Following the Storks

Guided foraging walks in nature   Available: April - November Duration: approximately 5 hours Length: 3-5 km Price: 180 RON/person Contact and reservations: Viola Dakó, +40 752 623 591   The sessions are led by Viola Dakó/Vadóka, a certified horticultural engineer and local producer. As an independent entrepreneur, Viola offers both theoretical and practical workshops on edible wild plants and mushrooms. A minimum of 3 participants is required for booking, and groups can have a maximum of 25 people. Sessions can be arranged in advance, except on Saturdays. On Saturdays, organized sessions are held, which individuals can also join. Current events are announced on the “Vadóka” Facebook page.   Tentative programme 10:00 – Departure from Polonița (Székelylengyelfalva) We will explore the surrounding fields, forests, and groves on foot. At the starting point, we will go over important information and the plan for the day. Depending on the season, what can be foraged varies - we always focus on species that are abundant at the time. If needed, participants will be provided with baskets/canvas bags and knives/scissors for collecting. We will also discuss how to behave in nature and learn methods for bear awareness and deterrence. We then head together to the nearest field.   10:15 – 11:20 Introduction to edible wild plants and medicinal herbs The field is about a 5-minute walk from the house. Here we will get to know the seasonal medicinal herbs and edible wild plants. We will also collect some of them together, which can later be used at the accommodation or at home. Toxic and inedible species will also be discussed to ensure they are not accidentally collected.   11:20 – 12:00 Group mushroom foraging Mushroom foraging may take place in the field, in groves/shrub areas, or in the forest. We will look for species that are currently available, visiting well-known productive spots. Viola will show her best locations, so mushrooms are sure to end up in our baskets. We will learn the rules of ethical foraging, how to read tree species, surrounding vegetation, and habitats, as well as the fascinating relationships between fungi and plants—and how, as humans, we can support their reproduction through responsible foraging. We will also learn about poisonous mushrooms and similar species that can be easily confused. If we do not encounter a certain species in the field, we will examine it using a field guide. We will visit several types of habitats, as each supports different fungi, allowing us to discover a diverse range of species.   12:00 – 12:20 Short break and snack We will take a short break to rest and have a snack. After the break, we will continue foraging, this time definitely in a forest environment.   12:20 – 13:45 Continued mushroom foraging We will discover additional mushroom species and learn to recognize even the lesser-known ones. We will study whatever species we are lucky enough to encounter.   13:45 – 14:00 Short break We will take another short break, then continue the walk. Returning toward the field, we will once again look for edible wild plants and medicinal herbs. We will also visit a local spring, where we will pause again briefly.   14:00 – 14:30 Collecting medicinal herbs On the way back, we will continue learning about edible wild plants and medicinal herbs.   14:30 – 15:00 Sorting baskets and tasting Viola will sort through the collected plants and mushrooms, ensuring that everyone only takes home edible species. We will taste fermented beverages or syrups, dried mushroom chips, and fermented pickles. These locally produced artisanal products will also be available for purchase on site. Those who do not wish to, or are unable to, take home the freshly collected items will have the option to exchange them for naturally preserved products, based on mutual agreement.   Equipment required: · hiking boots or sports shoes · comfortable clothing; long trousers regardless of weather · raincoat · at least 1 liter of drinking water · packed cold snack or light meal · basket/canvas bag and knife/pocket knife for collecting (can also be provided on site upon request)

The authentic taste of the mountains Thematic gastronomy experience Available: all year Duration: approximately 3 hours Length: 1.7 km Map: maps.app.goo.gl Contact and reservations: Claudiu Cifu, +40 740 381 032 There is a special joy in knowing exactly where your food comes from. Not from a shelf, not from a display… but directly from nature, through your own hands. “From Fish Farm to Plate” is an experience that begins in the quiet waters of the mountains and ends at the table in an authentic, simple, and deeply traditional way. From clear water to perfect taste Everything begins at the fish farm, where cold, clean water creates the perfect environment for trout farming. In a natural setting, far from the noise and rush of everyday life, you have the rare opportunity to catch your own fish. This is not just an activity, but a true experience. The patience, emotion, and satisfaction of catching your own fish turn the moment into a personal story. It is a reconnection with simple yet meaningful gestures that many have forgotten. The gastronomic point – the heart of the experience After this authentic moment, the journey continues to the local gastronomic point “La Erzsi”. This is where the magic happens. A gastronomic point is not an ordinary restaurant. It is an extension of the local household, a space where culinary traditions are kept alive and passed on. The dishes are not standardized, but carefully prepared using family recipes, local ingredients, and seasonal produce. At Erzsi, everything gains soul. The fish you caught becomes the main ingredient in an authentic dish, prepared with skill and passion. It is not just about eating, but about understanding the process and feeling the connection between nature, people, and food. Local and cultural value This experience supports more than just a pleasant moment – it supports a community. Local gastronomic points are a way of preserving culinary identity. They keep alive old recipes, traditional cooking methods, and a form of hospitality rooted in authentic Romanian culture. Every plate tells a story: about the place, the people, and respect for ingredients. There is no rush here. Food is prepared at its own pace, and you have time to enjoy every flavor, every conversation, and the warm, almost family-like atmosphere. Important experience information Participation in the “From Fish Farm to Plate” experience requires an advance reservation at the local gastronomic point “La Erzsi”. The reservation and organization of the fish farm visit are handled by the staff of the gastronomic point “La Erzsi”. The experience includes two menu options: · Standard – 130 RON / person · All You Can Eat – 150 RON / person (includes appetizer) The fish farm visit is scheduled and communicated by the “La Erzsi” team, depending on availability and local conditions. A complete experience “From Fish Farm to Plate” is not just about fish. It is about the entire journey: · from water to fire, · from nature to table, · from a simple gesture to a memorable experience. It is about the satisfaction of saying: “I caught it, I learned it, I tasted it.” What remains after In the end, you don’t leave with just a good taste. You leave with an authentic story, respect for traditions, and a memory that will make you see simple things differently. Because sometimes, the most valuable experiences are not the most sophisticated… but the most real.

An experience to be lived, not just told Thematic gastronomy experience Available: June – October Duration: approximately 3 - 4 hours Length: 2-5 km Price: 250 RON / person Contact and reservations: Claudiu Cifu, +40 740 381 032 Transport included where necessary. Tentative programme 09:00 – Departure from your accommodation The experience begins directly from your accommodation. Depending on the selected forest area and terrain conditions, transportation will be: · on foot; · or by off-road vehicle, with transport (upon request). The exact location of the experience varies depending on the season and natural conditions. 09:30 – Introduction to mushroom foraging Once in the forest, participants receive: - a foraging kit including: a traditional basket, a mushroom knife, a whistle; - safety instructions; - an introduction to: identifying edible mushrooms, distinguishing between different species, responsible and sustainable foraging practices. This experience is designed for beginners, and no previous experience is required. 10:00 – Forest exploration and mushroom foraging Together, we explore authentic forest trails in search of seasonal mushrooms. During the experience, participants will: · learn how to identify edible mushrooms; · discover the secrets of the forest ecosystem; · actively participate in mushroom picking; · enjoy the peaceful atmosphere of the mountains. The experience focuses on reconnecting with nature, observation, and the simple joy of discovery. 11:30 – Cold snack in the forest In a carefully chosen spot in the forest, we take a break for: · a cold snack; · water; · relaxation and social moments surrounded by nature. 12:00 – Continue the experience and return After the break, we continue exploring before returning to the local gastronomic point. 13:00 – Culinary experience at Erzsi At the end of the experience, we head to the local gastronomic point “Erzsi”, where participants will discover authentic regional flavors through traditional mushroom-based dishes prepared with local ingredients. Depending on the mushrooms found during the day, part of the harvest may be prepared and served during the culinary experience. To ensure a complete gastronomic experience regardless of the season or the quantity of mushrooms found in the forest, the dishes may also be complemented with mushrooms from locally prepared seasonal reserves. Participants will: · discover traditional cooking methods; · take part in the preparation and presentation of the dishes; · enjoy authentic meals in a warm and welcoming local atmosphere. This is the moment that truly transforms the journey into a genuine “From Forest to Plate” experience. The experience includes: · guided introduction to mushroom foraging; · complete foraging kit; · cold snack and water; · transportation where necessary; · culinary experience at the local gastronomic point Erzsi. Recommended equipment: · hiking or outdoor shoes; · comfortable, weather-appropriate clothing; · waterproof jacket; · phone or camera for capturing memories in nature.

Freshness You Can Truly Taste Thematic gastronomy experience Available: June - October Duration: approximately 3 hours Length: 5.1 km Map: maps.app.goo.gl Contact and reservations: Claudiu Cifu, +40 740 381 032 There are flavors you simply cannot recreate. No matter how hard you try. Because they come not only from the recipe, but from the soil, the sun, and patience. “From Garden to Plate” is an experience that begins among rows of carefully grown vegetables and ends at the table, in an explosion of authentic freshness. Where Flavor Truly Begins Everything starts in the garden. This is not just about seeing vegetables grow, but about understanding the entire process. Visitors discover how the vegetables are cultivated, how they are cared for every day, and how important the natural rhythm of the seasons really is. Tomatoes are not just tomatoes. They have aroma. Texture. Real flavor. The peppers are crisp, sweet, and full of life. And the herbs are exactly as they should be: fresh, intense, and authentic. It is a sensory experience that completely changes the way you perceive food and authentic taste. From Harvest to Dish After visiting the garden, the experience continues where everything takes shape — at the local gastronomic point Erzsi. Here, the vegetables go directly into the kitchen and are transformed into dishes that celebrate the simplicity of the ingredients. No unnecessary tricks. No compromises. At Erzsi, gastronomy means respect for the product and for authentic flavor. Whether it is rich soups, flavorful stews, colorful salads, or simple side dishes, every plate preserves the true essence of the ingredients: freshness. Freshness – The Main Ingredient What makes this experience truly special is time… or rather, the lack of it. The vegetables are not transported, stored, or kept for days. Their journey is short: from the garden directly to the plate. You can taste this freshness in every bite. It is that clean, intense flavor that has become increasingly rare today. Experience Information To take part in this experience, a reservation at the local gastronomic point Erzsi is required. The garden visit is organized and scheduled by the ladies at the gastronomic point, depending on garden availability and the season. The garden visit itself is free of charge. The cost of the experience depends on the menu selected at the gastronomic point: · Standard Menu – 130 RON / person · All You Can Eat Menu – 150 RON / person (includes appetizer) An Experience About Simplicity and Truth “From Garden to Plate” is not only about food. It is about rediscovering the authentic taste of vegetables, understanding the care and work behind every ingredient, and slowing down enough to enjoy the simple things. Because sometimes, the most refined culinary experience does not come from complexity… but from freshness.

Thematic Route of Székelyderzs – Pilgrimage and Heritage Trail Duration: approximately 6 hours Length: 22 km GPS track: .gpx Contact: Árpád Orbán, +40 722 663 201 STATIONS 1. Reformed Church The earliest documentary reference to the establishment of the Reformed congregation dates from 1808. According to this source, the Reformed filial congregation (daughter church) of Derzs was founded in 1717. The present church was probably built in 1886, as a document states that it was consecrated on the second day of Pentecost in 1887. The church was built at the personal expense of the retired minister Pál T. Bodor of Kányád and donated to the Reformed believers of Derzs. 2. Border Crossing at Csónak Hill As a result of the Treaty of Trianon, large parts of Transylvania were separated from Hungary. Through the Second Vienna Award on August 30, 1940, Northern Transylvania (43,104 km²) was returned to Hungary. In the reannexed territories, the period between 1940 and 1944 is still remembered as the “Little Hungarian World.” During this period, a border crossing operated here: Székelyderzs belonged to Romania, while Bögöz and Agyagfalva, located on the opposite side of the hill, belonged to Hungary. 3. Erős Hill The highest point of Székelyderzs (766 m) offers panoramic views of sixteen villages in the Odorhei Basin. The site preserves the memory of the Mongol invasion of 1241 through the legend of Tatar Well and Polenta Field: “Long ago, during the Tatar invasion, the dog-headed invaders ravaged the region and burned everything. The villagers fled into the surrounding forests. The Tatars became very hungry after all the destruction, but despite searching for food, they found nothing except a bushel of cornmeal. The khan ordered a huge batch of polenta to be cooked. So it was done. The polenta was poured out into the middle of the field, and all the Tatars ate their fill. Afterwards they went to the well and drank deeply from it. When the Tatars finally left, the people named the field Polenta Field and the well Tatar Well.” (Collected by Ilona Lőrincz) 4. Border Crossing: Kányád Gate As a result of the Treaty of Trianon, large parts of Transylvania were separated from Hungary. Through the Second Vienna Award on August 30, 1940, Northern Transylvania (43,104 km²) was returned to Hungary. In the reannexed territories, the period between 1940 and 1944 is still remembered as the “Little Hungarian World.” During this period, another border crossing operated here: Székelyderzs belonged to Romania, while Kányád belonged to Hungary. 5. Great Watch Hill – Petki Pine Grove Located near the border of Székelypetek, this area is today known as the Petki Pine Grove because of its small pine forest. Its historical name was Great Watch Hill. Hills bearing names such as Watch Hill, Lookout Hill, Observation Hill, or Sentinel Hill generally indicate former defensive functions. Situated on the historic border between Székely Land and Saxon Land, Great Watch Hill offers spectacular views reaching as far as the Făgăraș Mountains. Saxon Land refers to the region between Sighișoara, Mediaș, Orăștie, and Sibiu. “The angel of the Lord encamps around those who fear Him, and He delivers them.” (Psalm 34:7) 6. Saint Ladislaus Hill According to local tradition, King Ladislaus I of Hungary (1077–1095), who was canonized in 1192, rested here while returning home from a battle. His legends are preserved throughout the Carpathian Basin in church murals and place names. Saint Ladislaus Hill stands at an elevation of 624 metres. 7. Ramocsa According to local legend: “Once there lived a great lord in Csík who had three fairy daughters: Klára, Dála, and Ramocsa. They travelled throughout Transylvania in a pink carriage drawn by twelve maidens. At that time, there were three great castles in the region: the castle of Bágy, the castle of Dálya—also called Szabács Castle—and another at Bereck. When the carriage reached Bágy Castle, the twelve maidens turned into birds and flew away. The three fairy daughters met three shepherd lads beneath the castle and fell in love with them. Klára remained there with the eldest shepherd, but was later disappointed in love. She wept so much that she eventually took her own life. From her tears a spring emerged, which is still known today as Klára’s Well. The second fairy daughter, Dála, settled with her beloved beside a nearby stream, where a village was later founded and named Dálya, today’s Székelydálya. The happiest of all was the youngest daughter, Ramocsa. Wherever she stepped, flowers sprang up in her footprints. These flowers are still called Ramocsa Flowers and bloom only beneath Bágy Castle and in the lands of Derzs, at Ramocsa, where, according to the legend, the youngest fairy settled with her beloved.” (Orbán Balázs: Description of Székely Land) The Ramocsa Flower (Daphne cneorum), which blooms in May and June, is considered a botanical rarity and is a protected species. 8. Pénzes “Travelling from Derzs toward Musna, there is a stream flowing into the Derzs Brook from the right, known as Pénzes Stream. Long ago, a village once stood here, now forgotten even by name. Its inhabitants settled in the Felszeg district of Derzs. Their descendants still own much of the surrounding land. Local tradition holds that many treasures are buried there—golden pickaxes, golden violins, and other valuables—guarded by supernatural beings.” (Orbán Balázs: Description of Székely Land) 9. Kata’s Well During the devastation of Transylvania in 1602, the Habsburg army led by the mercenary commander Giorgio Basta set fire to the Unitarian fortified church of Derzs. János Petki, a local landowner, poet, captain of the Odorhei Seat, and Chancellor of Transylvania, financed its reconstruction from his own resources and also donated a church bell. As a member of Transylvania’s highly educated aristocratic elite, János Petki became one of the church’s most significant patrons. His wife was Katalin Kornis of Homoródszentpál, whose gravestone can still be found in the castle garden. This part of the boundary preserves her memory through its name. 10. Upper Village Cemetery The area is known as Beautiful Meadow (Szépmező). According to local burial customs, only residents of the Upper Village (Felszeg) section of the settlement could be buried in this cemetery. Other villagers were laid to rest in the Lower Village (Alszeg) cemetery on the opposite hillside. The cemetery belongs to the Unitarian congregation. “And this is eternal life: that they know You, the only true God, and Jesus Christ whom You have sent.” (John 17:3) More activities to choose from: Discover Székelyderzs – Where Tradition Comes Alive