge in a culinary journey through history and flavour while dining in Malta. Explore Michelin-starred Bahia, The Grotto Tavern, Noni, and more!
When it comes to dining in Malta, the island offers an array of culinary delights that cater to every palate. From charming eateries nestled within historic cities to modern establishments with a flair for innovation, Malta's restaurant scene is a testament to its rich cultural tapestry. During my recent travels here, I've had the pleasure of exploring some of the best dining spots the island has to offer.
Each restaurant has its own unique story, atmosphere, and approach to showcasing the flavours of Malta. By sharing these experiences and insights, I hope to give you a taste of what makes these places special and why they should be on your must-visit list during your next trip to Malta.
Bahia: A Culinary Gem for Dining in Malta
Corinthia Palace Hotel De Paule Avenue, San Anton, Ħal Balzan
As someone who loves exploring gastronomy, dining in Malta’s Michelin-starred Bahia is an absolute must-visit. While the restaurant was originally tucked away in the charming, narrow streets of Lija, housed in a beautifully restored townhouse over 200 years old, they boldly moved to the Corinthia Palace in Balzan in 2022. With its blend of indoor and outdoor spaces, this new location offers a comfortable yet contemporary atmosphere that perfectly complements the innovative cuisine. It’s the perfect location for such an incredible restaurant (and one recommended to me directly by Visit Malta)!
One thing that remains constant is Bahia’s commitment to excellence, which—as I mentioned—earned them a Michelin star in April 2021. The name Bahia, inspired by the prestigious navel orange, reflects the pride of the local areas of Lija, Attard, and Balzan. The restaurant’s interior is a tribute to the four stages of an orange tree: Seed, Growth, Bloom, and Harvest, creating a unique and inviting ambiance. The menu at Bahia changes about three times a year, so there’s always something new and exciting to try.
On my visit, we explored both the regular and vegetarian menus, each dish a testament to the restaurant's dedication to high-quality ingredients and creative culinary techniques. Whether savouring the seasonal à la carte offerings or indulging in one of their concept menus, Bahia is a culinary journey that beautifully marries Malta’s rich heritage with contemporary flair. After all, each dish is named after a city or town in beautiful Malta when you take ‘The Villages Journey’! How much more Maltese can you get?
So, what was on our menus, exactly?
Vegetarian Meal:
Qormi: A starter consisting of bread along with a fig and eggplant ‘kunserva,’ as well as chilled pea and garlic chive soup, butternut squash with pumpkin seed, and a mixture of sweet corn, cashew, piment d’espelette, and cilantro
Xewkija, Gozo: Zucchini and basil flan with tomato jam, served with ‘Tadam tal-Bżenguli’ dressing, basil oil, and almond on a beech wheat cracker
Pembroke: Confit la ratte potato with fennel seed oil, pine nuts, and potato velouté
Sliema: Barbecued turnip and rosti with millet and smoked turnip sauce
Ta’ Qali: Miso glazed eggplant with Breton curry oil and roasted garlic emulsion, served ona mesclun lettuce salad with chickpea hummus, and candied hazenuts and pralines
Lija: ‘Imqaret’ with Barhi dates, citrus, and orange blossom
Birżebbuġa: Banana and dayri cake and sourdough with Tonka bean ice cream
Petit fours and tea or coffee
Meal Without Dietary Restrictions:
Qormi: A starter consisting of bread along with a fig and eggplant ‘kunserva,’ as well as chilled pea and garlic chive soup, ‘Imqarrun’ beef short rib with parmesan croustade, and a mixture of sweet corn, cashew, piment d’espelette, and cilantro
Marsaxlokk: Local Dorado tartare, ponzu, and cucumber tart served with fennel marmalade, labneh, and Xemxija caper shoots alongside marinated and puffed quinoa salad and crème fraîche
Ħamrun: Ravioli ‘carbonara’ with pecorino romano, pork jowl, Bahia black pepper oil, and lacto-braised snails
St. Paul’s Bay: Fish of the day (seabass, on our visit) with potato flan, tout roe, and dill, served with a mussel and Jersey Royal tartalette and saffron buerre blanc
Rabat: Veal rump with egg yolk, turnip, truffle purée, barbecue turnips, and rosti with fresh summer black truffled and truffle sauce
Lija: ‘Imqaret’ with Barhi dates, citrus, and orange blossom
Xemxika: Local honey mousse with milk ice cream drizzled with olive oil from Wardija
Petit fours and tea or coffee
The Grotto Tavern: Dining in a Millennia-Old Cave
9/10/12, St Pauls Square, Rabat
Tucked away in a charming corner of Malta, The Grotto Tavern offers an extraordinary dining experience that merges history with culinary innovation. This restaurant is set within a typical Maltese house of character, featuring a natural 2000-year-old cave that adds a unique and captivating element to the dining atmosphere. The recent interior restructuring has seamlessly blended the old with the new, creating an inviting and intriguing space where patrons can enjoy refined and inventive Mediterranean cuisine.
The Grotto Tavern’s young, dynamic team takes pride in using the finest seasonal produce to craft tantalizing dishes that push the boundaries of traditional Mediterranean fare—their commitment to innovation and finesse ensures that each meal is a memorable experience. The restaurant offers a range of dining options, from an intimate meal in the historic cave area (where we dined!) to a family-friendly setting in the Garden Dining Room or even their Exclusive Private Room. The attentive and discreet service further enhances the dining experience, allowing guests to fully enjoy the diverse and vibrant flavours and the beautiful surroundings they are dining within.
Whether you're planning a special event or simply looking to enjoy a remarkable meal, The Grotto Tavern provides a setting like no other. Their pre-fix 5-course experience and a creative, contemporary menu influenced by French cuisine promise to satisfy your taste buds and leave you wanting to return for another exceptional dining experience.
So, what was on our menu during Th Grotto Experience? First up, we each had a drink, including the Boë Violet served with grapefruit soda water, blueberries, and orange peel. This came alongside a shared appetizer of Maltese bread, cultured butter, and divine little cracker snacks topped with the most delicious vegetable spread.
We then each got the Burmarrad Organic Cauliflower with cashew and miso, bużbieża liquor, grapes, verjus, crispy barley, and koji because it was so good and appealed to both of our palettes (even though, yes, it was fully vegetarian)!
Vegetarian Meal:
Għajn Rihana Valley Potato Terrine with chive, leek, hay-smoked cream, and black garlic
Artisanal cheese from Żejtun alongside a fruit and nut bread with marmalade, truffle honey, and a wine jelly
Meal Without Dietary Restrictions:
Beef sirloin and chuck served with heritage carrots, onions, shallot crumb, and jus
South American 70% dark chocolate carob with cherry and lewża liquor ice cream
We then shared petit fours, a mix of chocolate and miso squares with caramel, as well as jellied citrusy cubes that held their shape due to the orange peel’s pectin. This was served with delicious tea!
Fun fact: If you’re dining in the cave, you can take your phone (you’ll need the flashlight) and go on a mini adventure after dessert and before petit fours into a WWII bunker. It’s attached to the cave wall and happened to be right beside were we were seated!
Noni: A Culinary Gem in Malta’s Capital
211 Republic Street, Valletta
Nestled in the heart of Valletta, Noni is more than just a restaurant; it's a testament to centuries of history and tradition. Over 400 years old, the site has been a vibrant part of Valletta's fabric for 250 years, transforming from a private residence to a shop, a jazz bar, and now, a distinguished dining destination. Awarded a Michelin Star in 2020 and proudly retaining it since, Noni offers a unique blend of the old and the new. The modern décor seamlessly integrates with the historical stone vaults, cast-iron doors, and centuries-old ovens still in use, creating an atmosphere that is both contemporary and steeped in history.
Noni prides itself on providing a Michelin-starred dining experience in a relaxed and welcoming setting. The restaurant's founder and co-owner, Jonathan Brincat (affectionately known as “Noni”) has infused the place with his passion for excellence. After gaining extensive experience in luxury and gastronomic establishments worldwide, Jonathan returned to Malta with a dream of creating his own haven for food lovers. When the perfect spot on Republic Street became available, he and his partners seized the opportunity to lay down roots.
Today, Noni's team, including Jonathan's sister Ritienne, works like a close-knit family, meticulously crafting every detail, from the kitchen to the dining room, to provide an unforgettable experience. Here at Noni, every dish tells a story, and every guest is treated like family, just as dining in Malta should feel!
Now, let’s talk about what we ate!
Vegetarian Meal:
Tnaqqir: Ta Zeppi Pekorino, Zenguli tomato tart, a foraged pickled mushrooms and potato taco, and Maltese olive with Xwejni sea salt
Jerusalem artichokes with fratell cheese and lemon thyme
Artichoke skins topped with artichoke foam
Seaweed lasagne filled with butternut squash and black lime oil on a bed of cream sauce
Artichoke on a celeriac bed with sauce
Meal Without Dietary Restrictions:
Tnaqqir: Fish brawn taramasalata with trout row and a finger lime, Zenguli tomato tart, a foraged pickled mushrooms and potato taco, and Maltese olive with Xwejni sea salt
Jerusalem artichokes with fratell cheese and lemon thyme, topped with pike roe
Artichoke skins topped with artichoke foam
Seaweed lasagne filled with butternut squash and black lime oil on a bed of cream sauce
Spring lamb leg slow cooked along with ‘Qarabaghli Mimli,’ with labneh, mint, and anchovies
For dessert, we got the same items, which were the following:
Single origin chocolate with passionfruit, caramel, and coconut
An assortment of petit fours, including a torrone, chocolates, and sweet jellies along with hot steeped tea
The Harbour Club: Dining in Malta’s History
4, 5 Quarry Wharf, Valletta
If you’re a history buff like me, The Harbour Club is a dining experience you won’t want to miss. Nestled in a carefully converted warehouse built by the 64th Grand Master of the Order of Malta in 1712, this restaurant offers a unique blend of historical charm and modern elegance. With its storied past and stunning vistas, the Grand Harbour provides a breathtaking backdrop for dining in Malta. Whether you’re enjoying a meal inside, surrounded by the cozy interior adorned with a recycled deck from an American ship, or on the terrace with panoramic views of the Grand Harbour, the setting is truly unforgettable.
The Harbour Club prides itself on using seasonal and local ingredients, crafting dishes that showcase Mediterranean cuisine with a French influence. Their regular and vegan tasting menus ensure that there’s something for everyone, regardless of dietary preferences; thus, for a memorable dining experience that beautifully marries history, stunning views, and exquisite cuisine, The Harbour Club is a must-visit. Plus, with their menu names reflecting different streets in Valletta, it’s a great way to learn about the place you’re visiting!
We started off with a shared appetizer, called Old Theatre Street (Triq it-Teatru i-Antik), which included fresh Maltese bread and little pecorino bites, along with a small slightly-spicy pumpkin soup. Then, we moved into our separate menus.
Vegetarian Meal:
Old Hospital Street (Triq l-Isptar il-Qadim): Heirloom tomato tart with local goat cheese, tomato chutney, confit garlic, and basil
Liesse Hill (Telgħat Liesse): Acquerello risotto Milanese, a saffrom risotto with balsamic vinegar and rolled yellow and green zucchini with pesto
South Street (Triq Nofs in-Nhar): Fried onion and parmesan overtop seared cabbage
Strait Street (Triq id-Dejqa): Panko miso eggplant with borlotti bean hummus, green bean tabbouleh, and salsa macha
Meal Without Dietary Restrictions:
Old Hospital Street (Triq l-Isptar il-Qadim): Crudo of line caught fish (on our visit, it was seabass) with root, fruit, and smoked oil, alongside local radishes, capers, and sea herbs
Liesse Hill (Telgħat Liesse): Acquerello risotto Milanese, a saffron risotto with balsamic vinegar and ossobuco
South Street (Triq Nofs in-Nhar): Up to 14-day aged peppered tuna with nectarine and baby gem salad, plus Shio Ponzu and herbal EVOO dressing
Strait Street (Triq id-Dejqa): Local pork fillet and barbecue ribs with charred corno di toro romesco and port jus
We both finished off with the same two desserts:
St. John Street (Triq San Ġwann): Pineapple and peach sorbet, topped with fermented pineapple
St. Paul Street (Trip San Pawl): Pistachio mousse, joconde granola, fresh figs, and fig leaf ice cream
Fun fact: The Harbour Club engages in various projects, such as assisting young students in gaining insights into the restaurant industry and highlighting their dedication to community involvement.
Legligin: A Taste of Authentic Maltese Cuisine
116, 119 St. Lucia's Street, Valletta
Tucked within the historic stone walls of Valletta, Legligin has been a cherished dining spot for 18 years, making it one of the city's longest-running eateries (and a top spot when dining in Malta). What began as a modest one-man operation has blossomed into a beloved family-run establishment, where two generations work side by side to provide an unparalleled Maltese dining experience. The authenticity of Legligin shines through in every aspect, from its cozy, stone-carved interior to its dedication to quality, local, and seasonal produce that will leave you fully satiated, yet wanting more—only because it’s so delicious!
Legligin invites you to the concept of “let us feed you,” and they mean it in the most comforting way possible. The restaurant prides itself on showcasing the rich tapestry of Maltese cuisine, drawing inspiration from old family recipes. Each dish is crafted from the finest locally sourced ingredients, celebrating Maltese culinary heritage with every bite. With 95% of their produce coming from local farmers and suppliers, you can expect to taste the freshness and authenticity in every meal. Their wine list, featuring local wines, perfectly complements the homey Mediterranean dishes served on eclectic, mismatched plates, adding a touch of whimsy and nostalgia to the dining experience.
One of the highlights at Legligin is their blind-tasting menu, which changes almost daily and gives you a brand-new experience with every single visit. Offering five courses for lunch and seven for dinner, there's no à la carte menu here. Instead, the talented team at Legligin takes the reins, guiding you through a culinary journey that is both surprising and satisfying. Dining at Legligin feels like visiting your Maltese nana’s house, where warmth, hospitality, and delicious food abound.
Curious about what we dined on during our visit?
Vegetarian Meal:
Tnaqqir: A selection of local tapas, including arjoli, ġbejna cheese with fig jam
Soppa tal-Ġurnata: Pumpkin, cinnamon, and cumin soup
Gozitan Asaparus: Local Gozitan asparagus and eggplant stuffed with ricotta and walnuts
Brunġiel il-Forn: Baked layered terrine of eggplant, zucchini, tomatoes, and parmesan cheese
Għagin: Linguine served with pistachios, ricotta, and tomatoes
Zucchini Cakes: Freshly baked zucchini cakes
Dessert: Pistacchio and ricotta Maltese pie
Meal Without Dietary Restrictions:
Tnaqqir: A selection of local tapas, including arjoli, ġbejna cheese with fig jam, caponata, caponata, Maltese sausage
Soppa tal-Ġurnata: Pumpkin, cinnamon, and cumin soup
Frott tal-Baħar: Wild seabream and fresh local octopus
Brunġiel il-Forn: Baked layered terrine of eggplant, zucchini, tomatoes, and parmesan cheese
Għagin bil-Fenek: Linguine served with rabbit sauce
Ħaddejn tal-Majjal: Slow cooked local pork cheeks
Dessert: Crème Brûlée
Bottegin Palazzo Xara: Heart of a Historic Band Club
Palazzo Xara, Triq San Pawl, Rabat
For a breakfast or lunch experience steeped in history, Bottegin Palazzo Xara in Rabat is a must-visit. Nestled in the narrow, winding streets of the town of Rabat, the imposing 18th-century building reflects the grandeur of Baroque architecture (my favourite!), constructed by the noble Maltese Xara family. The architects, influenced by renowned engineers Mederico Blonell and Francois Mondion, infused the Palazzo with a timeless elegance that adds to its charm.
Upon entering, you'll find The Bistro, The Baroque Hall, The Courtyard, and an intimate private room. The Bistro, aspiring to be one of the best restaurants in Rabat and Malta, offers a modest yet delightful local band club setting. Here, you can enjoy high-quality food made from genuine local products while mingling with the locals, some playing snooker, others chatting at the bar, all accompanied by soft symphonic jazz music.
Palazzo Xara prides itself on using farm-to-table ingredients, including traditional cheeselets, pickled onions, sundried tomatoes, and fresh vegetables and bread from local markets. The combination of historical ambiance and culinary excellence makes breakfast at Bottegin Palazzo Xara a uniquely Maltese experience—something all travellers can truly appreciate.
For events, The Baroque Hall and The Courtyard offer versatile venues capable of hosting receptions, banquets, weddings, and family gatherings. These spaces are ideal for any special occasion, with amenities like internet access, PA systems, and spacious parking areas. Whether enjoying a casual breakfast or planning a grand celebration, Bottegin Palazzo Xara ensures a memorable experience with its blend of history, local flavours, and warm hospitality.
For breakfast, I had a cappuccino and eggs on brioche with truffle cream and mushrooms, while mum had a caffè latte along her pancakes with berry compote and cream. It was so good, that we came back for our next meal!
To start our lunch, we shared an array of delicious starters, including hummus and tomato paste dips, white bean salad, ġbejna cheese, olives, sun-dried tomatoes, water biscuits, and fresh Maltese bread. We also had these incredible deep fried patties with ġbejna cheese inside of them, too! Then, we each had:
Vegetarian Meal:
Ricotta ravioli with parsley garnish and pieces of amazing parmesan cheese in the most delicious tomato sauce
Imqaret for desert, fresh and piping hot and served with brandy
Meal Without Dietary Restrictions:
Tender beef with chickpeas on a bed of incredibly fluffy mashed potatoes, garnished with parsley
Also Imqaret for desert, served with a side of brandy for dipping (the perfect combination of flavours, let me tell you!)
Afterward we finished off with a mojito and a tequila sunrise on the back patio before heading back into Rabat to continue our adventures in the city.
MUŻA Restaurant: Surrounded by Malta’s Art
Auberge d’Italie, Merchants St, Valletta
Welcome to the MUŻA Restaurant, where the menu is a carefully curated selection of dishes inspired by a passion for art and hand-crafted cuisine. Featuring fresh, homegrown, and seasonal produce, each dish promises an experience inspired by the pleasures of taste. This inspiring space invites you to eat, relax, and engage not only with your companions, but also with the art treasures from the national collection. At MUŻA, the art experience permeates the restaurant and the museum galleries, creating a seamless blend of culinary and visual delights.
Located within the historic Auberge d’Italie in charming Valletta, MUŻA Restaurant offers a serene retreat amidst the capital's bustling streets. It features four main dining areas, each steeped in history. Once the Auberge's kitchen, the La Valette Room retains elements of the original historic kitchen, including flagstone flooring and a sooty hearth, combined with modern décor. The ceiling installation, reminiscent of smoke rising from the ovens, draws the eye to the grand, semi-opened arch that floods the room with natural light. The La Valette Bar & Bistro offers a casual environment for lunches and dinners, perfect for gatherings with friends, family, or private functions.
The luxurious and romantic Donato Room, once the living quarters for kitchen staff during the Order of St. John, now serves as the main dining room. With its opulent interior and resplendent metal-work chandelier, this room is ideal for special occasions and intimate weddings, seating up to 30 guests. The Gallery, a bright and open space within the museum, allows diners to enjoy their meal surrounded by beautiful photographs and glimpses into the exhibits. The adjoining courtyard lets in ample natural light, creating a vibrant dining atmosphere. Finally, the Mediterranean Courtyard provides an open space to unwind and experience the building's historic fabric. This versatile venue can host receptions for up to 250 guests or banquets for up to 150 diners, making it perfect for weddings and gala dinners.
The menu reflects the textures, shapes, colours, elements, and stories from the four main museum narratives: Mediterranean, Europe, Empire, and the Artist. Located in a historic space that once served the Italian Knights, MUŻA Restaurant now welcomes all seeking culinary and artistic inspiration.
Here, you have the opportunity to explore the rich, artful flavours of MUŻA Restaurant’s menu and savour an experience like no other. Want to know what was on our plates?
Vegetarian Meal:
I started with a cocktail, the Burning Rosemary with was the most delicious combination of flavours
Agnolotti: Eggplant, parmesan, tomato fondue, and basil in fresh egg pasta
Grilled Portobello Mushroom: Portobello with chickpea curry coconut milk, and crispy onions
Dessert: Brownie with chocolate sauce drizzle and icing sugar
Meal Without Dietary Restrictions:
Risotto: Roasted red pepper risotto with smoked scarmoza, herb oil, and caramelized nuts
Beef Tagliata: Grilled premium flap meat with sott'olio vegetables and chimichurri
Dessert: Lemon meringue
Bonus: Pastizzi Making at Ta’ Xmun Olive Grove
Triq Wied Is-Sewda, Ħaż-Żebbuġ
One of the highlights of my culinary adventures in Malta was the unforgettable experience of making pastizzi at Ta’ Xmun Olive Grove. This charming spot, nestled in the Maltese countryside, offers an authentic and hands-on introduction to creating Malta's (and Emily’s) favourite snack. The freshly baked pea or irkotta (a Maltese version of ricotta cheese) pastizzi we made ourselves were amazing, and it was fascinating to compare them to the ones found in pastizzerie around the islands.
The workshop began with an impressive demonstration by a master pastizzi maker, who showed us just how quickly and perfectly these little pastries can be crafted. We learned the intricate techniques of layering pastizzi dough to achieve that signature flaky pastry and then got to mould, fill, and seal our own pastizzi. It was amazing to discover that this delicious treat is still made by hand, preserving the traditional art of pastizzi making—especially because I had always wanted to make these with my own grandmother, but we never got around to it.
With aprons on and dough in hand, we delved into the process, learning about the two staple fillings: irkotta and curried peas. Once all the hard work was done, we were rewarded with a perfect Maltese lunch, enjoying the fruits of our labour: our very own handmade pastizzi. This experience at Ta’ Xmun Olive Grove was not just about making food; it was about connecting with Maltese culinary traditions and savouring the joy of creating something with your own hands. It's an activity I highly recommend to anyone visiting Malta, offering a delicious taste of local culture that you won't soon forget.
Oh, and we also tasted their different olive oils while visiting the grove! I’m a huge fan of olive oil, so walking away without a thousand litres in tow was probably one of the biggest challenges of this trip.
All in All
As my culinary journey through Malta ends, I'm left with a deep appreciation for the island's rich gastronomic heritage and innovative spirit. From traditional Maltese dishes crafted with love to contemporary creations that push the boundaries of flavour, Malta's dining scene is as diverse as it is delicious. Each restaurant I visited offered a unique experience, highlighting the passion and dedication of their chefs and staff.
Whether you're a seasoned foodie or just looking to explore new tastes, Malta promises an unforgettable culinary adventure that will leave you craving more. So, pack your bags, bring your appetite, and get ready to discover the delectable wonders of this beautiful island.
Dining in Malta looks amazing! Your photos are fantastic. Someday ill travel and get there. Your review makes me me want to go NOW!