The Eco Park Hotel Azalea is located in the beautiful Italian region Trentino in the North of Italy. You can see the colorful flower garden with roses, gladioli, dahlias and tulips from a great distance. Every room is named after its flower godparents which is really unique.
And on top, the Eco Park Hotel Azalea enchants with its wonderful location. The idyllic old town of Cavalese surprises with dreamy backyard romance, small, attractive streets and colorful flower beds.
A family business with a philosophy
Azalea is a very special green pearl that is managed in the third generation by its owner Manuela. The motto of the hotel originates from her father: “Where no alarm clock rings in the morning” – Azalea is a silence-oasis, where you can relax and unwind.
In the early 1940s, the building was renovated and converted into a hotel. Today the hotel is inspired by nature and sustainability. For example, you sleep in rooms renovated ecologically without chemical adhesives and substances. I can tell you a secret: You will wake up relaxed every morning and start into the day full of energy. And the energy you will need for the walks to the crystal-clear mountain lakes and dizzying peaks.
For further reading: For outdoor fans and beer lovers: My 4 favorite hikes
The little ones are also taken care of: a family holiday with a variety
At the Azalea also the little ones can come into their own in summer and in winter. They can experience the diverse nature true to the motto “being a child and being free”. There is a varied offer for the kids like night walks with the lantern, trampoline in the garden, baking together and a mini studio for little artists. Nobody gets bored here! And the parents? They can unwind, enjoy togetherness or relax in the steam bath or in yoga.
For further reading: Sustainable fun for old and young
Environmentally conscious kitchen for every palate and taste
The Eco Park Hotel Azalea doesn’t only spoil you with a cup of coffee as a welcome gift, but also with a delicious culinary offer where vegetarians and vegans find what their hearts desire. Delicious beef is offered maximum twice a week – the long-term plan is to change to vegetarian cuisine and to serve meat only on request. Of course, organic and regional products are used wherever possible – gladly also from the own garden where herbs, raspberries, currants and quinces are grown.
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