The għana tradition — Malta's improvised folk-song duel — has been sung in village squares and stone farmhouses since the knights ruled from Valletta. Performers trade verses in Maltese, each line a rhymed reply to the last, accompanied by a guitar whose tuning predates the Spanish baroque. By the nineteenth century, għana had split into three forms: spirtu pront (the quick-witted duel), fatt (narrative ballad), and bormliża (the slow, plaintive style named after a Valletta neighborhood). UNESCO inscribed għana on its intangible-heritage list in 2021, recognizing a practice that survives in fewer than a dozen active performers. Today, a Malta folklore dinner show at a traditional restaurant in Mosta offers the most accessible encounter with this living art. The village sits at the geographic center of the island, five kilometers south of the coast, and its Constitution Street has anchored local life since British colonial engineers paved it in the 1840s. The venue is a converted townhouse with vaulted ceilings and limestone walls quarried from the surrounding plateau. Performances run Tuesday through Friday evenings and Saturday nights, pairing għana singers with costumed dancers who perform the Malta, a choreographed circle dance introduced by Sicilian migrants in the sixteenth century. The four-course menu mirrors the agricultural calendar of the Maltese archipelago. Starters include bigilla, a broad-bean paste flavored with garlic and marjoram, and ġbejtna, sheep's-milk cheeselets cured in sea salt and black pepper. The main course rotates between fenkata (rabbit stew braised with wine and bay leaves) and bragioli (beef olives stuffed with breadcrumb and parsley). Desserts feature imqaret, date-filled pastries fried in olive oil, and kannoli filled with ricotta sweetened with orange-blossom water. Local wines from the Marsovin and Meridiana estates accompany each course. The show begins at eight in the evening and runs ninety minutes, with performers circulating among the tables between acts. Reservations are required; walk-ins are turned away when capacity is reached. The venue holds forty-six diners across eleven tables, and weekend seatings book out three weeks in advance during summer months. Free cancellation is honored up to twenty-four hours before the reserved date.