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October 7, 2026
Twenty-five editions ago, HORECA Magazine began as an idea sketched out by Ryan Galea, who had worked and understood both sides of Malta's hospitality industry from the operators who run it to the media world that could give it a voice.
October 5, 2026
Tourism is increasingly shaped by experiences that allow visitors to connect more deeply with a destination and its locals.
August 13, 2026
Wine by-the-glass (BTG) is often treated as a practical necessity, a convenience for guests who do not wish to commit to a full bottle.
August 13, 2026
It is a Thursday evening in summer. Two restaurants sit a hundred metres apart. Same street. Similar menus. Similar prices. One has a waiting list. The other has empty tables and a head chef wondering what went wrong. The food is not the difference. Often the quieter venue cooks better.
August 9, 2026
Denis Jin Young L explores Malta’s growing hospitality paradox: while international restaurant brands and luxury concepts bring investment and global appeal, the country risks diluting the distinct culinary identity and authenticity that have made its Michelin-recognised local dining scene internationally respected.
August 4, 2026
From a single outlet in Spinola to a growing network of cafés across Malta and Gozo, Manouche has become one of Malta’s most recognisable household food brands.
August 4, 2026
Malta’s Institute of Tourism Studies has transformed the Skills Pass and new Pre-Departure framework into a system designed to raise workforce standards, improve integration and better prepare foreign workers for employment in Malta’s tourism and hospitality sectors, while supporting long-term sustainable growth.
July 26, 2026
Grappa is a spirit unlike any other in the world, exclusively Italian, obtained from the skins of grape berries separated from the must or wine at the end of alcoholic fermentation.
July 26, 2026
Benna is bringing Tar-Raħħal, its mature Maltese cheese, to restaurants, hotels, wine bars, catering establishments and delicatessens, offering food professionals a distinctive local ingredient that combines authentic provenance with consistent quality.
July 10, 2026
Joseph Galea argues that true hospitality, and long-term business success, comes from consistently prioritising the guest’s comfort, needs, and emotional experience over owners’ preferences, aesthetics, or ego.