Gozitan cooking is rooted in what the island produces: rabbit braised with garlic and wine is the signature dish, along with lampuki (dorado) in season, fresh vegetables from small farms, and ġbejniet — small rounds of sheep's milk cheese, either fresh or sun-dried and peppered. The capital Victoria has a good range of restaurants, while Xlendi and Marsalforn have waterfront options serving fresh fish. For a traditional Gozitan home-cooked meal, Mariblu in Xewkija is reliable and unfussy.