The conference fee for authors and participants (including members of the Scientific Committee) is:
Basic package (includes only the publication of the paper in the Conference Proceedings) 30 Euros
Standard package (includes the publication of the paper in the Conference Proceedings, lunch for the first conference day and the special dinner) 70 Euros
Full package (includes the publication of the paper in the Conference Proceedings, two nights accomodation in a double room with breakfast, admission to all presentation, the conference dinner and all daily food, the social program, the transport and accommodation in a hotel "Hunter Hut" to Predeal, refreshments and welcome drink) 150 Euros
The conference fee will be paid before Mars 15th 2006
Payment informations:
Adrian Olaru
Account no. IBAN: RO40BRDE410SV65148094100

Note: Please send the payment confirmation in pdf format by email. The paper publication in the proceedings is conditioned by the fee payment.

The Conference will be held in Predeal a beautiful city from the Prahova Valley, surrounded by three mountains: “Piatra Mare”, “Postavarul” and “Bucegi”. The "Hunters Chalet" Hotel is a three star hotel and the participants’ accommodation will be in double rooms. There are also available, on request, single rooms and apartments. For additional information please contact the organizing committee.


Located at less then 1 km from Predeal, Cabana Vanatorilor (Hunters Chalet) is a delight for a tourist who loves the mountain. Those who shepherd this beloved place want that every guest feel like home.
Hunters Chalet from Predeal was built up in 1936. Originally it belonged to a German dealer. Since 1956 it’s in the O.J.T. Brasov patrimony.



Till 1997 it was a commonly boarding house. That year it was took-over by the Bercea family. When it was reopened in July 1998, Hunters Chalet had outstanding endowments and modifications.
The idea of decorate the restaurant picturesquely, as you can see it today, belongs to Ioana and Stefan Bercea who worked for a while in a boarding house in Switzerland. Actually that experience induced the two to give a new look to the chalet. When they got back home with photos and ideas they ordered furnishings for the restaurant and they decorated the place with trophies and shotguns. Their idea proved to be very soon a great success.
"We arrived from Germany and Switzerland with a lot of photos and special books that show decorations for restaurants" explains Stefan Bercea. "I choose this decoration from a book from Switzerland; I’ve looked for dabs, people for the furniture, for paneling and they did it all perfectly".
  Originally, Hunters Chalet has functioned more like a hunting restaurant. The clients begun to be attracted by the new offer of the restaurant. They have a menu based on traditionally Romanian delicatessen, with “slanina”, “caltabos”, “toba”, cheese, “bulz”, “sarmalute” and also hunting specialties. In time they introduced delicatessen with sweet sauces, typical for the German cuisine. There were excluded from the traditional dessert list like the commonly “papanasi” and there were introduced new desserts.



"I have updated recipes less used, although belonging to the traditional Romanian cuisine, such as cow cheese pudding with raisins or apple strudel, as I learned to make in Vienna" explained Stefan Bercea, whose chef occupation brought a lot of satisfactions and prizes. Hunters Chalet's orientation captivated more and more clients and the Bercea were encouraged to think of an extension. In 2000 was contracted a credit for the extension of the restaurant and of the kitchen. In fact, near the old building was built a new one, juxtaposed. With the new wing, the restaurant was extended with another 80 places, with a total capacity of 120 places. In order to be able to deal with the new capacity, the kitchen was extended too from 40 to 140 m2 (including the extensions). Originally, for the accommodation, Hunters Chalet had six rooms. Because of the extension of the building, three of them were made apartments. Now, Hunters Chalet has five apartments on the first floor, seven double rooms with balcony at the first floor and seven double rooms with balcony at the second floor. Stefan Bercea is member of the National Association of Chefs and Confectioners from Romania and of Verband der Koche Deutschlands, international cookery master. From 1980, since he is a chef, he has participated at many national and international contests, he is the winner of many medals and prizes and he has proved that the Romanian cuisine has a place near the most famous cuisines of the world. He promotes with great success the traditional Romanian cuisine, but he excels in international cuisine.