A successful vacation includes good food. Our green pearls also emphasize sustainable and regional products and preparation in the kitchen. Read more about regionality that tastes good!

South Tyrolean open kitchen

Mediterranean-alpine delicacies are prepared in an open kitchen at ADLER Lodge RITTEN. Chef Hannes Pignater has gained a lot of experience working abroad and has been awarded several times for his culinary skills. The South Tyrolean has stayed down to earth, he loves the contact with his guests and is happy that all of you can look over his shoulder in the open kitchen. The products used come from the region and vary according to the season. Hannes focuses on new interpretations of South Tyrolean classics. If you are satisfied and happy after the meal, that is the greatest compliment for the chef.

Female power in the Tyrolean kitchen

Verena Ganzer also loves regional ingredients. She only serves products from the East Tyrol region. Since December 2018, she has been responsible for the kitchen of the gourmet restaurant INSIDE, which is part of the Hotel Outside. Verena particularly enjoys using wild herbs from the region. Many ingredients are grown directly in the hotel garden, so you can watch your food grow. Verena also focuses on a mix of Mediterranean and Alpine classics. The production of food is very transparent; for example, the hotel makes its own bread, jams, and syrups.

Carefully selected partners at the Berghotel Rehlegg

The kitchen concept at Berghotel Rehlegg states: “Not what is practicable, but what is healthy, fresh and not tortured, gently prepared and of course tastes great, should go on your plate.” 90% of the products come directly from the region onto your plate. The environmentally friendly hotel works only with selected partners and suppliers and knows exactly where the products come from. By the way, since this year the cheese also comes directly from the hotel. The producer Gerhard Hochgräber prepares the milk specialties completely fresh for you. You can look forward to a delicious mix of tasty alpine dishes, light herbal dishes, and grandma’s secret recipes.

New chef for the Maslina Resort

The Croatian Maslina Resort inspires us with its large garden. Many of the ingredients for the hotel’s cuisine grow on the island of Hvar, so delivery routes are reduced and everything is really fresh on your plate. On the terrace of the restaurant with a spectacular view of the sea, the food tastes twice as good. Since this year the hotel has a new chef. Serge Gouloumès comes from the south of France and decided at the age of 11 that he would become a star chef. His love of cooking is in his veins and you can definitely taste that. By the way, if you miss his dishes after your vacation, you can find inspiration in one of his three cookbooks.

Read more: GREEN PEARLS® HOTELS USE WEEDS – WILD HERBS ON THE PLATE

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