Valletta
Peppered Gozo cheeselets baked until soft, finished with local honey and thyme.
Slow-cooked broad beans with garlic, mint and olive oil, with crusty Maltese sourdough.
Sun-dried tomatoes, capers, olives, cured sausage, cheeselets and bean dip.
Clear broth of the day's rock fish with garlic, marjoram, rice and lemon.
