Trieste is a fascinating city, thanks to its large Habsburg buildings overlooking the sea, its museums, the colour of the sky and sea, so vivid and changing, and the greenery of the Karst that surrounds it. It is an open city, a borderland, which has been used over the centuries to welcome people of different cultures and languages. A meeting place, with its many cafés and restaurants full of people in summer as well as winter. Trieste is also a city of science and innovation, a place of study, research and experiments.

There are many locations available to choose from in the city centre, by the sea, or in the surrounding area, according to the number of participants, the type of event, and the program: hotels, historic homes, institutional locations, congress centres such as the Stazione Marittima or the Generali Convention Center Trieste, the biggest in the North East.

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The availability of hotels is very large (number of rooms in the province 2,303), but what matters most is the high quality guaranteed by hotels of international chains and independent structures.

Just in the city of Trieste, in the 4 and 5-star category, there are over 1.000 rooms concentrated in a few hotels, many of them in restored historic buildings, within walking distance of the station and congress centres.

The network of connections allows you to choose the most suitable means according to your preferences: by plane to Trieste airport, and then by train to the town centre, or by car thanks to the international motorway network, or by high-speed train, or even by sea.

Finally, by personalised transfer from the nearby airports of Venice and Ljubljana.

We are in Italy, and cuisine is a serious matter, but here, dishes are enriched by aromas and flavours of the heroic karst crops, the sea, and the influence from beyond the border. You will love the strong flavours of boiled meat accompanied by horseradish, ham baked in bread crust or jota, a delicious soup made with sauerkraut and beans. The sea influences many dishes, but the most popular is the sardoni, anchovies to be tasted mostly in "savor" - that is, marinated with onion - or breaded. The desserts will not fail to amaze you and will remind you a little of the East: try the presnitz, puff pastry with a filling of dried fruit, and for those who love chocolate, the rigojanci cake, both have Hungarian-Trieste origins.

There are also many places where you can feel like a true local: historic cafes, typical buffets and the osmize of the Karst.