Hotel Cabana Vanatorilor

Description

Hotel Cabana Vanatorilor, Predeal, Romania - Str. Trei Brazi nr. 3
  Located less than 1 km from Predeal, Cabana Vânătorilor is a delight for the mountain-loving tourist. When you are near it, you can almost hear the sound of the hunting horn and the clamor of the voivodal hounds. Those who tend this beloved place want every guest to feel at home here.


  Cabana Vânătorilor in Predeal was built in 1936. It initially belonged to a merchant of German nationality. Since 1956 it has been part of the O.J.T. Brașov patrimony.

  Until 1997 it was an ordinary guesthouse. That year it was taken over by the Bercea family. When it reopened in July 1998, Cabana Vânătorilor had remarkable facilities and modifications.

  The idea of decorating the restaurant in the picturesque style still visible today belongs to Ioana and Ștefan Bercea, who worked for a time in a family guesthouse in Switzerland. In fact, the experience gained there prompted the two to give the former cabin a new look. Returning home with photos and ideas, they ordered the restaurant furniture, decorated it with trophies and hunting weapons. Their idea soon proved a great success.

  "We came from Germany and Switzerland with a lot of photos and specialty books that presented restaurant decors," explains Ștefan Bercea. "I decided on this decor after a book from Switzerland; I found craftsmen, I found people for furniture, for paneling and they made everything for me by the book".

  Initially Cabana Vânătorilor operated more on the basis of the hunting-themed restaurant. Customers began to be attracted by the new restaurant offer. They have at their disposal a menu focused on traditional Romanian dishes, with bacon, blood sausage, headcheese, cheeses, bulz, cabbage rolls, but also hunting specialties.
Gradually, dishes with sweet sauces, specific to traditional German cuisine, were introduced. Traditional desserts like ordinary papanasi were excluded from the list and new desserts were introduced. "We brought back into use less common recipes, although belonging to traditional Romanian cuisine, such as cottage cheese pudding with raisins or apple strudel, as I learned to prepare in Vienna," explains Ștefan Bercea, whose career as a chef has brought him many satisfactions and awards.

  The orientation of Cabana Vânătorilor attracted more and more customers, which encouraged the Bercea couple to consider expansion. In 2000 a loan was contracted for the expansion of the restaurant and kitchen. Practically, next to the old building another new one was built, attached. Through the new wing, the restaurant was expanded by another 80 seats, resulting in a total capacity of 120 seats. To cope with the new capacity, the kitchen was also expanded from 40 to 140 sqm (including annexes).

  Initially, for accommodation, Cabana Vânătorilor had six rooms. Due to the building expansion, three of them were converted into apartments; now Cabana Vânătorilor has five apartments on the first floor, seven double rooms with balcony on the first floor, and seven double rooms with balcony on the second floor.

  Ștefan Bercea is a member of the National Association of Chefs and Confectioners of Romania and of Verband der Köche Deutschlands, an internationally recognized master in culinary art.

  Since 1980, when he became a chef, he has participated in numerous national and international competitions, his merits being recognized through the medals and awards obtained, where he managed to demonstrate that Romanian cuisine can stand alongside the most famous cuisines of the world.

  He promotes traditional Romanian cuisine with success, but excels in preparing international cuisine dishes.

Cold appetizers

Salmon tartar;
Smoked duck breast with Waldorf salad;
Tomato salad with mozzarella and Pesto;
Eisberg salad with chicken skewer and crudités with French dressing;
Exotic salad with chicken and grapefruit;

Hot-cold appetizers

Hunter's bulz (with egg, mushrooms and smoked sausage)
Hunter's salad with duck liver and oranges
Hunting appetizer (game pâté, pheasant galantine, smoked duck breast, wild boar aspic)
Venison and wild boar pastrami

Fish dishes

Salmon fillet with horseradish crust and vegetables;
Trout stuffed with mushrooms and herbs;
Grilled salmon Oslo (with asparagus and Dutch sauce);

Main dishes

Chef's specialty Tower of Babel;
Duck breast Bigarade with oranges;
Tournedos with goose liver Rossini;
Goose liver with apples;
Goose liver with raisins;
Pork medallion with cream cheese and tomatoes;

Game dishes
Venison escalope with mushrooms;
Deer medallion with fruit;
Venison paprikash;
Hunter's feast - hunting specialty;
Venison back with sour cream;
Domestic rabbit with mushrooms;
Domestic rabbit pie;
Pheasant with sour cream and mushrooms;
Pheasant with grapes;
Smoked game sausages;
Grilled quails;
Forest duck breast with mushrooms;

Grilled dishes

Hunting skewer;
Turkey skewer with mushroom sauce;
Innkeeper's steak - beef tenderloin au gratin with butter foam;

Dessert

Brașov-style pancakes with cottage cheese and sour cream;
Combined fruit dessert - house specialty;
Pancakes with chocolate and walnuts;
Pancakes with ice cream and chocolate sauce;