Vegan Fine Dining as an Experience: OMNIA Plant-Based Restaurant at Paradiso Pure.Living in South Tyrol

A restaurant with just six tables. A nine-course menu. And a tattooed female chef who can cook up stories from the mystical forest.

At OMNIA plant-based restaurant in Paradiso Pure.Living Vegan Hotel in the Dolomites, vegan cuisine is elevated to a theatrical experience. Executive Chef Aggeliki Charami is one of the most exciting voices in South Tyrol’s plant-based fine dining scene. Her menu tells stories and is full of mystery—and at OMNIA, she personally presents each course. Before that, however, you’ll get a glimpse into the kitchen, where fermentation techniques such as koji and SCOBY are explained. The entire evening is an intimate “Meet the Creator of Your Dish” experience, and the restaurant has already received multiple awards in its first year, including from Gault&Millau and Identità Golose.

• Web link: Omnia Plant-Based Restaurant
  

Intimate, minimalist, and intense: The Secret Forest Dinner at the Klosterhof in Bayerisch Gmain

One table. Twelve seats. A location you’ve never been to before.

At the “Secret Forest Dinner” at the Klosterhof — Alpine Hideaway & Spa, fine dining is celebrated in a unique way — without the typical restaurant setting. Instead you will find nature, ambiance, and surprises.

Head Chef Sascha Förster and his team will prepare the dishes right before your eyes. You’ll sit at the Chef’s Table with the other guests, watch each course come together, and learn about the techniques, ingredients, and creative ideas behind them. The experience is all about the atmosphere and making new connections.

• Web link: Secret Forest Fine Dining Experience
  

From farm to table: Stanglwirt in Tyrol

Luxury, organic farm, and celebrity chefs.

Did you know that the Stanglwirt Organic and Wellness Resort considers itself an organic farm before anything else? “Our farming has shaped the resort for generations and is central to who we are,” they explain. They source meat and dairy products directly from their own production.

Guests can experience this in a variety of ways, such as by taking the Kaiserschmarrn class offered as part of the weekly program. There are also culinary experiences featuring well-known personalities (past guests have included Sally from Sally’s Bakery and Sarah Wiener, for example).

• The next highlight, for which you can already sign up, is the “Kitchen Party — Spoon and Glass” with Tim Mälzer and other renowned chefs. Date: November 12, 2026

Culinary Night Ride: Experience the Rittner Bahn in South Tyrol

Four stops, four courses, an evening aboard a historic train.

At 7 p.m., board the historic Rittner Bahn at the Oberbozen train station. Take in the scenery as you travel to four stops, each with a different restaurant serving a course. One of these establishments is the Apipura hotel rinner, a Green PearlsⓇ hotel with its own organic apiary and a member of “Bio Fair Südtirol.” The culinary journey is accompanied by wine, juices, and music. The journey ends around midnight.

• Here you will find the upcoming dates for the Culinary Night Ride
  

Cheese Fondue with a View of the Matterhorn: Bella Vista, Zermatt

Fondue is as much a part of Switzerland as its mountains. Here, however, it’s presented in a particularly special way.

At the Bella Vista Zermatt hotel, you can enjoy fondue served from a wooden barrel on the terrace. As you let the regional cheese, such as that from local producer Walker, melt in your mouth, your gaze can wander directly to the Matterhorn.

Two barrels are enough for eight people, and a “nightcap” is served at the end.

• Web link: Fondue with a View of the Matterhorn
  

Alpine apas-Show-Cooking: OLM Nature Escape

Tapas in South Tyrol? Here, dining is a social experience.

OLM Nature Escape offers tapas-style dining with show cooking. Hot and cold dishes are prepared right before your eyes and served family-style. Everyone gets to try everything, and everyone is guaranteed to leave satisfied.

At the Apéro Dinner, the tapas are inspired by cuisines from around the world, while at Olm Local, only regional products and dishes are used.

• The APÈRO Dinner is served every Thursday, and OLM Local is available every Wednesday and Saturday for €35.00 per person; these options are offered exclusively to guests of the aparthotel.

Slow Food Workshop at Schloss Lerchenhof, Carinthia

How is bacon actually made?

That’s exactly what you can learn at Schloss Lerchenhof. During the “Fascination with Speck” workshop, you’ll experience the entire production process of speck, from the raw ingredients to the finished product, over the course of a two-day program.

You’ll gain hands-on experience, learn traditional techniques, and develop an appreciation for the time and expertise that goes into making these products. It’s a true “nose-to-tail” experience. After the curing period, you’ll receive 500 grams of bacon shipped right to your home.

• Here are the dates for the bacon workshop
  

Farm-to-Table & Insights: ADLER Lodge RITTEN in South Tyrol

A look behind the scenes at a farm-to-table resort.

The ADLER Lodge RITTEN is known for its farm-to-table concept. Here, you won’t just get fresh produce on your plate; you can also take guided tours from the kitchen garden to the kitchen. There, you’ll see how the kitchen staff prepares meals for around 90 guests each day, including the planning, processes, and teamwork involved. Additionally, you can visit local producers, such as the “Rittner Milchbuam,” who supply milk and yogurt.

A little piece of Liguria for you to create: Relais del Maro

Bella Italia. In Liguria, you’ll get hands-on and learn how to make authentic pasta and pesto.

The Relais del Maro is an Albergo Diffuso in the small village of Borgomaro (in the Imperia hinterland), and it is deeply rooted in the region. The hotel recommends the following culinary experience:

• Pesto Workshop at Petricor: Learn to make pesto the traditional way using a mortar and freshly harvested basil.
• Cooking Class at Tenuta della Prea: Make pasta, eat together, and listen to stories.

The small classes combine cooking with conversation and culture. They’re perfect if you want to eat and learn something new.

Game cuisine with a twist at Naturresort Gerbehof on Lake Constance

Enjoying meat mindfully—but how?

At Naturresort Gerbehof, the game served comes from the surrounding area. Host Bruno Wagner and his son are hunters and are familiar with the local wildlife.

The resort’s approach involves short supply chains, transparent sourcing, and respectful treatment of the animals. Game meat differs from conventionally produced meat due to the animals’ free-range lifestyle and natural diet. Among the culinary highlights is venison during hunting season (closed season is February through April); a recipe is available here.

Conclusion: Food as a gateway to the world

Food experiences, such as plant-based fine dining, traditional culinary arts, or cooking together, can make travel more meaningful. You take home not only impressions, but also knowledge, conversations, and memories. The key is to appreciate and respect food.

Save this article for your next culinary journey. 

Der Beitrag 10 culinary experiences that combine enjoyment with responsibility while on vacation erschien zuerst auf GREEN TRAVEL BLOG.

Wild garlic—the wild herb right outside your door

Wild garlic is one of the first wild herbs to sprout each year, and for many, its appearance is a true highlight of spring. It grows mainly in shady deciduous forests, often forming entire carpets. What about its flavor? Intensely garlicky, yet fresher and greener. The best way to identify it is to rub a leaf between your fingers. The intense garlic scent is unmistakable.

If you’re unsure how to identify wild garlic reliably (and avoid mistaking it for poisonous look-alikes), check out our Insight article via the link. There, we’ll show you what to look for and provide ideas for recipes using wild garlic.

Baked falafel instead of fried

At Klosterhof – Alpine Hideaway & Spa, the connection between nature and mindful eating is paramount. As a wellness hotel, the staff focuses on using fresh, regional, organic ingredients to create light, easy-to-digest cuisine. For example, the falafel here is baked in the oven instead of being deep-fried in oil. This reduces fat without sacrificing flavor.

To achieve the ideal texture, it is best to prepare the chickpeas yourself. Soak them in water overnight and then cook them in a pressure cooker for about 25 minutes, depending on the appliance, until they are soft and can easily be mashed but still retain their shape.

Print

Falafel with wild garlic

Springtime falafel with fresh wild garlic. Recipe from the Klosterhof - Alpine Hideaway & Spa. It grows right in the woods surrounding this sustainable hotel.

Course Appetizer

Cuisine European

Keyword Falafel, Spring

Servings 15

Ingredients

• 300 g Chickpeas Cooked and well drained
• 50 g Orange carrots Organic
• 50 g Yellow carrots Organic
• 25 g Parsley
• 20 g Fresh wild garlic
• 60 g Chopped onion
• 70 g Chickpea flour (if you don't have any, regular flour will work too)
• 40 g Tahini
• 20 g Lemon juice
• 20 g Sunflower oil Organic
• 8 g Salt (1 to 1.5 heaped teaspoons)
• 2 g Ras el Hanout (1 heaped teaspoon)
• 2 g Garam Masala (1 heaped teaspoon)
• 1 g Cayenne pepper (1 level teaspoon)

Instructions

• Preheat the oven to 160 °C (convection).
• Finely grate the carrots.
• Finely chop the parsley, wild garlic, and onion.
• Place the chickpeas in a large bowl and roughly mash them with a fork or potato masher. A slightly chunky texture is ideal, so do not puree them completely.
• Stir in the onion, carrots, parsley, and wild garlic.
• Add the tahini, lemon juice, and sunflower oil.
• Season with salt, ras el hanout, garam masala, and cayenne pepper.
• Finally, fold in the chickpea flour until the mixture is easy to shape. If the mixture is too wet, add a little more chickpea flour.
• Using damp hands, shape the falafel mixture into about 15 small balls, flattening them slightly.
• Arrange the falafel on a baking sheet lined with parchment paper. Bake at 160 °C for about 5 minutes.
• Then, either bake at 180°C for another 5–10 minutes or fry in a pan with a little oil until golden brown.
Serve with a yoghurt and lemon dip, a little extra tahini or a fresh spring salad.

Der Beitrag Wild Garlic Falafel from the Klosterhof: A Vegan Spring Recipe erschien zuerst auf GREEN TRAVEL BLOG.

At our Green Pearls® accommodations, several chefs have a significant impact on their establishments through their culinary expertise. In fact, some guests travel specifically to experience their cuisine.

Vegan fine dining on the Seiser Alm: a journey to the restaurant and its awards

Aggeliki Charami, Paradiso Pure.Living · LA VIMEA · OMNIA plant-based restaurant

A perfect example of this new breed of sustainable chefs is Aggeliki Charami. She is considered one of the most innovative vegan chefs in the Alps. In just two years in South Tyrol, the Greek-born chef has built a remarkable career and won a number of awards (including from Gault&Millau).

Ageliki Charami arrived in South Tyrol as an outsider, but her vision for vegan fine dining was immediately recognised. And not only that. The hosts at the Paradiso Pure.Living Vegan Hotel gave her a lot of creative freedom. Together, they decided to take the long-awaited next step with Paradiso Pure.Living, evolving from a vegetarian-vegan concept to a fully vegan hotel. They have also created the OMNIA plant-based restaurant, where guests can experience Charami’s plant-based cuisine and special approach at a fine dining level, even independently of a hotel stay.

What sets her cuisine apart is her storytelling, which combines the dark, mystical mountain world with the Mediterranean joie de vivre of her Greek heritage. As a chef, she loves to experiment with fermentation, textures, and lesser-known regional produce. For her, sustainability and respect for ingredients form the basis of her work.

She also oversees the culinary concept at LA VIMEA, the adults-only vegan hotel in Naturns, working with her dedicated team, where the cuisine reflects a garden-inspired approach, complementing the more alpine and bold character of the dishes at Paradiso on the Alpe di Siusi.

Find out more about Aggeliki Charami in this interview.

South Tyrolean haute cuisine and celebrity chefs

Berni Aichner, PRENN° culinary director at OLM Nature Escape

Berni Aichner is another prime example of the impact a chef can have when a hotel grants him true freedom. As the culinary director of PRENN° at the young OLM Nature Escape, Aichner has had a decisive influence on the aparthotel’s culinary identity. He played a key role in Gault&Millau naming OLM Nature Escape the 2026 South Tyrolean Hotel of the Year.

Berni Aichner gained experience at the highest level, including working as a sous chef for Norbert Niederkofler, one of Italy’s most renowned three-star chefs. Today, he oversees the overall culinary concept, implementing his vision of contemporary slow food cuisine in South Tyrol’s Ahrntal Valley: regionally rooted, precisely crafted, and full of flavor.

The PRENN° is exclusively for hotel guests. However, Berni Aichner opens his kitchen to outside guests for select events. Whether it’s a four-handed dinner with Michelin-starred chef Theodor Falser or special cooking events with Reinhold Messner, Aichner’s cuisine is made accessible to a wider audience.

The following menu is a good example of what that tastes like: red tuna tartare with wild garlic and chanterelles; char with buckwheat miso, kohlrabi, and chive oil; an intense beetroot risotto; braised veal cheeks with potato and wasabi cream, watercress, burrata, and fried lemon powder; and, for dessert, marinated strawberries with balsamic ice cream, yogurt foam, and oatmeal crumble.

Allgäu cuisine reinterpreted

Erik Wendt, Hotel Das Rübezahl

Erik Wendt, the chef at Hotel Das Rübezahl, defines his cuisine succinctly as modern with great attention to detail. How does he combine cosmopolitanism and a love of home in a new culinary way? His answer: a great team, the finest ingredients, and a great deal of love for his job. He learned his trade at the Mercure Hotel in Leipzig and was discovered and promoted by Michael Lacher of the Alte Sonne in Ludwigsburg. After working at some of Germany’s best restaurants, he and his family moved to Schwangau in 2011 and joined the Hotel Das Rübezahl.

He recorded the knowledge and experience he gained over the years in his “white book,” which he gives to each of his trainees. The book provides the trainees with a basis for developing new recipes by listing all the basic recipes inside. But when Erik cooks, he doesn’t just prepare food; he creates happiness in a spoonful. It’s evident in every bite. Using the principle of the aroma circle, Erik creates dishes that appeal to all the senses with different flavors and textures.

One of his most famous creations is his vegetarian version of “Krautkrapfen,” an Allgäu specialty consisting of dough rolls with sauerkraut, onions, and apples. Read more about this dish and other must-try Allgäu cuisine in Erik Wendt’s blog post.

“Secret Forest” dinner events as a highlight and “special cuts” from dry-aged beef at the hotel

Sascha Förster, Klosterhof Alpine Hideaway & Spa

© Klosterhof Alpine Hideaway & SpaWhen you place yourself in the culinary hands of Sascha Förster and his team, you will experience gourmet moments at their finest. With enthusiasm and passion, he creates extraordinary menus for the guests of his regular fine dining experience, “Secret Forest”, among other things. You book a place at a secret location, a table with 12 seats, and a special fine dining menu from the chef. The ingredients for it come directly from the region and are seasonal.

Sascha Förster has designed the daily evening menu for guests at the Klosterhof – Alpine Hideaway & Spa as a “GenussArt Menu.” You can choose between “Chef’s Choice” (featuring whatever is currently available from the fields and forests), “Bergwiese” (traditional Alpine cuisine and modern variations thereof), and “Kraut & Rüben” (vegetarian and/or vegan creations). However, his latest passion is “Special Cuts” from dry aged beef. The in-house dry-ager (a special refrigerator for dry-aging beef) gives the meat “an intense aroma, incomparable tenderness, and depth of flavor.”

Enjoy sustainably sourced seafood and beloved family recipes

Giuseppe Schimmenti, ADLER Spa Resort SICILIA

For Giuseppe Schimmenti, Sicilian cuisine is more than just a culinary tradition; it’s a way of life. As the head chef at the ADLER Spa Resort SICILIA, he takes his guests on a culinary journey through the flavors, stories, and memories of his home island. Sicily, the largest island in the Mediterranean, influences his cuisine with its abundance of fish, seafood, Mediterranean herbs, olive oil, and citrus fruits, all of which are sourced locally from the immediate vicinity of the resort.

Food played an important role in Giuseppe’s childhood. His grandfather was a fisherman who brought home fresh fish daily, and his grandmother lovingly prepared pasta dishes, often incorporating squid ink. These memories of flavors, aromas, and family meals continue to influence his cuisine to this day. “When you stroll through the streets of Palermo, you quickly realize how central food is,” he says.

At the ADLER Spa Resort SICILIA, he translates this food culture into contemporary, sustainable hotel cuisine. Giuseppe places particular importance on high-quality ingredients and traditional production methods. For his homemade pasta, for example, he uses a Sicilian variety of ancient wheat native to the region that is ground in a traditional mill. Dishes such as maltagliati and tortellini stuffed with squid are among his and his guests’ favorites.

Giuseppe Schimmenti took us on a virtual culinary journey through Sicily for our blog, introducing us to the island’s must-try dishes.

25 years as a hotel chef in the heart of the Alpine National Park

Radenko Jovicic, Naturhotel Outside

The chef of Naturhotel Outside, Radenko Jovicic, has a moving story. He came to Matrei, Austria during the Yugoslavian War. The talented, self-taught chef has worked in the Naturhotel Outside’s family businesses for almost 25 years. In that time, he has literally worked his way up from janitor to head chef. Together with his team, he has set the goal of offering a “sustainable surprise of the senses” through his cuisine.

Guests can enjoy a freshly prepared snack every afternoon and a six-course gourmet menu every evening. Vegan and vegetarian options are always available. The menu also features homemade products, such as brown bread made from East Tyrolean original wheat, homemade jams, and syrups. Food from the nature hotel’s garden or the region finds its way into the kitchen. Radenko’s simple formula is, “The shorter the distance, the fresher the food. The closer the farm, the better the taste.”

Healthy & light cuisine for guests on the Atlantic coast

Fernando Hernández Izquierdo, OCÉANO Health Spa Hotel

Fernando Hernández Izquierdo has established a unique culinary experience at the OCÉANO Health Spa Hotel, blending traditional Canarian cuisine with the resort’s holistic approach to health.

His dishes feature classics like mojo, a spicy cold sauce, and fresh Atlantic fish. Rather than using complex techniques, he focuses on high-quality basic ingredients, gentle preparation, and clear flavors. Many of his dishes feature cumin, garlic, paprika, and fresh coriander, complemented by an abundance of vegetables, legumes, and regional crops. His goal? Healthy food that nourishes without weighing you down.

“Our goal is for guests to feel energized after eating, not tired or overwhelmed,” says Fernando Hernández Izquierdo. In the linked article, he reveals which dishes accomplish this and shares his recommendations for the must-try foods in Tenerife.

Head chef and “flavor gardener” in the Maldives

Hari Govindaraj, Gili Lankanfushi Malediven

Hari Govindaraj has led the kitchen team at Hotel Gili Lankanfushi with great talent and skill for over 13 years. Born in southern India, Govindaraj discovered his passion for cooking at a young age. He has a unique culinary style and a special interest in vegan cuisine.

Govindaraj gained valuable inspiration from renowned Michelin-starred chefs, such as Raymond Blanc of Le Manoir aux Quat’ Saisons (two Michelin stars) and Pierre Gagnaire, one of the most influential three-star chefs in international haute cuisine. These experiences continue to influence his finely balanced, aromatic cuisine.

Some of the herbs, vegetables, and fruits used by Hari and his team come from the lush garden, which he is also responsible for. Here, he finds the ingredients for his special creations, such as aloe vera ceviche, avocado and garden leaf gazpacho, and citrus fruit salad.

If you’re interested in delving deeper into Hari Govindaraj’s philosophy, you can find a detailed portrait of him at Lightfoot Travel. He also shares some of his vegan recipes there.

Sustainable hotels offer chefs a new role

The chefs featured here redefine hotel cuisine as a creative force and an expression of a hotel’s philosophy. They are also a reason for guests to visit. Their menus are as unique as their life stories, yet they share a common philosophy: offering high-quality cuisine made with regional and seasonal ingredients, a preference for organic products, and a commitment to respecting nature and the origin of ingredients.

Many Green Pearls® hotels provide their chefs with the necessary space to achieve this goal, offering them their own gardens, short supply chains, an open ear, and a clear commitment to sustainability.

We are excited to see where these chefs’ culinary paths will lead. We are convinced that their influence on sustainable hospitality will continue to grow. As so often happens, we see our partners as pioneers in this area.

This is an update from November 29, 2022.

And save one of the two pins below for your next vacation.

Der Beitrag Responsible Hotel Dining: Chefs You Should Know erschien zuerst auf GREEN TRAVEL BLOG.

What exactly is a snack garden?

Unlike traditional ornamental gardens, which are designed primarily for beauty, and Zen gardens, which focus on tranquility and minimalism, snack gardens focus on the experience. They combine enjoyment with a sense of closeness to nature. Rather than “Please do not enter,” the motto here is “Feel free to try.” For many people, especially those on vacation, this is a surprisingly intense moment of freedom and connection.

Some Green Pearls® hotels have snack gardens at the heart of their design. They provide easy access, make the origin of food tangible, and create a playful connection between guests, cuisine, and landscape. If not in the mouths of guests, the harvest ends up in the hotel kitchen and, equally importantly, with bees, butterflies, and other insects, which are just as welcome here.

The concept of a snack garden is a statement of trust and sharing, encouraging relaxed coexistence between humans and nature.

The STURM snack garden lies at the heart of the hotel’s sustainable concept

At the Wellnesshotel STURM in Mellrichstadt in the Rhön (Bavaria), you can experience a particularly large and impressive snack garden. On around 3,500 square meters, you will find everything you could possibly want to eat: vegetables, salads, fruit, herbs, and honey from the hotel’s own bees. Deliberately designed to offer space for everyone, the garden provides room for plants, birds, insects, and, of course, guests.

One particularly appealing aspect is that not only are the fruits and herbs in the snack garden edible, but so are many of the flowers. For example, cosmos bloom colorfully between the beds in the summer, attracting bees, bumblebees, and butterflies—and ending up as edible flowers on the plates at the hotel’s organic restaurant, Otto’s. The hotel recommends two special herbs: French tarragon and chervil. Tarragon aids digestion when consumed as a tea, and chervil traditionally supports kidney, bladder, and digestive health.

For 30 years, Christa and Matthias Schulze Dieckhoff have been gradually transforming the former inner-German border hotel into a design hideaway shaped by responsible practices – with a natural swimming pond instead of a pool and a garden designed to create experiences rather than merely serve as scenery.

The snack garden is a species garden in the SCHWARZWALD PANORAMA

The snack garden at SCHWARZWALD PANORAMA is bursting with life. The lovingly designed “species garden” spans around 100 square meters, offering a delightful blend of snacking, biodiversity, and culinary delights. Guests are invited to help themselves to raspberries, strawberries, and currants growing along a 25-meter berry path with around 15 varieties. Other offerings include vegetables such as peppers, tomatoes, and zucchini, as well as aromatic herbs that go straight to the kitchen.

Stephan Bode’s hotel garden is based on the principles of regenerative agriculture. Synthetic pesticides are consistently avoided. Instead, the hotel focuses on diverse plant communities and insect-friendly planting. With raised beds, fruit trees, and wildflower meadows, a lively space is created that appeals to the senses of sight, smell, touch, and taste, not to mention the sound of busy bees buzzing around.

The snack garden is also a refuge for animals. Lizards find shelter in stone piles, honeybees and wild bees are permanent guests, and birds, hedgehogs, and earwigs take advantage of the many nesting sites and watering holes. Guests can enjoy a real nature experience by strolling through the garden, which also establishes a connection to the origin of the ingredients on their plates.

• For more information about the snack garden, visit the hotel’s website.
  

What if a snack garden isn’t possible? Kitchen gardens are an alternative

You like the idea of a snack garden, but let’s be honest, it’s not that easy in real life. Where do people who are allowed to snack come from? Maybe you could take down the fence and put up a sign that says: “Snack Garden — Visitors Expressly Welcome.” It’s a nice idea, especially if you live in a lively neighborhood or on a play street.

However, if that’s not realistic, there’s an equally appealing alternative: a kitchen garden. Here, you can grow herbs, vegetables, and fruits specifically for your kitchen. It’s less open, but you’re more aware of what you’re growing. Kitchen gardens create a connection to nature, enhance the flavor of your food, and demonstrate the impact that even small spaces can have. Ultimately, it’s also a kind of snack garden—just for you.

Mocktails from the kitchen garden at LA VIMEA

At the adults-only vegan retreat LA VIMEA, the kitchen garden is part of the holistic wellness concept. Organically grown medicinal herbs are cultivated here and used in both the kitchen and the bar. Among other things, the herbs are used to make homemade infusions for cocktails and mocktails that are fresh, aromatic, and perfectly tailored to the hotel’s wellness concept.

Hotel Bella Vista, Zermatt: “Our garden on the garage roof is quite impressive.”

The kitchen garden at the small, family-run Bella Vista hotel in Zermatt is located where you might not expect: on the garage roof. Despite the limited space, the garden produces an impressive variety of crops, including herbs for teas, such as peppermint, lemon balm, verbena, chamomile, and nettle, as well as berries, like raspberries, strawberries, and currants, which are used to make jams.

The selection is rounded out with rhubarb, lettuce, zucchini, and cauliflower. This rooftop garden demonstrates that a functioning kitchen garden can be established even in alpine regions with limited space. It is directly connected to the kitchen and tea room, firmly anchoring the hotel’s commitment to sustainability.

Do you dream of having your own Mediterranean herb garden? Hotel Korinjak has one

The Hotel Korinjak, located on the Croatian island of Iz, is surrounded by an abundance of natural food sources, including olive trees, figs, and wild herbs. A small, traditionally laid out Dalmatian herb garden complements the landscape. Rosemary, sage, mint, lemon balm, wild fennel, and lavender are cultivated here using minimal intervention and a great deal of trust in the soil and climate, without the use of chemicals.

The garden is an intentional connection to the island. The herbs end up in the kitchen, at the tea station, or in workshops in which guests can participate. Anyone can pick, smell, and learn—and understand how much flavor is connected to place and rhythm.

Conclusion: Kitchen garden — but alive

Whether it’s a snack garden or a kitchen garden, there’s always something going on in these gardens. They are functional, but not strictly controlled production areas. With berry bushes, herbs, and raised beds, there’s always a buzzing, fluttering, and crawling. Here, insects are allowed to snack, pollinators can do their work, and plants are allowed to simply grow instead of looking perfect.

Edible gardens encourage sharing, and kitchen gardens encourage mindful processing. Both types of gardens reconnect people with what they eat and with the nature from which it comes.

Save this article to Pinterest.

Der Beitrag Snack Gardens: Hotels with experience-driven garden concepts and a focus on responsible practices erschien zuerst auf GREEN TRAVEL BLOG.

The Hotel SCHWARZWALD PANORAMA has shared its recipe with us. It’s everything you’d expect from this classic dish. And exactly how it has been baked for generations. However, the hotel wouldn’t be one of the pioneers of sustainable hospitality in Germany if it didn’t address issues of responsibility and sustainability in relation to this classic dish.

Germany’s most famous cake: classification and context

With its generous helping of cream and eggs, the classic Black Forest cake is certainly not the most sustainable option. However, enjoyment, tradition, and responsibility don’t have to be mutually exclusive. The quality of the ingredients and how they are used are the decisive factors. And, ultimately, this cake is not an everyday treat, but rather a special occasion dessert.

At the SCHWARZWALD PANORAMA in Bad Herrenalb, for instance, Black Forest cake is baked using only organic ingredients. The hotel has received Bioland GOLD certification, the association’s highest honor. Whenever possible, the ingredients are sourced directly from the region. Otherwise, they are organic and fair trade, as is the case with chocolate.

Here, tourist expectations such as cuckoo clocks and Black Forest cake are not rejected, but rather embraced and elevated. The hotel uses good ingredients and focuses on regional products. The same applies to the rest of the hotel, which features recyclable rooms, a holistic wellness concept, and modern ways of experiencing the Black Forest, such as forest bathing. A piece of cake is the perfect addition to your Black Forest vacation.

Print

Black Forest Cake - original recipe

The Hotel SCHWARZWALD PANORAMA in Bad Herrenalb, located in the Black Forest, bakes traditional Black Forest cakes using 100% organic ingredients.

Course dessert, cake

Cuisine black forest, german

Keyword cake

Ingredients

For the sponge cake

• 6 Eggs Organic
• 200 g Sugar Organic
• 200 g Flour Organic
• 50 g Cornstarch Organic
• 50 g Cocoa powder Organic and Fair Trade
• 2  tsp Baking powder
• 3 tbsp Hot water

Filling

• 1 glass Morello cherries Organic
• 2 tbsp Corn starch Organic
• 1 l Cream Organic
• 5 packs Cream stabilizer
• 1 tbsp Sugar Organic
• 9 tbsp Cherry brandy (From the Black Forest)
• 100 g Chocolate shavings Organic and Fair Trade

Instructions

Sponge cake

• Place the eggs, sugar, and water in a bowl and beat for 5 minutes (preferably in a figure-eight motion—the sugar should be completely dissolved by the end)
• Mix the flour, cornstarch, cocoa powder, and baking powder in a bowl
• Add to the egg mixture using a sieve
• Preheat the oven to 180 degrees Celsius
• Grease and flour the bottom of the springform pan
• Pour in the sponge mixture and smooth it out
• Bake for 20 minutes, then let cool

Cherries

• Drain the morello cherries through a sieve, collecting the juice
• Mix the starch with 2 tablespoons of the juice
• Bring the cherry juice to a boil and stir in the cornstarch-cherry juice mixture
• Stir it in and bring it to a boil once
• Set aside 8 to 12 morello cherries for decoration
• Fold the remaining Morello cherries into the mixture of cornstarch and cherry brandy

Preparing the cake

• Cut the cake base twice to make three layers
• Drizzle the first three tablespoons of cherry brandy over the first
• Spread the cherry mixture evenly over the top and smooth it out
• Let cool
• Beat the cream with the cream stiffener and sugar until stiff peaks form
• Spread about three tablespoons of cream thinly over the cherry mixture using a spoon
• Place 4 tablespoons of cream in a piping bag
• Place the second base on top and press down lightly
• Drizzle another 3 tablespoons of cherry brandy onto the bottom
• Spread cream on the base
• Place the final sponge base on top and soak it with the remaining cherry brandy
• Use the remaining cream to cover the cake
• Use the piping bag to pipe the cream filling onto the cake
• Put the cherries on top
• Sprinkle the grated chocolate over the surface and edges
• Put it in the fridge

P.S. I recently tried out the recipe myself. My minor changes: I didn’t use cherry brandy; instead, I added almond flavoring to the egg mixture. I also added a few fresh strawberries to the cherries and used raspberries because they are in season. It was delicious, looked beautiful, and everyone loved it!

Der Beitrag Black Forest Cake — A classic that balances tradition and responsibility (including the original recipe) erschien zuerst auf GREEN TRAVEL BLOG.

Here’s another surprising fact: food waste is no longer just an issue for the wealthy. The report shows that the amount of food wasted per person is remarkably similar across all income levels. This means the problem affects everyone—regardless of income or location.

2030 is not far away, yet the goal is still a long way off

Through the Sustainable Development Goal (SDG 12.3) the international community has committed to halving food waste by 2030. Sounds like a problem for the future? 2030 is closer than it seems, and this goal will not be achievable without real change in our everyday lives.

After all, food waste is not a marginal issue. It is a major driver of the climate crisis, resource consumption, and economic losses. Every piece of food thrown away represents wasted water, energy, labor, and emissions.

How is this related to travel?

The topic of food is particularly important in the sustainable hotel industry: changing guest flows, buffets, individual dietary requirements, and seasonal fluctuations. Places that cater to large numbers of people on a daily basis are precisely where it becomes clear whether circular thinking works. And that is precisely where we are now drawing some inspiration for our own lives. 😉

Less is more: How smart shopping prevents food waste

Circular food doesn’t start with cooking; it starts with production and purchasing. Many of our Green Pearls® partners demonstrate the importance of this initial step.

At the Hotel Klosterbräu in Tyrol, at least 80% of the food is sourced locally. Moreover, much of it is produced in-house: eggs from their farm, homemade jams and compotes, herbs and honey from their garden, and hay milk from local cows. This results in short supply chains, minimal packaging, and full control over quality and quantities.

The Tree Hotel My Arbor, the energy-self-sufficient OLM Nature Escape aparthotel, and the sustainable Lifestylehotel SANDnature on the Baltic Sea all rely on targeted, demand-oriented purchasing from regional organic producers. Orders are not placed “for stock,” but rather according to capacity utilization. The result? Hardly any expired products in the pantries.

What can we learn from this?

• As we explained in our blog article on organic food, using (more expensive) organic products automatically leads to more conscious eating. Furthermore, you can eat the peel of organic products (if possible).
• Focus on seasonal products from your region (seasonal recipe calendars offer guidance).
• According to Hotel Klosterbräu, it is important to avoid prepared products because “this preserves complete ingredient cycles and enables the use of leftovers.”
• Shop with a list and plan your meals carefully. Consider meals that use “leftovers,” as well as breakfast and snacks, and plan realistic quantities. Don’t just tell yourself, “I’ll use it for something.”

Planning beats perfection—and buffets are not mandatory

Another lever against food waste: planning. And the courage to do things differently.

At the Canvas & Orchids Retreat in Cambodia, there is a set daily menu (i.e., no à la carte options). Meals are cooked using whatever is freshly available—creatively, seasonally, and with every part of the ingredients. This reduces waste and allows guests to experience sustainability through a culinary journey of discovery.

Another thing few hotels “dare” to do is offer flexible portion sizes. This means that the staff is trained to provide half portions (or second helpings) upon request. The Naturhotel Outside focuses on smaller portions. Any surplus food does not end up in the trash but rather at the afternoon buffet or with the employees. The SCHWARZWALD PANORAMA operates similarly, using intelligent menu planning and adjusted portion sizes to prevent food waste from the outset.

The Hotel Luise in Erlangen is a real best practice example:
On average, only five grams of food waste per guest per meal are left over. This is made possible by smaller buffet plates that are refilled as needed. At the end of breakfast, staff ask guests specifically what else the guests would like. They then fetch a single slice of cheese from the kitchen instead of putting out another 20 slices.

For you at home:

• It’s better to replenish than to overfill. Unlike in a hotel, you won’t have the problem of not being able to serve food that has already been on the table. However, you should also make sure the food remains appetizing. No one wants rice mixed with sauces and other foods, but you can use leftover plain rice in many ways.
• You don’t need a huge selection or a something new every day. (It’s better to finish an open container of hummus or jam before opening something new.)

Leftovers become flavor — when creativity is part of the concept

“Leftover utilization” is a part of cooking as an art form, as well as a firm part of professional gastronomy.

• At the Hotel Bella Vista Zermatt, orange peels are made into syrup, stale bread is given to the sheep, and coffee grounds are used to fertilize flowers.
• The three South Tyrolean hotels, My Arbor, Hotel Weihrerhof, and OLM Nature Escape, transform vegetable peelings into stock and use stale bread to make dumplings or croutons.
• The SCHWARZWALD PANORAMA uses leftovers to make soups, stews, and fresh salads.

The advice for you at home:

Learn how to cook creatively with leftovers. Our tips from the web:

• Zucker and Jagdwurst: This vegan food blog provides a straightforward list of recipes for everyday ingredients like rice, bread, and soft fruits.
• Familienkost also offers ideas for more unusual foods, such as asparagus and lemons, and has a search function for ingredients.
• Der Restegourmet is a sophisticated website and app for cooking with leftovers. It takes a little while to get used to, but it offers useful tips and recipes.

When food returns to the earth: Thinking circularity through to its logical conclusion

Food that can no longer be eaten does not have to be wasted. Many of our partners close the loop by composting.

• STURM composts all organic waste and uses the resulting soil in its snack garden.
• At the Naturresort Gerbehof, food waste is also converted into fertilizer through composting.
• The SCHWARZWALD PANORAMA collaborates with ReFood, which collects cooking oil and food scraps from restaurants and transforms them into biodiesel, biogas, heat, and organic fertilizer.

The Hotel Korinjak on the Croatian island of Iz stands out in this regard. Here, food scraps are processed on site using a professional composting machine. The nutrient-rich compost is used in the hotel’s garden and given to guests as a small gift. “A gift from our little island to your gardens and plants at home,” they say.

“To us, cycles are systems that nature has always operated according to. We see ourselves as part of this natural rhythm.” – Hotel Korinjak

At home:

• Reheat and enjoy leftovers from the previous day (follow hygiene rules).
• Use the organic waste bin wisely. Plastic and meat scraps do not belong in it. In many places, this also includes “plastic” made from natural materials, such as corn starch.
• Make your own compost (you can even do this in a small container, with a worm bin, or with a bokashi on your apartment balcony).

Cooking Oil: The invisible food waste with massive consequences

One often-overlooked issue is used cooking oil. Frying and cooking fats should never be poured down the drain.

Machu Picchu Pueblo, Peru, is an example of just how serious the consequences can be. There, the pollution of rivers by used cooking oil from restaurants in this popular tourist destination was so severe that it measurably deteriorated the water quality. In response, the Inkaterra Machu Picchu Pueblo Hotel partnered with the community to build a facility that collects and processes cooking oil from restaurants, households, and local businesses into biodiesel. An environmentally friendly project that involves the local community.

How to properly dispose of cooking oil:

• Old cooking oil, frying fat, and similar substances belong in the residual waste bin. Small amounts can be wiped up with kitchen paper and disposed of in the residual waste bin.
• For larger amounts, allow the oil to cool, then place it in a well-sealed container. Dispose of the container in the residual waste or take it to special collection points in your region.

Circular Food only works when we work together

Whether it’s the Hotel Klosterbräu, Naturhotel Outside, SANDnature, or Hotel Luise, one thing is clear: circular thinking only works when employees and guests are involved. This also applies at home—to you, your family, and your guests. And it’s probably much easier here. “Would you like me to pack that up for you? Would you like to finish that?” Would you like to take some radishes from our garden with you?” Nowadays, even at weddings and other large celebrations, it’s becoming common for guests to bring containers so they can take home leftovers from the buffet.

Conclusion: Circular thinking begins in the mind

Our Green Pearls® demonstrate that a circular food system can work even under complex conditions. That’s why it’s clear that if it works there, it works here, too.

Households are responsible for the largest share of food waste, so they also have the greatest leverage for change. Circular thinking starts with a mindset of responsibility.

2030 is approaching. Let’s get started.

Save this article on Pinterest.

Der Beitrag From throwing away to thinking forward: It’s time for a circular food system erschien zuerst auf GREEN TRAVEL BLOG.

Concepts such as organic farming and permaculture strengthen local cycles, rebuild soil, promote diversity, and create and secure fair jobs. “Farm-to-table” is not just a marketing phrase here; it’s the essence of the cuisine.

5  hotels with their own farms in Germany, Austria, and South Tyrol

#1 ADLER Lodge RITTEN, South Tyrol 

The ADLER Lodge RITTEN, a consciously managed five-star hotel in South Tyrol’s Ritten region, has incorporated a farm-to-table concept from the beginning. On around 4,000 square meters of land right next to the main building, a diverse farm garden with fields, fruit bushes, and herb gardens has been created. Summer wheat, potatoes, various vegetables, berries, and aromatic herbs grow there.

The garden is not only a source of produce, but also an experiential space with paths, benches, and signs indicating what is currently growing.

The cottage garden is tended by Christian Fink and his girlfriend Johanna, who also run the neighboring Viehweiderhof farm. They take a natural, diverse, and ecological approach: they grow mixed crops in the beds and plant flowers that strengthen the soil and attract pollinators. The bees at the lodge benefit from it as well—and provide the honey for the breakfast buffet.

Farm-to-table concept by Cristian Cinquemani

What was once a labor of love for Chef Hannes Pignater is now continuing. His successor, Cristian Cinquemani, the chef at ADLER Lodge RITTEN, is keeping the open kitchen concept alive by using local organic ingredients, homegrown produce, and interacting directly with guests, while adding a touch of island flair from his native Elba to the cuisine.

#2 Hotel Klosterbräu, Tyrol, Austria

The Hotel Klosterbräu in Seefeld continues the establishment’s more than 500-year history with its own agriculture. The Augustinian monks cultivated the land of the former monastery themselves, engaging in arable farming, growing hops for the brewery, and raising livestock. Today, Alois Seyrling, the hotel’s owner, is reviving this tradition with a sustainable, contemporary, and consistent approach to organic farming — but with a vegetarian twist.

Since 2017, the Klosterbräu has run the vegetarian farm “Sigis Sauhaufen” according to organic and biodynamic principles. The fields on the parish hill are fertilized with compost made from the hotel’s organic waste. They grow potatoes, herbs, hops, and fruits such as apples, all tailored to their needs. A special project is the so-called “Plateau Potato” – unique in color and taste.

Hotel with farm and petting zoo

Their farming activities include animal husbandry and plenty of space: a free-range chicken coop with around 200 laying hens of old and rare breeds provides eggs for breakfast, among other things. Complementing this is a private petting zoo with goats, miniature cattle, and other small animals. The hotel is therefore particularly well-suited for providing your children with hands-on farming experience.

#3 Naturresort Gerbehof, Lake Constance, Germany

At the Bio Hotel Naturresort Gerbehof, agriculture is approached holistically. The hotel and farm are one entity, both certified 100 percent organic and part of a consistent cycle. As a member of Bioland, the business promotes mindful use of resources and intergenerational responsibility.

Here, the Wagner family cultivates organic apple and pear orchards spanning around 22 hectares. They sell part of the harvest to regional retailers and use the rest for their own processing, producing apple juice, distillates in their distillery, and breakfast buffet products on site. The farm also has pasture land for horses, free-range chickens, and a small herd of wild boars.

The Naturresort Gerbehof is also a prime example of how the hotel industry and climate protection can coexist. They’re consistent in their approach to energy and resources. For instance, they grow miscanthus grass on site and use it as fuel for heating and as bedding for the horses; later, they use the resulting horse manure as fertilizer on the fields. Additionally, they use rainwater cisterns and their own well for irrigation

#4 My Arbor, South Tyrol 

Though not directly adjacent to the hotel grounds, the luxurious My Arbor wellness hotel near Brixen has established an agricultural connection through its Agricoltura Pura project. About 170 kilometers away, near Albisano on Lake Garda, approximately 20 hectares of land are cultivated according to the principles of regenerative agriculture – as a large-scale permaculture project featuring fruits, vegetables, olives, grains, wine, and herbs.

Focusing on healthy soils, biodiversity, and functioning natural cycles, the project prioritizes long-term soil fertility and diversity over short-term yields. The harvested products are sent directly to the hotel, where they are processed fresh in the kitchen or refined for use throughout the year. The result is pickled vegetables, jams, preserves, and homemade oil, among other things.

#5 Gut Sonnenhausen, Bavaria, Germany

The principles of permaculture also guide agricultural practices at Gut Sonnenhausen, a hotel near Munich. In an interview, hotel gardener Marie Louise Troll tells us that permaculture is also a response to the climate crisis.

“We have been dealing with the effects of climate change on water resources and the increased occurrence of extreme weather events for years. Permaculture principles help make agriculture more resilient in the face of these changes.” – Gut Sonnenhausen

The Gut Sonnenhausen garden covers 2,700 square meters of vegetable cultivation, 500 square meters of culinary herbs, and an additional 25 hectares of nature surrounding the hotel with fruit and nut trees. To learn more (or pick up some tips for your own garden), you can participate in the hotel’s free “Gartentreff” (garden meeting).

Looking beyond the horizon— when agriculture changes more than just the menu

In the affluent DACH region, in particular, many hotels are showcasing the creative potential of their agricultural practices. However, travelers who look beyond the horizon—both literally and figuratively—will realize that organic farming has a different meaning in other parts of the world. It’s not only about taste, quality, and transparency; it’s also about securing livelihoods and real future prospects for local communities.

#1 The Pavilions Himalayas – The Farm, Nepal

The Pavilions Himalayas — The Farm was founded with a clear vision: to help local farmers transition from conventional to organic agriculture and secure their livelihoods. The fields surrounding the resort are home to seasonal vegetables and herbs, and the resort produces eggs and milk that are used in Nepalese cuisine. The food is fresh, pesticide-free, and in harmony with the seasons. Even the ingredients used to make dal bhat, curries, and momos come directly from the resort’s own land.

More important than the harvest, however, is the transfer of knowledge. In addition to learning organic farming techniques, local farmers have learned the basics of entrepreneurship and now supply the hotel kitchen with organic produce, providing themselves and their families with an income.

Douglas and Insuba Maclagan, the founders of the Nepalese eco-resort, have been involved in social projects related to education, health, and employment for nearly 30 years. They deliberately avoid a profit-oriented approach, instead focusing on using tourism to have a positive impact on the region, its people, and the tourism sector as a whole.

• To learn more about their impressive story, read our blog post about impactful tourism. 

#2 Canvas & Orchids Retreat, Cambodia

At the Canvas & Orchids Retreat, a sustainable resort featuring luxurious, partially floating tent villas nestled in nature, agriculture starts small. Yet it has a far-reaching impact. The resort’s farm grows basic vegetables, such as eggplants and cucumbers, as well as herbs, for daily cooking. This reduces transportation distances and ensures the freshest ingredients.

Guests taught the Cambodians how to farm chickens

In addition, the retreat intentionally incorporates the neighborhood and the guests. One particularly nice example is that returning guests with experience in poultry farming helped local families set up small chicken farms with their expertise and equipment. Today, these families supply the retreat with eggs and meat. Thanks to the initiative of these guests, a special farm-to-table connection has been created that continues to sustain livelihoods and strengthen local structures to this day.

Back to earth – and to more conscious travel

The Green PearlsⓇ hotels featured here demonstrate how travel can become more grounded. When you visit, you connect with more than just a place; you connect with what grows there, too. You can see vegetable plants, smell regional herbs, and enjoy food that could hardly be fresher.

At the same time, by vacationing at one of these hotels, you support people who practice responsible agriculture, whether in the Alps, on Lake Constance, or on the Tatai River in Cambodia. To us, this is what sustainable travel is all about: enjoying consciously and giving back to nature.

Save this article on Pinterest.

Der Beitrag Harvesting their own produce – hotels with their own farms promoting sustainable measures erschien zuerst auf GREEN TRAVEL BLOG.

What is cultured meat?

In vitro meat, also known as cultured meat, cell culture meat, or lab-grown meat, is obtained from stem cells, eliminating the need to kill animals. Prof. Dr. Petra Kluger, who specializes in the cultivation of animal and human tissue in a laboratory setting at Reutlingen University, explains the process to TÜV Nord:

“A small piece of tissue is taken from a living animal, and the stem cells are extracted from it. These cells are then multiplied in a bioreactor using a ‘nutrient medium’ and grow into a large mass with the help of a ‘support structure’ (e.g., chitin or collagen). This meat can then be used for burgers, nuggets, or ravioli filling, for example.”

In the early days of research, only muscle tissue was used; now, however, fat tissue is also being grown in labs, which, according to Kluger, significantly contributes to achieving the right meat flavor.

Where can I try in vitro meat?

Singapore was the first country to allow the sale of lab-grown meat. Cultured meat has been available there since 2020 (and was recently classified as “halal“). Licenses have been available in the US since 2023. However, a counter-movement has been formed there, and bans have already been imposed by some US states.

Other countries where you can try in vitro meat include Israel, Australia, and Hong Kong. Many other countries (e.g., China, Thailand, and South Korea) are currently discussing permission. In Europe, the Netherlands permits “tastings” but not commercial sales. Italy has banned both sales and production. Ultimately, however, both countries will have to comply with EU law.

US restaurant serving lab-grown meat

China Chilcano, a restaurant owned by chef José Andrés in Washington, DC, is one of the few places offering cultured meat. TV journalist William Brangham visited the restaurant and tried cultured chicken skewers (marinated overnight). On PBS News Hour, he reported that they were “delicious.”

What does cultured meat taste like?

The simple answer: it tastes like meat. According to Professor Petra Kruger and various journalists and testers, you wouldn’t notice any difference (if you didn’t know). However, in vitro meat is currently mainly suitable for use in dishes such as pasta fillings or chicken nuggets.

Is cultured meat more sustainable?

Compared to conventional meat production, probably. However, the technology still needs further development. The advantages are obvious, though:

• No animals need to be slaughtered.
• Fewer animals need to be kept. (Few stem cells produce a lot of mass.)
• The need for pastureland will decrease.
• In the long term, the need for feed production will also decrease, although the cells still require food energy to grow.
• According to one study, cultured beef has a global warming potential that is up to 80% lower than conventionally produced beef. However, it could also be 26% higher if you compare the equipment, electricity costs, and laboratory feed to those of a barn animal at the current time.

“Cultured meat is not necessarily good for the climate”

Professor Ned Spang of UC Davis in California told PBS News: ‘You can’t just assume that cultured meat is good for the environment.’ Calculations by UC Davis show that lab-grown meat is not yet really more sustainable due to the currently very high energy consumption. This intensive energy consumption comes from the machines and from ‘feeding’ the cells (he cites glucose as an example, which has a significant carbon footprint).

Conclusion: For cultured meat to be considered sustainable:

• Production must be technically optimized.
  Machines must run on renewable energy.
  The “feeding” of the cells must be optimized.

Currently, cultured meat is undoubtedly more harmful to the climate than plant-based products such as tofu, seitan and legumes. Even after process optimisation, this is likely to remain the case.

Would vegan chefs use lab-grown meat in their cooking?

As part of the Green PearlsⓇ network of sustainable hotels and businesses, we work with chefs committed to sustainability and have discussed cultured meat with them.

Aggeliki Charami is the vegan chef at the Paradiso Pure.Living Vegan Hotel, the OMNIA Restaurant, and the LA VIMEA Vegan Hotel. She recently received 17 out of 20 Gault&Millau points and was voted one of the 50 best chefs in South Tyrol. Charami believes that plant-based cuisine will be “at the center” of the “future of food.”

“I am fully committed to plant-based cuisine, so I don’t use cultured meat in my kitchen. However, I am closely following the technology because it has the potential to reduce animal suffering. If it becomes ethical and sustainable, I would consider using it, but plant-based cuisine will always be at the core of my work.” – Aggeliki Charami

By the way, her favorite meat alternative is koji (a Japanese mold that is used to ferment rice or soybeans, for example, and gives them an umami flavor). According to the team at LA VIMEA, tempeh is particularly popular with their guests.

Tempeh production

EXCURSUS: Tempeh: Fermented plant power instead of meat

Tempeh is made from cooked and peeled whole soybeans fermented with a natural mold (Rhizopus oligosporus). During fermentation, the beans combine to form a firm “cake” with a nutty, slightly earthy flavor and pleasant texture. Tempeh contains approximately 18–20 grams of protein per 100 grams (slightly less than chicken breast, which contains 22–24 grams, and beef, which contains around 26 grams).

“Plant-based cuisine doesn’t require meat substitutes.”

At the Hotel Korinjak on the Croatian island of Iz, they take it a step further, claiming that good food doesn’t require meat or meat substitutes.

 “We do not use processed meat substitutes or imitations. Our cuisine is based on an abundance of plant-based ingredients, such as grains, legumes, vegetables, herbs, seeds, and local olive oil. We believe that real nutrition doesn’t require imitation.” – Hotel Korinjak

Although they have adapted some Croatian classics to be meat-free, they are not interested in cultured meat whatsoever. “It simply doesn’t align with our values of simplicity, local production, and minimal environmental impact.”

Interest in lab-grown meat — but with clear principles

Chef Matthias Hinteregger of My Arbor, with whom we recently spoke about sustainable cuisine in South Tyrol, offers his guests several plant-based alternatives, including lentil Bolognese and homemade ravioli with an herb filling.

My Arbor is observing the development of lab-grown meat “with interest.” However, the restaurant’s philosophy remains regional, fresh, sustainable, and conscious. Lab-grown meat only fits into the concept under very specific conditions.

At SANDnature on the Baltic Sea, the thinking is global, and sustainability is implemented in line with the Sustainable Development Goals. Regarding global warming and the growing population, “both meat substitutes and cultured meat are seen as good alternatives.” However, cultured meat is “still a long way from being sustainable or applicable on a global scale.”

Less meat, more awareness

In general, our Green PearlsⓇ partners are moving toward using less meat. At the Canvas & Orchids Retreat in Cambodia, where you can enjoy spectacular floating tent accommodations on the river, the chefs demonstrate that Cambodian cuisine can be both authentic and naturally low in meat.

At the ADLER Spa Resort SICILIA, head chef Giuseppe Schimmenti experiences the effects of climate change firsthand in the Mediterranean, right outside the hotel. Schimmenti particularly loves fish and seafood and recommends dishes with offal, such as stigghiola.

As a guest, you will always find vegetarian and vegan dishes integral to the buffet and menus — they are “much more than mere alternatives.”

There has been no experience with cultivated meat yet. Currently, the focus is on using only meat from the immediate vicinity and from species-appropriate animal husbandry.

“Lab-grown meat is a no-go, and so is vegan sausage.”

Ursula Wagner, the hostess at the Gerbehof nature resort on Lake Constance, has a clear stance:

“In my opinion, meat substitutes are out of the question. It’s better to eat high-quality meat from local, organic farms or game from nearby hunts. Meat doesn’t have to be eaten daily, but should be savored.”

However, she condemns not only cultivated meat but also “cheap meat” and meat products, such as sausage—including vegan sausage. “When it comes to vegan sausage, everyone should just take a look at the list of ingredients,” Ursula says. Her approach is clear: no chemicals in food!

The food of the future and the question of how to provide for the world’s population

As you can see, cooking and eating are associated with individual preferences. Above all, however, there is a global problem: How can we feed the world? A highly readable article in The Ecologist reports on a London exhibition about the food of the future. According to the Natural History Museum in London, lab-grown meat, grasshoppers, and jellyfish will be used as sources of animal protein. Plant-based products, such as algae and cactus, will also end up on our plates. Solain, a protein produced by a Finnish food technology company that contains no animal or plant components, could be used as a powder to enrich various foods. It was briefly available as an ice cream additive at Fisco Restaurant in Singapore in 2023 but has since disappeared from the menu.

How will people get enough to eat in 2050?

According to current projections, the world population will reach nearly 10 billion by 2050. Meanwhile, growing prosperity, especially in the Global South, is fueling a desire for meat-heavy diets.

By 2050, demand for food will have increased by more than 50 percent worldwide, with demand for animal products rising by almost 70 percent, according to estimates from the World Resources Institute (WRI).

„Today, agriculture already uses nearly half of the world’s vegetated land, yet more than 700 million people suffered from hunger in 2023—around nine percent of the global population—and this figure is trending upward due to climate change and extreme weather.“ – WRI

A significant calorie deficit is expected by 2050.

WRI researchers warn: If food production efficiency remains at current levels, a massive calorie deficit will occur by 2050 that could only be offset by drastic measures. In the worst-case scenario, this would entail large-scale deforestation, significant species loss, and greenhouse gas emissions surpassing the Paris climate targets—even if all other emissions ceased.

Clearly, “business as usual” is not an option—the food system of the future must be reimagined. Three approaches to achieving this goal are giving up meat, eating meat alternatives, and eating lab-grown meat.

Would you eat lab-grown meat?

Now that you’ve read the entire article, what do you think? I wanted to try it, and so did my son. “For science, Mom!” My husband, on the other hand, refused from the beginning. Nevertheless, he drove me to a butcher shop in Jerusalem that, according to Google, was the only one in the city to carry cultured meat. The shop itself was strange. It was on the other side of town and only open on Thursdays from 1 p.m. to 2 a.m. In the end, we asked five of the estimated twelve employees. They all said that only meat from animals slaughtered in the traditional manner was sold there. Whether that’s a good thing or a bad thing, I’m not sure. In any case, we didn’t buy any meat.

Save the article on Pinterest.

Der Beitrag Cultivated Meat – Is lab-grown meat a more sustainable solution for meat consumption? erschien zuerst auf GREEN TRAVEL BLOG.

This is the twelfth installment of our Culinary Journey series—a new destination every month

The soul of Tenerife’s island cuisine: mojo, gofio, and more

Imagine simple, down-to-earth cuisine, yet incredibly flavorful: fresh vegetables, potatoes, legumes, and crops, plus fish straight from the Atlantic. That’s exactly what Tenerife’s cuisine is all about.

The inseparable duo: Mojo & Gofio-Pella

Mojo is the soul of Canarian cuisine. There are many varieties, but two are particularly typical:

• Mojo Picón – strong, slightly spicy, made from paprika, cumin, garlic, and olive oil
• Mojo Verde – fresh, green dip with cilantro or parsley

It can be combined with almost everything: potatoes, fish, meat, and even bread.

The second main ingredient is gofio, a traditionally roasted grain flour made from corn or wheat that was used by the indigenous Guanches. It is used to make gofio pella, a famous dough-like mixture of gofio, water, oil, and salt served with fish or stew. Today, gofio can also be found in desserts, ice cream, and as a soup topping.

The “golden triad” of spices

Canarian cuisine does not rely on complicated spice mixtures. Instead, it is based on an aromatic triad:

• Cumin – the king of the kitchen, indispensable in mojo, stews, and many traditional dishes
• Garlic – fresh, generously and confidently dosed, e.g., in marinades or salmorejo
• Paprika / Pimentón – adds color, depth, and a slight spiciness, often used smokedt

Fresh cilantro is also added, which adds freshness, especially in mojo verde and fish dishes.

How to enjoy yourself at the OCEANO Health Spa Resort

At the OCEANO Health Spa Resort in Tenerife, traditional island cuisine meets modern health cuisine. The restaurant’s philosophy: enjoy consciously without sacrificing, in harmony with your body and surroundings.

#1 Varied, balanced menus

The menus are designed to strengthen the body and mind:

• Daily changing dishes
• Lots of fresh vegetables, legumes, whole grain products
• Lean protein such as grilled fish, turkey, or chicken
• Gentle preparation instead of frying

It remains exciting even during long stays: no two days are alike, yet the cuisine’s style remains clearly recognizable.

#2 Something for every diet

No matter what your dietary preferences are—traditional, vegetarian, or vegan—you will find suitable options at the resort:

• Vegetarian dishes such as stuffed zucchini, risotto, or vegetables with tahini
• Vegan compositions with legumes, vegetables, and grains
• Clear allergen labeling (e.g., gluten, lactose) for greater safety and well-being

This way, you can relax and enjoy yourself without having to ask questions constantly.

#3 Fresh, seasonal, and “zero km”

The kitchen deliberately focuses on regional products:

• Seasonal vegetables, such as sweet potatoes, parsnips, and Swiss chard, as well as regional varieties.
• Fish from the Atlantic Ocean, preferably grilled or baked in the oven.
• Fruit from the surrounding area varies depending on the season.

The result: cuisine that not only tastes good, but also reflects the landscape and climate of Tenerife.

#4 High-level creative presentation

Despite its down-to-earth nature, the cuisine at the OCEANO Health Spa Resort is sophisticated and modern:

Dishes such as creamy vegetable dishes with hummus, lovingly prepared fish courses, and surprising desserts demonstrate the skill, experience, and attention to detail that goes into the food here. The plates are stylish yet never overloaded—enjoyment should be effortless.

„Our goal is for guests to feel light, nourished, and energized after eating—not tired and overwhelmed.” – Küchenchef Fernando Hernández Izquierdo vom OCEANO Health Spa Hotel

#5 Eating in tune with the seasons

In the spring and summer, lighter and fresher dishes are popular, featuring plenty of vegetables, salads, grilled fish, and refreshing desserts. In the fall and winter, the menu features warmer, creamier, and spicier dishes, such as stews, oven-roasted vegetables, and hearty braised dishes that warm you from the inside out.

Thus, the restaurant fits perfectly into the resort’s holistic approach, where wellness, relaxation, and cuisine intertwine.

The six “must-eats” in Tenerife, selected by OCEANO’s head chef, Fernando

You should definitely try these classic dishes during your trip to Tenerife, whether at your hotel, a traditional restaurant, or a small bar off the beaten path.

#1 Papas Arrugadas with Mojo

Whats that?
Small Canarian potatoes, boiled in heavily salted water until the skin wrinkles slightly and a salty crust forms. They are traditionally served with two types of mojo: mojo picón, which is red and spicy, and mojo verde, which is green and fresh.

Where can you try it?
Everywhere on the island: in hotel restaurants, traditional tascas, beach bars, or simple village pubs. Papas arrugadas are a side dish, tapas, and national symbol all in one.

#2 Fried fish or Sancocho Canario

Whats’s that?
The taste of the Atlantic on your plate:

• either as freshly fried fis
• or as Sancocho Canario, a traditional fish stew with salted fish, potatoes, sweet potatoes, and mojo sauce.

Where can you try it?
Ideally, it would be somewhere close to the sea, such as a small beach bar or seafood restaurant on the coast. Good places to look would be Los Abrigos, El Médano, or La Caleta de Adeje.

#3 Grilled cheese with mojo sauce

Whats’s that?
Goat cheese—golden brown on the outside, creamy on the inside—grilled and served with mojo sauce. Simple, but absolutely addictive.

Where to try?
In almost every tasca or guachinche—the typical Canarian, family-run establishments—you will find it. They are usually listed on the menu as “queso asado,” one of the island’s most popular tapas.

#4 Rabbit in salmorejo

What is it?
It’s a rustic dish with an intense flavor. First, the rabbit is marinated in a mixture of garlic, paprika, cumin, oil, and wine. Then, it is braised. The result is tender meat with a deep aroma.

Where can you try it?
Rural restaurants and guachinches in the island’s interior are the best places to experience traditional Canarian home cooking.

#5 Gofio – in all its variations

What is it?
It’s the ancient soul of the Canary Islands: roasted grain flour, typically made from corn or wheat. The flavor is intense, slightly nutty, and earthy.

Traditionally, gofio is served as pella, a compact mixture of gofio, water, oil, and salt eaten as a main course.
Nowadays, gofio appears in desserts, ice cream, and mousses or as a topping on soups, including at the OCEANO Health Spa Resort.

Where can you try it?
In traditional restaurants as pella or in modern restaurants and hotels in creative dessert variations.

#6 Ropa Vieja – Tenerife treat for cold days

What is it?
Though the name means “old clothes,” it is actually a delicious stew made from chickpeas, vegetables, and meat. The texture of the meat gives the dish its name. It’s warming and hearty, and ideal for days when the trade winds are cooler.

Where should you try it?
The most authentic places are family restaurants and small village tascas — places that still cook according to old recipes.

Eating fish in Tenerife

When it comes to fish, chef Fernando Hernández Izquierdo focuses on sustainable sourcing. According to the WWF fish guide, sea bass (Dicentrarchus labrax) – known in the restaurant industry as lubina – is considered a “good choice” if it is wild-caught using lines or comes from sustainable aquaculture. Gilt-head sea bream is best sourced from wild catches rather than aquaculture, as there is comparatively little bycatch. However, you should avoid “mero” (grouper): this popular edible fish is overfished in many regions and is therefore not a sustainable choice.

“It is important to me to source fish and seafood responsibly and pay attention to seasonal differences. I always want to serve our guests the best possible quality.” —Chef Fernando

Extra tip: Try the fruits of Tenerife!

A real highlight at the OCEANO Health Spa Hotel is the large basket of fresh, locally grown fruit available at breakfast. Enjoy exotic fruits without the environmental impact of transportation. Thanks to its subtropical climate, Tenerife grows bananas, oranges, mangoes, avocados, dragon fruit, kiwis, pineapples, papayas, lemons, strawberries, and grapes, among other fruits. There are also seasonal treasures such as cherimoyas, figs, melons, and pomegranates. It doesn’t get any fresher than this!

However, there are differences in terms of sustainability. Although bananas grow directly on the island, they require a significant amount of water. According to estimates, bananas consume around 60% of the island’s total agricultural water. Avocados also require large quantities of water (up to 1,000–2,000 liters per kilogram), and the increasing cultivation of avocados is partially displacing traditional crops that require less water.

Sustainable Tip: To enjoy your food more consciously, choose fruits at OCEANO that are better suited to the dry climate, such as dragon fruit, a cactus plant that requires significantly less water. Figs, pomegranates, and seasonal citrus fruits are also often a more resource-friendly choice that tastes wonderfully fresh.

By the way: In Tenerife, as in the entire Spanish-speaking world, people say “¡Buen provecho!” to wish someone “bon appétit.” Although “¡Buen apetito!” is the literal translation, it is not really used in everyday speech.

Der Beitrag Culinary journey to Tenerife – hearty, healthy, and surprisingly diverse erschien zuerst auf GREEN TRAVEL BLOG.

Green Travel Guide Italy

You are here: Sustainable Holidays in South Tyrol

Sustainable Travel in Liguria and Lombardy

Sustainable Travel in Southern Italy and Sicily

Navigate directly to:

Why is South Tyrol a more Sustainable Travel Destination

Cuisine in South Tyrol: regional, seasonal – and increasingly green

From „Cook the Mountain“ and “Bio Fair Südtirol”

Vegan Travel in South Tyrol: Creative, Plant-Based Cuisine

Culinary Uniqueness: Törggelen in South Tyrol

More Sustainable Winter Sports in South Tyrol

Three Ways to Make Your Ski Vacation Greener

Dolomiti Superski – Big, Popular, and under UNESCO Protection

Plose near Brixen – Manageable & Sunny (with My Arbor, Adults-Only)

Skiworld Ahrntal – Compakt, Versatile & Real Close to OLM Nature Escape

Gentle Winter Sports at the Ritten

Car-free on the Sunny Plateau of the Ritten

7 Green Accommodations in South Tyrol (Green Pearls® Selection)

ADLER Lodge RITTEN (Ritten) – Luxurious Chalets, Farm-to-table

Hotel Weihrerhof (Ritten) – Family-friendly at Lake Wolfsgruben

APIPURA hotel rinner (Ritten) – Organic and Fair, Bees, Families

LA VIMEA (Naturns) – 100 % vegan

Paradiso Pure.Living Vegan Hotel (Alpe di Siusi) – Ski-in/Ski-out & Art

My Arbor (Brixen/Plose) – Adults-only, Tree Hotel, Spa

OLM Nature Escape (Sand in Taufers) – Energy Self-Sufficient Eco-Aparthotel

Sustainable Sauna in South Tyrol (Trend: Infusions)

Examples of Sustainable Saunas from Green Pearls® Hotels

Excursus: The Meaning of Local Wood in South Tyrol

FAQ about Your Sustainable Holidays in South Tyrol

When are you leaving?

Why is South Tyrol a more Sustainable Travel Destination

South Tyrol is a mountain region that combines nature conservation, regionality, and green mobility, working toward the future with short distances, renewable energies, well-developed public transportation, and a growing range of certified organic cuisine and resource conscious  accommodations (admittedly not always perfectly, but certainly consciously). Many places are accessible without a car, hiking and cycling trails begin right outside hotels, and regional producers influence what ends up on your plate.

“South Tyrol is considered one of Italy’s regions most actively engaged in sustainable tourism development.”

Green Pearls®

Cuisine in South Tyrol: Regional, Seasonal – and increasingly Greener

From „Cook the Mountain“ and “Bio Fair Südtirol”

Two trends are shaping the regional and seasonal cuisine of South Tyrol: a return to traditional local dishes and ingredients and the growth of the vegan and vegetarian movements. South Tyrol’s agricultural cultivation (now often organic) and alpine areas have helped fuel this trend. Along with the famous apple orchards and vineyards, the region also grows potatoes, carrots, asparagus, lettuce, cauliflower, savoy cabbage, spinach, celery, and much more.

Tip: Many farm shops sell produce directly from local producers. In supermarkets, look for the “South Tyrol” sticker on regional products.

Of course, chefs in restaurants and hotels are primarily shaping this development. Leading the way are the Green Pearls® partners. 

Here are some names you should know in this context:

• Norbert Niederkofler: With “Cook the Mountain,” the three-star chef created a culinary concept based on seasonal, local, mountain-inspired cuisine. Among other things, he demonstrated that fine dining and regional ingredients can complement each other, bringing products that were once considered “rustic and ordinary” into the spotlight. (His restaurant is the AlpINN in Bolzano)
• Berni Aichner: He was Niederkofler’s sous chef for many years and is now the culinary director at OLM Nature Escape (more on this below).
• Theodor Falser: The Michelin-starred chef helped develop OLM Nature Escape’s dinner concept, which focuses on sustainable gourmet cuisine.
• Aggeliki Charami: The “rock star of vegan cuisine” has been revamping the kitchen at Paradiso Pure.Living since the 2023/24 season. Today, Paradiso is not only the first completely vegan hotel on the Seiser Alm, but it is also home to the exclusive, vegan fine-dining restaurant OMNIA Plant-Based Restaurant (also open to external guests). In 2025, Charami also took over the vegan cuisine at LA VIMEA in Naturno.
• Manfred Rinner: Head Chef at the APIPURA hotel rinner was part of a working group that introduced the “Bio Fair Südtirol” gastronomy concept in 2022. Certified businesses support local organic farming by sourcing food from within a maximum radius of 200 km. Additionally, imported products such as coffee, cocoa, and spices must carry a Fair Trade seal.
• Hannes Pignater: The former head chef at ADLER Lodge RITTEN is a proponent of the farm-to-table movement. While at ADLER Lodge RITTEN, he ensured that the 5-star hotel’s kitchen offerings aligned with its own agricultural production.
• Cristian Cinquemani: He replaced Hannes Pignater and is now the head chef at the ADLER Lodge RITTEN. Hailing from Elba, the chef particularly appreciates the open kitchen concept that allows him to interact directly with guests.
• Matthias Hinteregger: The chef at the My Arbor Restaurant near Bolzano has a passion for regional specialties. In this article, he presents South Tyrol’s must-try dishes.

Vegan Travel in South Tyrol: Creative, Plant-Based Cuisine

Italy is one of the most dynamic European markets for vegan and vegetarian food. Italian cuisine features many classic plant-based dishes, including pasta, risotto, and antipasti, while vegan fast food chains like Flower Burger are gaining popularity on Instagram. At cafes, plant-based milk alternatives are standard, and vegan gelato is becoming increasingly common. It’s no surprise, then, that the pioneering spirit of veganism is also taking hold in the hotel industry. 

Vegan Hotspot: Vegan Pioneer in Naturno

Ten years ago, LA VIMEA opened as the first 100% vegan hotel in South Tyrol and all of Italy—a consistent and ambitious step at the time. Today, the hotel is regarded as a pioneer in plant-based hospitality and consciously designed travel experiences,  the cuisine, furnishings, and cosmetics — everything is vegan. Owner Valeria Caldarelli, vegan herself, sees it as a responsibility to people and the environment. However, she believes that setting a good example is more effective than pointing fingers.

But why Naturno? This charming village, located near Merano, is an ideal place to relax in nature with its gentle bike paths, sunny slopes, and stunning mountain views. Given this natural environment, the desire to protect it is understandable. By embracing a vegan lifestyle or hotel management, you’re doing exactly that. At LA VIMEA, you can promote the health of both the planet and yourself. Rent an e-bike and set off on a tour of the Alps with a vegan lunch pack. Or, start the day with the daily yoga program (outdoors in the summer). For relaxation, enjoy the natural swimming pond or the indoor saltwater pool. And, since the hotel is for adults only, it’s perfect for those who wish to enjoy some peace and quiet.

Vegan Hotspot: Art, Courage & Vegan Cuisine on the Alpe di Siusi

At an altitude of over 2,000 meters, the Seiser Alm is Europe’s largest high alpine pasture. World-famous for skiing, it also offers wide open spaces and fresh air in the summer, located in the heart of the Dolomites World Heritage Site. Here, brothers Alexander and Maximilian Spögler (who are the sons of Valeria Caldarelli) run the Paradiso Pure.Living Vegan Hotel. As an art hotel with rotating exhibitions, the Paradiso has always been unique, but its culinary transformation was a remarkable achievement. It transitioned from vegetarian in 2019 to fully vegan by 2025. In a region where many guests expect meat and cheese, this change required courage and perseverance — and was a success.

Learn more about the unique backstory: A hotel goes meat-free….

Interesting to know: As a side note, Valeria Caldarelli’s daughter was the first in the family to become vegan. Years later, her mother, brothers, and other family members followed suit, and vegan hotels began to pop up. She herself runs a vegan hotel in Tuscany with her husband. As you can see, the decisions of individuals can sometimes have far-reaching consequences!

Culinary Uniqueness: Törggelen in South Tyrol

In our little Green Travel Guide for South Tyrol, there is another special feature that we must mention: Törggelen. Shortly after the harvest, in October and November, Törggelen involves walking through colorful autumn vineyards from wine tavern to wine tavern. It’s an easy way to strike up a conversation with the locals and immerse yourself in South Tyrolean culture. The tables are set with freshly pressed wine, Schlutzkrapfen (ravioli), and other treats, as well as freshly picked chestnuts roasting over the fire.

Find out more in our article: 9 reasons why you should travel to South Tyrol for Törggeln  

Lower-Impact Ski holidays

Traditional winter sports are often criticized—mainly due to the use of artificial snow and deforestation for ski slopes. However, there are many ways to make your skiing vacation more sustainable, especially in South Tyrol. Three things are crucial: how you travel, where you stay, and which winter sports area you choose.

Three Ways to Make your Ski Vacation Greener

1. Getting there: If possible, take the train (to Bolzano, Bressanone, Brunico, or Merano, for example) and use public transportation and ski buses once you arrive. Many Green Pearls® hotels offer (free) shuttle service to and from the train station.
2. Accommodation: Prefer establishments that use renewable energy (such as hydropower, geothermal energy, or PV), offer ski-in/ski-out access (to reduce the need for transfers), and serve regional organic cuisine (with plant-based options).
3. Winter sports resort: Choose resorts that conserve resources — for instance, those that use their own water ponds for snowmaking, have energy-saving equipment, use green electricity, and allow car-free access.

Dolomiti Superski – Big, Popular, and under UNESCO Protection

The Dolomiti Superski ski area, located in the UNESCO World Heritage Site of the Dolomites, is one of the most famous ski resorts in the Alps. As such, there are strict nature conservation regulations and various sustainability initiatives in place (e.g., snowmaking from reservoirs, increased electrification and optimization of facilities, and improved public transportation access).

• Accommodation Tip: The Paradiso Pure.Living Vegan Hotel is located on the Seiser Alm, right next to the slopes (ski-in/ski-out). In the winter, it is the only completely vegan “ski hut” on the mountain, making it an ideal place to enjoy a plant-based lunch.

Plose bei Brixen – Managable & Sunny (with the My Arbor, Adults-Only Hotel)

Those who prefer a more compact area will find sunny slopes, short distances, and an abundance of tranquility on the Plose above Brixen.

• Plose ski resort: approx. 40 km of slopes, 7 lifts, altitude 1,067–2,446 m, highlight: 9 km valley run.
• Accommodation tip: My Arbor – Adults-only tree hotel on stilts right next to the slopes (ski-in/ski-out), large spa area, regional cuisine, focus on green energy.
• Getting there: Train to Brixen, hotel shuttle/taxi for the last few minutes; you don’t need a car once you’re there either.

Skiworld Ahrntal – Compact, Versatile & Close to the OLM Nature Escape

Skiworld Ahrntal combines the Klausberg and Speikboden ski areas, as well as the local lifts in Rein in Taufers and Weißenbach, to offer a total of 86 kilometers of slopes. There are also idyllic cross-country trails, panoramic ski tours, and great tobogganing opportunities. The area is ideal if you are looking for variety but still prefer short distances. Many access points can be reached by ski bus or public transportation — so you can leave your car behind.

• Tip for a more Sustainable Accommodation: Just a few minutes from the Speikboden valley station, you will find the OLM Nature Escape in Sand in Taufers — an eco aparthotel that, according to the operator, covers large parts of its energy demand through geothermal energy and photovoltaics. You can either cook for yourself in the apartments or enjoy the cuisine of Chef Berni Aichner (mentioned above).

Gentle Winter Sports on the Ritten

If you’re looking for a peaceful winter getaway, the Ritten is the perfect place for you. Winter hikes and snowshoeing trips start right outside the hotels, and the vastness of the high plateau ensures tranquility and stunning views of the snow-covered landscape.

Green Pearls® Partner on the Ritten:

• ADLER Lodge RITTEN – guided winter and snowshoe tours as alternatives to skiing, right on your doorstep.
• APIPURA hotel rinner – family-friendly, organic focus, winter trails starting right outside the door.
• Hotel Weihrerhof – right on Wolfsgrubener See (approx. 1,200 m). In winter, the area becomes a natural ice rink – perfect for curling, followed by a session in the warm boathouse sauna.

Car-free Travel on the Sunny Plateau of the Ritten

We highly recommend the Ritten as a year-round vacation destination. This incredibly beautiful high plateau has always been a recreational area for the people of Bolzano. Here, you will find alpine landscapes, vineyards, lakes, and 15 villages.

In recent years, the Italian municipality of Ritten has placed a strong emphasis on sustainability, aiming to play a pioneering role in nature conservation. To this end, the RittenCard was launched in 2011. With the card, travelers can use all public transportation, including hiking buses, the Ritten narrow-gauge railway, the cable car, and the Ritten Horn mountain railway. The card also grants free admission to around 80 museums and castles. For instance, you can visit Ötzi the Iceman at the Ötzi Museum or the Messner Mountain Museum, where you might catch a lecture by Italian extreme mountaineer Reinhold Messner in person. You will also receive discounts on ski rentals, horseback riding, archery, and the extensive sports, hiking, and cultural programs.

As a guest at any of the three Green PearlsⓇ hotels in Ritten, you will receive a free RittenCard. No matter how you arrive, you won’t need a car once you’re here.

Top Sights on the Ritten:

• Rittner Horn: At 2,260 meters high, the Rittner Horn is around 1,000 meters higher than the Ritten. You can reach the summit by cable car, mountain railway, or on foot. Mountain bikers enjoy touring the Rittner Horn because it offers “lots of elevation gain.” 🙂
• Earth Pyramids: These natural wonders date back to the Ice Age, and the Ritten tourist office claims to have the “tallest and most beautiful” ones. These impressive, pointed chunks of clay rock are a sight to behold. Several of them can be seen on the Earth Pyramid Hiking Trail.

Tip: As a guest of the ADLER Lodge RITTEN, you can explore the earth pyramids and the Rittner Horn together with professional hiking and biking guides Klaus and Dominik. They will accompany you on both leisurely and challenging tours.

7 Green Accommodations in South Tyrol (Green Pearls® Selection)

ADLER Lodge RITTEN (Ritten) – Luxurious Chalets, Farm-to-table

A hotel with a main building, annexes (junior suites), and individual wooden chalets offering plenty of privacy, all-inclusive cuisine (farm-to-table), guided tours, RittenCard included.

Hotel Weihrerhof (Ritten) – Family-friendly at Lake Wolfsgruben

Located directly on a swimming lake, perfect for vacations and family time (small children to teenagers), run by the Pichler family, who take great personal care of their guests. Spa area with its own cosmetics line.

APIPURA hotel rinner (Ritten) – Organic and Fair, Bees, Families

Beekeeping tradition and hospitality for more than 50 years, ApiWellness experiences, Bio Fair South Tyrol seal, strong family focus (garden/playground, program, playroom). Breakfast with probably the largest selection of honey.

LA VIMEA (Naturns) – 100 % vegan

Italy’s first completely vegan hotel (since 2015), 100% vegan facilities, yoga/meditation/forest bathing, natural swimming pond & saltwater pool, adults only.

Paradiso Pure.Living Vegan Hotel (Alpe di Siusi) – Ski-in/Ski-out & Art

Completely vegan, focus on art and creativity, terrace as a vegan ski hut, OMNIA fine dining restaurant also open to external guests.

My Arbor (Brixen/Plose) – Adults-only, Tree Hotel, Spa

Architecture in the forest on stilts, ski-in/ski-out in winter, forest bathing and guided hikes in summer, 2,500 m² spa, green energy.

OLM Nature Escape (Sand in Taufers) – Energy Self-Sufficient Eco Aparthotel

Construction carried out in collaboration with CasaClima Nature, geothermal energy and PV systems, apartment suites with private spa, natural swimming pond, dinner concept with Michelin-starred chef finesse.

Resource-conscious wellness concepts in South Tyrol (Trend: Infusion)

Infusions have a long tradition in South Tyrol – be sure to give them a try! The trend has even gone so far that you can now almost attend theater performances in the sauna. Seriously!

Sustainable travelers ask themselves one question: Can sauna and wellness vacations be eco-friendly? Our Green Pearls® partners are ecological pioneers in this area. All seven of the hotels presented here offer at least one sauna and manage to remain sustainable. They accomplish this by using renewable energy sources for their buildings and facilities and by employing efficient construction methods. You can find a more detailed classification here:

➡️ Taking a sauna is healthy – but is it sustainable?

Examples of Sustainable Saunas from our Green Pearls® Hotels

• My Arbor (Plose/Brixen) – Show infusions with sauna master Manuel Greifenberg. At championships, he specialises in traditional waving and tranquil, mindful rituals. Note: The establishment values green energy.
• OLM Nature Escape (Ahrntal) – Energy self-sufficient saunas in your own private spa suite, according to the operator, powered entirely by renewable energy. The perfect choice if you want to combine wellness and climate protection.
• ADLER Lodge RITTEN (Ritten) – Forest sauna with a view and easy access to nature for gentle cooling down
• Hotel Weihrerhof (Ritten) – Boathouse sauna with a view of Lake Wolfsgruben – Immerse yourself in tranquility, relax by the water
• APIPURA hotel rinner (Ritten) & LA VIMEA (Naturns) – The round shape is considered energy efficient as the heat distribution is particularly favorable.
• Paradiso Pure.Living Vegan Hotel (Seiser Alm) – Rooms with infrared cabins for gentle, deep heat in your private retreat.

Excursus: The Meaning of Local Wood in South Tyrol

Before we continue, we would like to mention the local wood that you can find—and smell—in Green PearlsⓇ accommodations. By using locally sourced wood from certified or regional forestry, transport distances can be reduced and regional value creation supported. (or in the last European primeval forests in Romania (think timber mafia)).

The scent of natural wood in the sustainable accommodations is due, in particular, to the essential oils of Swiss stone pine. This conifer only grows above 1,600 meters and is fully frost-resistant. According to small-scale studies, people have a calmer pulse and sleep more deeply in bedrooms furnished with Swiss stone pine. And they snore less 🙂

When are you leaving?

As you can see,  South Tyrol is an inspiring region for more conscious travel with a focus on regionality and nature experiences Even if you are just starting to explore this topic, South Tyrol makes it easy to travel in an environmentally friendly way.

By the way, German, Italian, and Ladin are spoken here. “Good day” is “Bun dì!” in Ladin. That’s easy, right? Then let’s get this trip started!

FAQ about your Sustainable Holidays in South Tyrol

HOW CAN YOU TRAVEL MORE CONSCIOUSLY AND WITH LOWER IMPACT IN SOUTH TYROL?

By choosing local, eco-friendly accommodations such as Green Pearls® hotels, using public transportation, and enjoying seasonal foods. Regions such as Ritten and Seiser Alm are particularly committed to sustainability.

What sustainable (Green Pearls®) hotels are there in South Tyrol?

• LA VIMEA (a vegan hotel in Naturno)
• Paradiso Pure.Living (a vegan hotel on the Alpe di Siusi)
• ADLER Lodge RITTEN (a sustainable luxury resort on the Ritten)
• Hotel Weihrerhof (a family-friendly hotel close to nature at Lake Wolfsgruben)
• My Arbor (a luxurious tree hotel with an eco-wellness center near Brixen)
• APIPURA hotel rinner (with its own apiary and a Bio-Fair-Südtirol partnership)
• OLM Nature Escape (energy-self-sufficient aparthotel in the Ahrntal region).

Are there any 100% vegan hotels in South Tyrol?

Yes. The LA VIMEA (Naturno) and the Paradiso Pure.Living Vegan Hotel (Seiser Alm) are strictly vegan.

Is there a 100% vegan ski hut in South Tyrol?

The terrace of the Paradiso Pure.Living Vegan Hotel is located directly on the ski slope and is the only completely vegan ski hut on the Seiser Alm.

Is there a guest card in South Tyrol that I can use throughout the region?

Yes, South Tyrol offers the South Tyrol Guestpass card, which provides many benefits for visitors. It allows free use of public transportation throughout the region and often grants discounts on cable cars, museums, and recreational facilities. Many accommodations automatically issue this card upon check-in.

What language is spoken in South Tyrol?

South Tyrol has three official languages: German, Italian, and Ladin. German is spoken in most valleys and towns, Italian mainly in cities such as Bolzano and Merano, and Ladin is a regional language in some Dolomite valleys. English is widely understood and spoken in tourist areas.

What is a typical South Tyrolean dish?

South Tyrol combines Alpine and Mediterranean cuisine. Typical dishes include bacon with dumplings, Schlutzkrapfen (filled pasta pockets), Brettljause (regional sausage and cheese platter), and apple strudel for dessert. The cuisine relies heavily on local and seasonal products.

Can I also enjoy a sustainable wellness vacation in South Tyrol?

Yes, South Tyrol offers numerous wellness hotels with a focus on sustainability. Many accommodations use regional (natural) cosmetic products, focus on conserving energy and resources, and offer treatments such as herbal baths, saunas, or spa treatments using natural materials.

How family-friendly is South Tyrol?

South Tyrol is considered very family-friendly. There are numerous hiking and cycling trails for children, adventure farms, amusement parks, and family-friendly accommodations with childcare. Many wellness hotels offer special programs and pools for families.

Want to save this guide for your next sustainable vacation in South Tyrol? Then pin one of the images or use the button at the bottom!

Der Beitrag Discover South Tyrol more consciously: sustainable travel tips, accommodation and cuisine erschien zuerst auf GREEN TRAVEL BLOG.