The Michelin Guide has covered Malta since 2020. The islands now hold a small number of starred restaurants along with a longer list of Bib Gourmand and recommended entries. For a country this size that is a serious showing.
What to expect
The cooking is distinctly Maltese
Fine dining here leans on what the islands have: fish landed that morning, Gozitan cheese, local wine and vegetables from Ta’ Qali.
The better kitchens are noticeably Maltese, which is the main reason to go rather than eat the same tasting menu you could have anywhere.
The local ingredientsFind a dining experience
Prices are low for the level
They are high by Maltese standards and low by the standards of a starred restaurant in most European capitals. That gap is why it is worth eating at this level while you are here.
Where a set lunch exists it is often a fraction of the evening tasting menu in the same kitchen.
Lunch is the value
Book weeks ahead in summer
The rooms are small and the season is concentrated, so weeks rather than days between June and September.
Check the closing day too. Many close two days a week and for a stretch in winter, Gozo especially. Dress is smart rather than formal; a collar is plenty almost everywhere.
Where to stay
Booking
- Book well ahead
- The rooms are small and the season is concentrated. Weeks rather than days in summer.
- Lunch is the value
- Where a set lunch exists it is often a fraction of the evening tasting menu in the same kitchen.
- Check the closing day
- Many close two days a week and for a stretch in winter. Gozo especially.
- Dress is smart but not formal
- Malta is relaxed. A collar is plenty almost everywhere.
Stars and Bib Gourmands move every year, so the current list belongs with the people who award them. Check the Michelin Guide directly rather than any secondary list, including this one.