Promoting Maltese cuisine
Tourism Parliamentary Secretary Mario de Marco is right to urge hotels and catering establishments to promote Maltese cuisine, but it seems he is not aware that in the 1970s and 80s, hotels were obliged to include a choice of Maltese dishes on their...
Tourism Parliamentary Secretary Mario de Marco is right to urge hotels and catering establishments to promote Maltese cuisine, but it seems he is not aware that in the 1970s and 80s, hotels were obliged to include a choice of Maltese dishes on their set menus, while restaurants had to feature Maltese dishes on their menus.
A benchmark should also be set for Maltese dishes. Why is it that whenever I decide to have a fenkata, the texture of the fried rabbit varies from one place to another?
The last time I tried it in a Gozo restaurant, I am pretty sure the ‘fried rabbit in garlic’ was cooked in the oven and not fried at all.
Also, vegetables accompanying the main course should be upgraded from the concept of French fries and salad with everything, while silver service needs to be brought back in the higher class establishments.
My experience with wine lists most times is that they lack consistency on what is in stock and the brands and country of origin.
As for service, this leaves much to be desired. It is unacceptable, in a five-star restaurant, to wait for 40 minutes between the first course and the main course. Clearly, the standard of restaurant service needs to be raised.
Why not start by setting an example and serve traditional Maltese food on the national airline, such as Maltese bread, rikotta, Maltese sausage, galletti, ġbejniet and bigilla?