Malta & Richard lll 112 (Small)

A couple of evenings after my Spa Morning, Hubby John & I went back to the Fortina for a tour of the hotel, and dinner.

Actually, there are two hotels next door to each other; one 4-star and one 5-star.

The 4-star dates from 1966, and the 5-star from 2003.

Paul Sixsmith, the Manager, showed us round. He’s been there for 23 years.

Remember what I said about you can’t judge a book by its cover? And here’s another apt saying; first appearances don’t always count.

There are 27 Spa Suites, nine with private swimming-pool, and 18 without.

Malta & Richard lll 113 (Small)We were shown the Honeymoon Suite. It has a lounge, bedroom, bathroom with spa bath, and a spiral staircase that leads up to a private terrace with a lovely view across to Valletta, a heated swimming-pool, and a barbecue area, where you can cook your own food or book a chef to cook it for you.

In the Spring it’s a very low price of 275eu, rising to 600eu in the height of the season, which is also very reasonable.

It might be called the Honeymoon Suite, but I’m seriously considering spending a couple of days there next year, pampering myself while John goes for walks, exploring.

Outside, in between the two hotels are the swimming-pools, with five restaurants around the edge, under the hotels.

Malta & Richard lll 113 (Small)You can eat Japanese, Chinese, Italian, Indian, and one more that I’ve forgotten.

There are also three more restaurants, in the hotels and The Terrace, across the road beside the sea.

Paul escorted us across the road to The Terrace. We had a table looking out to sea  at Valletta’s famous fortifications.

All the ingredients are local, which is always a treat for me with my food allergies.

I had a grilled pineapple ring with large prawns on top.

I love it when I discover a new, simple dish and the two flavours went together perfectly.

Malta & Richard lll 124 (Small)John had fried calamari with a remoulade sauce and a salad.

Forget rubbery frozen squid rings. The taste of freshly-made squid literally runs rings around the frozen stuff. It was absolutely delicious!

Next, I chose the Costata di Vitello, pan roasted fresh milk fed baby veal ribeye on the bone with white wine, garlic and rosemary.

I also ordered a mushroom sauce.

John had pan-roasted chicken breast with mushroom cream sauce.

He said it was one of the tastiest chicken dishes he’s ever had.

We were full to bursting, but when Nicoletta the waitress led me over to see the display of home-made cakes, I just had to try them!

Malta & Richard lll 125 (Small)Between us we had a caramel cheesecake and a melange cake. Oh, they were so light!

In Malta they use a lot of ground almonds instead of flour.

My opinion of The Terrace? The food, service and situation are great.

A couple of criticisms; it’s too dark at night to read the menu. We really struggled.

Like a lot of restaurants all over the world, the music needs sorting out. It’s mediocre and too loud.

I looked around the room. There was a family engagement party, a couple on holiday, and a couple in love, amongst others. They wanted to talk.

Malta & Richard lll 127 (Small)Bad restaurant music must ruin a lot of romances.

‘I love you. Will you marry me?’

‘Sorry, what did you say?’

‘I love you. Will you marry me?’

‘Eh?’

‘I said I –  oh, forget it!’

 

Stay 7 nights at Fortina Spa Resort from just £979 per person, based on two sharing a tower seaview room with balcony on an all-inclusive basis, including return flights from London Gatwick. Book with Spa Travel on 0800 917 3001 or visit www.spatravel.co.uk

 

Find out more about the Fortina Spa Resort at www.fortinasparesort.com

 

 

About Lyn

LYN FUNNELL CV (well, sort of!) Lyn had very successful careers as an Air Hostess, Sales Rep, (she was one of only a couple of women. She beat all the men regularly, becoming the Top Rep in the UK, and 2nd in the world.) And then Catering took over. She did everything from the washing-up, to Silver Service Waitress, and Chef. A few times, she had to cook the meal, dash round the other side and Silver Serve it! In between all this, she wrote as often as she could, building up a reputation as a published short story writer, (Horror and a twist in the tale,) and a Poet. She has appeared as a Performing Poet, and a Demo Chef. Then she discovered the world of the Food & Travel Writer. And that’s what she has continued doing to this day. Her main hobbies are Cookery and entering Competitions. She has won many prizes, including holidays and a moped. She enjoys entering Competitions, submitting her original recipes. She was first in many Competitions, including the Good Housekeeping Millenium Menu, Fruits of France, Bernard Matthews Turkey Recipe, and appeared on BBC’s The One Show Spag Bol contest. She was one of three Finalists, coming 2nd, which makes her Britain’s Spag Bol Queen! Now she runs B-C-ing-U! and loves it! After several years of being messed around by Editors, and having loads of contacts, Lyn formed her own online Magazine, vowing to treat her writers fairly, and to do everything possible to further their careers, publicise their books, etc. She now has a band of excellent regular writers, and the Magazine’s going from strength to strength! Lyn’s online published books; Adverse Camber A collection of my published poems. The First Book of Short Stories The Second Book of Short Stories The Third Book of Short Stories. Many of these stories have been previously published. St Anthony of Padua. The Patron St of the Old. A story of one woman’s terrible ordeal in a Home, and her family’s rescue of her. The Girl Who Watched. A Cuban girl is attacked by an English journalist & what follows! Willy the Whizz & the Wormhole. Suitable for Young Adults, aged 15-95! Get Out Of Debt And Stay Out – Forever! Unsympathetic, hard-hitting, realistic solutions to your problems. All these books are published by Andrews UK Ltd www.andrewsuk.com No, I didn’t pay them to Vanity Publish! They’re all available from Amazon, and many other online publishers. LYN FUNNELL.