Rubino earns rave reviews for reinventing Maltese cuisine while staying true to its roots. There's no menu, just a selection of the day's dishes depending on seasonal produce, with taste sensations like sfinec ta l-incova, a deep-fried savoury doughnut with anchovies. Leave room for dessert – the house speciality, cassata siciliana (sponge cake soaked in liqueur, layered with ricotta cheese), is particularly recommended. Tuesday night is usually fenkata (a communal meal of rabbit) night; bookings are advised.