Welcome Reception

The Welcome Reception is open to all registrants who had preregistered and accompanying persons who have purchased a reception ticket. It will take place at Roznovanu Palace (The City Hall), 11th, Stefan cel Mare si Sfant Blvd., Iasi, on Tuesday 28th of August 2018 at 19:00-20:30. You can check the location of the Reception by downloading this map. Conference registrants and any accompanying persons must bring their conference badge in order to attend the reception. Preregistration is required due to health and safety reasons.

Botanical Garden Guided Visit

The Iasi Botanical Garden was established in the 1856 and is maintained by the Alexandru Ioan Cuza University of Iasi. It is the oldest and largest botanical garden in Romania. A guided visit for the participants to the conference has been arranged for Wednesday 29th of August 2018, 17:00-19:00. Participants should be at the gates of the Botanical Garden, 7-9 Dumbrava Rosie Str., Iasi at 17:00 sharp. It is about 3.5 km from the Conference venue. You can check the location of the Botanical Garden by downloading this map. You can get there by taxi or by tram lines 1, 8, 9 or 13 getting in at stop “Piata Unirii”, direction "Copou", and step out at the 5th stop, "Stadion". The Botanical Garden is on your left, behind the "Exhibition Park". Participants must bring their conference badge in order to attend the visit. The event is free.

Conference Dinner

The Conference Dinner will take place at the Panoramic Restaurant on Thursday, the 30th August 2018 at 20:30-23:00. The conference dinner is optional and registration is required. Information about the purchased conference dinner ticket is embedded in the QR code on the conference badge. You must have your conference badge in order to attend the conference dinner.

Starter (Chef's salad):   Exotic mix with rocket salad, parsley, feta cheese, avocado, pine sprouts, grapefruit, olive oil and mustard and honey dressing.
Intermediate course:   Perch backed in the oven with vegetables noodles spiced with ginger and thyme and lemon dressing.
Main course:   Duo of chicken and duck breast with smoked ham. Rice with saffron and green peas puree with peppermint, pesto and berries sauce.
Desert:   Fresh fruit and vanilla tart.