What’s Actually on a Traditional Maltese Platter?
One of the easiest ways to explore Maltese food for the first time is through trying a traditional platter. Found in wine bars, family restaurants and seaside spots across the islands, these sharing boards bring together some of Malta’s most recognisable flavours in one spread. Here’s a closer look at what you’ll usually find on a classic Maltese platter.
Maltese Sausage
Maltese sausage is one of the island’s best-known traditional foods. Made using pork, salt, pepper, coriander seeds and parsley, it has a distinct flavour that sets it apart from other Mediterranean sausages. It can be served fresh, grilled or cured, though platters often include it lightly grilled and sliced for sharing.
Ġbejniet
These small round cheeselets are a real staple of Maltese cuisine. Traditionally made from sheep’s milk, ġbejniet can be served fresh, dried, peppered or coated in herbs. Their slightly tangy flavour pairs perfectly with bread, crackers and olives.
Bigilla
Bigilla and Galletti
Bigilla is one of Malta’s oldest traditional dips. Made from mashed broad beans crushed with fresh garlic, olive oil, parsley and herbs, it has a rich texture similar to hummus but with a much earthier flavour. It is usually spread onto bread or eaten with galletti crackers.
Caponata
Maltese caponata is the island’s version of a Mediterranean vegetable relish. Made using tomatoes, aubergines, capers, peppers and onions, it’s often served cold as part of sharing platters during summer.
Galletti
Galletti are traditional Maltese water crackers that appear on almost every local platter. Crisp, light and slightly salty, they are designed for scooping dips like bigilla or layering with cheeselets and caponata.
Fresh Maltese Bread
No Maltese platter feels complete without thick slices of fresh Maltese bread. Known for its crunchy crust and soft centre, traditional Maltese bread is often served warm and is perfect for dipping into olive oil, spreading with bigilla or building small bites from the platter ingredients.
Olives, Butter Beans and Sun-Dried Tomatoes
These Mediterranean staples help complete the platter. Marinated olives add saltiness, butter beans bring a softer texture, while sun-dried tomatoes add a slightly sweet, concentrated flavour that works perfectly alongside local cheeses and sausage.
A classic Maltese platter offers a small introduction to the island’s food culture. Designed for slow lunches, sunset drinks and long shared meals, it’s one of the most traditional and social ways to eat in Malta. Go on, give it a try!
