If there is one plate that tells the story of Malta, it is stuffat tal-fenek. Rabbit, slow-cooked with onions, garlic, carrots, potatoes and fresh herbs until the meat falls from the bone. It is honest food, the kind a grandmother in Gozo would recognise straight away.
At Gozitan we make it the way it has always been made. No shortcuts, no reinventing. Just time, good ingredients and patience.
The secret was never a secret. It is the slow simmer, the wine, and a sauce that is left to deepen until it tastes of the island itself. We have served it this way since 2007, and it is still the plate our regulars come back for.
Some recipes are improved by changing them. This is not one of them.
