Verdala Wellness Hotel is Malta's first fully integrated health resort, featuring adults-only accommodation, nervous system healing programmes and anti-inflammatory dining by a Michelin-starred chef. Olivia Palamountain

Verdala Wellness Hotel has opened in Malta, signalling the debut of the island's first fully integrated wellness retreat. The five-star boutique property from AX Privilege Collection offers adults-only accommodation with personalised health programmes built around a five-pillar framework addressing nutrition, movement, rest and recovery, emotional wellbeing and connection.

Verdala occupies a natural ridge overlooking the valley near the ancient town of Rabat, 20 minutes from Malta International Airport. The hotel positions wellness as central to every aspect of the guest experience rather than an add-on service, with 46 rooms designed as "restorative sleep environments" featuring wellness bars and vegan amenities.

Amber Gauci Ward, head of wellness at Verdala, leads the programming with a background in "transformational wellness" - specialising in energetics, bioharmonisation and nervous system healing. The approach combines holistic therapies with technologies including PEMF therapy and DermaLux Tri Wave LED treatments.Guests choose between immersive retreat formats including the Signature Retreat incorporating Maltese cultural experiences with wellness rituals, or the Seasonal Retreat aligned with Malta's festas and traditions. The programmes aim to harmonise guests with natural rhythms through diagnostics followed by personalised journeys.

The hotel's positioning around Maltese wisdom alongside contemporary science attempts to root wellness programming in local context rather than importing generic international spa concepts, potentially differentiating it within the competitive Mediterranean wellness market.

V SPA offers seven treatment rooms, a hammam, steam room, salt cave, saunas, contrast baths, hydrotherapy pool and meditation studios. The facility partners with wellness brands including Ground, Seed to Skin and Preime, reflecting what organisers describe as "a natural and scientific approach to long-term vitality."The dining programme distinguishes itself through chef Victor Borg, known for Michelin-starred restaurant Under Grain. Working with head chef Brady Dalli, Borg has created menus rooted in anti-inflammatory principles using seasonal, locally sourced ingredients across three venues: The Griffin Brasserie for Mediterranean cuisine, The Ridge Pool Bar for fresh dishes and The Living Room Lounge serving botanical cocktails.

Anti-inflammatory dining focuses on reducing foods that may trigger inflammation whilst emphasising ingredients believed to support immune function and overall health. The approach has gained traction in wellness hospitality as hotels move beyond traditional spa menus to integrate nutrition more comprehensively into wellbeing programmes.

Signature Retreats start at €2,400 per room for three nights on full board basis, whilst Seasonal Retreats begin at €3,000 per room with full board.