Forestis, the mountain retreat in South Tyrol, announces the launch of Yera, a dining experience which explores forest cuisine inspired by the rhythms and harvests of the surrounding alpine nature.

Accessed by a discreet mountain path behind the historic house, the eatery invites guests into a subterranean dining space sculpted directly from the red earth of Peitlerkofel mountain. The restaurant is concealed from view initially, honouring ancient craftsmanship and echoing the protective cave structures once built by early settlers.

Named after the word for ‘harvest’ in the language of the Rhaetian Celts, Yera marks the celebration of the forest’s bounty – a moment when seasons meet and the cycle of nature is renewed.

The cave’s interior showcases natural design, shaped by the elements and landscape. Red mountain earth defines the floors and walls, while the wooden structure of the ceiling evokes the hull of an upturned boat. At its centre, a ceremonial fire pit allows guests to dine in circular formation, reflecting the ancient tradition of community around fire. Diners are encouraged to eat with their hands, or with custom wooden utensils crafted for the restaurant. Tree trunks serve as communal tables.

Executive Chef Roland Lamprecht redefines his forest cuisine – an evolving concept built on ingredients foraged from the local forest and preserved using traditional methods. In place of a tasting menu, dishes are served in a flowing rhythm throughout the evening from the central fire and four surrounding open kitchens.

Using ingredients like wild mushrooms, spruce needles, coltsfoot and birch sap, Lamprecht’s team prepares compositions with ancestral techniques including fermenting, drying, salting and low-temperature infusions.

Each dish is paired with a homemade, low-alcohol drink, crafted through natural fermentation and containing no more than 5% ABV.

“We do nothing differently than our ancestors – we only see it anew,’ Lamprecht says. “The forest gives us everything we need. We simply listen.”