Towards a more refined Maltese cuisine

It is good to hear that tourism is on the increase this year. Mario de Marco is very correct in urging hotel and catering establishments to promote Maltese cuisine but it seems that he is not aware that in the 1970s to the late 1980s it was compulsory that hotels and restaurants include Maltese dishes in their menus. I am sure that those present at the meeting he addressed were aware of this.

A standard should also be set for the preparation of Maltese cuisine. When I go out for a fenkata, the textures of the fried rabbit vary from one place to another. The last time I had it in an authentic restaurant in Gozo I am certain that the fried rabbit in garlic was cooked in the oven and not fried at all. Accompanying vegetables have to be upgraded from the concept of everything comes with French fries and salad. Also, the concept of silver service needs to be brought back in the higher class establishments.

My experience with wine lists is normally a lack of consistency regarding what is in stock and the brands and countries of origin. As for the service, there is much to be desired. How can you wait 40 minutes between the first course and the main course in a five-star restaurant and no one notices until you bring it to someone’s attention. To me this signifies a couldn’t-care-less attitude. It is good to meet and talk but let’s have some express action please.

Why not start by setting an example and serving traditional Maltese food on the national airline, such as Maltese bread, rikotta cheese, Maltese sausage, galletti, ġbejniet and bigilla. I leave it to the experts to find out what else could be served on Air Malta food trays.