Qarnita (Octopus)

Traditionally, the Maltese cooked stuffat tal-qarnit (octopus stew), which is an indigenous dish with slow-cooked octopus, onions, garlic, tomatoes, olives, capers and wine. While there are loads of different octopus dishes available, a really interesting modern take is Tartarun's local octopus, lemon confit lardo, 10 year-old condimento, crispy quinoa, olive and mint dish. One80 Kitchen & Lounge's menu also offers a smoked octopus salad with new potato, globe artichoke, chicory and balsamic vinaigrette.

Fenek (Rabbit)

When the Maltese say they’re going for a fenkata, they mean they’re going for a rabbit meal - and for them it’s more than just a dinner; it’s a social celebration. Although not actually eaten that regularly nowadays, there are the occasional fenkatas, whereby fenek moqli (fried rabbit with lots of garlic and seasoning) or stuffat tal-fenek (rabbit stew made with simmered rabbit in a rich wine and tomato sauce infused with bay leaves) is eaten. Some of Malta's most renowned chefs offer their own innovative versions of rabbit. The de Mondion Restaurant in Mdina does a duo of local rabbit: pan seared loin and baked shoulder en brioche pumpkin, parmesan, with king oyster carob flavoured rabbit jus. Tarragon Restaurant meanwhile offers a rabbit teriyaki vol au vent with pea shoots and spicy potato chips.

Majjal (Pork)

Maltese pork is extremely tasty and is available on a wide number of menus. The traditional way of cooking it locally is majjal il-forn, which is Maltese pork chops in the oven. With so many options, pork dishes offered at restaurants are generally very good, and can be quite innovative. Risette at Casa Ellul does suckling pig loin, white onion and mushroom gratin with bianchetto truffle. Salt Kitchen & Lounge offers a 72-hour pork belly with fenugreek, local black pudding, herb garlic pork sausage, roasted apple vanilla puree, and sweet spice Madeira wine jus. 

Bebbux (Snails)

Bebbux bl-arjoli is snails in a slightly fishy, subtly spicy tomato-based sauce. Close to the traditional dish, but with a few debut ingredients, Ta' Kris Restaurant does local snails braised in red wine, beer, celery, carrots, onions and garlic, finished in a lightly spicy tomato sauce. The de Mondion Restaurant offers a local snail ragout, egg yolk, Jerusalem artichoke, and puffed rice.

Te fit tazza (Tea in a glass)

Te fit tazza is actually tea in a glass, which is still the way it's often drunk amongst many of the Maltese. Noni in Valletta offers a fun take on it in the form of innovative dessert Te fit tazza - which is black tea and condensed milk mousse, lemon ricotta, and lemon froth.