Blog - Page 8 of 10 - Marina Hotel

Get outdoors – It’s hardly winter in Malta!

With an average temperature of 20°C and the sun shining practically every day of the year, being outdoors in Malta feels good, even though these...

A Christmas Special: Mulled Wine

Mulled Wine Spiced mulled wine is definitely a seasonal favourite – warm, soothing, and exceptionally festive! Delight your guests with a warm cup on a...

Experiencing the Christmas Season in Malta

If you happen to be visiting Malta during the Christmas season, we welcome you to our Mediterranean isles. Christmas in Malta is celebrated throughout the...

Want to sound Maltese? All you need are these two words

Standing at the heart of the Mediterranean for so many centuries, Malta has been influenced by a large number of nationalities and cultures that have...
book hotel st julians malta

Romantic break? 5 things you definitely want to check out in Malta

Time to reignite the old flame? With 40% off your next booking, there has never been a better time to visit Malta. Sometimes life gets...
Restaurant St Julians Malta

An English Classic: Beef Wellington

Beef Wellington This elegant dinner party delight derives its name from the Duke of Wellington. Interestingly, its name doesn’t have anything to do with Mr...

Malta in 4 Days – Here’s How

It’s often agreed that a four day trip to Malta gives you just about the right amount of time to visit the island’s highlights. We’ve...
Hypogeum Malta

Did you know Malta had three UNESCO World Heritage Sites?

Located at the crosshairs of the Mediterrenean, Malta enjoys thousands of years of culture, history and tradition. Whilst boasting of several historical sites, Malta also...

October in Malta is Amazing, and Here’s Why

October is one of my favourite months, primarily because the weather is still as glorious as it was months ago during the summer, but the...

Sweet and Spicy

Plum and Ginger Cheesecake Prepare to be surprised by the explosion of flavours this sinful desert packs. Marina Pastry Chef Claudio Pisani explains how it’s done....