Restaurants & Bars

The Maltese "Flunken"

Clement | Nov 21, 200203:02 PM

Just returned from Malta and one would reason that the cuisine would be as ethnically and as culturally diverse as its great history and superior in quality; Absolutely not so! As the guide books claim, Malta is the playground for the Brits and the Italians. Well, we found VERY FEW Italian tourists but oodles of Brits and Germans and all of them munching on pub grub and largers: Frankfurters, fish balls, sausage rolls and 'full English breakfasts'. And munching this grub was an undertaking in despair. The Italian influence was present but it was Celantano's brand or closer to Chef Boy-Ardee canned and frozen foods and ready to 'zap'. The only meal worth bragging about was the bread: a sort of San Francisco sour-dough. However, we would have been better-off goin' to San Francisco, -- at least we would have enjoyed the same delicious bread, a great meal and its by the sea too!
I was amazed to learn that there is VERY LITTLE fish on restaurant menus (the Mediterranean is 'fished-out' we were told) and since the climate is arid, there are no lush and fresh vegetables. The cheese is all imported and of terrible quality as well. I yearned for the Rabbit which Malta was supposed to have been famous in preparing BUT, the few restaurants that do offer Rabbit Stew and Pasta with Rabbit Sauce, obtain their meats from 'abroad'. In fact, the sample we had tasted was nothing to write home about. Oh, and the Sicilian-type pastries are among the worst 'specialties' we have ever had. No Falcon, just Flunken !

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