Overview
Our sophisticated recipes by local chef Dosia Vela and guest chef Noemi Hugel make us stand out and shine compared to the trail food available in Europe. Who said trail food needs to be bland an boring? The truth is that our approach to offering a great experience for the taste buds, even if you are "out there" was the result of wanting to use as many local seasonal produce as possible, buy from as many local farmers or pickers as possible over the course of a season. Our trail food is home made at the WeWilder campus, delicious, healthy and light weight. For your donation you can chose two options: a full 1 day or 3 day menu consisting of breakfast, lunch, dinner and two snacks (sweet and savoury)... Imagine yourself in the wild eating "shashouka" with eggs for breakfast, Smoked trout soup with mushrooms and instant noodles for lunch and cauliflower risotto with stir fried green beans or chicken breast jerky for dinner! Yep, that's why we call it gourmet.
