On the Maltese Islands, few dishes embody the soul of Malta as much as the famous fenek, traditional Maltese rabbit stew. More than just a recipe, rabbit has become, over the centuries, one of the symbols of Maltese gastronomy and identity.
So, if you’re visiting Malta, don’t leave without tasting fenek, a dish all about sharing, conviviality, and cultural pride.
Rabbit in Maltese Cuisine: Fenek and Its Variations
Traditional Maltese Recipes with Rabbit
The Maltese rabbit dish is usually served as:
- Rabbit stew (stuffat tal-fenek): slow-cooked with potatoes or pasta.
- Torta tal-fenek: rabbit in red wine sauce, baked in a pie crust.
- Fenek mogli: fried rabbit with garlic, bay leaves, and white wine.
- Spaghetti with rabbit sauce: a classic Sunday lunch tradition.
Pro tip: The quality varies from restaurant to restaurant, so it’s worth following recommendations (see below).
Historical Origins of Rabbit in Malta
From the Knights of Malta to British Rule
The tradition of eating rabbit dates back to the Knights of St. John (1530–1798), when hunting was a privilege reserved for the aristocracy. Peasants were forbidden to hunt wild game but eventually gained the right to raise domestic rabbits, making it a precious food resource.
During the British colonial period (1800–1964), rabbit became a way for the Maltese to preserve their cultural identity, strengthening its place as a national dish.
The Knights of Malta used to hunt rabbits in Buskett Gardens.
Small Family Farms and Local Production
Rabbit remains a locally produced food in Malta.
- Most rabbits are raised on small family farms across Malta and Gozo.
- Many families keep rabbits for personal consumption, continuing a tradition passed down for generations.
- Locals believe the “real” rabbit comes from these small-scale farms, giving the dish its authenticity.
This artisanal farming tradition reinforces the idea of fenek as a source of national pride.
A Must-Try Experience in Malta
To enjoy authentic rabbit in Malta, head to a Klabb tal-Bocci (petanque club) on a Sunday afternoon. Families gather to share a hearty rabbit stew, creating a lively and warm atmosphere.
Where to Eat the Best Rabbit in Malta – Our Recommendations
🍴 Beati Paoli – Valletta – 244, St Paul Street, Valletta – Tel. (+356) 9930 9319
A small but refined restaurant serving a delicious Coniglio della nonna, tender
and lightly candied in red wine.
🍴 Gululu – St. Julian’s – 133, Spinola Bay – Tel. (+356) 2133 3431
Known for spaghetti with rabbit sauce and fried rabbit. Beautiful terrace by the sea. (12 km from Senglea).
🍴 Bocci Club – Qrendi – 35, Antonio Chircop Street – Tel. (+356) 9927 4133
A family-run spot next to the petanque club. Famous for garlic-fried rabbit and horse meat. (12 km from Senglea).
🍴 United Restaurant – Mgarr (20 km from Senglea) – Triq il-Kbira – Tel. (+356) 2157 2512
A lively restaurant with generous portions of rabbit, snails in season, and horsemeat. (20 km from Senglea).
Rabbit, or fenek, is more than a dish – it is a pillar of Maltese identity. From its historic roots with the Knights of Malta to its role today in family gatherings and village restaurants, rabbit remains a symbol of sharing, tradition, and national pride.
If you want to truly experience Maltese culture, tasting rabbit stew in Malta is a must.
FAQ – Rabbit in Maltese Cuisine
1. What is the national dish of Malta?
Rabbit stew (stuffat tal-fenek) is often considered the national dish of Malta, symbolizing the island’s culinary heritage.
2. Where can I eat the best rabbit in Malta?
Some of the best places are Beati Paoli (Valletta), Gululu (St. Julian’s), Bocci Club (Qrendi), and United Restaurant (Mgarr).
3. Why is rabbit so popular in Malta?
Because it became a cultural symbol during British rule, representing Maltese identity. It is also practical to farm, making it a staple food across centuries.
4. How is rabbit typically cooked in Malta?
Common preparations include rabbit stew, fried rabbit with garlic and wine, rabbit pie, and spaghetti with rabbit sauce.
