Our area is called “Emt” by the indigenous nomads and is located about 80 km south of the Mongolian-Russian border with Siberia and Lake Baikal, the largest drinking water lake in the world.

Overnight accommodation at the camp is simple Mongolian style, with single or double occupancy in yurt-like wooden huts. These wooden huts are traditionally heated with wood, and a generator provides electricity. The river camp consists of five wooden huts , a cooking, dining, and lounge hut with a terrace, a separate hut with toilet, washing, and shower facilities including a sauna (western standard, super clean, camp-style, and well-maintained), a fire pit, and an outdoor cooking and dining area.

In the land of the eternally blue sky, daytime temperatures in July/August are 20-25°C, while nighttime temperatures are usually between 10-15°C.

Throughout the entire trip, we celebrate the hearty, primal cuisine and traditional food preparation methods of the Mongolian nomads. Hot sun, icy cold, grasslands. Whitewater, sand, forest, and rocks are always present. The cuisine is fundamentally very simple, yet refreshingly raw. It is never raw, but always influenced by the natural environment in which the nomads find themselves.

The preparation methods are influenced by over 5,000 years of horse-riding culture . The meat is usually boiled, and the original, savory flavor is extracted in broths. Mongolian culture is considered the cradle of the "hot pot," which we will celebrate in both its traditional and more modern versions.

In addition to the traditional preparation of whole goats and sheep with glowing river stones , "Khorkhot" and "Bodoog," tasty yak and marmot meat are also on the menu. We will also experience traditional nomadic dishes such as "Tsuivan" (noodles with lamb or beef) or "Khushuur" (pastry filled with minced meat) in a workshop with the camp cook Tsatsaa.