Documente Academic
Documente Profesional
Documente Cultură
Valletta, Malta
Prof. Carmel Cassar, Chairman, Programme for Mediterranean Culinary Culture, University
of Malta
Davina Galea, Artistic Director, Malta Region of Gastronomy, University of Malta
Istria, Croatia
IGCAT
Barcelona, Catalonia
Dr. Jordi Tresserras, Univerity of Barcelona
WELCOME AND ARRANGEMENT OF THE AGENDA
Prof. Greg Richards welcomed the partners and thanked them for attending the 2nd meeting of the
European Region of Gastronomy network. The partners agreed that the agenda covers all necessary areas
and were advised that a second meeting of interested stakeholders from Catalonia would be meeting at
18.00h and that they would have the chance to meet these during a tea break at 17.00h when an official
photo would be taken with the mayoress of Sant Pol de Mar.
The partners agreed on the text and suggested that when designing the visual aid this point should be
positioned centrally. The partners also expressed an interest to be linked or represented at the Milan Expo
as it is focused on this theme.
Sustainability:
The partners agreed on the text which covers different definitions of sustainability (environmental,
economical, social and cultural). It was later suggested that the word tourism should be included in this
point to read: .aims to stimulate debate about sustainable tourism, food and gastronomy practices.
Education:
The partners agreed to the text and noted that education is required at many levels and with a wide range
of groups from children to professionals. It is important also for the project that regions form links with
universities as part of their stakeholder group (which should also include private and public
organisations).
Innovation:
The partners agreed to the text and noted that regional programmes should find a way to create links
between innovation and tradition. As this is a transversal theme it was suggested that a new visual aid
make this clearer.
Globalisation:
The partners agreed to the text and noted that globalisation is a challenge for regions.
Digital agenda:
The partners agreed to the text and noted that the digital agenda might be a focus area that could attract
funding.
The partners agreed to the text and noted that this is a key aspect of the programme.
Global competitiveness:
The partners agreed to the text and noted that they need to ask the question as to why gastronomy is
important in a European context. It was later suggested that the word tourism should be included in this
point to read: .regional foods as being one of the major strengths that Europe can use to profile itself
globally (both in terms of products and tourism services) .
Health:
The partners agreed to the text and noted that promoting healthy eating for gastronomy is really
important.
Diversity:
The partners agreed to the text and noted that cultural diversity is another important area for cultural
funding. It was agreed that the partners will identify other areas of funding that might be linked into
supporting cultural diversity.
Supporting SMEs:
The partners agreed to the text and noted that this point is part of the EUs economic agenda. The Interreg
application should focus particularly on this area. The food industry is polarized by very big and very
small producers. The issue is how do we support the little guys?
Anja van Hout added that when each region is considering its programme and presentation they should
think about how to include these focus areas.
Diane Dodd and Carmen Galarza will re-order the focus areas in a graphic to identify key areas (feeding
the planet being central) and focus areas, underlined by transversal areas.
The partners will consider questions of sustainability and how this theme can be appropriately used in the
European Region of Gastronomy initiative.
The partners will also endeavor to create local networks of stakeholders and build links with educational
and research institutions (triple helix model including public, private and research partners).
The regions were reminded that IGCAT should be given a list of 2-3 people from each region that are the
main contact points, however IGCAT would also welcome a longer list of contacts from people that
should receive the IGCAT newsletters and press releases from the project.
The regional partners requested that the list of contacts be added to the dropbox so bilateral
communications could be facilitated.
AIMS
The discussion moved on to discuss the AIMS of the European Region of Gastronomy project. The
partners agreed in principle with paper presented by IGCAT (Aims.pdf) but made the following
observations to improve the document and diagram:
The discussion led to a more fundamental discussion about whether the European Region of Gastronomy
is an award for one year, a network or a project. Clarification was sought and it was concluded that:
The European Region of Gastronomy should be a network that regions can join. The
application process will be worked out in more detail but after an initial application in
writing, applicant regions could be given a mentor from the current regional member
base. The founder members would guide the new member to understand the philosophy,
aims and to work on a number of the focus areas.
Up to 3 regions will be selected each year by a jury to be ambassadors for the project, to
collaborate with one another and as such will be the awarded the title and logo European
Region of Gastronomy + year. In much the same way as European Capitals of Culture
hold the year title. This would be a long-term legacy of the event.
Each region awarded the title for a year would be able to patent the title for posterity.
Regions from the same country will be able to join in the future and the founder region
would become their mentor. As they would not hold the title in the same year there would
be no conflict of interest. It would allow a country to boast that they have 2 or 3 Regions
of Gastronomy in the future.
A star system was suggested whereby regions could accumulate stars on their logo for
work achieved.
A key component is collaboration amongst the regions and therefore it was agreed that
after the presentations a session should be dedicated to brainstorming on possible
collaboration projects.
A recognizable logo will be key and could act as a stamp of accreditation (much in the
way the Cultural Routes of the Council of Europe can use the logo once they have
obtained the accreditation).
SELECTION CRITERIA
The partners discussed what might be the selection criteria used to judge if a region should be able to hold
the award. The criteria should be based on:
1. How well the region is responding to the aims and challenges set out in the Focus areas and
Aims documents.
2. How developed their programme is in terms of including citizens.
3. Provision for cross-collaboration with other regions in the programme.
4. An appropriate evaluation programme using a qualitative approach.
5. Triple-Helix model demonstrating multiple stakeholders involvement and embracement
of the project.
6. Education programmes.
7. Programme for supporting SMEs.
8. Good marketing and communication plan.
IGCAT is developing a pool of experts and the regions are welcome to send suggestions for
additional experts to joint his pool. The profile for the selection jury should include people from
different sectors (chef, food journalist, food industry, knowledge institutes, tourism, culture).
They will be selected by IGCAT on the basis of independence and availability to visit the
regions. Their role is not just to evaluate whether the region has met the criteria sufficiently to
host the label but also to guide, mentor and help the regions obtain longer-term benefits from the
programme.
The cost of the jury visit will be covered by the region being judged.
EVALUATION AND MONITORING
The discussion moved on to discuss what type of evaluation and whether it would be possible to:
Prof. Greg Richards pointed out that evaluation should start earlier rather than later otherwise the effects
cannot be measured. Evaluation needs to take place before, during and after the title year.
The partners asked IGCAT to draw up a list of common indicators and each regional partner will research
the possibilities to find already existing secondary data. From this information a session will be dedicated
at the next meeting to discuss what might be a possible evaluation programme that could be applied to all
regions before the event.
There was also a call for transparency whereby the partners can also talk about the failures (often more
can be learnt from failure than success).
For example IGCAT already has an agreement with Tasting Europe. It should however be clear that we
collaborate with but not necessarily agree with all principals set out by other organizations i.e. slow food
or 0km have strongly held principals that we dont necessarily want to be held to.
MEMBERSHIP COSTS:
The members discussed the costs of coordinating the network and agreed that work needs to be paid. The
minimum costs could be considered to be:
15,000 =
15,000 =
12,000 =
8,000 =
The partners agreed that in order to cover the above costs the founding members should pay (at least for
the 1st year and then this can be reviewed in light of real costs):
3,000 =
annual fee (which would include network coordination costs and meeting
coordination costs related to IGCATs work)
2,000 =
joining fee (existing members) + travel expenses (which would include
writing the Interreg bid and costs related to the Brussels meeting and
costs)
design
By paying the membership fee, the regions become members of IGCAT association and will be invited to
a General Assembly each year where the accounts will be presented.
IGCAT will invoice the partners for 2014 2015 in the coming months.
The partners will discuss the appropriate joining fee for new regions entering at the next meeting but it
was agreed that the joining fee will be higher for new members given that the founding partners have
made a larger investment in terms of time and work to create the programme. Also, the joining fee for
new members would need to include the costs for a jury visit (costs to be established depending on expetr
fee and travel costs).
A survey of other funding programs will be carried out such as ERASMUS (education) and CREATIVE
EUROPE (culture and media) programmes. Regions should look for public and private funding to create
a budget for their own programme. IGCAT will also search for additional sponsorship options.
Programme:
Industrialization changes our view on how we look at food. The aim will be to showcase links between
rural and urban areas through events. For example:
Regional partners:
s' Hertogenbosch Municipality, AgriFood Capital, Regio Noordoost Brabant, Province Noord-Brabant,
Heronymous Bosch 2016, Provincie Noord-Brabant, Gemeente Eindhoven.
Challenges:
To strengthen our food culture and specialisation in food (Nordic food culture)
To increase international cooperation and our international profile
To improve attractiveness: talent, trade and tourism (attract 5 million tourists)
To develop the relationship between city and countryside through food and gastronomy.
Programme:
An artistic programme using arts and culture to rethink food and gastronomy.
Connecting ERG 2017 programming with local activities and international profile of ECOC 2017. Will
provide more than 10,000 individual events, 100 larger and 150-200 smaller projects, 90% external
projects / 10% - 2017 projects.
Using the seasons as a theme: food and gastronomy in the spring, vision in the summer and future in the
autumn.
Regional Partners:
Mayor's Department City of Aarhus, Central Denmark Tourist Foundation, Aarhus 2017
Rethink 2017 (ECOC), Central Denmark Region, Visit Aarhus, Food Organisation of Denmark.
Challenges:
To promote culinery heritage and support food education.
To preserve and promote Mediterranean foods and cooking
To support sustainable agriculture
To encourge sustainable tourism
Programme:
A partnership with Food in Sud trade show: promotion, participation of all the actors and
long term vision (every two years)
One basecamp: the Villa Mediterranne: exhibition, conferences and tasting.
Regional Partnerships:
Challenges:
To put Riga on the map as the Gastronomic Capital of the Baltics.
To raise awareness of gastronomy as a cultural component.
To promote the development of restaurant culture in Riga.
To define the region and attract more people outside the capital.
To promote both Latvian and other ERG partners local cuisine.
Programme:
Cultural events to include:
Workshops and cooking classes: show how and why the products have become
meaningful in Latvian cuisine. Do it for other participating partners. Bringing together
producers, restaurants, shops. People from all levels can be part of it.
One week dedicated to each represented city/country in European Region of Gastronomy
project. Incorporate them to restaurants, etc.
Riga Restaurant Week activities linked to European Region of Gastronomy.
Regional partners:
Riga Tourism Development Bureau, "Chef's Club" Association
Presentation: 06_14 Riga region.ppt
MALTA - 2019
Foodscapes - relationship between architecture, landscape and food (working title)
Challenges:
Programme
Research on specific products is carried on a cultural, agricultural and bio/chemical level assessing the
nutritional value and analysis of several locally grown products.
Set standards and identify quality
New master Chefs certification programme
Regional Partners:
University of Malta
EMILIA-ROMAGNA
Experience Emilia-Romagna Echoes and evocations of a land
Challenges:
To link historical and cultural evocation of gastronomy with the arts (literature, music etc.)
To support food education
To support quality through certification
To enhance competitiveness of SMEs through innovation
To support experiential rural tourism sustainability (transformation business) learning gardening
Programme:
Aims to create a programme that evokes the five senses through music, arts, literature and gastronomy.
Regional Partners:
ISTRIA - 2018
Green Mediterranean (working title)
Challenges:
To gain experience in creating development projects
To create liks between the hinterland part of Istria with the seaside
To develop selective forms of tourism
To enlarge the touristic season
To encourage a new philosphy of tourism
To support the protection of our main resources
Programme:
To be developed.
Regional partners:
Regional Ministry of Tourism, Istra Tourism Board + local tourist boards, Region of Istria + local
municipalities, private sector (hotel companies).
Presentations: 06_14 Istria County Tourist Board.ppt and 06_14 Istria as a wine and culinary
destination.ppt
Presentation : to be sent
Challenges:
To develop a local food identity/brand
To promote local cuisine in light of global markets
To encourage certification of regional food dishes
To raise interest in cooking and gastronomy training
To increase local pride and cohesion in local food culture
To attract private investment and increase tourist arrivals
To increase visibility in global media
Programme:
To be devised.
Regional Partners:
Consrcio Minho IN, Polytechnic Institute of Viana do Castelo
CATALONIA 2018
Diane Dodd reported that a group of stakeholders from the province of Barcelona and Catalonia wider
region will be meeting at 17h to discuss their formal application to join the founder partners.
IGCAT will send a 1-2 page template for the partners to complete in order to have coherent information
about their planned events for their title year.
Presentation: to be sent
NEXT STEPS
meeting in Brussels could be used to raise awareness of the ERG program and provide information for
possible candidate regions.
- Davinia Galea offered to see if ambassadorial premises could be used for the public meeting in Brussels.
- Diane Dodd will make a block hotel booking and partners will confirm their own reservation
- Each region will provide a banner from their region (Height 2 m, Width 1m)
- IGCAT will ensure that the European Region of Gastronomy has an agreed logo, leaflet and banner for
the meeting. A designer will be approached to provide three different designs and a budget. These will be
distributed to the partners and partners will vote for their favoured design in July 2014.
- Formal invitations will be sent to a wide range of possible stakeholders. The partners should send
contacts to IGCAT to be included in the mailing list.
- The public event will include the launching of the website. Partners are requested to ensure that their
information is agreed in July/August so that the leaflet, banner and website can be designed and ready for
the Brussels meeting.
Concern was raised that candidate regions need to be given a clear message. The partners agreed that:
Founding partners will be the committee to decide on new members (first years).
New members will put a proposal (at the next partner meeting in a Brussels a template
will be decided upon).
One founding partner will be asked to act as a mentor and advise the candidate region on
how to present the proposal and what elements.
The candidate region will present their proposal at the next General Assembly.
Founder partners will need to agree new members at the General Assembly by voting.
The mentor region will be able to support the candidate region.
Official launch of the programme and open call in North Brabant, January 2015
Anja van Hout requested that a formal signing of political representatives take place in North Brabant in
January. It was agreed that the North Brabant meeting could signal the official launch of the program and
the first open call will be made for candidate European Regions of Gastronomy in 2019/2020.
Anton Rombouts, as Chair of the Culture Committee of the Committee of the Regions will preside over a
formal launching of the project with key political figures from all of the regions represented. This will be
a signing event at a political level.
A partner meeting should take place back to back with the official/political meeting.
IGCAT will try to identify other large events that we could try to link to in the future such as EXPO
Milan.
Istria 2018
Emilia- Romagna 2018
Catalonia 2018
Regions need to decide as soon as possibel the title year so that the leaflet, banner and website can be
ready for Brussels. Regions should liaise with IGCAT to confirm their preferred year.
Masterchef Competition
Regional masterchef commpetitions in each region whereby the winner is sent to a European final held in
the Regions holding the title that year (thereby the final could circulate). The aim will be to encourage the
use of seasonal and local products and encourage innovation of traditional recipes.
The partners could explore media partnerships.
Market Place
Develop a local products fair to which the partner regions will be invited to exhibit and bring stands with
local products and demonstrations.
Quality Charter
Award quality local producers the possibility to use the ERG logo on their products as a quality seal.
ERG partners will need to discuss what the criteria for awarding products should be. Those selected
would also be invited to attend the gastronomy fairs Market Place in partner regions.
Partners to consider applying to the COSME programme for this initiative.
NEXT MEETING
Brussels, 6-9 October 2014
The following is a draft list of indicators that can potentially be used to evaluate the ERG. Some
indicators are specific to the programme or else are not available from secondary data, and for these we
might need to collect information ourselves. A considerable amount of data is available from Eurostat, but
the scale might not be suitable for all regions (most is only available down to NUTS2 level (which would
coincide with larger regions, such as the Norte region of Portugal, Noord Brabant or Mid-Jutland).
Potential indicators to be developed by partners
Food and gastronomy education (number of courses/students)
Patents related to food
Number and attendance at food-related events
Number of tourists/Gastronomic tourism
Press coverage
Gastronomic experiences
Website usage
EAA accounts are compiled at regional level (NUTS2), but only in values in current prices. The labour
input data and Unit values are not broken down to regional level.
Please note that for paragraphs where no metadata for regional data has been specified, the regional
metadata is identical to the metadata provided for the national data.
Organic food
Certified organic crop area by crops products
Health indicators
Life expectancy by age and sex
Healthy Life Years
Health by sex, age and educational attainment level
Tourism
Occupancy of tourist accommodation establishments
Capacity of tourist accommodation establishments
Employment in the accommodation sector
EUROPEAN REGION OF
GASTRONOMY
AIMS
The overall aim of the European Region of Gastronomy programme is to:
Contribute to a better quality of life in European Regions by conserving food cultures and
stimulating gastronomic innovation.
Our objectives are to:
-
Raise awareness of the importance of gastronomy and local food cultures among key
stakeholders: civil society, public authorities, enterprises and knowledge institutions.
Stimulate debate about the role of food and food cultures in contemporary society.
Organize major events that will use food and gastronomy as a means to stimulate
innovation and showcase regional food cultures and identities.
Provide a stimulus to link food, hospitality, tourism, culture, health and sustainability to
support economic, cultural, social and environmental development.
Highlight the distinctiveness of local and regional food cultures in Europe and to emphasise
their interdependent nature
This can best be achieved by organising an event with the support of the European institutions,
coordinated by an independent body that can help to collect and disseminate the knowledge that is
generated by the activity of the participating regions. In the longer term, development of this
programme should also help to emphasize the unique assets of Europe in relation to food cultures,
which in turn can serve as sources of growth, social cohesion and sustainability.
The European Region of Gastronomy award is intended as an outcome to help regions achieve
Visibility, Cohesion and Credibility.
VISIBILITY
Currently, many regions are doing interesting things to support culture and food ways /
gastronomy however they lack visibility. The European Region of Gastronomy award is intended
to improve links between the regions taking part and form a longer-term network so that these
links can be maintained. The title will also give the regions visibility internationally and provide
cross-marketing opportunities for producers and tourism sector operators.
COHESION
Many regions struggle to develop their potential because of a lack of cohesion in food production,
hospitality and cultural offer. By building a regional identity based on food heritage and innovation
as well as culture the European Region of Gastronomy award hopes to provide lasting connections
that will benefit the region. At the same time, by supporting the regional identity the regions will
have more visibility in Europe and thus contribute to connecting Europe through heritage and
tradition, as well as innovation.
CREDIBILITY
The European Region of Gastronomy award has been built with an international body of experts,
regional authorities and in due course, hopes to receive an endorsement from the Committee of the
Regions of the European Union. This combined structure gives credibility and validation to the
work being carried out at a regional level. At the same time, by sharing insights with other
European partners the regions not only contribute to sharing of knowledge but also provide a basis
from which to benchmark their activities. The sharing of knowledge is also then a springboard for
successful innovations to take root in other regions.
Innovation
Local food cultures are an important source of innovation. Traditions developed over centuries form the
vital DNA of food cultures and regional gastronomy, and local knowledge is therefore an important
potential source of new ideas and innovative products and experiences. The key role of innovation in
gastronomy was highlighted at the recent Expert Meeting organised by IGCAT on Innovation and
Tradition in Regional Gastronomy organised by candidate European Region of Gastronomy 2016, Minho
Region, Portugal.
Globalisation
Globalisation poses both threats and opportunities for regional food systems. The globalisation of food
production creates competition for local food producers and may threaten local products and traditional
forms of food production and preparation. However, the growth of global food markets also provides
opportunities for regional producers to expand their markets, providing they can create distinction to
underline the added value of local products. Regions joining the European Region of Gastronomy
network agree share good practice and support cross-marketing of local producers products and
services.
Digital agenda
The Digital Agenda for Europe (DAE) aims to reboot Europe's economy and help Europe's citizens and
businesses to get the most out of digital technologies. It is the first of seven flagships initiatives under
Europe 2020, the EU's strategy to deliver smart sustainable and inclusive growth. The digital economy is
growing much faster than other sectors, but it requires new ways of working. This also applies to the food
sector, which needs to add value to food products through the application of creativity, also by using
digital technology. Regions joining the European Region of Gastronomy network agree share good
practice and support the digital agenda.
Linking urban and rural
Recent years have seen a growing divide between Europes rural and urban areas, particularly in the
area of food. Young people are often no longer aware where the food they eat comes from. The
European Region of Gastronomy provides an opportunity for regions to re-connect their rural and urban
environments, bringing the countryside to the city, and the city to the countryside. The European Region
of Gastronomy will also stimulate debate between urban and rural dwellers about the future of food and
gastronomy.
Global competitiveness
The European Region of Gastronomy is designed to underline the distinctiveness of Europes food
cultures and practices, enabling food products and experiences to compete effectively with those from
other areas of the world. We see regional foods as being one of the major strengths that Europe can use
to profile itself globally (both in terms of products and tourism services), which is why we are collaborating
with the Taste of Europe programme (add link).
Health
Food is vital for health, and gastronomy is literally the art of eating well. By showcasing regional and local
foods that are wholesome and healthy, the European Region of Gastronomy hopes to contribute to
raising awareness of health issues and to promote healthy eating.
Diversity
Regional gastronomy provides a wealth of diversity, not just in terms of a vast range of different foods, but
also in the many ways of eating, presenting and serving foods around Europe. The conservation of local
food cultures helps to promote the diversity of food, culture and creativity.
Supporting SMEs
According to DG Enterprise and Industry, more than 20 million SMEs in the EU represent 99% of
businesses, and are a key driver for economic growth, innovation, employment and social integration.
Small and Medium Enterprises (SMEs) are the backbone of regional food production and the mainstay of
gastronomic experiences. The European Region of Gastronomy is designed to promote the work of
SMEs and to help them achieve greater environmental, economic and cultural sustainability.
28
MEETING OF PARTNERS
30
36
39
When
09:30h 13:00h
What
Meeting of Partners
8 October 2014
Where
Central Denmark EU Office
Avenue de Tervueren 35,
B-1040 Bruxelles, Belgium
13:00h
Lunch
8 October 2014
14:30 18:00h
8 October 2014
Public
20:00h
Dinner
8 October 2014
09:30 13:00
Meeting of Partners
9 October 2014
MEETING OF PARTNERS
AGENDA
For the 3rd meeting of partners
1.0
WELCOME
2.0
31
33
3.0
33
4.0
33
5.0
33
TEA/COFFEE BREAK
6.0
33
INTERREG
35
TEA/COFFEE BREAK
35
7.0
35
8.0
36
9.0
36
AGENDA
For the 3rd meeting of partners
Organised by IGCAT
Wednesday 8 October 2014 from 09.30h to 13.30h
Thursday 9 October 2014 from 09.30h to 13.30h
Hosted by Central Denmark EU Office, Avenue de Tervueren 35, B-1040, Bruxelles, Belgium
WELCOME
Invited guests are:
Bergamo, Italy
Riga, Latvia
Anna Blaua, Head of Delightfully Delicious Destination project at Riga Tourism Development
Bureau
Ieva Lasmane, Riga Tourism Development Bureau (RTDB)
Valletta, Malta
Prof. Carmel Cassar, Chairman, Programme for Mediterranean Culinary Culture, University of Malta
Davinia Galea, Malta Region of Gastronomy, University of Malta
Lino Schembri, Chairman, Institute of Tourism Studies
Istra, Croatia
Sibiu, Romania
Ilie Rotariu, Profesor of Tourism/ Secretary of Universitys Senate, University Lucian Blaga of
Sibiu
Stela Matioc, Chief of Department, City Hall
IGCAT
Documents attached:
06_2014 Minutes ERG Meeting draft.doc
4.0
The application process for new regions to enter the European Region of Gastronomy has to be finalized.
Besides that, an appropriate joining fee for these new regions entering has to be determined. During the
2nd meeting in June it was agreed that the joining fee will be higher for new members given that the
founding partners have made a large investment in terms of time and work to create the programme. Also,
the joining fee for new members would need to include the costs for a jury visit (costs to be established
depending on expert fee and travel costs).
6.0
INTERREG
7.0
7.1 Planning for the official launch and open call in January 2015
An official launch of the European Region of Gastronomy and open call for new network members will
take place in North Brabant, January 2015.
Anton Rombouts, as Chair of the Culture Committee of the Committee of the Regions will preside over a
formal launching of the project with key political figures from all of the regions represented. This will be
a signing event at a political level.
8.0
9.0
Each partner agreed to bring with them a self-standing roll-up banner (2m high x 1m width).
Each region will be given a table (2m x 75cm) covered with white cloth on which to display products and
offer a tasting after the speeches have ended.
Each region would be responsible for bringing all necessary equipment needed to serve and present their
food and culture.
The podium will include a banner with the ERG logo and images from your regions
Expected attendees
Around 50 - 80 participants. Each partner shoud invite 5 people. Please send the invitation to those you
think would be interested.
Bergamo, Italy
Riga, Latvia
Anna Blaua, Head of Delightfully Delicious Destination project at Riga Tourism Development
Bureau
Ieva Lasmane, Riga Tourism Development Bureau (RTDB)
Tbc
Tbc
Tbc
Valletta, Malta
Prof. Carmel Cassar, Chairman, Programme for Mediterranean Culinary Culture, University of Malta
Davinia Galea, Malta Region of Gastronomy, University of Malta
Lino Schembri, Chairman, Institute of Tourism Studies
Tbc
Tbc
Istra, Croatia
Sibiu, Romania
Ilie Rotariu, Profesor of Tourism/ Secretary of Universitys Senate, University Lucian Blaga of
Sibiu
Adrian Tibu, official representative of Mayor House, Sibiu Local Council
Cristian Cismas, Representative of private tourism venture, Reky Travel Club
Tbc
Tbc
Tbc
Tbc
Tbc
RESTAURANT INFORMATION
We have made reservations for lunch and dinner at restaurant Midi 50 and Le Cap Sablon. Please let us
know if you would like to attend the lunch and/or dinner at these restaurants. Underneath you can find
some information about the restaurants and the approximate price.
Midi 50: is a nice restaurant located in the park which lies between the embassy of Malta and the Central
Denmark EU Office. They serve all kinds of food and the price for a meal and two drinks is
approximately 20-25 euros.
http://www.restaurationnouvelle.be/NL/place.asp?id=midi-50
Le Cap Sablon: is a nice bistro located nearby the Ibis and Bedford Hotel. The price for a starter, main
dish and desert is approximately 30-35 euros. http://sites.resto.com/capsablon/