Wild herbs week at the Vigiljoch

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When spring turns the Vigiljoch into fresh green and meadows begin to bloom, the world of wild herbs awakens in all its diversity. This is the time of wild garlic, pine tips, dandelion, ground elder, common mallow, and many other natural treasures that grow right on the mountain and have always been treasured.

During Wild Herb Week, participating guesthouses invite you to rediscover these original flavors.

Creatively and with passion for the region, dishes are created that combine tradition and fine cuisine. Fresh, seasonal herbs – gathered around the Vigiljoch – are processed, along with homemade syrups and juices such as yarrow syrup, pine shoot and thyme syrup, or dandelion syrup.

Thus, enjoyment becomes an experience with nature: authentic, regional, and full of taste.

Discover the culinary diversity of Wild Herb Week – and let yourself be inspired by the power of spring.

Saturday, May 16, 2026 – Sunday, May 31, 2026

PARTICIPATING ESTABLISHMENTS WITH THEIR DISHES:

Bärenbad-Alm:
Fried doughnuts filled with potato-Zigorifilling and chives dip
Nettle cheese gnocchi with asparagus

Family Alm Gampl:
Buckwheat gnocchi with wild herb pesto, cherry tomatoes and burrata
Slow-roasted lamb shoulder with thyme-Lagrein sauce, farmer's potatoes, bacon, and onions

Gasthof Jocher:
Cress foam soup with alpine cheese tirtl
Garlic chive dumplings with tomato foam

Restaurant Seespitz:
Garlic risotto with goat cheese
Nettle dumplings with brown butter and parmesan

Gasthaus Sessellift:
Pasta with ground elder pesto
Soup with herb garnish

Naturnser Alm:
Tagliatelle with garlic pesto, burrata and tomato
Nettle gnocchi with wild stew and sour cream

Stube Ida:
Nettle dumpling soup
Lamb shoulder roasted in hay with wild herb salad

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