The best restaurants Malta

Many are those who pass in front without spotting him. And yet, it is well worth the detour, its charm is immediate, especially thanks to its restored cellar with its subdued lights. The cuisine is Mediterranean and European. We recommend the soufflé as a starter and the lampukki on its bed of caper vegetables, accompanied by a black rice risotto. A cosy place with a pleasant open-air patio to sip cocktails and homemade rosé wine presented with pleasant antipasti as an aperitif. Very good welcome. Reservation is mandatory.

Facing the bay of Xlendi, the restaurant of Hotel San Andrea offers good local Mediterranean dishes. Although Zafiro is specialized in fish, don't miss carefully prepared pasta dishes; the slate changes every day. French-speaking reception.

The Azur window is no longer available, but the restaurant is still pleasant. Unfortunately, the tourist pressure to help, the codes have been extensively changed: more gozitaine salad, more menus, just a fairly mundane map, with a bit of tradition, a bit of pasta, and a team trying to provide service despite the constant flow of arrivals. You can always go there to eat a piece and drink a drink, sheltered from the sun, but you won't break your pot. It is also possible to go to the small café near the departure of the boats for the crossing of the caves of Inland Sea, a few meters below. Quieter and away from tourist bus trips.

This restaurant can be used as a stopping-off point after visiting The Malta Experience, which is located right next door. First of all, you'll appreciate the restaurant's large, long terrace, with its breathtaking view of the sea and the three cities. Depending on the time of day, you can opt for a full breakfast, savour a traditional Maltese ftira or opt for the excellent homemade pasta. Those with a sweet tooth may be tempted by the carrot cake.

The "Moulin" is, as its name indicates, housed in a former mill at the entrance to the city, where the stone walls create a warm atmosphere. Pleasant setting, and warm service. The rabbit to pistachios has acquired a good reputation and the team will propose to you to digest this rich meal with a small gozitaine liqueur.

A well-known address among locals, hidden by the impressive number of restaurants overlooking beautiful Spinola Bay. The staff in their orange and blue uniforms will probably suggest you sit inside, but insist on a place on the upstairs terrace, one of the restaurant's attractions. From there, you can enjoy a light-filled aperitif - those of the surrounding hotels - on a small, intimate balcony, out of sight and very romantic, around an assortment of mezzés ranging from gjena tal-bzan (cheese) to kapunata (ratatouille), all to be spread on crunchy mize dips (Maltese bread). For the hungrier, the traditional menu will do the trick. Finding a Maltese address in St Julians is almost a feat!

Opened in May 2015, everyone is now familiar with this family-run restaurant expertly run by Matthew and Daniella and their chef Kenneth, a fish specialist. The fried calamari with tartar sauce is a killer starter and leaves just enough room to enjoy a wide selection of dishes. The shrimp pasta is very good, accompanied by seasonal vegetables. This is a small restaurant despite its terrace overlooking the port, so it's best to book in summer.

This small restaurant is discreet and has a rather dark room, but it offers a nice terrace where it is nice to sit in the evening, when the cars are no longer circulating. A la carte, you will be able to appreciate excellent seafood and good fish such as lampuki, in season. The philosophy of the house is to bet on market cuisine, well cooked and served at an affordable price, which will be tested through a wide selection of daily dishes. A good address that can be savoured from the delicious bruchettas offered to accompany the aperitif.

You will discover a Mediterranean-inspired cuisine prepared by Christopher, the chef and owner of the restaurant. Given the quality of the preparations, the prices are very honourable. The dish of the day is displayed at the entrance to make you salivate. Fish and pasta are the main courses and hot starters (such as the delicious goat cheese soufflé) are highly recommended. We also recommend a Maltese speciality, rabbit with dates, which is very successful. The décor, which mixes ancient and modern, is very pleasant. An excellent address.

A fine establishment, run by two cousins. In a pretty vaulted room, this good family kitchen, where quality takes precedence over quantity, treats fish with delicacy and offers excellent pasta dishes as well as cooked rabbit. Good salads (smoked fish, Parma ham). Rice with rabbit, rice with clams, etc. It is frequented by connoisseurs and regulars from Gozita, Malta and abroad. Nice wine list. The terrace offers a breathtaking view of the village activity and it is good to enjoy a home-made ice cream in summer.

A counter where you can buy (take) pizza shares, pastizzi, slippers, thick parts of timpana. Very cheap.

A real wooden boat built in 1909. Since several journeys and adventures and after having sunk a second time, he has been reduced to Ta'Xbiex in 1981, where he will be restored for six years. In 1987, the Black Pearl was completely renewed and became a restaurant! This is the residence of the Mare Nostrum, a gastronomic establishment with a romantic atmosphere.

Near the cathedral, Medina is an elegant restaurant in a th century Norman house specialized in fish dishes. You take the aperitif in a small lounge, while the hotel master presents the specimens of the day to choose. You dine in a patio surrounded by flowers and plants, the by the noise of a fountain. White tablecloths and romantic atmosphere. The kitchen is Maltese and Mediterranean: on the Maltese sausage menu, mushrooms and garlic shrimp, duck duck, octopus stew. Choice of vegetarian dishes. Excellent location for one of the best restaurants in the city.

The brand is well known to fish lovers, who appreciate to taste the catch of the day, the feet almost in the water. The décor, modern and sober, will enjoy or not.

It has the advantage of being a little away from others, at the top of the city. Its terrace offers a clear view of the bay. Restaurant is no longer easy to enjoy fish from 13 € or specialities: rabbit and beef to olives.

Priceless on the street that rises towards the citadel. Beside the Atrium, a table and a pleasant terrace, to restore you in a beautiful setting and in a historical environment. A chic appearance, but a certain simplicity under palm trees and bougainvillea. Choice of Maltese dishes and gozitaines specialities (try the gozitain plateau). Local wine in cheap jug. Great souvenir shop and crafts next door.

This restaurant on the village square does not pay a mine. The decor is no more banal. But it is a real success with the Gozitains who appreciate the (excellent) pizzas with very rich toppings (tuna-eggs, seafood fruits at 6 or 7 €), very rich meat dishes and varied (about 12 €). As for fish, this is not the case.

The Gozo pizza with its potatoes, anchovies, olives and tomatoes is delicious. Gozo cheese is also used for another topping. In addition, prices are really low. Great appetite, accourez!

Visible on the marina, the boat The Black Pearl, transformed into a restaurant, underwent a colourful film career. This replica of a th-century galion was used to shoot the Black Pearl film (The Black Pearl) with Errol Flynn features and marine Scenes around the island. When Robert Altman came to Malta to stage his very personal version of Popeye with Robin Williams, he gave the desire to reuse the old ship. In 1981, after a second time, two Maltese businessmen took over the torch, renovate the ship and made it a picturesque place where legend prevailed over the kitchen.

Don't hesitate to push open the heavy, arty red sliding door to discover this delightful restaurant, intimate in both cuisine and décor: a ^17th-century building, a magnificent interior courtyard, a sumptuous banqueting room and a romantic ambience that's right up Mdina's alley. The menu features excellent Mediterranean and French cuisine, such as the succulent snail mille-feuille with aïoli purée prepared by chef Antoine Mamo. The menu changes frequently. Quite original recipes for meat and fish dishes.

In an ancient building near the harbour, this restaurant has a pleasant veranda for lunch on the terrace before or after the ferry ferry. Fish, especially the bar, are excellent and very fresh, perfect cooking. You can choose the whole fish or the nets cut. Family atmosphere and warm welcome.