3 Best Restaurants in Sliema and St. Julien's, Malta

This is one of the last remaining traditional Maltese trattorias along the tourist strip, and local families, along with a few in-the-know visitors, flock to this relaxed eatery. The chef is famed for his homemade succulent braġjoli (thin beef steak stuffed with pork herbs and breadcrumbs, then rolled and cooked) and mouthwatering slow-cooked rabbit. The freshly made pastas and sauces are copious and an excellent value. 

Despite a slightly odd setting (persevere past the initial lobby, you're in the right building), this is a real hidden gem in Sliema. The menu is a tight one, with its chefs clearly confident in their skills, and everything is cooked in fire here, whether smoked, wood-fired, or blasted with a blowtorch. It's more than just a gimmick, and there is plenty to conjure with. The duck is the house specialty, but a local pork loin drizzled with a heavenly mustard jus comes close to stealing the limelight. Maltese influences shine through in the likes of the confit rabbit tortellacci. 

Balluta Bay is easily the nicest part of St. Julians, despite the never-ending traffic that crawls by, and Wigi's is undoubtedly one of its stars. A bistro-style menu conjures the odd French classic (caramelized foie gras, onion soup), plenty of Italian influences, and some prime cuts of lamb and beef, but what really makes the difference is the staff. Service is excellent, fish comes in fresh from Gozo daily, and chef Louis (aka Wigi) is a sure hand. It's not large inside, so it pays to book far in advance, as this is a secret that has long since escaped.