The first restaurants of the island appeared about 30 years ago. Today travelers may find attractive tempting gastronomy establishments almost everywhere. The choice of an amiable place for rest is rather easy. Local cuisine is rich in meat and fish dishes which deserve a special focus.
Typical Maltese treat is “fenek” rabbit which is cooked on the open fire adding lots of spice and herbs. Those tourists looking for traditional European dishes will love “bragoli” being beef hot pot and “lampuki pie” being fried fish. The most popular accompaniment is rice which can be served as a main course as well.
Fruits and vegetables are served and used in recipes all the year round. For gastronomy masterpieces local cooks give preference to seasonal vegetables and fruits grown and picked on local plantations. One of the most popular vegetable dishes is a pie with cauliflower and sheep cheese. Delicious pastry is in the heart of the ethnic menu. Poultry dishes may be offered almost in every ethnic cuisine restaurant. Softest chicken fillet, stewed with cauliflower, chestnuts and spinach is one of the most wanted and ordered dishes.
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