Malaga Blog

In the new Terminal 3 at the Malaga airport have been completed all preparations. During the last few weeks, trials were held in all the installations in order to ensure a smooth process. The official inauguration of the building will take place on Monday the 15th of March in the presence of the Spanish king and various personalities from politics and aviation.

The new Terminal 3 is located next to the old T2, and is connected to it by a direct access. The tall building stands out for its great transparency with huge glass panels which provide a natural light in the departure hall.

The new Suburban Train stop, which will be located next to the T3 in the future, is making good progress and is expected to be functional in autumn / winter 2010. Until then, travelers still have to cross the parking area at the height of T2 and the bridge to get to the current suburban Train station, which brings the travelers to Central train Station Malaga Maria Zambrano (with AVE port) or the tourist resorts Torremolinos, Benalmadena and Fuengirola along the Costa del Sol. The bus service to Malaga and Marbella, which departed so far outside the arrival hall of the T2, will do so from now on from the arrival hall of the T3. The counters of all tour operators are located from 16th of March is also in the T3.

AENA (Spanish Airports and Aeronautics) makes available to passengers all the information about the Terminal 3 on the web page www.aena.es/t3malaga in English, German and Spanish. In order to facilitate orientation, there is on the Web site also a virtual tour through the new terminal.

Similarly AENA has introduced a new sms service on airline information. As many companies move into the T3, this service provides travelers information, where to find the Tour operators and airlines. For this you have to send only the name of the airline or the ICAO or IATA code to the number 27472 and you get a reply sms sent to your mobile phone. Similarly, there is a telephone information service for all users 24 hours a day, 365 days a year. The number is 902 404 704.

Referring to the touristic sector, Malaga’s coastal city Fuengirola has known how to wave the cape at the crisis with an average Hotel occupation of 88.3 % during the months of July and August; a percentage far above the expectations at the beginning of summer, as the councilor for Tourism recognized and who has defined the summer season as "quite good".

The numbers of the Town Hall reflect that the days in between Thursdays to Sundays were the ones with more occupied beds, what , according to the councilor, shows that Tourists seem to plan their holidays more in Intervals instead of lodging during larger periods. "Tourism is a luxury expense that many people disregard in times of crisis and, nevertheless, the 3 and 4 Star Hotels have registered the mayor occupation". As well he emphasized the potential of Fuengirola as a tourist destination, not only because of the traditional elements of sun and beach on the Costa del Sol, but as well due to the organization of events as the Festival of Fuengirola, The Beer Festival or the Medieval Market.

If you are visiting Fuengirola, you will be also able to visit Marbella and Torremolinos, both places are just less than 30 minutes far from Fuengirola, and the visit worth the time spent.

The Malagean Chef Dani García, one of the most known chefs in Malaga and awarded with a Michelin Star, opens his second “Gastrobar” with a gastronomic offer abundant in Iberian Pork and an oriental touch to the ansalusian cuisine.  This new concept of “Gastrobar“ has been given the name "La Moraga Iberica" by its creator. The premises, of 200 square meters and with a selected decoration, follow the trail of the first La Moraga in the historic centre of Málaga city; only now, in Puerto Banús (Commercial Centre Marina Banús) with the difference of concentrating on Iberian Pork in an innovative way: mediterranean cuisine with an oriental touch. Delicious.

"It´s a unique Restaurant in Spain that you could find as well in New York or London," he points out. For the time being, the place is full and clients even wait in line for a table. The dishes are inspiring as for instance the Carpaccio of Iberian pork and Yuzu, dry Miso and Sesame or the Pringá Croquettes, without forgetting the Bull tail Hamburger.