From Heritage to High Demand
Two Maltese Chefs awarded Knife for Excellence at Milan’s Best Chef Awards
October 3, 2025
An Exciting Season Ahead – Malta’s Tourism Story
October 5, 2025
The new wave of local treats is lighter, fresher, and is
attracting a steady following among international foodies.
In this first of a two-part feature, Ramona Depares
explores surprising twists on two sweet favourites.
It wasn’t too long ago that Maltese food was dismissed as something visitors to the island may try just to tick a box. A few classics – rabbit stew, pastizzi – were trotted out with boring regularity at the obvious places, but menus aimed at visitors leaned heavily on pan-European staples.
Enter 2025 and the vibe couldn’t be more different. Across the islands, chefs are taking the dishes they grew up with and treating them as a star attraction.
Take the famed Pasta Roża - a soft, bring pink cushion of cake, coconut and happiness - is probably one of the most recognisable of Maltese sweets. And now, it’s found a place on the current menu at Noni’s of Valletta. This new take, Chef Patron Jonathan Brincat says, is rooted in nostalgia - but with some definite differences.
“Traditionally, this is a simple treat. A sponge cake dipped in syrup and rolled in coconut, a taste of home for many of us. And we wanted to honour that memory,” he starts off.
The treat has now been reimagined it the same familiar flavours, but refined in texture and balance, giving it a contemporary edge while preserving its soul.
“It’s playful, comforting, and instantly recognisable, the perfect way to end a meal by connecting our guests to a shared piece of childhood memories, but through a fresh lens,” Chef says.
Such reimaginings, he adds, are adding a new wave of pride in our food. After years of Maltese cuisine not being given the recognition it deserved, not by chefs, not by locals, and certainly not on a global level, things are changing.
“And it’s about time,” he states with a smile. So what’s behind this reinvention?
“I don’t believe in reinventing just for the sake of it. A ‘twist’ should come from understanding. If I’m going to reimagine a dish, it’s because I’ve lived it, eaten it, and respected it first.
That’s what we try to do at Noni - take something familiar, something real, and present it with care, precision, and intention.
If a guest can smile and say, ‘I remember this’, and still be surprised by it, then I know we’ve done something right,” he concludes.
Chef Patron Jonathan Brincat (Noni Restaurant), with his reinterpretation of the Pasta Roza
It’s a statement echoed by the Hyatt Regency Malta’s Chef Gianni, whose reimagined Maltese trifle pays homage to a dessert he grew up with, one his grandmother made and his mother still prepares today.
The classic layers of custard, sponge, and fruit are lightened and refined, with a locally made liqueur replacing generic spirits and fresh, sometimes unexpected fruits adding brightness.
“It’s about evolution, not replacement,” he explains. “I want diners to recognise the flavours they know, but experience them in a new way.” The dish has quickly become a menu favourite, offering both nostalgia and surprise.
For Chef Gianni, the trifle’s revival reflects a broader movement in Maltese cuisine with old Maltese dishes given a fresh perspective.
Rooted in Malta’s fusion of Mediterranean, North African, and British flavours, these modern interpretations keep tradition alive for younger generations while introducing Malta’s culinary heritage to a wider audience.
“Maltese cuisine is gaining increased attention as foodies seek authenticity and the stories behind the dishes they enjoy.
As travel media, culinary platforms, and social networks continue to highlight lesser-known food cultures, traditional Maltese dishes are being recognised for their bold flavours Guests tend to appreciate the balance between tradition and innovation, especially when the essence of the original is respected,” he concludes.
The classic layers of custard, sponge, and fruit are lightened and refined, with a locally made liqueur replacing generic spirits and fresh, sometimes unexpected fruits adding brightness.
“It’s about evolution, not replacement,” he explains. “I want diners to recognise the flavours they know, but experience them in a new way.” The dish has quickly become a menu favourite, offering both nostalgia and surprise.
For Chef Gianni, the trifle’s revival reflects a broader movement in Maltese cuisine with old Maltese dishes given a fresh perspective.
Rooted in Malta’s fusion of Mediterranean, North African, and British flavours, these modern interpretations keep tradition alive for younger generations while introducing Malta’s culinary heritage to a wider audience.
“Maltese cuisine is gaining increased attention as foodies seek authenticity and the stories behind the dishes they enjoy.
As travel media, culinary platforms, and social networks continue to highlight lesser-known food cultures, traditional Maltese dishes are being recognised for their bold flavours Guests tend to appreciate the balance between tradition and innovation, especially when the essence of the original is respected,” he concludes.
Chef Gianni (Hyatt Regency Malta) ad his reimagined Maltese trifle.
