Fenek — Why a Sea Island's National Dish Is Rabbit

On an island surrounded by the Mediterranean, you would expect the national dish to be fish. It is not. In Malta, the king of the kitchen is Fenek — rabbit. And it is not just about taste. It is about history and national identity.

For centuries the Knights of Malta reserved rabbit hunting exclusively for themselves — in their view a privilege of the ruling class. For ordinary Maltese — a humiliation. When the Knights left, the nation turned to rabbit with such energy that "fenek" became a symbol of freedom. To this day eating a "fenkata" (a rabbit feast) carries an almost ritual significance in Maltese culture.

What Does It Taste Like?

Forget the dry, bland rabbit you might know from a supermarket. Maltese fenek is marinated overnight in wine, garlic and herbs, then braised slowly for hours. The meat falls off the bone, aromatic and tender. It is a completely different creature.

Three Versions You Will Encounter

1. Stuffat tal-fenek (braised stew): Rabbit in a rich tomato sauce with peas, vegetables and potatoes. The classic. The sauce is so good they serve it first on spaghetti — then the meat arrives as the main course. Two dishes in one.
2. Fenek moqli (fried rabbit): Marinated in wine and then fried in olive oil with a generous amount of garlic. Crispy, intensely flavoured, addictive.
3. Tavern-style fried rabbit: A more casual version — enormous portions, perfect with a carafe of local wine.

Where to Eat It

Not in the tourist centre. Go to the villages:

• United Restaurant in Mġarr (Malta, not Gozo): Looks like a 1990s canteen — checked tablecloths, zero décor. But the fenek and snails (bebbux) here are world-class. Maltese families eat here on Sundays. That is the only recommendation you need.
• Rabat: Several excellent restaurants near Crystal Palace specialising in traditional Maltese cooking.