Faith, Feasts & Flavour: Inside Malta’s Three Cities

Episode Three explores The Three Cities of Malta, Birgu, Senglea, and Cospicua, where history and culinary tradition intersect in unexpected ways. Shane uncovers the legacy of the Knights of Malta, from architectural marvels to spiritual rituals, and most importantly, the food that has been shaped by centuries of culture.

Shane witnesses candlelit Easter processions, visits historic kitchens, and tastes pastries baked in former prison cells, traditions that speak to Malta’s ingenuity and resilience. Signature dishes include spaghetti with sea urchin, zucchini, capers, and felfel, a perfect example of Maltese seafood ingenuity, and Mozzarella, sage, and anchovy balls (Sfineg), small bites packed with history and flavour.

These flavours highlight the combination of street-level practicality and noble refinement, a balance that inspires the menu at Maha Restaurant. Our chefs honor the same principles; fresh ingredients, bold flavours, and a respect for tradition, all presented in a contemporary, approachable way.

Episode Three emphasizes that Maltese cuisine is as much about ritual and story as it is about taste. By exploring historic kitchens and long-standing festivals, Shane reminds viewers that every recipe carries the weight of centuries of culture and care.