Malta

Europe

Malta

Malta packs an outsized history into a tiny footprint: honey-colored limestone fortress cities built by the Knights of St. John, megalithic temples older than Stonehenge, and the fortified capital Valletta wedged between two natural harbors. The water shifts from deep blue to turquoise around hidden coves and the Blue Lagoon on nearby Comino, easily reached by boat. It's compact enough to combine serious history with beach time in the same afternoon.

Why go thereAncient ruins Culture & heritage Diving & snorkelling Architecture & cities Beaches Islands Sacred sites Nightlife & music Castles & palaces Food Nature & landscapes Festivals & events

Main destinations

Food & drink to try

Pastizzi

Diamond-shaped filo pastries filled with ricotta or mushy peas, eaten by the pair.

Stuffat tal-fenek

Rabbit stewed in red wine and garlic, the national dish, eaten as a fenkata.

Lampuki pie

Dorado baked in pastry with cauliflower, olives and spinach, in autumn only.

Main destinations

Other destinations

Comfort in January · by notability

Food & drink to try

Pastizzi

Diamond-shaped filo pastries filled with ricotta or mushy peas, eaten by the pair.

Stuffat tal-fenek

Rabbit stewed in red wine and garlic, the national dish, eaten as a fenkata.

Lampuki pie

Dorado baked in pastry with cauliflower, olives and spinach, in autumn only.

Bragioli

Beef olives rolled around mince and egg, braised in wine and tomato.

Ħobż biż-żejt

Sourdough rubbed with tomato and oil, loaded with tuna, capers and olives.

Ftira

Flat ringed bread from Gozo, baked with potato on top or split and filled.

Timpana

Macaroni with mince and egg baked inside a pastry case, cut in dense squares.

Aljotta

Fish broth with garlic, tomato, marjoram and rice, made from whatever was small.

Kapunata

Aubergine, tomato and caper stew eaten cold with bread through the summer.

Bigilla

Broad bean paste with garlic and parsley, spread on galletti crackers.

Ġbejniet

Small sheep cheeses eaten fresh, dried, or peppered and preserved in oil.

Imqaret

Date-filled pastry diamonds fried at festa stalls and eaten burning hot.

Kannoli

Fried tubes filled with sweetened ricotta and candied peel, Sicilian in origin.

Qagħaq tal-għasel

Treacle rings with a cracked top, baked at Christmas despite the honey in the name.

Kinnie

Bitter orange and wormwood soda, sold nowhere else and missed by every Maltese abroad.

Cisk

Pale lager brewed since 1929, ordered by name rather than by style.

Practical info

Drives on the left

Entry & health

Set your passport

worldstandards.eu power-plugs-sockets.com

Advisory only — AI + web search, may be out of date. Confirm official sources before you travel.

Tipping & local customs

Service charge is rarely included, so a tip of 10% is standard for good restaurant service, with 10-15% for exceptional service; rounding up the bill or leaving small change is common at cafés and bars, and taxi fares are often rounded to the nearest euro.

Dress modestly (shoulders and knees covered) when visiting Malta's many churches, as some enforce this strictly.
Malta drives on the left, so pedestrians and cyclists should look right first when crossing streets.
Sunday and public holidays are widely observed as rest days — many shops and some attractions close or run reduced hours.
Smoking is banned in enclosed public spaces, including bars, restaurants and public transport shelters.
Maltese people value a relaxed, unhurried pace, especially at meals, so avoid rushing service staff.
Photography inside some churches and historic sites (e.g. St. John's Co-Cathedral) may be restricted or require a fee.

Advisory only — AI + web search, may be out of date. Confirm official sources before you travel.

Before you go

Stay connected

Get an eSIM for Malta — mobile data the moment you land.

via Airalo

Travel insurance

Cover trip cancellation, medical care and delays.

via EKTA