November in Malta is a month full of flavour and tradition, with sweet pastries and rich stews filling homes and cafés across the islands. Each dish reflects the season, offering visitors a real taste of Traditional Maltese Food .
In this article, we’ll go through some of the most popular November sweets and winter dishes in general.
Keep in mind It’s easy to get around Malta if you book your accommodation at ST Hotels in Sliema or Gżira.
St. Martin’s Feast and its Sweet Traditions
Every year on November 11, Maltese families celebrate St. Martin’s Day (Jum San Martin). The feast honours Saint Martin of Tours, known for his kindness and generosity, because according to legend, he shared his cloak with a man in need during a cold winter. That act of charity became the heart of the celebration.
One of the best-known customs is passing out St. Martin’s goodie bag (il-borża ta’ San Martin), which is a small cloth bag filled with treats that children receive as a gift. Each bag usually includes:
- Nuts such as almonds, hazelnuts, or walnuts, given as a symbol of health
- Dried figs and tangerines, celebrating the harvest season
- Sweets like St. Martin’s bread (il-ħobża ta’ San Martin), a soft sweet bun with nuts and dried fruit, baked specially for this feast
Families and bakeries also prepare St. Martin’s pie (it-torta ta’ San Martin) for this occasion, a rich pie filled with almonds, raisins, and warm spices.
The Curious Case of the November Bone
The November Bone (għadma tal-mejtin) is a traditional sweet that appears in local bakeries each autumn. Also called the bones of the dead, it is linked to All Souls’ Day, a time when families remember those who have passed away. These pastries were once made at home as part of that tradition, and today they remain a symbol of remembrance across Malta.
Each bone has a look and taste that make it easy to recognise:
- Formed like a bone and covered in smooth white icing that gives it a soft, pale finish
- It has crisp outer pastry with a soft and sweet centre, perfect with a warm cup of tea
- The filling is a rich almond paste mixed with gentle spices such as cardamom, cloves, and aniseed
Historians believe the November Bone first appeared in Malta in the 17th century. It may have been inspired by the Italian figolli, the Easter sweets that also use almond paste and soft pastry (and were also adopted by the Maltese).
Hearty Winter Classics: Malta’s Comfort Foods
By November, Maltese cooking becomes heartier and more filling, with kitchens filled with stews and soups made for cooler days. These traditional Maltese food meals use local ingredients that are in season and are cooked slowly to bring out deep, simple flavours: Traditional Maltese Food
- Rabbit stew (stuffat tal-fenek): Often called Malta’s national dish, this stew is cooked slowly with red wine, onions, garlic, and herbs. The rabbit meat becomes tender and full of flavour, and it’s usually served with thick slices of Maltese bread to soak up the sauce.
- Beef olives (bragioli): Thin slices of beef are rolled around a seasoned mixture of herbs, breadcrumbs, eggs, and sometimes minced meat, and cooked in a tomato sauce until soft. This dish is often made for Sunday lunch and fills the kitchen with a homely, rich aroma.
- Widow’s soup (soppa tal-armla): A simple vegetable soup with a cauliflower base, topped with cheeselets and eggs. It’s a modest but nourishing dish, often served on cool evenings when families want something filling yet light.
- Maltese minestrone (minestra): This is a thick, hearty soup that feels perfect for the colder season. It looks a bit like the Italian minestrone, but the Maltese version is richer and more filling. The main ingredient is pumpkin, which gives it a soft texture, a golden colour, and a gentle sweetness.
How Maltese Food Changes with the Seasons
November brings new colours and flavours to Maltese cooking. Many traditional dishes were created around what grows locally at this time of year, and the season’s produce still shapes how people cook today.
- Pumpkin, cauliflower, carrots, celery, and broccoli: These vegetables are at their best in November and form the base of many winter meals and soups. Pumpkin gives minestra its warm colour and soft texture, while cauliflower adds depth to widow’s soup. Carrots and celery are used in dishes like rabbit stew and bragioli, adding natural sweetness and body to the sauce.
- Tangerines, oranges, lemons, and grapefruit: November also marks the start of the citrus season. These fruits often appear in St. Martin’s goodie bags, which celebrate the harvest and good health. Their zest and juice are also used in traditional cakes and pies, adding a light, fragrant note to winter desserts.
By late autumn, Maltese cooking naturally turns to these local ingredients, which are simple, seasonal, and full of flavour.
Summing it up
November in Malta is full of flavour and tradition. Every dish, sweet or savoury, tells a small part of the island’s story that is shaped by family life, local harvests, and the cooler season. The scent of baking fills the streets, citrus fruits brighten the markets, and warm stews simmer slowly in kitchens across the islands.
At ST Hotels, you’ll be right in the middle of it all. Our locations make it easy to try local November dishes at nearby cafés and restaurants, or simply enjoy a warm meal after exploring the island – so book your stay and discover the taste of Maltese hospitality this season.
