Malta’s cuisine reflects its multicultural past, fusing Mediterranean flavors with Arabic, Italian, and British influences. One must-try dish is rabbit stew, or "fenek," considered the national dish and typically braised in wine and garlic. Pastizzi, flaky pastry filled with ricotta or mushy peas, are a popular street food snack and deeply embedded in Maltese culture. Ftira is a traditional Maltese sourdough bread often topped with tuna, tomatoes, olives, and capers, resembling a rustic pizza. Stuffat tal-qarnit, or octopus stew, showcases the island’s abundant seafood offerings. Desserts like kannoli (yes, inspired by Sicily but with a local twist) and imqaret, deep-fried pastries filled with dates, are popular at village feasts and bakeries. Maltese coffee is strong and often served with fennel or clove aromatics, providing a bold and spiced finish to a meal.