Faster, further, better? We will show you how you can recharge your batteries by slowing down. Our Green Pearls® Hotels offer you sustainable relaxation from stressful everyday life with Slow Food and Slow Travel.

What is Slow Travel?

As the name suggests, it’s all about slowing down and taking it easy. Especially the attitude towards travel challenges the Slow Travel movement. Is it really about countless attractions that we “absolutely” have to see? Or is it more about the experience of the journey itself? Take your time for the stay and experience the country and its people in a very relaxed way.

And Slow Food?

The Slow Food movement began in Italy in the 1980s out of protests at a McDonalds’ opening in Rome. The Slow Food philosophy is based on regional products and traditional recipes. The focus is on conscious preparation and enjoyment of the dishes. Through Slow Food you can experience the specialties of regional cuisine and, in some cases, follow the origins of the food. Immerse yourself in a sustainable travel experience.

At Locanda Mistral these principles are implemented because only local ingredients are used on the table – preferably directly from the hotel garden. Owner and chef Manuela Botte will spoil you with local specialties, there are many Occitan and Piedmontese dishes. The passionate cook also likes to interpret dishes with a long tradition of new recipes.

Honest cuisine

In the family-owned gourmet hotel, Die Forelle at lake Weißensee in Austria you will be treated by the owner Hannes Müller. The Restaurant am Weißensee has been pursuing the goal of dispensing with imported products for over ten years. Here the seasons determine what goes on your plate. The menus are 99 % without imported products. This means that in winter you will be served root vegetables instead of fruit, and at breakfast, there is no orange juice but grape and apple juice. Hannes Müller is convinced that in a time when everything is available, we only learn to recognize real quality again when we renounce. Come and enjoy “honest” Slow Food cuisine!

Slow Food in the Rhön

As a guest at the Biohotel Sturm you will experience a delicious Slow Food cuisine with German specialties. The hotel in the Rhön has been a member of the movement since 2006. So it’s no surprise that the ingredients of the à la carte restaurant SCHULZE|S come from the hotel’s own garden and the surrounding region. Help yourself at any time in the large herb and snack garden. Here you can watch your food grow if you like. The preservation of regional specialties is also a special concern and so dishes such as the Rhöner Bachforelle, the Rhönschaf, or Fränkische Bratwurst are on the varied menu.

Regional suppliers

The Naturhotel Outside in Austria relies on a regional network of suppliers. Here, local and seasonal ingredients are freshly delivered to your plate. A lot is home-made, such as delicious bread or various jams. The hotel also grows its own vegetables. A special feature of the restaurant is the conscious consumption of meat, but vegetarian dishes are also offered. In the Outside, the animals are bought from regional farms and the whole animal is used. Therefore you will not find steak from Argentina or exotic seafood on the menu.

Ayurvedic Cuisine

The chef de cuisine of the Hotel Hubertus Gabriel Simon-Pinero has seen a lot of the world and collected inspirations everywhere. His cuisine is influenced by ayurvedic principles and Gabriel puts a special focus on the power of herbs. During a cooking and herbal hour workshop, he will gladly share his knowledge with you.

Traditional dishes interpreted in a modern way

The Italian family-run resort La Subida Relais spoils you with two restaurants. Here you will find the “Osteria” and the “Trattoria al Cacciatore”, which has even been awarded a Michelin star. Both restaurants serve traditional dishes with regional ingredients. All dishes are developed according to the following exciting principle: “We want people to rediscover the taste of yesterday while being aware of today’s innovations”.

Read more: SUSTAINABLE CUISINE — EVERYTHING BUT ONE-SIDED

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