Le Méridien St Julian’s Hotel and Spa recently hosted its key business partners to a relaxed evening at La Bajja rooftop terrace to celebrate the start of the summer season.

Guests were presented with an innovative menu of sweet and savoury creations prepared by executive chef Sven Cepon, who was, until recently, based at the Westin Singapore and Sheraton Maldives. These included live pop-up canape stations ­– a new concept for Le Méridien Malta – barbecue tables, a chicken sharma station and sweet corner.

The venue, overlooking Balluta Bay, was themed to bring the hotel’s Le Meriden Sparkling concept to life, with innovative flavours and creative flair,transforming cocktails into timeless creations.

Alex Incorvaja, the new director of operations, who, together with the management and sales team hosted the event, said: “Le Méridien brand is all about the creative, open-minded, curious traveller. The event is just a little taste of how this new philosophy will be implemented.”

This summer, the hotel will be offering a variety of options for Maltese and foreign guests. KuDéTa Lounge & Bar provides a varied menu for all-day dining and an à la carte evening menu.

To celebrate the feast in Balluta on August 25 and 26, La Bajja will be organising a special barbecue dinner, giving guests the opportunity to savour the colourful fireworks display above the bay.

For more information, visit www.lemeridienmalta.com or call 2311 0000.

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