Forestis’ Cave Restaurant Yera Opens in the Dolomites

The Dolomites in northern Italy are famous for dramatic limestone peaks, pristine forests, and idyllic alpine villages. Just outside of Brixen, the oldest town in South Tyrol, sits Forestis, a minimalist luxury retreat known for its sweeping mountain views and seamless harmony with the surrounding landscape. Now, the hotel is deepening that connection with its newest experience: Yera, a fine-dining restaurant built directly into the mountainside.

But Yera is more than just a place to eat—it's a full-sensory journey into South Tyrolean tradition. Created by executive chef Roland Lamprecht in collaboration with Forestis owners Teresa and Stefan Hinteregger, the subterranean dining space is a tribute to forest cuisine and a nod to the region's early inhabitants, the Celtic peoples, who once lived in harmony with the land.

“Thousands of years ago, various Indigenous peoples settled in Europe, including here in the Dolomites,” Lamprecht told Travel + Leisure. “We want to pass on the knowledge and added value of these cultures to people today.”

The name Yera itself is rooted in the Rhaetian Celtic word for harvest, a time of both abundance and reflection. “At that time, yera was the most important period of the year,” Lamprecht explained. “After months of hard work, the riches of nature could now be harvested. It is referred to as a recurring new beginning. The fertile soil can now rest and be replanted in the spring after the snow melts.”

According to the team, Yera isn't just hidden—it's nearly invisible. Tucked within a dense forest and set inside a cave, the restaurant is almost imperceptible from the outside. Guests begin their dining experience with a quiet walk through the woods to a discrete entrance built into the rockface.

Inside, the design echoes the surroundings. “Beyond a heavy door is a cavernous space designed by architect Armin Sader of Asaggio. The interiors are elemental: walls and floors are formed from the rust-colored Earth from the nearby Peitlerkofel mountain, a timber ceiling shaped like a ship's hull, and a glowing fire pit in the center surrounded by hard-carved tree trunks,” Günther Kofler, the general manager of Forestis, told T+L.

At the heart of the restaurant is a fire pit serving as a focal point. Guests are seated on hand-carved tree trunks arranged in a circle, paying homage to the ancient practice of gathering around the fire. But the flames aren't just for show: here, Lamprecht and his team prepare each dish live in front of diners.

“The idea is to gather people around the fire, similar to dining around a big kitchen table, and eating meals together, just as has long been the tradition within our region,” Lamprecht said. “The Celts were deeply inspired by nature and based much of their life on it, which is why our menus across all of our dining concepts at Forestis, and more specifically Yera, are adapted for light and dark seasons to reflect seasonal availability.”

In keeping with the restaurant's ethos, the entire experience is phone-free. Guests are encouraged to slow down, be present, savor each bite, and not let the camera eat first. “The goal is to provide guests with a relaxing dining experience that combines zero distractions with extraordinary food and drinks from the Earth and our surrounding landscape,” Lamprecht said. “For a few hours, everyone can just simply enjoy what’s in front of and around them, feel fully connected to their company, engaged in conversation, immersed in the moment, and get back to the basics of what creates enjoyment.”

Yera also expands on Lamprecht's “forest cuisine” philosophy: a culinary approach rooted in using ingredients from the immediate surroundings, minimizing waste, and honoring traditional preserving methods. The menu—served in a multi-course format that evolves with the seasons with housemade beverages to pair with each course—spotlights wild herbs and forest plants foraged from the forest, like birch water, spruce shoots, wild berries, tree beard and mushrooms. Anything not gathered from the immediate surroundings (think fish and meat) are sourced from producers who share Lamprecht's culinary values.

Since sustainability is a key pillar, curbing waste means using off-cuts alongside classic cuts and leaning on traditional preservation techniques (like fermentation, smoking, and drying) to extend the life of each ingredient.

Even the tableware (or the lack thereof) is a return to the past. Guests won't find standard silverware. Instead, dishes are enjoyed using wooden skewers, twigs, or even hands. “We want our guests to feel like they've been transported back in time, free from any constraints,” Lamprecht said. “Personally, I find it very exciting to eat with my fingers or wooden sticks. It reminds me of my childhood, when we were allowed to eat with our fingers once or twice a year.”

Ultimately, Yera is about reconnection—to nature and to others. “Fire is something fascinating—it has a very relaxing effect on the people gathered around it,” Lamprecht said. “And that's exactly what guests should experience at Yera. A relaxed evening without constraints and disturbances. They should be able to concentrate fully on the food, drinks, and their company.”

Yera welcomes guests for dinner from Tuesday to Saturday, offering five seatings each evening. The tasting experience is priced at 650 Euros (about $765) per person. While Forestis and its amenities remain exclusive to its overnight guests, Yera is open to the public, giving non-guests the chance to experience its alpine charm.

You can learn more about the restaurant and make reservations on Yera's website at yera.it.