Aircraft: Airbus A 320
From: München Airport
To: Malta International Airport
Flight time: 1 hour 45 minutes
Seat: 2F, window on the starboard side
The flight to Malta will be departing from one of the K gates, which is the Schengen concourse of Munich‘s satellite pier. The transfer by underground from the main building takes about two minutes.
There is a lounge on the K concourse, and this morning it‘s very empty. When Lufthansa opened its lounges in the ‚new‘ corporate design a few years, I thought they looked fresh and modern. But I don‘t think the design has aged well, looking at it now. Don‘t get me wrong. The lounge is in great condition and very clean. But the whole design seems slightly old-fashioned now.
At 09h00 I leave the lounge and make my way to gate K07, where boarding starts just as I arrive. It‘s a Saturday morning in February and Lufthansa manages to get the flight full. I count 24 passengers in Business Class. I‘m not surprised about Lufthansa but by Malta, and the fact that it appears to have become a year round destination. Forty years ago, when we emigrated, everybody was just trying to leave the island…!
The crew on this flight seem friendly enough. If I had to guess, I would say the purser is a Dutchman who has been in Germany for quite some time. At least for a linguist his accent is interesting.
There is no cold towel, no welcome drink or anything else of the sort while we‘re still on the ground.
The cabin is your typical European Business Class set up. The seats are exceptionally thin but sufficiently comfortable. There are no power plugs and there are no overhead screens either.
Once we take off, we turn south towards the Alps. Our flight is routing from Munich to Ljubljana and then along the Croatian coast to Zadar. From there we cross the Adriatic to Pescara in Italy and continue on to Palermo and finally Malta. It‘s an unusual routing for sure. But we have a strong tailwind, giving us a very short flight of only one hour and 45 minutes.
The meal service is from a trolley and every passenger is served their meal first. Once that‘s out of the way, the crew take the trolley back to the galley and then return into the cabin with the drinks trolley. I‘m guessing this is the most efficient way to do it. Because then they can just keep on going with the service in Economy Class.
The meal service hasn‘t changed at all since the last time I took this flight a year ago. And I really mean, not at all.
The tray consists of a small dish of smoked salmon on buttered pumpernickel, a bowl of cream cheese sprinkled with radish, a bowl with a slice of salami, parma ham and one stick of a bell pepper and some yoghurt with a few berries on it. The crew only pass through the cabin once offering bread, and seconds are obviously discouraged. Other than that, salt and pepper are absent from the tray.
The crew are efficient and clear away the trays promptly.
For the rest of the flight I nap, it‘s been an early start today. But then we start our descent, and suddenly I‘m wide awake again. I don‘t know how many times I‘ve returned to Malta since we left in 1979, but somehow the approach never seems to get old. Not for me at least.
We make a slight left turn and Malta comes into view. We pass Kalafrana and continue out to sea before doing a sequence of gentle right turns until eventually we’re lined up for a runway 34 arrival, bringing us in right over Birzebbuga, where I spent my childhood.
While there’s nothing overtly wrong with the Lufthansa service, I think it’s blatantly obvious that the airline is trying to save costs at every corner. Which is what pretty much every airline is trying to do these days. What I find problematic with Lufthansa though, is that they’re obviously trying to save money in all the wrong places. First of all, because I think the premium cabins are definitely not where the money should be saved. Secondly, what’s worse is that as a passenger you actually notice the cuts, and that’s never a good thing. Other than that, if an airline really has to rely on not having a small packet of salt and pepper on the tray, then they really must be in a very sad state.
But apart from all that, even if the airline isn’t really able to offer the passenger anything much in terms of the quantity or quality of the food that is served, that is still no reason for the service, such as it were, to be so indifferent and tired.