Since childhood, Roland Lamprecht has found his natural home in the forest: a silent, living world where every detail, from a leaf to a resin, from a scent to a texture, became a source of knowledge. As he grew up, those early intuitions guided him through the Michelin-starred kitchens of Central Europe, until the moment he chose to return to his roots, to the mountains that had shaped him. At FORESTIS, he brought his philosophy to life: a cuisine born from the forest, one that listens to nature and interprets it with respect.
In 2025, this vision entered a new chapter with YERA, the restaurant that Teresa and Stefan Hinteregger envisioned as immersed in the silence of the forest, built within the mountain itself, inside a cave invisible from the outside. It is a place that seems to be protected by nature, a tribute to ancient building techniques that offered shelter and contemplation. The name YERA means “harvest” in the language of the Rhaetian Celts: the most anticipated time of the year, when months of work culminated in the celebration of nature’s abundance.
Around the central hearth, the heart of the restaurant, Roland Lamprecht and his team cook throughout the evening, abandoning the traditional sequence of a tasting menu. Dishes arrive as the seasons do: spontaneously, unexpectedly, shaped by whatever the forest offers at that moment. Herbs, berries, shoots, roots, and products from the surrounding regions come together in ever-changing combinations, creating a Forest Cuisine that is in constant evolution. The beverages, all crafted in-house, accompany the experience with a low alcohol content, the result of natural fermentations that never exceed 5%, designed to enhance flavours without overpowering them.
YERA is more than a restaurant: it is a ritual, a circle of people gathering around the fire to share the harvest of the year. It is the place where Roland Lamprecht’s cuisine reaches its purest expression, reconnecting guests with the original bond between humanity and nature.
Complementing the Chef’s gastronomic creation, Accademia Ferri dal 1905 will guide guests on a journey of tea discovery through a specially curated pairing, designed to create a harmonious dialogue between flavours, aromas, and traditions, transforming the tasting into a truly multisensory experience.
Cooking Shows offer an immersive fine-dining experience, where the chef prepares the dish live on stage, blending technique and inspiration. Alta Langa accompanies the entire journey with elegance, culminating in the tasting, enhanced—upon request—with White Alba Truffle and exclusive gifts.
The experience includes:
- The dish prepared by the chef
- A glass of Alta Langa DOCG
- S.Bernardo water
- A 100g mini panettone by Galup
- Tartufo Regale, an exclusive handcrafted praline created by Michelin-starred chef Ugo Alciati, faithfully replicating the shape and color of the famous Alba truffle
The experience lasts approximately one and a half hours. To ensure quality and organization, menu changes are not available in case of allergies, intolerances, or specific dietary needs.
The Alba White Truffle is not included and, for those who wish, will be charged separately according to the daily quotation of the Truffle Market Exchange.
Children who wish to participate in the tasting must have a ticket. If they are present in the room without taking part in the tasting, this must be communicated via email to info@fieradeltartufo.org within 72 hours of the event, so that seating next to their parents can be arranged.
The event is simultaneously translated into English.
The ticket purchased online includes access to the World Market of the White Alba Truffle and to the MUDET – The Alba Truffle Museum.
