Goodness, the heat! I hadn’t been to Malta in the summer for a very long time, even before Covid19. And I think I now remember why. The heat is incredible. The day I arrived it was 41 degrees and it was so hazy it looked overcast, when in fact it was just the humidity. Luckily, two days into my stay, the temperature cooled off to 37, which at least made the sky look a lot clearer.
Today I’m flying back to Switzerland. The Air Malta flight departs at 14h20, which gives me the whole morning to do some shopping and have one last Kinnie before I leave.
Getting to the airport
Once I’ve checked out, I brace myself for the heat just inside the hotel lobby. I’m dreading having to go out there carting my luggage… There are four busses that take you to the airport. The X4 is the dedicated airport line and stops right outside the terminal building. Then there are the lines 71, 72 and 73 which all go in the general direction of Zurrieq on the other side of the airport. The stop Cintra is right before the airport tunnel that goes under the runway. From there it’s only about three minutes on foot to the terminal building. The journey time is the same for all busses, more or les.
The airport is very busy when I arrive. All counters are open, checking in flights for Ryanair, Wizzair, EasyJet, SWISS, British Airways and Air Malta. There is one Business Class counter open for Air Malta, and the guy working the counter is struggling to deal with two young couples and their satanic brood (six cranky kids…) and what looks like a metric ton of suitcases, strollers, car seats and god knows what else. Still, the check-in guy uses the group’s apparent lack of functional English to his full advantage and manages to get them sorted and out of the way in about ten minutes.
To check in, passengers need to show a completed passenger locator form, which is sent by Air Malta by email a few days prior to departure, as well as their digital covid certificate. At check-in, you are then handed another two forms that need to be completed before boarding. Without the two sheets of paper, you will not be allowed airside. One of the documents is for the Swiss authorities, although I’m not sure what this is for because nobody bothers with it. The other form is for Air Malta. It is collected at boarding and handed over to the ground agent upon arrival in Zürich.
La Valette lounge
Fortunately, the priority lane for guests of the La Valette lounge is open, as is the lounge itself. Inside the lounge there is a strict seating regime, and passengers are assigned a seat when they enter. The guy who enters behind me is absolutely scandalised by this, tells off the poor lounge attendant (like it’s her fault…) and storms out again. As I’ve said before, if you think wearing or not wearing a face mask in public is what defines you as a man, you must have a really very small… personality.
The buffet is semi self-service. On the one side, facing the room, are cold dishes that are packaged, like salads and sandwiches. Passengers can help themselves to these. On the other side of the buffet are the hot dishes and drinks. This area is closed off and a lounge attendant serves the food and drinks to passengers from there.
I go for another Kinnie and a selection of unhealthy Maltese snacks: two pastizzi, one arancini and Twistees. Okay, and a bowl of salad as my saving grace.
The viewing terrace is also open, mainly for the smokers. I go out to check the view, but seriously, the heat…!
Boarding is from a bus gate. Passengers are instructed to scan their boarding passes themselves and leave the passenger locator form on a pile prepared by the ground staff.
Today’s flight is operated by an Airbus A 320 NEO, of which Air Malta currently has four in service. It’s really quite surprising how few flights I’ve had on a NEO, especially given that they seem to be everywhere these days.
The Business Class cabin
I’m seated on 1F, which is the window seat on the right side of the aircraft. There are three rows of Business Class for a total of 12 seats. There are only two other passengers in the forward cabin with me today, one on 3A and the other on 3F.
The headrest on these seats is adjustable in height and the sides can be folded up for better support. The recline is decent, and the pitch on row 1 is very comfortable.
The crew are business friendly. They’re polite, but that’s just about it. Because of the Covid measures that have been put in place by the government, there is no welcome drink anymore, and instead of offering newspapers, the crew pass through the cabin with hygenic wet wipes and kits.
We take off from runway 34, which means we fly along the length of Malta and Gozo, from where we turn north towards Palermo. From there it’s more or less a straight line until we hit the mainland near Genova.
The meal is rather extensive and nicely presented in typically Maltese crockery. It’s a nice looking tray. There are no options to choose from for the meal and no menu is handed out. The crew bring the tray out without even as much as asking if I’d like to eat or telling me what’s on offer. The meal is served with the covers on. The photo was obviously taken after I’d removed them all.
The main dish is a salad of shrims and boiled egg.
The meal is served with a ramekin of three buns that have been heated in the oven.
Dressing for the salad.
A very tasty but very rich dessert of chocolate mousse and dried figs. It’s very unsual but so, so sweet.
A bowl of cheese with Gbejna (Maltese), Cheddar (British) and Camembert (French).
And a fruit salad.
Vinaigrette instead of butter.
I really wonder how much kerosene could be saved if airlines stopped carting around what must be tons of unnecessary cutlery. Air Malta is no exception. I unfold my napkin to find two forks, two knives and two teaspoon. I mean, am I supposed to be sharing…?
And to drink, one last Kinnie.
The flight passes very quickly. As we approach the Alps, thick clouds appear, some of them towering high above us as we make our descent into Zürich.
The descent is fairly rough until we break through the clouds. Below, everything just looks so lush and green!
Arrivals are on runway 28, from the east. Which brings us in right past the town where I work.
The airport is fairly busy when we land. As we taxi in, the crew advise passengers to remain seated, and that initially only rows 1 to 10 should stand up to get ready for deboarding. I figure this is never going to work, but much to my surprise, the people in the back of the bus actually seem to be complying with the request.
I enjoyed this trip a lot, although I think in future I will keep avoiding going to Malta in the height of summer. The heat just really got to me, as you may have noticed. In comparison, the flight down on SWISS was by far more polished and ‘normal’ than the return with Air Malta. I felt that the SWISS crews went out of their way to make passengers feel comfortable and to put them at ease. The SWISS flight was nice.
The service on Air Malta was a bit lacklustre. Right now, I think it’s easy to give in to the temptation and blaming everything on the pandemic and the Covid restrictions in place. But I don’t think it’s just that. Having an extensive meal service is nice, but an airline must also be willing to invest in its staff.