Game & Forest Culinary Weeks
Culinary diversity in Eggental
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game & forest CUlinary weeks in Eggental

Game & Forest Weeks in the Eggental valley

20.09. - 06.10.2024

Discover the culinary diversity at the Eggental Game & Forest Culinary Weeks and embark on a flavorful journey from September 20th to October 6th, 2024. Selected restaurants transform the treasures of Eggental valley into delicious dishes.

Look forward to innovative and down-to-earth cuisine, expertly prepared with regional and seasonal ingredients such as ripe fruits, berries, herbs, mushrooms, and local game.

In addition to the culinary delights, there is a special program that allows you to experience the Eggental forest up close and uncover its secrets!


Participating restaurants
Eggental Game & Forest Culinary Weeks
Welschnofen/Nova Levante
Posthotel by the Romantic Hotel Post
Mountain hut Oberholz
Deutschnofen-Nova Ponente
Forest Bathing: The Healing Power of the Forest
  • 26.09.2024
  • Obereggen - Bus Stop Ortner
  • 10:00 - 12:30
  • Bookable online
Forest Bathing: The Healing Power of the Forest
  • 03.10.2024
  • Gummer/S.Valentino in Campo - Bus Stop Lantschnay
  • 10:10 - 12:40
  • Bookable online
Herbal workshop: Making natural deodorant
  • 04.10.2024
  • Welschnofen/Nova Levante - Church square
  • 16:00 - 17:30
  • Bookable online
Forest hike to places of power & natural monuments
  • 12.09.2024
  • Welschnofen/Nova Levante - Parking lot cable car Welschnofen Laurin I
  • 09:30 - 14:30
  • Other available dates
  • Bookable online
Venison steak with Schupfnudel and red cabbage | © Günther Pichler


Venison back steaks in bacon coat with mushrooms


800 grams deer back
12 slices of bacon
500 grams porcini mushrooms
1 shot port wine
1 bunch rosemary
1 bunch parsley
2 tablespoons butter
1 dash of olive oil

Cut the venison fillet into three-finger-wide slices & put aside. Spread rosemary evenly over the bacon, then wrap the meat pieces with the bacon strips & fix with kitchen thread and salt. Brown the medallions in a pan. Place the meat in the oven at 120°C. Pepper the remaining gravy in the pan, toss with rosemary, deglaze with port wine & allow to thicken. Sauté the cleaned & cut porcini mushrooms in a pan & season with garlic, parsley, pepper, salt &butter. 

Lake Carezza Summer Evening Atmosphere Latemar | © Eggental Tourismus/StorytellerLabs
Mountain Pass
1 Ticket - 17 lifts - 3 mountains

Holders of the Mountain Pass can use 17 lifts in the heart of the RosengartenLatemar and Schlern/Sciliar any three or five days within a period of seven consecutive days.

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