GREEN PEARLS® – UNIQUE PLACES
South Tyrol has always seemed to me like a culinary bridge—somewhere between dumplings and pasta, between Austria and Italy. However, when I shared this idea with South Tyrolean chef Matthias Hinteregger, he responded with slight indignation. “For me, South Tyrol is not just a bridge,…
Ćevapčići and Pljeskavica are by no means the only dishes that Croatian cuisine has to offer. Although the country is known for its meat-based cuisine, it also has a creative plant-based scene. Take the island of Iž and Hotel Korinjak, for example. In this article,…
Peruvian cuisine is one of the most diverse in the world. It features more than 4,000 varieties of potatoes, an abundance of chilies, and influences from the Andes Mountains, the Amazon jungle, and the coastal region. So, what should you definitely try on a trip through Peru? David Fernandez, a culinary expert from Inkaterra Hotels, knows the answer and will tell you which dishes you shouldn’t miss, how to enjoy them sustainably, and if the country is suitable for vegans.
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You drive to the Baltic Sea, take off your shoes, feel the sand under your feet, the sea breeze on your face, and what’s the first thing you buy? A fish sandwich! “It is a must at Timmendorfer Strand,” says hotel manager Michell Meister of…
“Bavarian cuisine is characterized by hearty and savory dishes that should be enjoyed without counting calories,” says Manuel Madei. The chef of the Feuerküche at Gut Sonnenhausen introduces us to the “must eats” of Bavaria and how a sustainable diet can go with them.
Here are a few special features of the recipe—don’t worry, though; it’s super easy, just not your run-of-the-mill lemon cake:
Organic spelt flour instead of wheat flour: Spelt is considered more natural than wheat, is easier to digest, contains more minerals, and has a nutty flavor. It’s a conscious choice that benefits your health and the environment because spelt is usually easier to grow.
Oil instead of butter: Vegetable oil makes the dough moist, makes the cake vegan, and has a smaller carbon footprint than animal butter, which is considered one of the most climate-damaging foods.
Chamomile tea as a liquid: The biggest surprise is probably the use of freshly brewed chamomile tea. It makes the dough wonderfully moist and gives the cake a delicate, almost floral note. Tip: Let the tea steep well so that the aroma comes into its own. SANDnature uses “Smooth Operator” organic chamomile tea from the tea manufacturer Samova.
Turmeric for flavor and color: This “super spice” not only gives the cake a golden yellow color, but also adds light, exotic flavors.
The SANDnature Lifestylehotel is a place to breathe deeply. Adults only (ages 16 and up), it is designed with natural materials and a clear focus on sustainability. Located directly on the second row of the Baltic Sea, it is the perfect destination any time of year, whether you’re looking for a relaxing short break or an inspiring getaway. If you want to learn more, you can find tips for a sustainable weekend on the Baltic Sea or exciting impressions of a culinary journey here. Now, in the cooler season, the region captivates with its deserted beaches, perfect for long walks in the wind and salty air. Without the summer tourist crowds, SANDnature is the perfect place to relax and welcome the cozy season..
