Harz Days of Indulgence
In addition to the impressive mountain scenery, you can enjoy the finest culinary delights in the Harz Mountains!
The Harz Mountains and its foothills offer a rich treasure trove for preparing delicious and healthy food. The mountain meadows in the Harz are famous for their variety of herbs and even the monks of the monasteries in the Harz foreland appreciated the ores of the mountains as much as the flavours of the table. More and more restaurateurs in the Harz, often in co-operation with local producers, are reflecting on the culinary qualities of their region.
The HARZER GENUSS-TAGE event series enters its 13th round in 2025 and once again brings the culinary diversity of the Harz to your table. The HARZER GENUSS-TAGE will present you with a Harz speciality at different times of the year. The participating establishments focus on seasonal and regional products, high quality and healthy food and drink.
Dates Harzer Genuss-Tage 2025:
Saturday, 14 June - Harzhotel zum Prinzen (has already taken place)
Saturday, 16 August - BRAUakademie Zellerfeld (has already taken place)
Friday, 10 October - Klosterhotel Wöltingerode (has already taken place)
Friday, 07 November - Klippen-Grill Altenau
Saturday, 06 December - Harzhotel zum Prinzen
To the registration form
Harz delicacies
Your hostess Carola Wahrhusen and her team are looking forward to their 3rd participation in the Harz Days of Indulgence. We will take you on a culinary journey through the Harz forests and serve you a terrine of Harz game to start with, then we will take you to the motherland of the Slow Food movement in Italy with braised veal and finally we will cross the Harz foreland and take you back to the mountain and university town of Clausthal-Zellerfeld.
Programme
This year's supporting programme will be fabulous, fine-sparkling and sparkling, among other things. Let us surprise you. The December date is on Saturday, 6 December 2025 under the motto "Perlenspiel zum Nikolaus".
The supporting programme and the menu will be announced after Easter.
Guest chef: Patrick Glaße
