Senglea's eating is concentrated along the waterfront on the Cospicua side, where a row of small restaurants and seafood places overlooks the Macina and the yachts in Dockyard Creek. For local Maltese cooking — rabbit stew, aljotta fish soup, pastizzi — wander up Triq il-Vittorja into the residential streets and look for the small unsigned places that locals favour over the harbourside.