Ribwort, pimpernel and cuckoo flower: When the members of the “Edible Fichtel Mountains” society get together for a “wild cooking party”, the scent of forest and meadow permeates the air in the kitchen. What walkers in the Fichtel Mountains perceive as just unidentified grasses, become a delicacy in the hands of the wild herb chefs.
These gastronomic experts take their guests on a journey through the world of aromas. Each month the society puts forward a “wild herb of the month”. Each chef uses it to create individual dishes and put them on the menu. Those who are interested in herbs and have some time can try out all the variations that the herb experts conjure up using the “wild herb of the month”.