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Megaliths, medieval towers, the cave of Calypso: Malta is not only ancient, it is absolutely mythical! The narrow cobblestone streets of its towns are dotted with Norman cathedrals and Baroque palaces, while in the countryside there are the oldest buildings built by man over the millennia. Only one splendid Golf Course where when you play again it’s like you’ve never done it.

You find yourself enjoying a pleasant balance between the comfort and the charm of a simple and intact environment. The Maltese seem to have a natural predisposition to a relaxed and peaceful life, but you will be struck by their connection with the ancient traditions of the island: innumerable are the occasions in which the islanders throw confetti to the statues of the patron saints carried in procession through the streets and direct copious toasts to the Knights of St. John. The religious holiday season lasts six months and ends just in time for the start of the holidays; if you have exaggerated with nougat or wine, you can always take refuge in the tiny and neighboring islands of Gozo or Comino to give yourself a period of well-deserved rest.


Royal Malta Golf Club

Open website

Some tips on golf courses:

To book the Tee Time, it is best to send an email to the secretary of the Golf Club you have chosen, asking for availability, obviously indicating the day and an indicative time. You can find the e-mail address by opening the Golf Club website from “Open website” and then searching for “contacts” or some Golf Clubs have the form to fill out to get the Tee Time. I think it’s better to send an email to the Secretariat. Opens Google Map at the point of the Golf Club. You can have the necessary information to reach the playing field or to know the distances for example from the Hotel you have chosen for the stay.


Malta offers a wide choice of hotels. Of all categories, villas, apartments and more. Below you can find what you need as always with the utmost freedom to choose based on your needs.


When you think of Malta, think of the blue sea, the warm, the warm colors that blind and fill the flowers. Then there is the food, this primordial element of our being men and women that always gives us a lot of satisfaction and that in Malta amazes with taste, color and preparation. Eating in Malta gives many but many satisfactions.


They are the typical and most representative dish of Malta. They are eaten at all hours, from morning to evening, and are filled with ricotta or peas. They can be eaten as a snack or as a main meal and according to many they are the cause of the increase in the kg of the Maltese population being very very fat and rich. The traditional version is precisely that with ricotta or peas and the classic sfogliatella shape with peeled dough but there are also those who, like Marilù of Pastizzi Gourmet, have created a “modern” version with a non-peeled and all-vegetable paste (suitable therefore to vegetarians) and stuffed with different condiments, sweet and savory. Around all the cities of Malta and Gozo finding pastizzeria is easier than finding a stationery store, for example, and every bar worthy of respect has its own corner dedicated to pastizzi.


Just like pastizzi, qassatat is another of Malta’s typical dishes. It has nothing to do with the cassata that we know but is instead a bundle of very buttery shortbread filled with ricotta, crushed peas or even spinach and anchovies.


The typical cheese of the island of Gozo is Ġbejna, goat cheese with a consistency halfway between ricotta and spreadable cheese and an intense but not annoying taste. It is served alone as an appetizer but it is also used to prepare more elaborate dishes and can be fresh or even dry, depending on the period of rest and maturation. The most famous Ġbejna is that of Rikardu Zammit who produces it in Gozo, on his farm, and sells it to restaurants in Malta and Gozo as well as in his, Ta ’Rikardu, in Victoria.


Imagine a pizza and then imagine a pastry; combine both and you will get the ftira, the traditional pizza from Malta and more specifically from Gozo. The base is a low pizza that is folded on itself so that crunchy edges are formed, sometimes dusted with sesame but to make the difference is the filling that is always enriched with the potato and the onion (which helps to maintain the soft and not dry base) and to which you can add Maltese sausage, rocket, cherry tomatoes and of course the most classic of English ingredients for pizza, chicken. The peculiarity of the ftira, which for us Italians looks more like a crushed one, is the cooking: after having rested for 2 hours and a half the dough is kneaded again quickly then the cake is cooked at 250 ° for a few minutes in ovens where the wood does not lie next to food but in a separate compartment from which it radiates heat.


Similar to the Italian ones, the ravioli in Malta are a very serious thing: prepared only with water and flour, they are thicker than ours and filled with Ġbejna, Gozo cheese. They are served with a very thick tomato and garlic sauce in giant portions.

Fenkata (O Stuffat Tal-Fenek)

Eating the typical Maltese rabbit is an experience that leaves you breathless. Rich and very tasty, it does not even seem to be rabbit and above all it manages to conquer even the most skeptical palates. To make the difference, besides a very soft and delicate meat, also a condiment that enhances its characteristics: spices, tomatoes and wine make the rabbit truly unique and peas as an accompaniment do nothing but give the whole body a full body. It was traditionally prepared on feast days but today, especially in Gozo where families still raise their own animals, it is found almost all year round.


Local fish is cooked in different ways but the most traditional is floured and browned in a little oil then seasoned with a tomato, caper and onion sauce. A unique and simple dish that contains the essence of the island and is really pleasant to eat. The fish cooked by chef George Borg in Ta ’Mena Estate will stay with you for a long time.

The Maltese appetizer

The appetizer is a serious thing in Malta and it is a mixed dish of meats, cheeses and appetizers to accompany with bread. Among the specialties of the area, the sausage (zalzett) which is flavored with coriander certainly deserves a mention and is one of the things not to be missed perhaps accompanied by the cockerels, crackers based on water and flour, and from the hobs biz-zej a kind of bruschetta prepared by spreading tomato sauce on bread and adding oil or even cheese

Tipical desserts

Making sweets is really an art in Malta: sweets are one of the maximum expressions of Maltese cuisine and together they represent the rustic soul and the international soul. The art of kneading and baking tells of a genuine Malta, still today linked to traditional values, so that for the narrow cobbled streets of the smaller villages the smell of the local bakery extends everywhere and many streets, even the largest cities, they are dedicated to the bakers and to those who used to run the local economy. To taste absolutely the qagħaq tal-għasel, a ring-shaped cake prepared with honey and various spices that used to be found only at Christmas while today it is widespread as the imqaret, puff pastry dumplings stuffed with dates and fried, one of the things best ever tasted. Confirming that in Malta the closeness to Sicily feels very cited only two of the most famous desserts: kannoli and kassata, very similar to Sicilians. If you love Arabic flavors, Ħelwa tat-Tork is the one for you: a very chewy dough made from sesame seeds and with the addition of honey.


The national drink is Kinnie, a drink similar to the chinotto from the amber and sparkling color while the local beer for eccelleza is the Cisk, slightly sweeter than European. The wine deserves a separate discussion while the liqueur not to be missed, sweet and really pleasant, is the bajtra, the prickly pear liqueur. Carob liqueur, the carob liqueur, is also very widespread, with a more bitter and difficult taste.


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Food, Wine, Cooking Class


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  • Malta International Airport
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What to do for your flight


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!! Absolutely fundamental, always any trip you make, below I point out two opportunities !!

RoamRight travel insurance


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