The country is also working with Michelin and there are now numerous Michelin-recognized restaurants on the island. ION Harbour by Simon Rogan has two stars, while there are six other restaurants with one star. There are also 30 Bib Gourmand and Michelin Recommended restaurants.
Being in the middle of the Mediterranean, these restaurants have access to the best local ingredients, including fresh fish, artichokes, fava beans and leeks. Many also showcase the bambinella, a small pear that is known for its sweetness and can be eaten raw, boiled or baked.
Lovers of fish and seafood will be particularly delighted with Malta’s offering and will find lampuka – also known as mahi-mahi — on menus throughout the islands. Caught using a system of palm-frond rafts, larger fish are used in soups or simmered with onions, garlic, tomato and herbs in potato dishes, while some chefs even serve it raw as sashimi or sushi.
Restaurants are also putting a fresh take on classic dishes such as Stuffat tal-fenek, a slow-cooked rabbit stew with a rich tomato, red wine and garlic sauce. Desserts are popular on the islands too, with Imqaret – a sweet pastry filled with a date puree – being one of a number of must-try delicacies that has made its way from street markets to high-end dining establishments.
Read the full report here: Malta report
Source link : http://www.bing.com/news/apiclick.aspx?ref=FexRss&aid=&tid=67729740064c4d47bbd192425be20f68&url=https%3A%2F%2Fwww.latimes.com%2Fspecialsupplements%2Fimpact-reports%2Fstory%2Fthe-ideal-off-season-mediterranean-getaway&c=18036006235256907902&mkt=en-us
Author :
Publish date : 2024-12-21 00:49:00
Copyright for syndicated content belongs to the linked Source.
