Bird Garden Corund/Korond

We invite you to travel in time in the only European photography studio that works by only using natural light. Ancient cameras, backgrounds, decors and other antique accessories can be seen. You could look inside cameras that are a hundred years old; you could witness the magic of black-and-white film developing in dark rooms.  Visit the Kováts Photography in Odorheiu Secuiesc. Advance reservation: 0746665797

Step back in time and learn about the traditional cheese making in the wonderful world of the Gyimes/Ghimes Hills! Here we discover a typical traditional farm as our host guides us on his subsistence farm. We visit a Kaliba, which is a typical summer shelter up in the pasture and we try cheese making. In a walking tour we visit the ruins of the Rakoczi fortress, and with the help of our host, we can learn about the biodiversity of meadows, herbs and mushrooms. At the fortress we will recall the events from of the First and Second World Wars. Program duration: 4-5 hours

Whether it's winter or rainy summer, take part in a traditional local food tasting. The culinary excursion is organized around Tusnad Bath. Taste the snacks of nature or foods made by different rural farms in the area. Min. persons 4 Price: 30 Ron/pers.

Snowcat tours in Bath Tusnad Min. persons: 5  Max. persons: 8 Duration: 1.5 h  Price: 50 RON/pers. without picnic and 80 RON/pers, with picnic

The Iezer/Jézer Lake, also known as the pearl of the alps, is located in the Călimani/Kelemen Mountains at an altitude of 1730 m.  Some call it a bottomless lake. According to a legend, a lead duck was once thrown into the lake and found years later at the Black Sea. The depth of the water is between 3 and 5 meters. The lake has a triangular shape. Two brooks fed the lake, which flows into the Puturosul (Stinky) stream. The Lake Iezer Reserve in Călimani is a protected area of ​​national interest that covers a surface of ​​322 hectares, belonging to Toplița administrative center. The reserve lies at the foot of the Răchitiş massif and has a glacial lake (1200 sqm, 45 m long and 35 m wide). The surrounding area is home to a diverse range of shrubs and a wide variety of mammals. Photo: Amazing Nature/Páll Róbert

The sweet chestnut park of Crăciunel/Homoródkarácsonyfalva is a peculiarity of Szeklerland, as it is the only place where the 100 years old chestnut trees can be found. The park covers an area of 2 hectares, providing relaxation for visitors. During the first week of October each year, the locals host the Sweet Chestnut Festival here.

Welcome to our countryside! GALFFIS chocolate is the first chocolate factory in Transylvania. Visitors to their factory will be shown the secrets of chocolate making. Our showroom can accommodate up to 25 people. Visitors can listen to our chocolate history lecture while enjoying our finest own-brand coffees and teas. Our cosy terrace can accommodate up to 15 people. GALFFIS offers a Family-friendly programme: • we are presenting the history of the chocolate factory from its beginnings to the present day • a demonstration of chocolate making from cocoa bean to bar • a short introduction to coffee roasting • the highlight of the programme is a tasting of chocolate specialities  The duration of the demonstration and tasting is approximately 35-45 minutes. The visitor can purchase in our showroom and taste the chocolate specialities. The maximum number of people per visit is 15-25. Pre-registration is required: 0040 741 652 167 We look forward to welcoming you. https://www.galffis.com/info/viziteaza-fabrica-de-ciocolata-galffis

The pig is usually slaughtered on Christmas Eve or in the frosty days of January, this activity becoming the most popular traditional event. For the city folks, it is a tourist attraction and a possibility to cultivate folk traditions. The event consists in slaughtering the pig raised around the farmer's house, processing the meat, and attending the traditional dinner - where different types of sausages (caltaboși, sângerete, cârnați), stew and soup prepared with pickled cabbage are served. The pig slaughtering begins in the morning with a quick drink, then the fire is lit in the hearth and the water is boiled. The actual work starts with stabbing the pig, where the protagonist is the butcher, who has a special knife to commit the "murder." The aids try to hold the agitated animal. The blood is collected in a saucepan, since it will be the raw material for “sângerete”. Afterwards, the pig is placed in a tube, where the hair is removed by scalding. First, the pig is sprinkled with resin (this makes the hairs stick to each other). Then, the animal's hair is removed with a special tool, by rubbing the pig's skin. After the hair is removed, the pig is burned with straw bundles. After the pig's skin browned beautifully, it is washed and cleaned thoroughly. After another round of drinks and best wishes for the health of those present, the pig is lifted on a table to be cut into pieces. The butcher cuts the hams, removes the intestines, the guts, the pig's head and the lard. The ribs are cut with a hatchet in three equal parts, making sure that the meat is not completely removed, but holds the ribs together, which are then salted and smoked. The bacon is cut in desired sizes, salted and smoked. Processing the scapula is done in two ways: after removing the bone, it is either cut off as ham, or used to prepare the sausages. The ham will be smoked. The intestines are cleaned and readied for the sausage preparation (caltaboși, sângerete, cârnați). After cleaning the skin pieces, some of the skin goes to boil and will be the basic material for “sângerete” and ”tobă” (which is a kind of sausage made from swine’s entrails). The sausages will be made from square bacon pieces without rind, and small pieces of meat. Another part of the bacon will be cut into squares, from which, after melting, a white and tasty pig lard is obtained. Entrails - liver, heart, lungs, spleen, kidneys, tongue - are cooked in 95 ° C water. Boiled meat, cooked rice and the blood of the animal collected at slaughtering are added to the mix. Everything is chopped and stuffed in the intestines, to obtain the “sângerete” and “caltaboș”. Seasoning is done to the taste of each farmer. The unused bits of meat, along with gristle are boiled, to form the stuff for ”tobă”. The sausages are made from minced raw meat, seasoned with paprika, pepper and garlic. The sausages, the bacon, the ham, the ”caltaboși” and ”toba” are smoked. Thus, these products prepared by salting, brining, boiling and smoking are preserved for more than half a year, either in the pantry or in the attic of the house. For details regarding the cost and other details, please call the host of the program at the following phone numbers: Ivó/Izvoare – Botházi András: +40741232744 Tusnádfürdő/Băile Tușnad: +40749066008 Szentegyháza/Vlăhița: +40744680753 Borszék/Borsec: 0266337001 Csíkrákos/Racu: +40745180649 Gyergyócsomafalva/Ciumani: +40746337722

At the request of our guests, we organize cultural and artistic events. Dancers and musicians will present traditions from the local folklore, and the interested guests will have the opportunity to learn how to dance on folk music. Gyimesi Skanzen Guesthouse