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.

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A Vision Rooted in Resilience and Respect

The hotel has never been just a workplace. From the beginning, it was about creating a space where people feel accepted, where nature is respected, and where visitors leave with more than memories of the sea. What my grandfather understood long before many others was that travel can change us — if it is done with awareness.

Born on Iž, he knew the island intimately: its scarcity of water, its hard soil, and its traditions rooted in both struggle and abundance.

“On an island, you learn quickly to be resilient and resourceful.”

he often told me. “You respect what you have.” Those values — resilience, resourcefulness, respect — became the foundation of everything he created, and they remain the words I would use to describe him.

From Struggle and Abundance to a Hotel with Purpose

When he opened the first vegetarian hotel on the Adriatic coast 25 years ago, it was far from an obvious choice. “It was an opportunity and a risk I decided to take,” he once said. The idea was born out of his travels to India with his teacher, Maheshwarananda, and it was never just about food or tourism. What he wanted to create was a place where people could slow down, reflect, and explore a more spiritual way of life.

Naturally, the locals met the idea with skepticism. “They were mostly mocking us the first ten years,” my grandfather recalled with a laugh. “They remained tolerant for the next 10 years and, five years ago, accepted our concept as normal. Change comes gradually here.” While many locals struggled to see the point, international visitors were often quicker to embrace it.

“The first intention, one present to this day, is introducing people to spirituality, raising consciousness, and being humane toward all living things,”

he explained. “This is a challenging thing to do in tourism, especially when guests come only for a week or two. But what matters is opening that window of possibility, letting them know it exists. That it is something worth striving for.”

Guests feel the special spirit 

That sense of possibility is what guests feel when they arrive. Many speak of being drawn not only by the vegetarian food but by the energy of the place — the sense of community, of guidance, of retreat from the noise of everyday life. Guests often say the same thing when they step through the door: “We’re home.” That simple phrase captures everything my grandfather hoped to achieve—a vacation not for luxury, but for the soul.

Even as the hotel expanded and the next generation of our family took over daily operations, its essence has remained unchanged. What we offer is not just space and programs, but connections — between people, cultures, and ourselves with the world around and within us.

Hotel Korinjak will stay vegetarian

When I asked my grandfather about the future, his words stayed with me: “I am certain the hotel will stay vegetarian, and what undoubtedly deserves special attention now and in the future is educating people to move toward the more spiritual path, to change their perception of everyday life. Constant practice, making it a daily habit, begins the moment they wake up.”

 As I study the island and reflect on the challenges of sustainable tourism, I see just how forward-thinking his vision was. Long before “green travel” became a trend, he understood that tourism could either exploit or protect a place. His choice was always clear. For him, and for us, it was about living with nature, not against it.

That is the inheritance we carry forward. Hotel Korinjak has evolved over the years, with each generation leaving its mark, yet the spirit remains the same: a simple, mindful place where people rediscover what truly matters. When I once asked him what the tourism industry needs most, he just laughed: “It should have more places like this, haha.”

This is a guest article from Mikela Vlahov.

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Eco-luxury on your plate

The ADLER Lodge RITTEN, located on the sunny Ritten plateau in South Tyrol above Bolzano, is an ecologically managed luxury resort and the only Green Pearls® partner offering an all-inclusive package.

Most of the ingredients used in the kitchen come directly from the resort’s farm or the immediate vicinity (farm-to-table).

An absolute favorite among guests here is Kaiserschmarrn, which is prepared as an afternoon snack for guests by hiking guide Klaus Fink. Originally from Oberbozen, Klaus is not only a hiking guide, but also a trained chef. He has shared his tips and recipe with us.

Four Tips for the Perfect Kaiserschmarrn

The ADLER Lodge RITTEN recipe includes four special features:

• Vanilla (make sure it is Fair Trade. Read our report on vanilla cultivation in Madagascar to find out why).
• Lemon zest (from organic lemons, of course) which balances out the sweetness.
• A dash of rum refines the flavor
• Caramelize the finished dough in sugar and butter before serving to guest.

Dairy products and eggs – How sustainable is Kaiserschmarrn?

Dairy products do not have a particularly good ecological balance (this is particularly true for butter). Eggs fare slightly better, especially organic eggs, compared to other animal products. However, neither can be considered sustainable. Therefore, as with many things, the rule is to enjoy them in moderation! Kaiserschmarrn can be a special dessert. Alternatively, you can try a vegan version by replacing cow’s milk with plant-based milk and using applesauce instead of eggs. (Find out how much better plant-based milk performs in our sustainability check.) To make the batter fluffy, whip up some aquafaba (chickpea water) or add apple cider vinegar and baking powder. You can find a vegan recipe at Vegan World, for example.

One last point about the recipe: ADLER Lodge provided us with a recipe for a commercial kitchen with quantities like 750 grams of egg whites, which is easily 35 eggs. Therefore, you will need to either convert the recipe using a recipe converter or invite a lot of friends and family over!

Print

Kaiserschmarrn from the ADLER Lodge RITTEN (Emperor's pancake)

The chefs at the sustainable ADLER Lodge RITTEN have shared their recipe for Kaiserschmarrn with us. Guests love it! (Note: Party size)

Course Dessert, Snack

Cuisine alps, austrian, South Tyrol

Keyword Kaisersmarrn, pancake

Prep Time 15 minutes minutes

Cook Time 4 minutes minutes

Servings 20 people

Ingredients

• 750 g Flower
• 600 g egg yolk (about 20 eggs) organic
• 750 g egg white stiffly beaten (about 35 eggs) organic
• 400 g sugar
• 1 tbsp baking powder
• vanilla organic fair trade
• lemon zest
• shot rum (alternatively, non-alcoholic rum flavoring)
• 500 g milk organic
• 500 g cream organic
• raisins
• clarified butter for frying
• butter & sugar to caramelize
• Powdered sugar for dusting

Instructions

• Mix the flour, milk, cream, egg yolks, sugar, and flavorings (vanilla, lemon zest, rum) well.
• Carefully fold in the stiffly beaten egg whites.
• Let the mixture rest for a while (e.g., 10 to 15 minutes).
• Eine beschichtete Pfanne mit Butterschmalz einfetten und den Teig etwa 2 cm hoch eingießen.
• Turn the dough over and tear it into small pieces.
• To finish, add a little butter and sugar and allow to caramelize.
• Arrange on a plate and dust with powdered sugar (or a mixture of powdered sugar and poppy seeds).

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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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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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The Paradiso Pure.Living Vegan Hotel on the Seiser Alm was once a typical, traditional mountain hotel: skiing in winter, hiking in summer, and hearty South Tyrolean cuisine with pork knuckles and Kaiserschmarrn. When Valeria Caldarelli and her husband took over the then 30-year-old hotel in 1994, they could hardly have imagined what it would become: a flagship for a vegan, artistic and nature-loving lifestyle that attracts guests from 14 different countries every year.

A hotelier family goes vegan

Alexander and Maximilian Spögler, the two hosts of the Paradiso Pure.Living Vegan Hotel, talked to Green PearlsⓇ about their often challenging and difficult journey to become the first vegan hotel on the Seiser Alm. It all started with their youngest sister, Franziska, who has been vegan for a long time, having not eaten animals since childhood. Who would have thought that this decision would eventually lead to several hotels going vegan!

The brothers say their mother was the second to change her diet. She became vegan overnight after being diagnosed with an autoimmune disease. This has had a huge impact on her two older sons, Alexander and Maximilian. “I think she’s fitter than all of us now! When you see firsthand the impact of diet on health, you know there has to be more to it,” Maximilian sums up.

Italy’s first 100% vegan hotel opens its doors

It was their mother, Valeria Caldarelli, who opened the first fully vegan hotel in Italy in 2016. She had been vegan herself for about ten years, but it took time (and courage) to bring her new awareness to the hotel. Together with extensive renovations, she transformed the previously conventionally run hotel “SUNNWIES” in Naturns, South Tyrol, into the adults-only LA VIMEA Vegan Hotel. But it’s not just the food that’s vegan – the entire interior, materials and cosmetics are vegan, too. She has created a nature-loving place with daily yoga and meditation classes, Ayurvedic treatments, a saltwater pool and a natural swimming pond.

In 2018, daughter Franziska and her husband Benjamin Posch (also vegan and from the hotel industry) opened the lovingly renovated country house Vegan Agrivilla I Pini in Tuscany. It is surrounded by its own organic farm, which supplies the vegan hotel kitchen with food.

The brothers Maximilian and Alexander of Paradiso Pure.Living also took a step in this direction. They were already vegan and wanted to convert their hotel completely. But it was not easy, as Alexander explains: “The Alpe di Siusi is a bit more difficult. Even going vegetarian was a very drastic step. We then marketed it as vegetarian [from 2019], but 80 percent of the food has always been vegan.” Their concern at the time was the altitude of the hotel and the clientele of the Alpe di Siusi. And their concerns were not unfounded.

The change to vegetarian-vegan: Guests stayed away and employees left

The decline was immense. According to the Spögler brothers, they lost about 80 percent of their regular customers as a result of the change. And that wasn’t all. Almost the entire team left in 2019. Then came the coronavirus pandemic the following year, which made the first few years anything but easy.

But the brothers persevered. A new team emerged, which today is about 95 percent vegan.

New team and new guests

Ethics, health and the environment are the three main reasons for a vegan lifestyle, Alexander explains when asked why he decided to go vegan. If you look at factory farming and intensive livestock farming, you automatically ask yourself if you really want to support and finance this cruelty to animals,” he adds. For him, his brother and most of their employees, all three pillars are important.

With the rise of vegetarian and vegan lifestyles, the brothers have noticed another effect: at a time when it is difficult for the industry to find employees, it is comparatively easy for them. Almost every day, they receive applications from all over Europe from people who explicitly want to work at Paradiso – because of its plant-based concept.

The situation is similar with the guests. Eight out of ten people say that Paradiso is not the right place for them, but two would only come there for this reason, the brothers summarize. In addition, since the change, new guests are coming to the hotel from farther and farther away. Vegan honeymooners travel from countries such as Israel and the United States to spend their honeymoon at an altitude of 2,000 meters, surrounded by pure nature. “We are the niche of the niche of the niche,” Alexander describes with a laugh. And that’s why some people come here. Not only vegans, but also flexitarians and meat eaters who are curious and open to the experience.

“When these components come together, the whole thing becomes more than just a hotel, more than just a place to sleep and eat. It is a place where like-minded people come together and share ideas. And that creates something unique and beautiful.” – Maximilian Sprögler

Going 100% vegan with new chef

In 2024, the restaurant switched to a completely vegan (cuisine) concept. Once again, guests stayed away. While vegetarian food was still acceptable to some, the situation was different with a purely vegan cuisine. Milk, eggs and cheese are no longer available at Paradiso since 2024. Instead, there are delicious and healthy plant-based alternatives. “Many who try it come back,” Alexander reveals.

One reason for the success of the vegan focus is the collaboration with Greek chef Aggeliki Charami. She took over the Paradiso kitchen in the winter season 2023/24. The Stuttgarter Zeitung described the young woman as the “rock star of vegan cuisine“. The Spögler brothers also expressed their enthusiasm and respect for the chef in an interview. “She is an artist, a very professional artist with both feet on the ground. That’s extremely hard to find,” says Alexander, and Maximilian adds: “We know a lot of chefs, vegan and non-vegan, and what she does is unique.”

For Aggeliki, cooking is not just about making delicious food, it is an art form. She relies on local produce as well as specialties such as the affectionately named “chicken of the woods,” a Sicilian tree mushroom. Its taste and texture are reminiscent of chicken and won over the two brothers from the start. She has also created “smoked seitan steak,” “seaweed caviar,” and an “egg” with a “yolk” made from pumpkin.

OMNIA Plant-Based Restaurant – Vegan Performance Cuisine

The Spögler brothers not only give Aggeliki a lot of freedom, they also opened a new restaurant with her: OMNIA. It seats only about ten guests in the evening. They are treated to a unique nine-course vegan meal that lasts about three hours. Chef Aggeliki herself and her team present the dishes to the guests. She tells them her story and explains the connection between the dishes they are enjoying. Guests have even been known to shed tears during this culinary experience.

One family – three vegan hotels

Valeria Caldarelli (LA VIMEA Vegan Hotel), Alexander and Maximilian Spögler (Paradiso Pure.Living Vegan Hotel) and Franziska and Benjamin Posch (Vegan Agrivilla I Pini) are all members of the same family and have achieved a great deal for vegan tourism in Italy. They were the first to have the courage to implement this concept consistently and holistically, and to do so successfully.

Alexander hopes that many will follow and appeals to his colleagues: “Believe in what you are doing and don’t do things half-heartedly! So don’t say you’re offering ‘more’ vegetarian or vegan options, go all the way!” The two are not worried about potential competition. In fact, they would welcome it.

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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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Is venison sustainable?

The hotel Gut Guntrams, near Vienna, is an architecturally appealing organic retreat with a great ecological concept. Sustainability is always taken into account in the culinary delights, especially when it comes to meat. As we have reported, for example, in the topic of vegan travel or the Planetary Health Diet, you should limit your meat consumption very much for a climate-friendly diet.

The Consumer Advice Centre of Rhineland-Palatinate cites the following advantages for game meat:

• The carbon footprint of game meat is 0.3 to 5 kg CO2 equivalents/kg of meat, which is only half as high as for conventionally reared cattle.
• Wild animals live in their natural habitat.
• Wild animals do not have to experience transport to the slaughterhouse.
• The animals’ diet is natural and neither medication nor antibiotics are administered.

However, you should pay close attention to WHERE the game meat comes from. It should come from a trusted hunter in your immediate area (not imported from New Zealand). In addition, it should not be shot with lead, as this can contaminate the meat with heavy metals. Gut Guntrams obtains the meat directly from local hunters in the area.

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Tuscan roast venison from Gut Guntrams in Austria

A fancy recipe with parsnips, apples, cranberries, orange zest, and chocolate. It was created by Gut Guntrams near Vienna, whose café/restaurant is recommended by Falstaff.

Course Dinner, Festive Meal

Cuisine austrian

Keyword game meat, Venison

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Equipment

• 1 roaster / Casserole

Ingredients

• 600 g venison
• 100 g onion
• salt
• pepper (black)
• 600 ml game stock
• 5 g garlic
• 25 ml olive oil
• 80 g pastinaken
• 80 g apples
• 20 g tomato paste
• 50 g cranberry jam
• bay leaf
• allspice
• 1 tbsp orange peel (organic)
• 1 pinch of cinnamon
• Verjus (sour, non-alcoholic grape juice from Austria)
• 70 g chocolate (Fair Trade dark chocolate 80 %)
• Pine rosemary

Instructions

• Brown the meat all over in the roasting tin over a high heat.
• In the meantime, dice the onions, parsnips and apples, grate the zest from the organic orange.
• Remove the meat from the roasting tin and fry the onions in the oil first, then add the parsnips and apples and fry briefly.
• Deglaze with the game stock and Versus.
• Stir in the tomato purée
• Add the meat again and all the other ingredients and spices
• Leave to cook on a low heat with the lid closed for about 1.5 hours, turning the meat occasionally

Side dish

• Sage polenta and rose hip chutney go well as a side dish

Der Beitrag Roast venison with orange and chocolate – A recipe from Gut Guntrams erschien zuerst auf GREEN TRAVEL BLOG.

Bread between cultural heritage and world market

A while back, I bought a loaf of bread at the kiosk late at night – whole grain toast out of the bag. Sometimes you just have to take what’s there. But I was surprised when I studied the label: “Made in Saudi Arabia.” Is the desert country now a wheat grower? An exporter of bread?

According to World Grain and Agflow, Saudi Arabia produces the most wheat on Saudi Arabian farms “abroad” and imports wheat from five continents (Russia is number one). There are only small wheat farms in the country itself.

Of course, it didn’t say where the wheat in my toast came from exactly. Grains, sweeteners, spices, delivery, storage, plastic packaging… I was holding a real global market product in my hand, costing a little over 4 Euros – at the bottom of the ecological scale! Needless to say, I didn’t buy it again.

“Industrially produced baked goods, often made overseas using cheap raw materials from distant places, have little to do with sustainable food.” – Benjamin Profanter

How sustainable is bread?

As you just learned, bread is not automatically sustainable, even though it has been one of the most important (regional!) staple foods in many parts of the world throughout the ages of humanity. The history of bread goes back to the earliest times (about 14,000 years ago).

But bread is not only a staple food, it is also a cultural asset. Pretzels and dark rye bread in Germany, baguettes in France, ciabatta in Italy, flatbread in Turkey, roti in India. No matter where you go on vacation, you should always try the local bread 😉

Bread has the best conditions to be sustainable. However, you should pay attention to the following:

• Raw materials should be sourced locally.
• Ideally, the raw materials come from organic farming.
• It is made by hand (supporting the bakery trade, culture).

Some bakers also work with traditional millers.

The importance of ancient grains

The trend of using ancient grains in baked goods is one we have already seen in several sustainable hotel kitchens (e.g. with Chef Giuseppe Schimmenti of the ADLER Spa Resort SICILIA, who uses ancient grains from Sicily in his pasta recipes).

As bread sommelier Benjamin Profanter tells me, ancient grains also play an important role for him:

“Ancient and heritage grains are less demanding to grow and do not require artificial fertilizers and herbicides. That’s why they’re ideal for organic farming. Ancient grains are not only more sustainable for nature and the environment, but also for people as they have additional nutritional benefits over modern, highly bred varieties. Personally, I prefer and always recommend breads made from ancient grains, as they also offer more in terms of taste.”

• Insert: Nutritional physiology refers to the “ratio of nutrient content to caloric value of a food” – in simple terms, how many nutrients are in the calories..

Good to know! 4 Questions for Bread Sommelier Benjamin Profanter

Green PearlsⓇ: Hi Benjamin! Thanks for taking the time to answer our questions! Let’s start with the question our readers are probably asking themselves right now: What exactly does a bread sommelier do?

Benjamin: A bread sommelier, like any other sommelier, is an ambassador for his trade. In my case, I am a bread ambassador, communicating the history, culture and value of good bread to consumers. It’s about making people aware of what makes good bread and how to recognize its quality. I am particularly interested in sensory perception, food pairing and the language of bread. It is similar to wine, where in the past people only knew the difference between red and white wine, but now wine sommeliers have built a lifestyle and made wine the quality product we know it to be today. Good wine is celebrated, and good bread has more than earned it too.

GP: Can you give us and our readers some tips on what makes a bread good?

Benjamin: First of all, the production method is relevant: was the bread made by hand? Were pre-doughs or sourdoughs used? Did the dough have enough time to rise and ferment? Were local or organic ingredients used? Only when the inner values are right is bread not only a delight, but also healthy and digestible.

What kind of bread goes with what kind of cold cuts?

GP:How do you choose the right bread for a spread or a meal?

Benjamin: It is important to me that bread is not just a filler, but also a flavorful accent. White bread and jam may taste good, but they are far from being a culinary delight. Only bread with character can turn a snack into a real treat. Personally, I love heavy breads with lots of crusts, and I like to combine contrasts. A prime example is sweet fruit bread with savory cheese.

GP:What kind of bread do you bake for the Green PearlsⓇ accommodations My Arbor* and OLM Nature Escape*?

Benjamin: A colorful mix of different types of bread and rolls, all with one thing in common: they are 100% organic, vegan and made with traditional craftsmanship. Our added value is the use of natural sourdoughs such as “Lievito Madre”, natural yeast, the purchase of regional raw materials and the pursuit of the common good in harmony with people, animals and nature.

Tip: If you are on vacation in South Tyrol, you can visit the Naturbackstube Profanter in Brixen.

Sustainable accommodations that make their own bread

While some hotels and accommodations purchase their bread from local bakeries, there are also many sustainable accommodations that bake their own bread. For them, offering exclusive homemade bread with your daily breakfast buffet or dinner is part of excellent service.

“”We bake our own bread with organic ancient wheat from East Tyrol,” reports the Naturhotel Outside. The hiking hotel in Matrei, in the mountains of the Hohe Tauern National Park, focuses on gourmet cuisine using regional ingredients, and its restaurant has been awarded three Falstaff forks.

At Gut Guntrams near Vienna (whose Café Veranda also won a Falstaff award), bread is baked in-house every Friday. Demeter-quality emmer, spelt, rye and wheat are milled on site at Gut Guntrams.

Organic bread from the Herrmannsdorfer Landwerkstätten

Gut Sonnenhausen has a sister company, Herrmannsdorfer Landwerkstätten in Glonn (near Munich), from which it purchases organic food and meat from organic livestock. They also bake their own bread, including a special “Sonnenhausener Laib” – especially for guests of the accommodation.

The STURM in Mellrichstadt also bakes its own bread. The family-run hotel is located in the UNESCO Biosphere Reserve Rhön, a region where various methods are being tested to reconcile the needs of man and nature. A good example of this is the bread from organic farming and the regional organic bakery, which the STURM offers in addition to its own baked bread.

At the Lifestylehotel SAND in Timmendorfer Strand on the Baltic Sea, an “enthusiastic breakfast chef” will provide you with homemade bread and rolls. In addition, you can order freshly prepared egg dishes at the hotel’s front cooking station.

Preparing food according to guests’ preferences is very important to the Hotel Bella Vista Zermatt. Not only has host Fabienne Anthamatten removed tropical fruits from the breakfast buffet, she also pays close attention to zero waste and local ingredients. Bread and rolls are mostly baked in-house.

The Relais del Maro* in Borgomaro, Liguria, with its Albergo Diffuso, or “scattered hotel,” has even helped keep the village bakery open. The distribution of the hotel among several vacant residential and commercial buildings owned by the family has saved the picturesque village from decay. In addition to the “0 km bakery”, the Relais del Maro also bakes its own bread.

Our hotels’ natural bakers

The Green Pearls® partners who don’t bake their own bread buy it locally. Where they buy it is very important. As you probably know, as a consumer you can choose whether you want to support a cheap bakery chain or the local (organic) bakery with your money.

Sustainable hotels also pay close attention to their suppliers. We asked them where they get the bread for their guests:

• APIPURA hotel rinner* (on the Ritten in South Tyrol): “We get our organic bread from the natural bakery Messner, which has its own small mill and is increasingly processing local grains. By the way, at breakfast you will find many varieties of organic honey from the hotel’s own beekeeping.
• Green Spirit Hotels Paris (Hotel Malar, Amelié and Pavillon, all in the 7th arrondissement): “We offer fresh bread and pastries every day from a traditional Parisian artisan bakery on our street, as well as gluten-free bread.”
• Biohotel Grafenast (Pill, Tyrol, above the Inn Valley): “We offer bread with organic certification from the Austrian family-owned wholesaler Haubis.”
• Naturresort Gerbehof (Friedrichshafen, Germany): “Our baker is from the region and uses mainly Demeter grain from the region (especially organic spelt). Our baker also delivers his bread by electric car”.
• Birkenhof***** Spa & Wellness Resort (Upper Palatinate Lake District): “Our bread is baked locally by Bäckerei Kutzer“.
• Hotel Das Rübezahl (Füssen in Allgäu, near Neuschwanstein Castle): “Our bread comes from the Gschwill bakery, which bakes its bread using only organic products and traditional craftsmanship”

Info: Mentioning the bakeries is a service and neither we nor the accommodations mentioned receive any benefit.

Good bread is worth it

The point is that not all bread is the same – and not all bread is necessarily sustainable. If you want sustainable bread, you should think about the ingredients and the production process. Since most people eat a lot of bread (in Germany, for example, the average annual per capita consumption is 75 kilograms), it is definitely worth it.

A lot depends on bread – farming (remember that organic farming does not use pesticides and thus contributes to soil health and groundwater protection), craftsmanship and, ultimately, flavor.

Finally, we recommend our blog article on jams and marmalades. The perfect zero waste spread for your bread. According to bread sommelier Benjamin Profanter, a sweet spread works best with a hearty, dark bread with a thick crust.

CIN Codes:

IT021072A1UOWUIDH4 (APIPURA hotel rinner)

IT021011A1AE4737IT (My Arbor)

IT008010A1NIWKHTTF (Relais del Maro)

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