5 reasons why Malta is a wonderful holiday destination

Merħba! Looking for a travel destination with lovely weather that isn’t too far away, with wonderful people and equally wonderful cuisine? Look no further and head to Malta! The island in the Mediterranean has everything you would expect and much more. This tiny country may not even be twice the size of our own Texel, but in every other respect it can certainly be called grand. Here are 5 reasons why you absolutely must not miss Malta.

Reason 1: the unique culture

Malta actually consists of three islands: the ‘large’ Malta, the smaller, greener Gozo and then there’s Comino, an uninhabited dot on the map. Together, we’re talking about a tiny land area, yet it is a fully-fledged country, with more than half a million inhabitants and an exceptionally rich culture. Over the centuries, countless rulers imposed themselves here (let’s be honest), resulting in a unique mix of influences. And you can see it, feel it and taste it!

A church for every day

What perhaps stands out most are Malta’s 365 churches. While you can visit a different church here every day of the year, Gozo—reached by ferry in no time for next to nothing—has 52 churches, allowing you to draw closer to God in a different building every week.

According to the Maltese, the highly visible presence of the Church has everything to do with the apostle Paul, who was shipwrecked on Malta in the year 60 and began spreading the word of God here. But there is no denying that faith was forcefully imposed in the centuries that followed. A visit to The inquisitor’s palace makes that abundantly clear. It was built shortly after Emperor Charles V gave the island to the Order of Saint John, the Knights Hospitaller, who were repeatedly driven out by their great enemy. They immediately set about building to fend off those accursed Muslims, and you can still see those robust structures throughout the country. The wonderfully lively and colourful capital Valletta, a UNESCO heritage site, was also founded by the Order of Malta.

Bright-red telephone boxes and a brewery

The Muslims had already left their mark on Malta long before that, as they ruled the island, together with nearby Sicily, several centuries earlier. One of the most striking remnants of that period is the language: Maltese originated from Arabic. However, it is written using the Latin alphabet.

Many more rulers found Malta a good place to plant their flag, but let’s stick to the most recent ones for now. From 1800 to 1974, the British ruled the island. That means bright-red telephone boxes in the streets, driving on the left and a brewery. And everyone speaks English! By now, are you wondering who was here first? That was probably the Sicilians. Several megalithic temples on Malta and Gozo bear witness to this, such as Ġgantija, dating from 3600–2500 BC. So they are much older than the pyramids in Egypt or England’s Stonehenge…

Reason 2: the delicious food

It will come as no surprise that Malta’s cuisine has been hugely influenced by its many different rulers. Naturally, its location in the Mediterranean, not far from Sicily, also influences the local cuisine. And thanks to tourism, you’ll find excellent restaurants, convivial bars and authentic pastizzerias everywhere, where the national snack is made: pastizzi, pastries made from thin layers of puff pastry, filled with puréed and seasoned peas or local irkotta cheese.

Everything from the sea

On Malta and Gozo, the sea is always close by, so fish and shellfish often feature on the menu. From the picturesque fishing village of Marsaxlokk, brightly coloured boats head out to sea to catch lampuki, a type of sea bream, which you can then (in season) eat at one of the many little restaurants in town. Sunday is market day in Marsaxlokk, and the stalls are piled with prawns, cockles, squid, sea bass, moray eels, gilthead bream and even sharks (mazzola). The crabs make one last attempt to escape their fate. We also see crates full of fruit and vegetables at the market, traditional pastries such as kannoli (the Maltese version of cannoli) and mqaret (fried dough filled with dates), and of course honey and olive oil, indispensable ingredients in the Maltese diet!

There are fish restaurants aplenty, but we definitely recommend Il-Kartell on Gozo. The homemade fish cakes are to die for, and the aljotta, a traditional Maltese fish soup, has exactly those rich layers of flavour you crave and is bursting with fresh chunks of fish, enormous prawns and plump mussels. The mushrooms, cooked in garlic, brandy and cream, also have that delicious, comforting depth.

Rabbit

Yet fish is not what goes into Malta’s signature dish. That honour belongs to rabbit. Rabbits were probably brought to Malta during the time of the Phoenicians or Romans, and did what rabbits do best: reproduce at a furious pace. Hunting rabbits has always been an important part of Maltese culture, so it is no wonder that rabbit stew is so popular! Stuffat tal-fenek is the name of the traditional rabbit stew, and we challenge you to make it yourself.

Flappie really is on every menu, prepared in various ways. We ate a wonderfully savoury għaġin bil-Fenek, linguine with rabbit, at Legligin. A wonderfully cosy restaurant in Valletta, where the proverbial grandmother runs the kitchen. Grandma also treated us to pâté made from rabbit liver, kapunata, fried gilthead bream, mussels and local octopus, and slow-cooked pork neck with mashed potatoes. That last dish, in turn, feels very British…

Dip it!
Still, you never forget that you are in the Mediterranean. The wonderful olive oils, sun-ripened tomatoes, salty cheeses and fresher-than-fresh bounty from the sea prove it. And the dips. That’s right: you have to go to Malta for the dips. Such as traditional Maltese bigilla, a dip made from broad beans, olive oil, salt and chilli flakes.

Don’t think that Malta is all grandmothers and traditions, though, because chefs here have also been giving traditional dishes a modern twist. We were very impressed by the dishes (and the interior) at Barbajean in Dingli. The undisputed favourite was the Scotch eggs, made with wonderfully seasoned zalzett tal-Malti, or Maltese sausage. It is made from pork with ground black peppercorns, coriander seeds, garlic and parsley. It has probably never been said about the pub classic currently making its way around the world, but this was truly a refined dish.

You’ll find many more dishes from Malta here.

Reason 3: the exceptional drinks

You probably didn’t know this: Malta has its own wine, beer and soft drink! The latter comes in a retro 1950s-style bottle and tastes like a kind of orange cola with a sweet aftertaste. If you like sweet flavours, bajtra will also appeal to you—a liqueur made from prickly pear, or cactus fruit. It tastes a little like watermelon and sweets. Now you know what those cacti you see everywhere are for.

Wine

Malta and Gozo certainly produce good wines, but not in large quantities. There simply isn’t enough agricultural land for that. So you won’t find the bottles in the Netherlands either. That makes Maltese wine extra special! Treat yourself to a lovely glass; Maltese wines are on the menu in every restaurant. Wines are made from international grape varieties, but Malta also has two indigenous grapes: the red ġellewża and white girgentina. Marsovin and Delicata are the largest wine producers; we were also impressed by the wines from Meridiana and Ta’ Mena. And especially by the wines from Ta’ Betta, which prove that Maltese terroir can produce top-quality wines. Since 2007, Malta and Gozo have each had their own designation of origin, which makes things nice and clear.

Beer

Wine is no unexpected bonus on an island in the Mediterranean; beer is. A gift from the British. It all began with brewers who expanded their English business to Malta in 1875, where many soldiers were stationed or passing through. To quench their thirst, the beer was initially imported, and later brewed locally together with local partners. In 1950, a brand-new brewery was completed, which has since been transformed into a multi-office complex. The gleaming white industrial building is also home to the Farsons Experience where you can learn everything about Maltese Cisk beer. Naturally, a tasting is part of the experience. The interplay of shadows on the building is at least as remarkable.

Reason 4: the people

We are the first to put good food and drink at the top of any list. But what good is that if the people are merely so-so? Don’t worry: you rarely encounter people as warm-hearted as the Maltese! Everyone we spoke to was equally kind and interested, from the fish sellers at the market to the pastizzi baker and his wife, who tried to teach us the finer points of the trade in their home. And they all speak perfect English too…

Reason 5: the weather

As if the previous 4 reasons weren’t enough, this will surely convince you: the sun (almost) always shines in Malta! Summers are (very) hot and dry, and it hardly ever rains between June and September. Winters are mild and still often warm. In autumn, temperatures are often between 20 and 25 degrees, and even in the middle of winter it is often still very pleasant during the day, at around 17 degrees. Christmas in Malta? Go for it! (If only because the deeply religious Maltese pull out all the stops around the birth of baby Jesus. And because of the mince pies and Christmas pudding.)

And then there’s another major advantage: everything is just a short drive away. So all those fun things you want to do, and all that delicious food and drink, are always close by!

Would you like more information about Malta as a holiday destination? Also visit www.visitmalta.com.

Read also:

• • Pastizzi and Ftira: Malta’s tastiest snacks
  • Fenkata is Malta’s signature dish—and here’s how to make it yourself
  • 10 dishes from Malta you’ll want to know