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Happy Sustainable Gastronomy Day!

June 19, 2019 Dining, Health and Wellness No Comments Email Email

Since 2016, the 18th of June has been a special day for sustainable gastronomy. The UN says this day “emphasizes the need to focus the world’s attention on the role that sustainable gastronomy can play. It also reaffirms that all cultures and civilizations are contributors and crucial enablers of sustainable development.”

The best way to get to know a new region or a culture is through its food. Especially when it’s organic, local and freshly prepared. And we’re lucky to have so many wonderful Hotels that offer unique food concepts. But they all have one thing in common: the menus are absolutely delicious and as eco-friendly as possible.

Biotique-Hotel LA VIMEA in South Tyrol

The purely vegan hotel is located in the sunny Vinschgau Valley in South Tyrol, Italy. The LA VIMEAlies near the center of Naturns and indulges its guests with an innovative, vegan kitchen using only local and seasonal produce. Prefer raw food? No problem, the hotel provides raw vegan options as well. Chickpea flower for vegan pizza nights or buckwheat pancakes for breakfast and almond flower for vegan cakes, the kitchen staff carefully prepares gluten-free options for any time of the day. The hotel always chooses organic products that they either grow themselves at the Agrivilla i pini in Tuscany or purchase from regional farmers in South Tyrol. Veganism at the LA VIMEA is not limited to the food, but has also been carried through the construction methods and furnishings. Everything included in the hotel, up to the smallest detail is vegan, free from free from toxic chemicals and biodegradable.

Bio-Agrivilla i pini in Tuscany

The Bio-Agrivilla i pini is the little sister of LA VIMEA and lies in the heart of the picturesque olive groves and vineyards near the medieval city centre in San Gimignano, Tuscany. The organic vegan vineyard with historical roots is dedicated to a sustainable holistic philosophy. The culinary art at the Agrivilla is impressive: the fully vegan artistic cuisine including organic ingredients from the hotel garden will astonish you in the morning, at noon, or in the evening if desired. Enjoy your meals with a glass of home-made wine – vegan too, of course; not a single animal product was used during the vinification process. If you love the food at i pini as much as we do you should try taking part in one of the vegan cooking classes! Along with their organic red and white wines, the Agrivilla also produces cold pressed organic olive oil, saffron, and a wide variety of vegetables, fruits and herbs.

Zero-Emission-Hotel Milano Scala in Milano

“Green & Glocal” is the culinary concept at the Zero-Emission, boutique Hotel Milano Scala in Milan. Select ingredients and recipes of the delicious, traditional Italian cuisine are elaborated upon with years of wisdom and skill creating Italian-inspired vegetarian and vegan offerings. The restaurant uses organic ingredients that have traveled the fewest possible number of kilometers from production to consumption. The hotel has even created an organic garden, located on the sixth floor of the hotel, which supplies the restaurant with herbs, seasonable fruits and vegetables. At the Sky Terrace on the eighth floor one can  enjoy a Green Apertitive with a 360° panoramic view over the city.

Biohotel Sturm in the German region Rhön

Biohotel Sturm was awarded the first bio-organic hotel in the biosphere reserve within the German region of Rhön. Arrive, feel good and relax, is the philosophy the hotels and its staff live by. The organic hotel has been a member of Slow Food Germany since 2006and all ingredients used in the kitchen at a-la-carte Restaurant schulze|s are organically farmed and the majority are sourced directly from the Rhön or surrounding regions such as the Thuringia Forest. Much of the food is produced in-house, for example: jam with fruits from the garden, chutney, syrup and even freshly baked bread. Enjoy a walk through the herb and nibble garden and discover what might be on your plate in the evening. With its Slow Food membership, the hotel not only strengthens local organic agriculture, but also contributes to the preservation of regional products and traditional specialties such as the Rhön brown trout, the Rhön sheep and the Franconian sausage.

Genießerhotel Die Forelle in Carinthia

“Honest cuisine” is the motto of Geniesserhotel Forelle at lake Weissensee in Austria. The Carinthian Slow Food member uses only genuine, high-quality food and prefers seasonal products. Its particularly charming to note that the bread, jams and pastries at the Genießerhotel all come from the farm operated by the owner’s grandparents. The rhythm of the seasons determines the menu at the hotel and introduces extraordinary colors and aromas to the palate. Organic, regional, sustainable, and fair – chef Hannes Müller carefully assesses his suppliers and chooses them according to the best taste and the highest quality of the product. This way, he ensures he can continue to indulge his guests with gusto with his excellent cuisine.

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