This is the ninth installment of our Culinary Journey series, in which we explore a new destination every month.

South Tyrolean cuisine: tradition meets sophistication

If you’re wondering what South Tyrolean cuisine is famous for, Matthias has a clear answer. “South Tyrol is a culinary melting pot with a lot of harmony.” Typical ingredients include spicy gray cheese, fresh apples in various forms, bacon, and tart cranberries paired with hearty meat dishes.”

The culinary event of the year: Törggelen

In Brixen and the Eisack Valley, a particularly unique experience is Törggelen: in the fall, people hike through the vineyards and then enjoy bacon, surfleisch (a type of smoked meat), cabbage, chestnuts, and young wine together. This tradition is one of the most authentic culinary experiences in South Tyrol, bringing you into contact not only with the food but also with the locals. Find out more in our article, “9 Reasons to Go Törggelen.”

Meet Matthias Hinteregger, the head chef at the sustainable Tree Hotel My Arbor

Matthias Hinteregger is head chef at the My Arbor restaurant above Brixen and grew up in the region. His commute is only 20 minutes. His culinary philosophy is to bring stories to the plate: “My cuisine should be rooted in the best sense of the word, yet surprising at the same time. I love putting regional ingredients in new contexts.” To him, a dish’s soul is as important as its taste.

As a guest of the GreenPearlsⓇ Hotel My Arbor, you can enjoy a flexible seven-course menu each day, included in the half-board price. If you are not a guest of the hotel, you may also dine in the restaurant, but only with an advance reservation.

Matthias’s Five Must-Eats in South Tyrol

Matthias has compiled a list of the most typical South Tyrolean dishes that you should definitely try. His five recommendations offer a great introduction to the region’s culinary traditions:

#1 Schlutzkrapfen with butter and Parmesan cheese

These half-moon-shaped pastries are filled with spinach and curd cheese and served with melted butter and Parmesan. It’s a classic dish that combines rustic cuisine with refined sophistication. By the way: this specialty is now available in a vegan version, too!

#2 Bacon dumplings with coleslaw or beef goulash

Hearty and deeply rooted in South Tyrolean tradition, these dumplings are typically served with either fresh coleslaw or a rich sauce.

#3 Apple strudel with vanilla sauce

It’s hard to imagine South Tyrol without apple strudel. A sweet classic, it features crispy pastry, juicy apples, and cinnamon, accompanied by creamy vanilla sauce. No trip to South Tyrol is complete without it.

#4 Brettlmarende

This traditional snack includes bacon, Kaminwurzen (a spicy South Tyrolean sausage made from beef or pork), cheese, and schüttelbrot, a hard, crispy flatbread. It’s perfect after a hike or while enjoying Törggelen in the vineyards.

#5 Tirtln

The fried dough pockets are typically filled with sweet ingredients like curd cheese, jam, or poppy seeds. However, savory fillings are also available, such as spinach or sauerkraut. Currently, people rediscover this traditional peasant dish as a culinary specialty.

Sustainability in the My Arbor Kitchen

To Matthias, sustainability is not just a trend; it’s an integral part of everyday life. He sources many of his products from small regional farmsteads or his own farm.

Bringing a Farm-to-Table Concept to Life

The sustainable tree hotel My Arbor has its own farm on Lake Garda, where the family grows vegetables, fruits, and herbs using permaculture methods on approximately 20 hectares. They are then freshly prepared in the kitchen. The grounds are also home to over 250 chickens that live in a large “five-star free-range chicken coop.”

Herbs, fruits, and vegetables are processed or preserved fresh so they can be served year-round. At the same time, he considers the preferences of international guests. “The challenge is to create a down-to-earth, sustainable cuisine that is also cosmopolitan and enjoyable.”

He draws inspiration from sources like Norbert Niederkofler’s “Cook the Mountain” concept, which has attracted worldwide attention. “It has raised awareness of the quality of regional products, especially when reimagined,” Matthias explains.

Conclusion: Sustainability is the essence of South Tyrolean cuisine

South Tyrolean cuisine is known today not only for its blend of Alpine and Mediterranean influences but also for its commitment to sustainability and local ingredients. Restaurants like My Arbor demonstrate that fine dining does not require caviar or pineapple. Rather, it can be achieved with hay, wildflowers, and locally sourced ingredients.

As a tourist, you benefit twice: you experience dishes deeply rooted in the landscape and discover surprising flavors unique to South Tyrol.

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Der Beitrag Take a culinary journey through South Tyrol with Chef Matthias Hinteregger erschien zuerst auf GREEN TRAVEL BLOG.

This is our eighth part of the culinary Journey series, in which we explore a new destination every month.

 

“Croatian cuisine is a mosaic of Mediterranean, Central European, and Balkan influences shaped by centuries of cultural exchange and regional diversity. What truly sets it apart, however, is its deep connection to nature and the seasons.” – Hotel Korinjak

Typical ingredients in Croatian cuisine

Croatia is located on the Adriatic coast and comprises approximately 1,244 islands, in addition to the mainland. Only 49 of these islands are inhabited, including Iž, where around 600 people live in peaceful seclusion.

Croatian cuisine typically includes fresh vegetables such as tomatoes, peppers, zucchini, and Swiss chard; legumes such as lentils, chickpeas, and beans; olive oil; garlic; wild herbs such as rosemary, bay leaf, and oregano; and grains such as barley, cornmeal, and spelt. On the coast, sea salt, capers, and olives also play an important role.

“In a plant-based kitchen like ours, these ingredients are the foundation of every meal, bringing out deep, earthy flavors.” – Ana from Hotel Korinjak

People still relie on what grows locally, what the sea provided, and traditional preservation methods, Ana continues. From the simple cuisine of the Dalmatian coast to the hearty stews of the inland regions, each dish tells a story about its area of origin.

You should try these five Croatian classics (classic or, even better, plant-based):

These five dishes are absolute must-eats on any trip to Croatia. While they typically contain meat, cooks also use high-quality meat alternatives such as tofu, seitan, and legumes, always combining them with regional herbs and vegetables. Soparnik is the only traditionally vegetarian dish.

#1 Soparnik

Cooks fill this traditional Dalmatian pie with Swiss chard, garlic, and olive oil, then bake it under a peka—an iron bell—to create a full, rustic flavor.

#2 Punjene Paprike (stuffed peppers)

Bell peppers stuffed with a hearty mixture of rice, vegetables, and herbs in a tomato sauce.

#3 Olive tapenade

Tapenade is an olive paste that tastes great on bread as an appetizer or snack. It can also be served as a main course with grilled vegetables, such as zucchini, eggplant, and bell peppers.

#4 Barley and bean stew (ječam s grahom)

“‘A comforting dish from the heart of Croatia, slowly cooked with root vegetables and herbs,'” Ana raves about the stew. It’s made with white beans and barley cooked with onions and garlic in tomato sauce with paprika powder – typical for Croatia.

#5 Rožata vegan

Rožata is a popular Dalmatian dessert pudding. Traditionally, it consists of milk, eggs, sugar, and rose liqueur, and it is served with caramel sauce. However, a vegan version is also available, made with coconut milk and agar-agar, offering a creamy treat without any animal products.

Four favorite vegan dishes from Hotel Korinjak

“Our guests particularly enjoy these four vegan specialties at Hotel Korinjak,” reports Ana.

#1 Vegan burger made from red lentils and served in a homemade bun.

Hearty, high in protein, and full of flavor. It’s served with seasonal vegetables on the side.

#2 Vegan Pašticada

This is a vegetarian version of the classic Dalmatian stew, which is traditionally made with beef. Here, it is reinterpreted with seitan or tofu that has been marinated in wine and aromatic herbs. You can find the recipe here.

#3 Vegan sarma

These cabbage rolls are filled with a hearty mixture of grains, legumes, and meat alternatives and are cooked in a rich tomato sauce.

#4 Vegan Poppy Seed and Walnut Strudel

A traditional dessert made from healthy, natural ingredients without eggs or dairy products.

The Vegetarian Scene in Croatia

Although Croatian cuisine is traditionally very meat-heavy, the country is also suitable for vegetarians and vegans. In recent years, the plant-based food scene has steadily grown. You can take part in vegan food tours in Zagreb and Split. Well-known vegan restaurants include Nishta in Zagreb and Dubrovnik and Art of Raw in Zadar. The latter specializes in creative vegan raw food cuisine.

The Hotel Korinjak promotes a sustainable and mindful lifestyle — offering yoga, sound massages, and close proximity to nature — as well as a meat- and egg-free cuisine.

“Our mission is to promote a lifestyle that is in harmony with nature, including conscious nutrition. Avoiding meat and eggs supports animal welfare, reduces environmental impact, and fosters better health and mental clarity.” – Ana from Hotel Korinjak

“Food should nourish not only the body, but also the mind. It should be light, wholesome, and full of vitality,” Ana sums up. We agree completely and hope we’ve inspired you to embark on a vegetarian-vegan culinary journey through Croatia.

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Der Beitrag A culinary journey through Croatia. But it’s vegan! erschien zuerst auf GREEN TRAVEL BLOG.

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

A world of flavors

“Our cuisine features many unique ingredients, including various types of chili peppers that offer a wide range of flavors, as well as an assortment of herbs,” says David. He has worked in Peruvian cuisine for over 20 years and is now the food and beverage manager at the sustainable Inkaterra hotels. David adds that root vegetables, such as oca, jicama, yacon, and manioc, as well as the wide variety of potatoes, are also notable features of Peruvian cuisine. Peru is famous for having over 4,000 varieties of potatoes.

Fun fact: In some villages in the Andes, prospective daughters-in-law must prove their worth by demonstrating their ability to skillfully peel irregularly shaped potatoes.

For over 50 years, the Inkaterra hotel group has actively promoted sustainable tourism in Peru. Their efforts include various projects for nature and species conservation, as well as sustainable cuisine. Four of its accommodations are members of the Green Pearls® network: Inkaterra Reserva Amazónica, Inkaterra Machu Picchu Pueblo Hotel, Inkaterra La Casona in Cusco, and Inkaterra Hacienda Urubamba in the Sacred Valley.

10 Must-Eats in Peru – Insider-tips from David

The Inkaterra Group has locations throughout Peru, including the Andes region and the Amazon rainforest. The different cuisines and regional ingredients are well known to David.

“My culinary concept highlights the authentic flavors of Peruvian cuisine by using fresh, regional ingredients. Every dish reflects our country’s culinary heritage by combining tradition and innovation.” – David Fernandez

He shared his ten personal culinary highlights with us to help you plan your next trip to Peru:

Typical Peruvian dishes

#1 Ceviche

The national dish par excellence! It’s fresh fish marinated in lime juice with onions, chili peppers, sweet potatoes, and corn. The acidity of the lime juice “cooks” the fish without any heat. If you’re in Lima, try ceviche at a small, local restaurant by the sea. But pay attention to what kind of fish you’re eating. More sustainable options include squid from selective fishing and tilapia from certified aquaculture. Many species of sea bass and tuna are overfished. The WWF Fish Guide provides an overview.

#2 Lomo Saltado

This classic Peruvian fusion dish features stir-fried strips of beef, onions, tomatoes, and bell peppers in soy sauce, served with fries and rice. A wild mix—and incredibly popular! A sustainable alternative to beef is a version made with alpaca meat. It is widely available in Peru and often comes from animals raised on natural Andean pastures without intensive farming.

However, meat consumption, especially beef, is harmful to the climate. Some restaurants also offer a vegetarian version of this dish with mushrooms or tofu.

#3 Causa Limeña

Served cold and highly sought after, this dish features mashed yellow potatoes (a Peruvian variety) layered with avocado, chicken, or tuna. A typical starter dish and ideal on hot days. While avocados are intensively cultivated in Peru, they are criticized for their high water consumption.

#4 Arroz con Mariscos

Peru’s version of paella features lots of coriander and fresh seafood, often with a hint of ají amarillo, a mild, fruity chili pepper. This dish is particularly popular on the coast.

Ask about the origin of the seafood, as suppliers do not always source shrimp, mussels, and squid from sustainable fisheries.
It’s best to ask; many small businesses now prioritize sustainable fishing methods. That way, you can enjoy your meal with a clear conscience.

#5 Crema de Papa Peruanita – Peruvian potato cream

If you want to explore the diversity of Peruvian potatoes, start with this dish! Cooks often enhance the potato cream with herbs or ají.
Perfect as a starter or side dish!

Street Food & Savory Snacks

#6 Anticuchos

David recommends grilled beef heart skewers for a quick snack. The spicy marinade contains vinegar, garlic, and chili. Anticuchos are a typical Peruvian evening street food snack. If you eat meat, a nose-to-tail approach like this one, which utilizes offal, is more sustainable than fillet culture.

#7 Rocoto Relleno

This is a stuffed, fiery pepper from Arequipa with minced meat, egg, olives, and cheese baked on top. It may look harmless, but beware: the rocoto is much spicier than it looks. Take the first bite with respect!

David loves this dish, which is understandable given how much flavor it packs. Vegans can rejoice, too, as some restaurants now offer vegan versions with a filling of quinoa, black beans, or lentils. It tastes just as spicy and is more climate-friendly. 😉

#8 Mazamorra Morada (mit Arroz con Leche)

A purple dessert made with purple corn, cinnamon, dried fruit, and sweet potato starch. It can be eaten warm or cold and is often served with arroz con leche (rice pudding). Purple corn, which has antioxidant properties, is grown in the Andes. However, since the dessert contains quite a lot of sugar, it isn’t necessarily healthy.

#9 Picarones

Peruvian donuts are made from pumpkin and sweet potatoes. Deep-fried and drizzled with sugar syrup, they taste best fresh from the street stall. Unlike classic doughnuts, they are light and less sweet, but just as addictive. 🙂

#10 Suspiro a la Limeña

The “Sigh of Lima” is a poetic name for a dessert made with sweetened condensed milk and topped with meringue. It’s sweet, creamy, and a little retro — almost like something from another era. The recipe dates back to colonial times and has been passed down through the generations.

Digression: Eating guinea pigs (“cuy”) in Peru

Many consider guinea pigs to be fluffy pets, but in Peru, they are a traditional dish. Cuy, as it is called, is mainly eaten in the Andean regions and is often grilled on a spit or cooked in an earth oven (pachamanca). For locals, it is a festive dish that has been prepared since Inca times.

However, the idea often takes some getting used to for Western and Asian travelers because we primarily perceive these small animals as pets rather than farm animals. Additionally, in some world religions, it is not permitted to eat guinea pigs; for example, it is neither halal nor kosher. Nevertheless, if you’ve always wanted to try guinea pig, Peru offers you the opportunity to do so.

Is Peru a good place for vegans?

I asked David, “How easy is it to eat vegan in Peru?”
His answer: “It’s possible, even if it’s not always easy.” Traditional Peruvian cuisine contains a lot of animal products, but the basic ingredients are mostly plant-based, such as potatoes, corn, legumes, quinoa, amaranth, and lots of herbs. Of course, there are also fruits and vegetables.”

More and more restaurants, especially in larger cities and tourist regions, offer vegan options or adapt dishes upon request. There is now a small but growing vegan scene, particularly in Lima, Cusco, and the Sacred Valley.

Sustainable eating in Peru – Tips for your trip

Peruvian cuisine is full of flavor and if you keep a few things in mind, you can enjoy it mindfully and sustainably.

• Choose local over imported: Ask for regional products and try what’s in season. Many markets offer seasonal fruits and vegetables directly from local farmers.
• Markets instead of supermarkets: Markets are the culinary heart of many cities. Here, you can find fresh ingredients, discover new fruits, and meet the people who grow them.
• Street food with care: It’s cheap and delicious, but not always sustainable. Pay attention to the origin and preparation of meat and fish. And bring your own cutlery or container to reduce packaging waste. Last but not least, know your stomach’s limits and take it slow. Some travelers may experience stomach problems from unfamiliar food and street stalls that don’t take health guidelines very seriously.
• Eat with the locals: Small, family-run businesses and “comida casera” restaurants often cook fresh, simple meals with whatever ingredients are available. This is usually cheaper and more sustainable than international franchise chains.

Sustainability at Inkaterra Hotels

The Inkaterra hotels are committed to a culinary concept that blends sustainability with enjoyment. “We work with regional products and seasonal ingredients,” David explains. “Our suppliers come from the surrounding communities, and many of them are small farms or cooperatives.”

Some products are even grown in the hotels’ own gardens. For example, the Inkaterra Hacienda Urubamba follows an “Earth to Table” initiative and grows its own red and black quinoa, Urubamba corn, and various potato varieties.

By the way, these two blog articles explain how to travel around Peru as sustainably as possible:

• Green Travel Guide Peru Teil 1 – Anden
• Green Travel Guide Peru Teil 2 – Amazonas Rainforest

We hope we’ve inspired you to embark on a culinary journey through Peru!

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So what now? Don’t worry, you won’t miss any of the highlights of Baltic Sea cuisine. Here you’ll find insider recommendations from Timmendorfer Strand and you might even discover a new favorite beach dish.

Try these Baltic Sea classics

The Baltic Sea offers a relaxed pace of life. Clocks tick a little slower here. The cuisine is down-to-earth, regional and often surprising. Michell shares a few classics that are a must on any visit to Timmendorfer Strand.

#1 Sea Buckthorn Dessert – Vitamin Sea Sweetness

Bright orange, tart and fresh, and rich in nutrients: sea buckthorn is one of the most characteristic wild fruits of the Baltic Sea coast. The thorny shrubs grow directly in the dunes, where they withstand wind, salt and weather – they are particularly common in Schleswig-Holstein and Mecklenburg-Western Pomerania. Sea buckthorn is harvested between the end of August and October, when the berries are plump and sun-ripened.

These little fruits are real energy boosters: they contain ten times as much vitamin C as lemons, as well as vitamins A, E, B12, and valuable omega-7 fatty acids.

“The orange power berry is tart but healthy. Whether in a mousse, parfait, or cake, it’s a superfood with coastal flair and a sweet Baltic Sea kick.” – Michell Meister

Sea buckthorn is popular as a dessert, juice, fruit spread or liqueur – and makes the perfect culinary souvenir. Important: When picking sea buckthorn, avoid protected areas and choose local products that have been processed sustainably.

Tip: You can buy sea buckthorn fruit puree from the organic fruit producer “Ostseelibe” in many supermarkets.

#2 Holsteiner Sauerfleisch – Coastal Meat Classic

“A pork dish in jelly, seasoned with vinegar, bay leaves and onions, served with fried potatoes and tartar sauce. Hearty, rustic, typical of Schleswig-Holstein,” says the hotel manager. “Why do people eat it? Because even meat lovers on the coast need something hearty – and sour meat just has a vintage vibe.”

#3 Red Fruit Jelly – Sweet North Love

This dessert is a very popular part of the cuisine on both the North Sea and Baltic coasts. Michell recalls, “In the old days, we just picked whatever was available: currants, raspberries, cherries. They were boiled down with sugar and served with milk or vanilla sauce. It was a reward after a hard day’s work – now it’s soul food for those with a sweet tooth.

#4 Beets and Turnips

Finally, a word about Baltic Sea vegetables: Potatoes (boiled and served with salt, they are called “tüften” here), swedes, carrots, parsnips, horseradish, and various types of cabbage grow in the Baltic Sea region – often in organic quality! Once relegated to the role of side dish, they are now the center of attention for plant-based eaters.

Eating fish in the Baltic Sea

For many people, a vacation at the Baltic Sea without a fish sandwich or a visit to a seafood restaurant is unthinkable. But be careful where you eat, and remember one important issue: overfishing.

Overfishing of the oceans and the Baltic Sea

In its report on global fisheries, the Organization for Economic Cooperation and Development (OECD) found that 41 percent of the world’s fish stocks remain below “healthy” levels.

“Fisheries and aquaculture employ millions of people and feed billions more. But illegal fishing, overfishing and pollution threaten fish stocks and ecosystems.” – OECD

The Baltic Sea also suffers from overfishing, as does the North Sea, whose culinary delights we featured in this blog post. According to the WWF Fish Guide, current fishing laws are not sufficient to protect stocks in a sustainable way. Conversely, this means that we as consumers need to be careful about the fish we buy.

„”It is tragic that herring and mackerel continue to be heavily overfished in the Northeast Atlantic. The countries that fish there know the damage they are causing and are willing to accept the collapse of stocks for short-term profit. (…) As long as they continue on this destructive course, WWF advises against buying these fish.” – Mark Heuer, fisheries expert at WWF Germany

What fish from the Baltic Sea should you avoid eating? (according to WWF)

• Herring (from the North Sea is acceptable, but not from the Baltic Sea)
• Matjes (young, immature herring)
• Mackerel
• Eel (European eel is highly endangered.)
• Cod (only cod from Iceland is acceptable)

Which Baltic Sea fish is still safe to eat?

In addition to Baltic salmon, you can also eat sprats. Sprats are small, herringlike fish that live in schools and are a staple of Baltic Sea cuisine. “Sprat stocks in the Northeast Atlantic are in good condition and fishing is at sustainable levels,” says WWF. “In the Baltic Sea, however, fishing pressure remains too high. This is evidenced by the fact that catch quotas have been consistently exceeded in recent years.”

Which Baltic Sea fish sandwich is the most sustainable?

According to Michell, fish sandwiches are available in the Baltic Sea with Bismarck herring, fried herring, matjes or salmon. The best ecological choice is Baltic salmon, caught off the coast of Rügen. The sustainability of this fish is controversial, but it is not as strictly discouraged as herring and matjes. In the WWF Fish Guide, Baltic salmon is rated yellow in the traffic light system. In general, the WWF recommends wild Alaskan salmon (green).

Be careful with smoked fish platters

Smoking fish has a long tradition on the Baltic Sea. “The quaint fish stands right by the harbor or beach make it authentic,” says Michell. They offer smoked eel, mackerel, salmon and sprat, usually served with black bread, horseradish and onions. However, two of these four species are not acceptable. When it comes to eels, it’s important to remember that they are a highly endangered species, with a 95% population decline in Europe! Eels are on a par with polar bears, gorillas and moose in terms of endangerment. They do not reproduce in captivity or aquaculture. Every eel that ends up on your plate has been caught in the wild and is therefore missing from nature. So the only sustainable option is not to eat it.

Research in Timmendorfer Strand

Yvonne Bork, manager of the Lifestylehotel SAND, did some research for us in Timmendorfer Strand. “At the moment it is almost impossible to find eel,” she reports. And when it is available, it is almost unaffordable. “The price per kilo is between 15 and 23 euros.” Matjes herring is “still affordable” and particularly popular in fish sandwiches.

Falafel and sushi as sustainable alternatives?

The adults-only Lifestylehotel SAND is located in the second row of the popular Baltic resort and is a breakfast-only hotel. Here the focus lies on sustainable organic ingredients. They are also happy to advise you on where to eat sustainably. The restaurant Bartmans Kitchen, within walking distance, offers fish and meat as well as daily vegan alternatives. The Hafeneck Kiosk serves fish sandwiches, fries with vegan mayonnaise, and falafel. Hostess Marion Muller sums it up: “Scarcity changes consumer behavior. The general trend towards sushi and the like is currently also reflected in the restaurants on the Baltic Sea coast.”

“Are we witnessing a generational and cultural shift?” – Marion Muller

But is imported sushi fish more sustainable than local Baltic Sea fish?

It is more sustainable to eat imported fish that is MSC certified and comes from a healthy stock than to eat local fish that is on the red list of endangered species. So there you have it. And yes, at first glance it seems wrong, because we as sustainable travelers are so focused on regionality. And yet, in the case of Baltic Sea fishing, the more sustainable option is not to support it unreservedly.

In 2025, the WWF published a sushi guide that ranks the most popular sushi fish. For many fish, such as tuna and salmon, the way they are caught is important. For this reason, it is easiest to look for the MSC label as well as the species of fish.

Even easier and more sustainable: choose vegetarian sushi with cucumber, pumpkin or beetroot. It’s just as delicious and won’t harm fish stocks in the Baltic Sea or anywhere else in the world.

With or without fish…

… the Baltic Sea remains a place to savor – not in spite of, but because of the growing awareness of sustainable fish consumption. If you take a closer look at your fish sandwich, you will discover new alternatives, rediscovered regional classics, and exciting taste experiences off the beaten track. So why not give it a try? And maybe your next visit to the Baltic Sea won’t have to include the daily matjes sandwich on the beach.

Tip: Check out this blog post about a weekend by the Baltic Sea for more great ideas for coastal excursions!

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Der Beitrag Culinary Journey to the Baltic Sea – Between tradition, sustainability and new tastes erschien zuerst auf GREEN TRAVEL BLOG.

This is the fourth in our Culinary Journey series – a new destination each month.

Down-to-earth cuisine with rural origins

Bavaria is located in the south of Germany, bordering the Alps and Austria. This cuisine originated in rural areas and features hearty meat dishes, dumplings, and pastries. Traditional dishes are still popular today,

In Munich there are some modern representatives of tavern culture. People consider the absence of meat and dairy products “modern”. For example, the vegan restaurant “Bodhi” in Munich serves “soy steak” instead of pork knuckle or “Keesspatzn” (cheese spaetzle without cheese).

“Vegan spreads more popular than cheese alternatives”

At least that’s the way chef Manuel Madei of the Green PearlsⓇ Hotel Gut Sonnenhausen sees it. While homemade vegan spreads are popular with guests for breakfast, “vegan sausage and cheese” are neither offered nor in demand.

The Gut Sonnenhausen is located about 35 kilometers south of Munich and was originally a stud farm. It is certified organic and has its own organic farm. Everything not produced on the farm comes from its sister farm, Herrmannsdorfer Landwerkstätten (where organic cattle, pigs, chickens and lambs are raised).

Manuel works with a farm-to-fork concept: “The combination of our own vegetable garden, organic farming and the Herrmannsdorfer Landwerkstätten allows me to process high quality and interesting food freshly and put the best on our guests’ plates,” he says. The inspiration for his dishes comes from walks in the woods with his dog, Tyras. He also values the “nose to tail” approach, ensuring that every part of the animal is used.

From Nose to Tail

The young chef sees meat as a fundamental part of Bavarian cuisine. In his opinion, regional organic meat should be used to make consumption ecologically justifiable. This guarantees species-appropriate husbandry, promotes organic farming in the region and avoids transportation emissions.

He also considers it important to use the whole animal. That’s why he praises and recommends Bavarian offal cuisine, which uses liver, kidneys, and other parts.

The FARMER’s CLUB restaurant is also open to external guests for breakfast, business lunch and dinner. The highlight is the 3-course menu on Sundays with organic roast pork from the Herrmannsdorfer Landwerkstätten, which is made from the local “Schwäbisch Hällische” pig.

Gardening according to the principles of permaculture

The kitchen garden at Gut Sonnenhausen provides Manuel’s kitchen with fresh vegetables, fruits and herbs at harvest time. Designed according to permaculture principles, it requires only a manageable amount of water, even in the summer, because the plants protect and support each other. If you are interested in this type of organic vegetable gardening for your own backyard, read gardener Marie Louise Troll’s tips here. She is in charge of the gardens around Gut Sonnenhausen. 

These are the hearty must-eats in Bavaria

We asked Manuel which dishes are a must on a gourmet trip through Bavaria. Here are his recommendations:

#1 Resche roast pork belly with dark beer sauce, bread dumplings and caraway and pointed cabbage salad

Something that is “Resch gebraten” means that it has a hard crust. Unlike potato dumplings, cooks make bread dumplings from old bread rolls (“Semmeln”).

#2 Boiled “Tafelspitz” with grated horseradish and bouillon vegetables

The “Tafelspitz” gets its name from its triangular shape. It is the rear part of the beef rump. The meat is very lean and somewhat coarse. In Bavaria (and also in Austria) it is customary to sell this cut separately, resulting in several Tafelspitz dishes.

#3 Sour “Lüngerl“

As mentioned above, offal is one of Bavaria’s specialties. A “Saures Lüngerl” is a ragout of veal lung with bread dumplings. They serve it in a soup bowl.

#4 Liver Dumpling Soup

Another dish that proves you can enjoy the whole animal is liver dumpling soup. This is a clear broth with liver dumplings. Cooks make these from beef liver (sometimes pork liver) mixed with bread, eggs, parsley, and other spices.

Bavarian Dessert and Pastry Recommendations

In Bavaria, bakers prepare apple pies in countless variations, as farmers have grown this fruit in the region for centuries. People consider the apple the oldest cultivated fruit tree. However, many dishes sold as “classics” in Bavaria originally come from neighboring countries.

#5 Apple strudel with vanilla ice cream (or vanilla sauce)

Apple strudel is popular not only in Bavaria, but in all the countries that once belonged to Austria-Hungary (1867-1918). Boiled apple pieces with cinnamon sugar and raisins are rolled into a flaky strudel dough. Delicious hot or cold! Vanilla sauce was added later. (You can read more about Madagascar vanilla and sustainability in our Patisserie blog post).

#6 Tarte Tatin

Tarte Tatin is actually of French origin, but according to Manuel it is a common pastry in Bavaria, which he recommends for its “fine taste”. Interestingly, it was the signature tart of a 19th century French hotel (Hôtel Tatin). Bakers prepare it as a caramelized apple tart baked upside down.

#7 Crostata

Crostata also originated on the other side of the Alps, in Italy, but its simplicity makes it a perfect addition to Bavarian cuisine. It consists of a shortcrust pastry base spread with jam and topped with a shortcrust lattice. “Simply delicious,” says Manuel.

#8 Linz Torte

“The Linzer Torte is always perfect for special occasions or just to enjoy at home with family and friends,” says Manuel. It was invented in Austria, where confectioner Johann Konrad Vogel (1796-1883) made it famous. He had emigrated from Bavaria to Linz, where he was the first to mass produce the cake.

The Linzer Torte (similar to the Corstata) consists of shortcrust pastry with jam and a lattice topping. What makes it special is the shortcrust pastry. Linzer Torte has a high nut content, usually almonds or a mixture of almonds and hazelnuts.

Drink tip from Manuel: “In Sonnenhausen I discovered the Kräuter-Garten-Spritz (herbs + white wine and sparkling water). It’s made with herbs from our own garden, tastes fresh, a little sweet and naturally sparkling”.

Conclusion

Regional agricultural products play an important role in Bavarian cuisine. Meat, eggs, milk, flour, apples, potatoes, and onions are among the classic basic ingredients used in many traditional dishes. In modern cuisine, however, vegetables are coming out of their shadowy existence as side dishes. Horseradish, white cabbage, celery, and carrots, which grow in this part of Germany, are particularly popular.

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Der Beitrag A culinary journey through Bavaria with Chef Manuel Madei erschien zuerst auf GREEN TRAVEL BLOG.

This is the third installment of our Culinary Journey series – a new destination each month.

What are the characteristics of Ligurian cuisine?

The wide variety of delicacies makes Italian cuisine one of the most diverse and complex in the world. Of course, this is also true for the different regions. Liguria is a coastal region in northwestern Italy that is over 300 km long. No wonder they serve a lot of fish. In contrast, vegetables and herbs are the main ingredients in Borgomaro, a small village about 30 kilometers inland from the coast. This is where the Relais del Maro is located.

“In our corner of Liguria we use tons of vegetables. Vegetable pies, handmade pasta with vegetable fillings, stuffed vegetables, baked vegetables, polpettone… We also use aromatic herbs such as thyme, sage, marjoram, rosemary and others”. – Martina Dellerba of the Relais del Maro

5 dishes you must try in Liguria

#1 Focaccia

Focaccia is a thin bread made from wheat flour. People often eat it as an hors d’oeuvre or a snack, pairing it with olives or a caprese salad of tomatoes, mozzarella, and basil.

The special thing about Ligurian focaccia is that it is not as thick as the classic version, but thin and crispy. It is also available with a cheese or herb filling.

#2 Farinata di Ceci

If you are in a Ligurian coastal town like Imperia, you will find farinata di ceci in every bakery, along with focaccia. This is also a type of thin flat bread but made with chickpea flour. Cooks bake it in round trays and serve it as a snack or side dish.

Invention of the Farinata di Ceci

According to legend, chance led to the invention of farinata during the famous naval battle of Meloria. The maritime republics of Genoa and Pisa fought this battle on August 6, 1284, and it is considered the largest naval clash of the Middle Ages. After their victory, the Genoese began their return journey, but some of their ships sustained damage—either from the battle or a storm—causing the barrels of oil and chickpea flour they carried to break. They mixed with the seawater that had entered the ship and formed a dough. It dried and although it did not look appetizing, the sailors were very hungry and ate some. To everyone’s surprise, it tasted delicious 🙂

#3 Trofie al Pesto

Trofie is a type of pasta from Liguria, made with durum wheat from the region. The pasta is short and twisted, which is why it is affectionately known as “the pasta with the twist”.

Trofie al pesto may sound like a simple combination of pasta and pesto, but it’s much more than that. It also includes green beans, potatoes, and pine nuts. It’s a delicious dish, best eaten lukewarm, for example on the terrace of the Relais del Maro 🙂.

Pesto alla Genovese

We should also mention pesto alla Genovese – after all, the most famous of all pesto varieties originated in Genoa! It consists of crushed basil, garlic, olive oil, and Parmesan or other hard cheese (e.g. Pecorino Sardo).

#4 Coniglio alla Ligure

Coniglio alla Ligure is a regional classic. It is rabbit stewed with red wine and herbs. “You can find it in the typical trattorias of our hinterland,” says Martina. She recommends “La Remissa” in Torria, “La Tavernaccia” in Chiusavecchia, and “Da Maria” in Vessalico.

Compared to beef, rabbit meat is considered more sustainable because it requires less feed. Of course, avoiding meat altogether is even better for the climate. There are also big differences in how the animals are raised. Some rabbits are organic and some are factory farmed.

#5 Torta Verde

The Torta Verde is a summer vegetable cake with peas and zucchini. We have already presented its recipe on our blog.

Regional highlight: Taggiasca olives

There are said to be over 500 different varieties of olives in Italy, and each region has its own olive specialties. In Imperia, the most famous variety of olive is the Taggiasca. It is sold both as a snack and for pressing into oil.

On a culinary tour of Liguria, you will find local olives in many dishes, and they are also served as antipasti (much healthier than potato chips, by the way 😉

Tip: During the olive harvest season, there are various tourist events, such as olive markets or opportunities to visit oil mills, etc.

 

Seafood in Liguria

Fishing has a long tradition in Liguria and you can buy the fresh catch at markets all along the coast. The selection varies according to the season. In winter you can buy mullet and cuttlefish, in summer octopus, sea bream, hake, and small pelagic fish (those that live in large schools and swim close to the surface), while in autumn bonito and mackerel dominate.

In restaurants, you can also find anchovies and shrimp on the menu.

Is it safe to eat fish in Liguria?

Unfortunately, you can’t always assume that the fish in a seafood restaurant is really fresh from the Ligurian Sea. Fish stocks have been declining since the 1990s, and many restaurateurs use imported frozen fish. So it’s best to ask.

If you are interested in the situation of fish in the Mediterranean and the threats they face from climate change, pollution, and fishing, here is an interesting article about biodiversity in the Mediterranean on Riffreporter.

Sustainable accommodation in Liguria: The Albergo Diffuso Relais del Maro 

To make your trip to Liguria as sustainable as possible, there are three things you should consider:

• Eco-friendly travel
• Sustainable accommodation
• Sustainable dining with a focus on organic and local products

Our recommendation: The Relais del Maro albergo diffuso in Borgomaro. The albergo diffuso movement was born to save Italian villages from decay. The idea is to turn several empty buildings in a village into a distributed hotel. Elena Scalambrin has done just that. Her 4-star hotel is divided between a main building and several of her family’s historic commercial and residential buildings. This allows you to live authentically among the locals. Thanks to tourism, the picturesque village has been able to keep its bakery, hairdresser, and other shops. Located about 30 kilometers from the coast (Imperia), it is a great starting point for exploring the region.

In a relaxed atmosphere, you can enjoy breakfast with local products overlooking the pool, olive trees, and the church tower. In the afternoon there is tea time with fresh homemade pastries and an à la carte menu of small dishes and snacks is served daily from 5pm to 8pm.

Michelin-starred cuisine in Liguria – The 6 best Michelin-starred restaurants in Liguria

Elena herself is a lover of good food. She has already visited several Michelin-starred restaurants in Liguria and has given us the following recommendations:

1. Equilibrio (the restaurant of chef Jacopo Chieppa, who started his career at the age of 16. The “balance” of the dishes is important to him.
2. Sarri (Classic Ligurian dishes with a modern twist)
3. Vignamare (Seafood restaurant with fantastic ocean views)
4. Casa Buono (Sustainable Michelin star cuisine in the hinterland with (preferably) zero-kilometer food“)
5. Nove (Creative cuisine with surprising combinations, sensationally presented)
6. Balzi Rossi (Elegant restaurant, fish dishes with flower arrangements)

Elena has not yet been to Vignamare, but she is familiar with the current chef’s cuisine, as he previously worked at Nove. She has summarized her experiences at the restaurants in the blog on her website.

“Our region not only celebrates its culinary heritage, but also embraces innovation, sustainability and respect for nature.” – Elena Scalambrin

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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?

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

This is the first in our Culinary Journey series – each month this year we will introduce you to a new culinary destination.

What are the characteristics of Sicilian cuisine?

Sicily is the largest island in the Mediterranean and lies at the tip of Italy’s boot. Its cuisine is characterized by fish and seafood, Mediterranean herbs, olive oil and citrus fruits. Some of the things you must try while in Sicily are pasta and sardines.

“Walking through the streets of Palermo, you will quickly realize how much food is at the center of everything: from panelle, arancine and stigghiola to pane e cazzilli, you will find it all. If you stop by someone’s house, you will definitely not leave with an empty stomach. Even nowadays it is still a beloved family tradition to meet at grandmother’s house for Sunday lunch, and it would be unthinkable to say: “I’m not hungry…“.” – Giuseppe Schimmenti

In Sicily, food is closely linked to family

Chef Giuseppe grew up in Sicily. He has fond memories of his childhood, going to his grandparents’ house after school, where his grandfather, a fisherman, would bring home fish every day and his grandmother would serve him fresh pasta made with love and squid ink. These memories of love for food, aromas, scents and flavors of the island are what he wants to pass on to his guests today as executive chef of the ADLER Spa Resort SICILIA.

Sustainable spa resort on a protected beach

ADLER Spa Resort SICILIA is located in the southwest of the island, about 2 hours from Palermo, directly on the coast. Right in front of the WWF protected sandy beach “Riserva Naturale Torre Salsa”, which is cleaned and maintained by the resort. The Green PearlsⓇ Resort is committed to sustainability, focusing on renewable energy, waste reduction, water conservation and local cuisine. To achieve this, the resort has created its own vegetable and fruit gardens, as well as orange and olive groves for the kitchen, and buys fish directly from local fishermen.

12 typical Sicilian dishes you must try

Sicilian street food

#1 Arancine – stuffed, fried rice balls

Arancine are considered the most popular Sicilian street food. Because they are so popular, you can also find them in restaurants as appetizers or, of course, make them at home. The fried rice balls are typically stuffed with minced meat, but nowadays there are many vegetarian and vegan versions, such as with peas or caciocavallo cheese.

#2 Panelle – Deep-fried chickpea dough pockets

The Arabic influence (Sicily was an Islamic emirate from 831 to 1091) can still be seen in many Sicilian dishes. Panelle, for example, are made from chickpea flour. In Palermo, you can find fried pancakes sold on the street and eat them sandwiched with bread.

#3 Stigghiola – Grilled offal

Eating offal has gone out of fashion around the world. But for more sustainable meat consumption, it’s better to use the whole animal, from nose to tail. The offal that ends up on the grill in Sicily is usually lamb, but sometimes goat or chicken. It is wrapped in fennel leaves with onions and herbs and grilled.

Pasta dishes

#4 Maltagliati

Maltagliati means “badly cut” and refers to the rough shape of the pasta. For Giuseppe, the most important part of Sicilian pasta is the flour. He uses an ancient type of wheat for his homemade maltagliati dough, native to the island and ground in a traditional mill. He shared the maltagliati recipe with us on our blog.

#5 Pasta con le Sarde

A popular Sicilian noodle dish is pasta con le sarde, made with tagliatelle cooked with fennel. The sauce contains sardines, anchovies, capers, pine nuts, almonds and raisins – a wonderful combination of Sicilian ingredients.

#6 Tortellini with squid stuffing

Another recipe Giuseppe shared with us are his squid stuffed tortellini. The recipe includes both small Sicilian Seppie squid and black squid and is very popular with guests at the resort’s restaurant.

Fish

#7 Sardines

The small silver fish owes its name to the island of Sardinia, but it is also one of the most popular food fish in Sicily, where it is mainly caught by local fishermen.

Sardines are not currently endangered, but the WWF warns of overfishing in the Mediterranean. According to the chef, sardines are not as plentiful as they used to be and their supply is noticeably depleted. So do not overdo your appetite for sardines.

Sardines are gutted, fried or grilled and then eaten whole (with the skin but without the head).

Desserts

#8 Marzipan (Frutta di Martorana)

Almonds are an integral part of the island and that’s why there are so many almond based desserts. A delicious tradition is Frutta di Martorana – these are colorful fruits made of marzipan. Not only are they delicious, but they look very pretty and make a great souvenir.

#9 Cassata

Of all the famous Sicilian cakes, cassata is the best! It is a layered cake made with green almond paste, ricotta cheese and candied fruit. The classic “man’s cake” was once served on festive occasions in Italy and is now sold in all kinds of variations, including tartlets and even ice cream bombs.

Drinks

#10 Granita

Especially in summer, you can’t miss a glass of granita! It is a type of slush ice or sorbet made from fruit. The classic flavor is lemon, and it is said to have been invented by the Arabs.

#11 Fresh-squeezed orange juice

We have previously blogged about whether orange juice is sustainable, and unfortunately often it isn’t. This is mainly because most of the orange juice on the world market comes from large plantations in Brazil. In Sicily, on the other hand, you can enjoy orange juice with a clear conscience if it comes from the organic oranges at the foot of Mount Etna and is freshly squeezed for you.

#12 Almond Drink

Another must have in Sicily is the almond drink. It is especially refreshing in the summer.

The impact of climate change on Sicilian cuisine

Giuseppe says the effects of climate change are already being felt on the Mediterranean island. He is particularly worried about the blue crab, which is devastating the shellfish population. And the people who “just sweep up everything with their nets”.

If you want to know which fish and seafood species are currently endangered, we recommend the WWF Fish Guide.

Sicilian meal order

In Sicily, a meal always consists of several courses. A typical order is

1. Antipasti – When you go to a restaurant, it is customary to order an appetizer such as pickled vegetables or variations of arancini or panelle.
2. Primi –Pasta or risotto, for example, is a good first course.
3. Secondi – The second course is usually a fish or meat dish. To be honest, vegan options are not that common here yet – but you could also order another primi dish as your main course, or look for something among the “contorno” – the side dishes that are ordered separately.
4. Dolci – Of course, dessert is a must and consists of fresh fruit or a sweet dish such as sorbet.
5. Espresso -The whole thing is rounded off with a strong coffee.

Sicily is definitely a wonderful place for a pleasure trip and we hope that together with Giuseppe we have whetted your appetite for the island!

Der Beitrag Culinary journey in Sicily: Pleasant and sustainable 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.

Stage 4 : From Seefeld to Schwangau

Fantastic mountain scenery and spectacular views … Can you get enough of it? Neither can we! And there’s more than enough of it on this section of the route.

For your route planning:

By train (2 changes):

• Seefeld to Garmisch-Partenkirchen
• Garmisch Partenkirchen to Reutte in Tyrol
• (Note: The train connections on this section are connected with many changes. Please inform yourself beforehand. The hotel will be happy to help you.

By car (about 100 kilometers)

• via B2 and B179 (or at least 2 other possibilities)

 

Our stopover recommendations

This route takes you through one of the most beautiful parts of the Alps. Well, you can say that about almost every part… So let’s say you’ll discover some possibilities for stopovers here. For example the Eibsee or the Zugspitze. Both are just a tiny detour away from your route.

If you feel more like hiking, you can also start a tour from Seefeld before continuing to the next restaurant. For example, we recommend the Leutascher Geisterklamm, which we have already written about here. Or you can use the day to check out the royal castles and Füssen when you get there. After all, both Neuschwanstein Castle and Hohenschwangau Castle are in close proximity. And from there, it’s just a short walk to Hotel Das Rübezahl.

5th stop: Hotel Das Rübezahl

Schwangau, Germany

We have already reported on the history of the Hotel Das Rübezahl here. So if you fancy a bit of fairytale atmosphere and want to learn more about the hotel, hop over there. For now, we’ll talk about the very special cuisine that awaits you in the hotel with a view of the castle.

Chamois & Gloria

The name of one of the two hotel restaurants definitely says it all. In the face of Neuschwanstein Castle, you’ll be served things you’ve never eaten before. Or have you ever had the pleasure of “mountain pine dashi kisses Allgäu chamois ham” or “alpine herbs meet whitefish sashimi”?

Alpine Fusion is the name of the cuisine. It combines the ingredients and products of the rugged Alps with fine flavors from around the world. The result is a culinary experience that you will surely tell about more than once at home.

The gourmet restaurant sees itself as part of a new breed of high-class restaurants. Instead of a strict dress code and rules, there is charming service and a lot of joie de vivre. The focus is on a feel-good atmosphere.

Stage 5: From Schwangau to Balderschwang

For your route planning:

By train (1 change):

• Füssen to Kaufbeuren
• Kaufbeuren to Fischen
• From Fischen you can take the shuttle of the hotel.

By car (about 86 kilometers)

• via the A7 with various options from Oy-Mittelberg

Our stopover recommendations

While a short stay in Kaufbeuren is a good idea if you are traveling by train, there are other options for drivers. You can adjust your route so that you are not only on the highway and federal highway, but also drive “overland”. Then you can discover the Geratser waterfall, for example. Or the gorges and hiking trails around Sonthofen. In Obermaiselstein you will find the Sturmann Cave, which you can visit and discover on a guided tour. A special experience: a lantern hike to the cave with subsequent exploration of the same. A must for everyone who finds caves and the underworld of the Alps as fascinating as we do.

6th stop: HUBERTUS Mountain Refugio

Balderschwang, Germany

Slow food is good food. This is certain for the kitchen team at HUBERTUS Mountain Refugio. The hotel has a holistic approach that extends from the use of renewable energies to an extensive wellness and yoga offering and culinary delights.

Organic, Ayurveda and the region on the plate

The HUBERTUS Mountain Refugio has been certified organic since 2022. But even before that, the team paid close attention to the selection of food and, as befits a sustainable hotel, focused on regionality and seasonality.

In addition, there is a special feature at the HUBERTUS Mountain Refugio: Ayurvedic chef XY is also in the kitchen. With him you can also learn how to cook Ayurvedic and what this “trend” is all about.

If you don’t want to wait until your next vacation, but want to get involved with Ayurveda right now, then be sure to check out our blog articles on it. There you will also find XY’s recipe for Ayurvedic breakfast waffles.

Family tradition in the Allgäu

In addition to the Ayurveda concept, you will especially feel the love for the region at the HUBERTUS. In the meantime, the third generation is running the hotel. The fourth is in the starting blocks. In an interview, Marc Traubel told us more about the special history of the hotel. And even if you are on site, he will gladly answer all your questions about the hotel or show you and other guests the “backstage area” of the hotel during the weekly house tours.

On hiking and snowshoe tours you can explore the alpine pastures around the hotel and see up close where the animal products come from and how the animals are doing. In the kitchen, chef Kristian Knölke then conjures up dreamlike creations in the tradition of Allgäu cuisine. Delicious!

Bonus stage: From Balderschwang to Saas-Fee

The last leg is quite a jump again. Therefore, we consider the whole rather as a bonus, if you have time and desire to go to Switzerland and go there also on a culinary journey.

For your route planning:

By train (3 changes):

• Fischen to Memmingen
• Memmingen to Zurich
• Zurich to Visp
• From Visp we continue by bus to Saas-Fee

By car (330 – 370 kilometers)

• Options lead via Liechtenstein and Italy or through Switzerland via Zurich and Bern. The shortest route is via the A2 and A3

 

Our stopover recommendations

The long distance and the countless route options ensure a large number of possible stopovers. On the shortest route, for example, lies the Liechtenstein capital Vaduz with Vaduz Castle and the Wildschloss Castle not far away. There are also various lakes along the route, sights such as the wooden bridge Reckingen and, of course, always beautiful views of the Swiss Alps.

With the train, you also have plenty of opportunities to explore new places due to the many changes. By the way, it pays off here if you travel light: Less stuff you have to lug around the cities 😉

7th stop: Waldhotel Fletschhorn

Saas-Fee, Switzerland

The Waldhotel Fletschhorn would then be the bonus stop after the bonus stage. The hotel’s restaurant is known nationwide and is adorned by a Michelin star.

Culinary highlights and good wines

The Waldhotel itself seems inconspicuous at first, but it shines with its lovely rooms, the panoramic mountain view and of course the terrific cuisine. Every day you will experience dinner highlights of the finest. The ingredients? Naturally from the region and as fresh as possible.

The kitchen team has known the producers for a long time and trusts them. So you can enjoy special quality, always accompanied by the right wine from the huge wine cellar.

Closing words

We have reached the end of the gourmet road trip through the Alps. Of course, it could be extended and completed. For example, with our other partners in Switzerland: CERVO Mountain Resort and Hotel Bella Vista in Zermatt, and Wartegg Castle on Lake Constance. All three fit perfectly on the route. So why not plan a complete culinary road trip through Switzerland? Would that be something for you?

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Der Beitrag This is the way to enjoyment – Join us on a culinary road trip through the Alps and experience seven sustainable hotel restaurants | Part 2 erschien zuerst auf GREEN TRAVEL BLOG.