There is a mountain hut in Val Gardena where time seems to pass more slowly, where the scent of wood and polenta mix with the fresh air of the woods, and where every dish reflects the authentic simplicity of the Dolomites. This is Rifugio Juac, a gem nestled between the Odle and the Puez Group, just a stone’s throw from Selva but light years away from the hustle and bustle.
Rifugio Juac is located at an altitude of 1,905 meters, in a green valley surrounded by woods and Dolomite rock faces. You can only get there on foot, which is part of the experience.
The most convenient starting point is Daunëi, just above Selva di Val Gardena: from there, an easy, well-marked trail takes you through pastures and suddenly opens up to panoramic views.
Alternatively, you can also start from the Vallunga car park, which is a slightly longer but equally scenic route. In about an hour, you will arrive, a little out of breath but eager to sit down.
At Rifugio Juac, you won’t find gourmet dishes or designer furnishings. But you will find wood, warmth, and simplicity. Above all, you will find cuisine made with love, following South Tyrolean tradition: canederli in broth or melted butter, fried eggs with speck and potatoes, polenta with cheese or mushrooms, stews, barley soup, sausages, strudel, and tarts with fresh berries.
Every dish is generous, tasty, and prepared with local, seasonal ingredients.
You can choose to sit inside, in a cozy wood-paneled room with tiled stoves (the stube), or on the outdoor terrace, which offers an unforgettable view of the peaks of Puez and Odle.
During the summer months, eating outdoors with the sun on your face and greenery all around is a pleasure that is difficult to describe.
Rifugio Juac is perfect for families with children who can play freely in the meadows in front of the refuge, for couples seeking tranquility, and for groups of hikers who want a tasty break during a walk. But it is also the right refuge for those who want to slow down, for those who need to listen to the silence, and for those seeking true contact with the mountains.
It is open in summer and autumn, from late spring until the first snowfalls. In winter, access can be more complicated, but it is often reached with snowshoes or ski mountaineering for a snack or a break during excursions. The landscape is completely transformed: everything becomes white, muffled, magical.
The Juac is not a refuge to be collected. It is a place to be enjoyed calmly, where sitting at the table is not just a moment to eat, but a way to feel part of the mountains. Here, emotions are simple but genuine: a slice of warm strudel, a bench in the sun, a view that leaves you speechless.
