detailed information about the 4th UNAOC Summer School

The hotel is ideally located just 3km away from the shopping centre in Sliema and 4km
from the nightlife hub in St Julian’s. The University of Malta is within walking distance. A
hotel transport service is also available, as well as a bus stop nearby which is served by a
public bus service.
Situated in an affluent residential area, Hotel Kappara derives its name from the area it
is located in, the small village community of ‘Kappara’ (Maltese for caper plant), which
was known in times gone by as a popular place where the Caper plant grew profusely.
This is still the case as one cannot help noticing the presence of this evergreen plant in
the surroundings.
The hotel is tastefully decorated and is pleasantly appealing, with extremely courteous
and professional personnel and offering very competitive rates. One can either stay on
Bed and Breakfast or Half Board basis, or opt to use the self-catering facilities, which can
still be rented if a guest wishes to retain another board basis.
The hotel is recommended for anyone wanting to have comfortable accommodation
with peaceful, quiet surroundings while being able to reach any place on the island with
ease.
11. MEALS AND FOOD
Meals will be provided to all participants according to the schedule (see point , pages
12-17). Breakfast and dinner will be served at the Hotel Kappara whereas lunches will be
taken in various interesting locations in town. Halal and vegetarian options will be
available.
Meals will comprise soup, bread, a main dish and a piece of fruit. If you are worried
about observing dietary restrictions for religious or health reasons, you can consult the
daily menus. However a vegetarian meal will always be proposed.
Maltese Cooking (from wikipaedia)
Reflecting Maltese history, Maltese cuisine shows strong Sicilian and English influences
as well as influences of Spanish, French, Maghrebin, Provençal, and other
Mediterranean cuisines.
Malta's history and geography had an important influence on its cuisine. Having had to
import most of its foodstuffs, positioned along important trade routes and having to
cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to
outside influences from very early on. Foreign dishes and tastes were absorbed,
transformed and adapted. [1] Italian (specifically Sicilian), Middle Eastern and Arabic
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