In the mountains, dinner is the big meal of the day. At the guesthouse you cook it yourself — on the trivet, on the griddle or at the hearth in the gazebo — from what you brought along or what the forest gave you during the day.
The hearth, the cauldron and the griddle
The hosts provide the cauldron and the griddle, and the hearth in the gazebo roars away even in winter. The campfire in the yard gets lit whenever people gather: recipes cooked slowly, without hurry, the way food is cooked in the mountains — and around the cauldron the evenings stretch out all by themselves.
You do not need to be a cook: a cauldron on a trivet forgives almost anything, and the smell of woodsmoke does half the work. The valley evening and the quiet all around do the rest.
Autumn: mushroom picking
In autumn, the surrounding forests fill with saffron milk caps, honey mushrooms and porcini. You set off in the morning with a basket along the forest roads that follow the Uz, come back at lunchtime, and in the evening you cook them yourself, over the fire.
If you do not know your mushrooms, go with the hosts — the golden rule: whatever you cannot identify with certainty stays in the forest.
Good to know
- The cauldron and the griddle — the hosts lend them to you, no need to bring your own
- The hearth in the gazebo — covered, works in any weather, winter included
- Mushroom season — autumn, after the rains; go picking with the hosts if you don't know the species
- The cabin kitchens — fully equipped, for everything that isn't cooked over the fire