Traditional Maltese food was until recent years relegated to the home. As in all parts of the Mediterranean, the daily main meal, often still cooked at lunchtime here, is an occasion to bring the family together. Until the past decade or so, this home cooking was found only in village bars.
This revival has also encouraged more restaurants to offer local fare. They proudly serve their own version of specialities such as Lampuki Pie (fish pie), Rabbit Stew, Bragioli (beef olives) and various ricotta sweets and semi-freddo deserts like Cassata.