A cuisine shaped by water

Cambodia is located in the tropical monsoon zone and is crisscrossed by waterways. It is home to the famous Mekong River and the expansive Tonle Sap Lake, as well as a 443-kilometer-long coastline. If you enjoy fish, seafood, and vegetables, then Cambodia is the place for you!

A good example of Cambodian cuisine is prahok, a fermented fish paste that adds a distinctive depth of flavor to dishes. Compared to Thai cuisine, Cambodian cuisine uses less chili, sugar, and coconut milk, allowing the flavors to unfold.

Authentic enjoyment in harmony with nature

The Canvas & Orchids Retreat is a particularly impressive place to experience this culinary diversity. Here, you can sleep in floating tent villas right on the river and live in harmony with the environment, minimizing your ecological footprint. Its cuisine is also firmly rooted in the region, focusing on fresh, seasonal ingredients from nearby.

Ms. Veasna – from cleaning lady to head chef

The heart of Canvas & Orchids Retreat’s restaurant is Ms. Veasna. She started out as a cleaner at the resort until her culinary talent was discovered. Now, this Cambodian chef leads the team and delights guests with her sophisticated takes on traditional recipes. Her personal story adds an extra layer of meaning to each dish and demonstrates that cuisine is always influenced by people and their experiences.

Ms. Veasna’s list of must-try dishes in Cambodia

Ms. Veasna revealed which four dishes best represent Cambodia and (not surprisingly) are also popular specialties at her restaurant:

#1 Trey Deap Amok – Cambodia’s national dish

Tender fish fillets are slowly cooked in a creamy coconut broth and seasoned with a secret blend of spices, including lemongrass, turmeric, galangal, and more. It is served in an environmentally friendly way, wrapped in banana leaves—a genuine piece of Cambodian culture.

#2 Fried Seafood with Green Koh Kong Peppercorns

Shrimp and squid are stir-fried in a wok with locally sourced peppers from Koh Kong. These peppercorns, which are crisp, give the dish an incomparable spiciness and flavor.

Tip:Visit the pepper plantations in Cambodia yourself (and don’t forget to pick up some pepper as a souvenir!)

#3 Khmer Chicken Curry

This is a mildly spicy chicken curry with homemade “kroeung” paste. The paste contains a blend of Khmer spices, including lemongrass, turmeric, galangal, garlic, shallots, and dried chilies. It is served with seasonal regional vegetables such as baby eggplants, potatoes, and carrots. Fresh lime leaves are added at the end for extra flavor.

#4 Sticky Rice

If you’re craving something sweet, you should definitely try a classic: Sticky rice, Cambodia’s most famous dessert. It’s made with rice and coconut milk and is often served with fresh fruit, such as mango or pineapple.

Is Khmer cuisine like Thai cuisine?

At first glance, the two cuisines may seem similar—both feature rice, curries, fresh vegetables, and fish. However, Cambodian dishes tend to be less sweet and spicy, allowing for a greater presence of delicate herbs and spices.

The international influences are particularly exciting: You can enjoy French baguettes for breakfast, Chinese wok dishes for lunch, and Indian-inspired curries for dinner, all of which are fused with Cambodian culinary art. The result is a cuisine that feels familiar yet remains unique. This mixture is precisely what makes Cambodian cuisine so fascinating—an experience you should not miss on your trip through Cambodia.

Der Beitrag Culinary journey through Cambodia – insider tips and must-try dishes from Khmer cuisine erschien zuerst auf GREEN TRAVEL BLOG.

This is the second installment of our Culinary Journey series – each month we introduce a new destination

The cuisine of the Allgäu region is characterized by agriculture and livestock

The Allgäu is a region in southern Germany, although the Allgäu Alps are part of Austria. It is a picturesque landscape of mountains, forests, meadows, rivers and lakes. Near Füssen, where the Green PearlsⓇ Hotel Das Rübezahl is located, you will find many German castles. Among them are Neuschwanstein and Hohenschwangau.

“The Allgäu was a very poor region for a long time,” says chef Erik. “Characterized by agriculture and livestock, especially at higher altitudes.”

“Flour, eggs and cheese are the staples of Allgäu cuisine. In the fall, a few mushrooms are added. But it’s precisely the limited ingredients that make it easy to taste the typical taste of the Allgäu. – Executive Chef Erik Wendt

The aromas are taken directly from nature: elderberry and gentian are typical. Each farm has an elderberry bush that, according to Erik, must never be cut down. “It would be bad for the blessing of the house,” he explains.

Traditionally, meat was always served at festivities. Beef, pork, a classic butcher’s platter. Maybe even a chamois from the local hunter. Recently, Erik has noticed a trend towards vegetarian and vegan dishes, which he has incorporated into his kitchen and continues to expand.

Allgäu classics for the right feeling

#1: Cheese Spätzle – “You can’t fit more Allgäu on a fork”

Käsespätzle is a hearty cheese noodle dish with fried onions and black pepper. It tastes best after a day in the mountains and a hike in the fresh air – for example at the Rohrkopfhütte on the Tegelberg.

To make spaetzle, a fresh dough of flour and eggs is scraped into boiling water. (This technique takes practice. Beginners can use a spaetzle press). The cooked spaetzle are then sautéed in a pan with onions and cheese. Finally, add a pinch of pepper and chives.

According to Erik, the most important thing for the taste is the type of cheese used. He himself uses Weißlacker. Allgäuer Weißlacker is a cow’s milk cheese with a “full-bodied taste” that goes well with Spätzle. In addition, he adds a milder Romadur, a soft cow’s milk cheese also made in the Allgäu region.

#2 Cabbage fritters – preferably vegetarian

“Cabbage fritters are savory and spicy, and give you that extra energy you need to hike in the mountains feeling invigorated,” says the chef. The classic recipe calls for a roll of dough filled with sauerkraut, onions, apple, and bacon, which is then sliced in a pan with oil.

“”It is hard to imagine the beautiful Allgäu without cabbage fritters. They are served in the local huts and occasionally on the dinner menu at our restaurant Louis II – although I make a vegetarian version!” – Küchenchef Erik Wendt

Tip: If you want to try a vegetarian option at home, you can substitute pan-fried smoked tofu for the bacon.

#3 Holderkiachla – “A real treat”

Holderkiachla are elderflowers fried in a crispy batter. They are served with powdered sugar or elderflower syrup.

As mentioned above, the elderberry bush is typical of the Allgäu region, and in early summer you can see the farmers standing in their front yards picking the elderflowers.

Tip: Mara from our editorial team is also a fan of Elderberry Cake – she shared her recipe on the blog.

#4: Elderberries with vanilla ice cream

Later in the year, elderberries are boiled down to sweeten the winter months with vanilla ice cream, cream and cinnamon.

Allgäu cuisine reloaded: The creations of Erik Wendt at Restaurant Louis II

Restaurant Louis II is part of the Rübezahl Hotel, but is also open to external guests. Erik Wendt and his kitchen team focus on regional ingredients and support small businesses and local farmers. However, the chef loves to push the boundaries of Allgäu cuisine by adding international spices, new ideas and the “Aromakreis” (a local spice mix) to surprise his guests with new flavors. Instead of sauerkraut, for example, you will find “orange white cabbage” on the menu, as well as braised sweet potatoes or recipes with soy. Take a look at Louis II’s current menu here.

Read more on the hotel’s website in the article about flavor explorer Erik Went.

Allgäu cuisine and climate change

Animal products, such as eggs, cheese, butter and meat, are not the most climate-friendly products. So it is a good thing that the people of the Allgäu are turning to other ingredients and enjoying their specialties as specialties and no longer as everyday food.

In Germany, all wild gentian species are protected. It seems likely that the gentian, like many alpine plants, will continue to migrate upwards as it becomes too warm for it at lower altitudes.

Erik says he can still get everything the land, lakes and rivers have to offer in his kitchen. But climate change is already an issue when you talk to farmers, fishermen and hunters:

• The increasing frequency of extreme weather events is changing the seasons and reducing the predictability of crop production.
• Fish retreat deeper into lakes in the summer and are harder to catch.
• Cold-loving plants (such as gentian) move to higher altitudes.

As a result, Hotel Rübezahl is committed to keeping its carbon footprint as small as possible. The hotel produces 90 percent of its own energy through photovoltaics and a combined heat and power plant. The remaining 10 percent is green energy. In addition, there are many environmentally friendly initiatives, such as planting a tree for every room cleaning that you, as a guest, choose to forgo.

Tip: Take cheese home as a souvenir

During a culinary vacation in the Allgäu, you will notice that cheese is ubiquitous. There are numerous traditional cheese dairies to visit, and of course they sell their cheese in beautiful gift boxes. (Some are environmentally friendly, using natural cardboard and straw). It makes a great holiday souvenir. However, in my personal experience, it doesn’t taste quite as good in a city apartment as it does up on the mountain! I wonder why?

Save this article to Pinterest.

Der Beitrag A culinary journey to the Allgäu region of Germany with Chef Erik Wendt erschien zuerst auf GREEN TRAVEL BLOG.

Sustainable ingredients straight from the hotel garden

As Booking.com found in a survey of 27,000 travelers in 33 countries, 81% of travelers consider sampling local cuisine part of a vacation. 61% are also interested in the origin of the food.

That’s a big plus for the sustainable Green PearlsⓇ partners, because their menus feature local cuisine, and many of them even have their own farms or vegetable and herb gardens. Not only does this mean that the food is absolutely fresh, but it also leaves the smallest ecological footprint possible, as there are no long transportation routes or packaging waste.

“Thanks to our own farm, we can harvest the products when they are really ripe – this gives them a very intense flavor that is unfortunately lost nowadays. – My Arbor

My Arbor chef’s favorite ingredient: fresh porcini mushrooms and chanterelles

The Hotel My Arbor is located in South Tyrol, about 15 minutes by car from Brixen, and overlooks the alpine landscape in the middle of nature. Among the favorite ingredients, not only in the kitchen but also among the guests, are the self-picked chanterelles and porcini mushrooms.

The mushroom season in South Tyrol begins in summer (June/July) with the chanterelles and lasts until around October. They thrive in warm, humid conditions in the forests of the Plose. Both the nutty porcini and the orange chanterelle are delicious in risotto, polenta, pasta, soups or with meat and game dishes.

Immune-boosting spices and meat from symbiotic animal husbandry

Gut Sonnenhausen, south of Munich, has its own large vegetable garden and meat from its sister farm, Herrmannsdorfer Landwerkstätten. Here, pastured pigs and farmyard chickens are kept together in a symbiotic animal husbandry system. Cardamom, ginger, horseradish and turmeric provide the right spice. “What they all have in common is that they are immune-boosting and anti-inflammatory,” says the chef at Gut Sonnenhausen, explaining the reasons for these favorite ingredients.

Chefs’ favorite ingredients: from every day to exotic

The people who run our partners’ kitchens are as diverse as the favorite ingredients they share with us. But one thing was consistently emphasized: The most important thing to them is that the products are sourced or produced fairly.

Natural flavor enhancer parmesan

“Parmesan always works” – this was the opinion of our au pair from the Italian part of Switzerland. In mashed potatoes, sauces, vegetables and of course pasta dishes – a little of the Italian hard cheese was mixed in everywhere.

The chefs at SCHWARZWALD PANORAMA share this approach to taste. They are convinced Parmesan “opens the taste buds” and “makes the dish taste more intense”. So why not give it a try!

Good to know: Parmesan cheese is neither vegetarian nor vegan. This is because the cheese gets its firmness from animal rennet (an enzyme from the stomachs of ruminant animals). It causes the milk to coagulate.

Tonka beans and kofu

Interesting vegan favorites can be found at the HUBERTUS Mountain Refugio Allgäu. The owners, the Traubel family, report that meat-free dishes are becoming increasingly popular. Two wonderful products you can try at the holistic wellness hotel in Balderschwang are tonka beans and kofu.

Kofu is tofu made from chickpeas. It is vegan too, but does not contain soy. Kofu can be diced, stir-fried, and tastes great with vegetables, in salads, and in soups. No wonder the kitchen loves it!!

Tonka beans come from the tonka tree, which grows up to 30 meters tall in South America and the tropical regions of Africa. The black seeds of the fruit are the tonka beans and have a beguiling scent. Think vanilla, bitter almond, and woodruff! The HUBERTUS Mountain Refugio buys them in organic quality and fair production.

In addition, the sustainable hotel uses (and sells) its own spice blends, blended according to Ayurvedic principles.

Vegan recipes by Chef Luca Sordi

If you are looking for more interesting vegan food options, you should try the cuisine at LA VIMEA in South Tyrol! LA VIMEA is an adults-only hotel and the first completely vegan hotel in Italy. Here in Naturno, you can relax during your morning yoga session right next to the natural swimming pond and enjoy a cuisine completely free of animal ingredients. By the way, the restaurant is also open to external guests 😉

Chef Luca Sordi has given us two recipes that you can read/cook here. They are:

Vegan dumplings and

Asparagus elderflower cream soup

Culinary experience with a twist

Favorite Ingredient: Organic! That sums up the philosophy of the STURM kitchen. The hotel, located in the Biosphere Reserve Rhön, serves only regional and seasonal organic products. Resulting in creations you have never tasted before! A few examples:

• Loin of Rhön pork | White pepper sauce | Cous Cous | Vanilla | Sauerkraut | Vegetable chips
• Lamb stew from the organic farm Werner Gut | Apricots | Cashew | Steamed eggplant | Fried Bread | Feta crumble
• Home made Maultaschen | Cream cheese | Herbs | Chard | Sage butter

And for dessert:

• Mousse of goat cheese | Strawberry sauce | Chocolate sand
• Sweet bread casserole | Fruits

Meat and dairy products are therefore an option, but only meat from species-appropriate animal husbandry, sourced directly from German farms. By the way, the Rhön pigs are also known as “potato pigs” because they are fed with steamed potatoes (that grow on the same farm).

After all the delicious inspiration, we immediately wanted to incorporate some of the ingredients into our own kitchens? What’s it like for you? Do you use any of the products yourself? And what is your all-time favorite ingredient?

Save this article for your next holiday-inspired cooking session!

Der Beitrag Sustainable chefs’ favorite ingredients and tips to spice up any meal erschien zuerst auf GREEN TRAVEL BLOG.

You will not only discover unique and sustainable (hotel) restaurants. We also provide you with tips for your arrival and onward journey and for stopovers along the way. So, you’ll be served a delicious and green road trip that might inspire you to start your own gourmet journey. Please don’t hesitate to let us know at the end if you’d be up for something like this!

Culinary journey through the Alps – The key data

• Type: culinary road trip, gourmet journey
• Topics: culinary, sustainability, nature
• Countries: Austria, Germany, Switzerland
• Means of transport: train or (e-)car
• Accommodation: Sustainable hotels of the Green Pearls® network
• Perfect for: Lovers of good food and the Alpine landscape

Starting Point: Klosterhof – Alpine Hideaway & Spa

Bayrisch Gmain, Germany

We start our culinary journey through the Alps at the Klosterhof – Alpine Hideaway & Spa in Berchtesgadener Land. You can easily get here by train. From the train station, Bayrisch Gmain, the hotel will be happy to help you organize a cab transfer. Or you can take the Berchtesgadener Land train to Bad Reichenhall and walk from there. From the city center, it’s a short 20-minute walk to the hotel.

Though, you don’t notice the proximity to the city as soon as you reach the sunny plateau and the hotel. The Klosterhof is located in a secluded area up there and offers you complete peace and quiet, surrounded by nature and the breathtaking panorama of the Berchtesgaden Alps.

But before we start raving about it, we’d rather quickly turn our attention to the restaurant and the culinary offerings of the Klosterhof.  here.

If you are keen to learn more about the Klosterhof and its history, take a look here.

Culinary highlights and fine dining

Our enjoyment variety is based on the interplay of international dishes and modern, creative implementation with influences from star cuisine!

Sascha Förster, Head Chef

Two restaurants invite you to enjoy the evening in a special and delicious way: the Klosterstuben and the panorama restaurant GenussArt. As a hotel guest, you can expect a multi-course menu every evening in both of the latter, which you can choose from four categories: Chef’s Choice, consisting of Chef Sascha Förster’s favorite creations, Alpine & Boundless, alpine cuisine with international influences, the vegetarian menu Herbs & Vegetable Garden and, brand new, the low-carb variant Balance & Lightness.

Regional ingredients and always a touch of surprise characterize the cuisine of Sascha Förster. Not surprisingly, there are also numerous special offers, such as the Bavarian Soul food evening or the Fine Dining Experience Secret Forest on Saturday evenings.

The latter we can particularly recommend to you. On this gourmet evening, you will experience Sascha Förster up close and personal, while at the same time having an exceptional dinner at a secret location. With just eleven other people.

Even more culinary delights?

An overnight stay at the Klosterhof also includes a rich and regional breakfast buffet that is not only loved by hotel guests. At lunchtime there are healthy lunch bowls and in the afternoon you can indulge in homemade banana-based nice cream. You almost don’t want to leave, do you?

Stage 1: From Bayrisch Gmain to Techendorf

From Bayrisch Gmain in Deutschland, it’s now on to Austria. The first road trip stage is coming up. After breakfast, you can either head for the train station or hit the road.

For your route planning:

By train (two changes):

• Bayrisch Gmain to Freilassing
• Freilassing to Spittal-Millstättersee
• Spittal-Millstättersee to Greifenburg Weißensee

By car (approx. 200 kilometers):

• via the A10 to Lendorf/B100 and B100 to your destination

But what would a good culinary road trip be without stops worth seeing? After all, sustainable and slow travel is not only about arriving, but also about experiencing the itinerary. That’s why we’ve picked out a handful of stopovers for you that are worth stopping at.

Our stopover recommendations

As a train traveler, it’s a good idea to use the stopovers to explore directly. Maybe you don’t take the next train, but the one after that, and discover Freilassing and Spittal meanwhile. In Freilassing, for instance, you’ll find a locomotive museum. Perfect for all big and small railroad fans (and, thus, fascinating for non-fans). In Spittal, the Castello Porcia enchants the viewers. Permanently established in the summer of Carinthian culture are the performances of the Ensemble Porcias at the castle, which are always worth a visit. Not for nothing is Spittal called the city of comedies.

If you are traveling by (e-)car, you always have the possibility to deviate from the direct route and take detours and thus explore, for example, the Silberkarklamm or take a guided tour through the Eisriesenwelt in summer. This fascinating underground world of limestone rocks and cave ice leaves a deep impression and gives you a new perspective on the mountain world of the Alps.

2nd stop: Genießerhotel Die Forelle Weissensee

Techendorf, Carinthia, Austria

From Greifenburg train station, the station shuttle will take you to Weissensee Nature Park. Dogs and bicycles are also allowed on board 😉 Once you arrive at Weissensee, pause for a moment and enjoy the view of the lake before heading to the next restaurant stop.

Regional, seasonal and with an eye to the future

At the Genießerhotel Die Forelle on Lake Weissensee, you get only Austrian ingredients on your plate. Chef Hannes Müller attaches great importance to regionality and proudly describes his restaurant and hotel as “importautarkic”. This means that everything comes from Austria, preferably from the immediate surroundings and fairly produced.

Farm produce, but also wild herbs and plants, are served fresh, depending on the season. Alternatively, Hannes Müller makes use of the large stock of products he has preserved himself, such as pickled vegetables or preserved fruit. The creations will definitely inspire you! If you can concentrate on the food at all with the fantastic view over Lake Weissensee, of course 😉

By the way: The restaurant follows the Slow Food principle. This means that food is handled consciously and mindfully. Much of what is now industrially produced, is handmade in Slow Food kitchens. You, too, can immerse yourself in the “old” crafts, try your hand and take away new experiences.

Zero Waste and Green Energy in the kitchen

At Die Forelle, there is one more special feature: very little is thrown away. Potato peelings and other leftovers that might end up on the compost heap or in the organic waste garbage can be processed here, for example through fermentation. So, you’ll discover one or two delicacies on your dinner plate or breakfast buffet that you haven’t tried before.

However, the restaurant is not only a green role model when it comes to food. A kitchen like this consumes immense amounts of energy. At the Genießerhotel, most of this is provided by the restaurant’s own photovoltaic system. In addition, there is also a wood-burning stove and a wood-burning bread oven, both of which are used regularly and provide unique taste experiences. They are also the centerpiece of the popular “Unplugged” evenings.

Learn from the Pros

You enjoy good food in a restaurant, but usually, you eat at home, and it’s hard to conjure up such cracking dishes there. Take a souvenir and learn new skills for your kitchen! At the Forelle, you can combine your stay with a cooking class. Not necessarily on this culinary road trip, but maybe at a later date. For example, there is an offer at the end of February. Over the four days, there will be four focus areas where you will not only learn recipes and techniques, but also learn about the importance of sustainable cooking and good ingredients.

Stage 2: From Techendorf to Matrei in Osttirol

Even though it’s hard to tear ourselves away from Lake Weissensee, we’re traveling on. From Carinthia, we go to East Tyrol. More precisely, to Matrei in East Tyrol.

For your route planning:

By train (1 change):

• Greifenburg to Lienz
• Free shuttle service from Lienz (when booking directly at Naturhotel Outside)

By car (approx. 77 kilometers):

• via B100 and B108

A small tip for all those who do not come from the south, but from the north. Here it makes more sense to get off at the main train station in Kitzbühel and from there take the direct bus 950X directly to Naturhotel Outside.

Our stopover recommendations

Since the driving distance is short for both train and car travelers, there are numerous opportunities for stopovers here. Especially in summer, when the days are long, you can always stop for short hikes along the way. How about the Gaislochklamm gorge or the Ochsenschlucht gorge near Berg im Drau, for example? In Oberdrauberg, the Flaschberg castle ruins are located and offer a great opportunity for a lunch stop with a picnic.

If you are traveling by train, you can go to Lienz and then explore the “sun city”. The slightly Mediterranean flair of the small-town invites you to stroll and wander. Maybe you’ll join a guided tour of the town? Or go to the summer toboggan run in the north of the city for more action. In winter (and when it snows) then the normal toboggan comes into play. 🙂

3rd stop: Naturhotel Outside

Matrei in East Tyrol, Austria

Matrei in East Tyrol, Austria If you booked your room directly through the Naturhotel Outside, then you can take the free shuttle from Lienz that will take you directly to the hotel. Or you can use the public bus, which also takes you to the hotel without changing buses.

Outside inside

In the nature and hiking hotel Outside, it is precisely this “outside” that is the focus. For instance, in the furnishing of the rooms: pine wood from the region, natural stones and natural textiles. In the lobby, a huge tree slice hangs on the wall and in the gourmet restaurant, too, the outdoors is brought indoors by regional ingredients and alpine cuisine.

But if that makes you now think of traditional run-of-the-mill classics (nothing wrong with that, but occasionally, you want to try something different), you’ll be surprised by the creations. Modern twists and innovative ideas will delight your taste buds. 😉

Transparency and short distances

The kitchen team gets many of the ingredients directly from their garden. Liqueurs, jams, and syrups are also homemade. And of course, the bread. Hmm, mm. What’s especially cool about it, you can stroll through the garden before dinner and see where your dinner grew just moments ago.

Vegetarian creations are a firm fixture at Outside, by the way. If you’re vegan, though, you should let them know beforehand. Then the kitchen team can adjust to you:)

Stage 3: From Matrei in East Tyrol to Seefeld

We stay in Austria. And do you know what the best thing about a train journey is? Everyone gets to enjoy the scenery! If you’re traveling by car, one of the fellow passengers always has to concentrate on the ride. And in the mountains, the ride is even more part of the travel experience.

For your route planning::

By train (2 changes):

• By bus or shuttle to Lienz
• Lienz to Innsbruck
• Innsbruck to Seefeld in Tyrol

By car (apporx. 180 kilometers):

• via B108, B161, B170 and A12

Instead of driving through Austria, you could also get to Hotel Klosterbräu via Italy. The route takes about an hour longer. And if you want to travel directly to Seefeld: long-distance buses also travel to the Tyrolean holiday place.

Our stopover recommendations

On this route, you’ll touch a few well-known winter sports resorts by car, such as Kitzbühel and Wörgl, as well as the provincial capital of Innsbruck. But above all, the drive through the Alps is a dream, whether by car or train.

If you are eager to know more about the Alpine landscape, plan a stopover at the National Park Center in Mittersill. There you will find an interactive museum, 360° cinema and of course countless interesting facts about the Alps. Especially with children, the visit is almost a must 😉

[See image gallery at green-travel-blog.com] If you take the train, you have to change trains in Innsbruck anyway and can use that to take a look at the city center. Sights are for example the Habsburg residence Goldenes Dachl, the Burgriesenhaus and the Schlossergasse. If you have more time, be sure to stop by Ambras Castle. And if you’re a car driver, the castle is not far from the road, making it an ideal stopover.

4th stop: Hotel Klosterbräu

Seefeld, Tyrol, Austria

Did you know that Seefeld station is the highest ICE station in the world? So, you’re arriving at a world record. But that’s not the only reason to travel green to Hotel Klosterbräu. The hotel is just a three-minute walk from the station, and you can use the e-bikes free of charge. The same applies if you arrive by e-car.

Brewery, dinner locations and unique pleasure experiences

Actually, one evening at Hotel Klosterbräu is not enough to discover all the epicurean highlights. But if we only stayed here, it wouldn’t be a culinary JOURNEY through the Alps, would it? However, we want to introduce you to at least some possibilities. A bit of surprise on the spot is a must 😉

Something we definitely want to introduce you to: the restaurant Bräukeller Grill & Veggie. There is something for everyone. About half of the dishes are vegetarian or vegan. Perfect if you are looking for a steakhouse where vegetarians and vegans don’t have to resort to side dishes 😉 By the way, right next door is the brewery. You can’t get the home-brewed beer fresher next to your plate 😀

Part of the YOUNIQUE concept of the Klosterbräu are also the exclusive dinner locations. From the 500-year-old wine cellar to the vaulted hall and the Ritter Oswald Stube to the Romeo & Juliet balcony, where you float above it all with your favorite person and enjoy.

Sustainable and delicious

Sustainable hotel without sustainable culinary? Not possible! And that’s precisely why the Seyrling family also attaches great importance to regionality and quality and works exclusively with local producers who also represent the family’s philopsophy. Veggie offers are a fixed part of the menu and as a guest, you will be pointed out to these again. And if it should be meat, you can be sure that this does not come from overseas, but also from the region.

For this approach to food, the Hotel Klosterbräu was awarded by the Alliance Conscious Tyrol in 2022.

Interim words for your culinary journey through the Alps

Yes, we know, it is hard to say goodbye to Hotel Klosterbräu. But we are continuing on our culinary journey through the Alps. At this point, we would like to mention that you can (and should!) stay longer here and there. For example, maybe you only do the Austrian part of the trip, or you arrange the restaurants differently. Or you might just visit one hotel and use our culinary trip as inspiration. Whatever you plan, feel free to share it with us here in the comments or on Instagram by tagging us 🙂

Next Tuesday, we continue with the second part of our culinary pleasure journey through the Alps. One thing we can already reveal: It goes first to Germany and then to Switzerland.

Are you planning your own culinary journey through the Alps and want to save the post? Then pin one of our pictures or simply use the button at the end of the article!

Der Beitrag This is the way to enjoyment – Join us on a culinary journey through the Alps and experience seven sustainable hotel restaurants | Part 1 erschien zuerst auf GREEN TRAVEL BLOG.