Anyone who thinks that sustainable cuisine is boring or “one-sided” is sorely mistaken. Eating sustainably most certainly means mindful enjoyment of delicious meals. Our chefs will show you that conscious reduction and a return to simplicity can produce something very special. The dishes are made from seasonal and regional foods, which still allow for a lot of creativity when it comes to meal composition, and restaurants follow a number of different approaches. The Slow Food movement, for example, is now known beyond the borders of Italy, which is its country of origin. You can enjoy the different stories and multiple faces of sustainable cuisine throughout Europe – and today we have put together some great examples for you.
Restaurant SCHULZE|S, Germany
The restaurant SCHULZE|S in the Biohotel Sturm offers culinary delights at a very high level. The special thing about the restaurant’s cuisine is the careful selection of ingredients and the passionate composition of the dishes. All ingredients are from 100% controlled ecological cultivation, mostly directly from the Rhön or surrounding regions such as the Thuringian Forest. Some ingredients even come from the hotel’s own garden, to which guests also have access. Visit the Herb and Snack Garden to sample what will end up on your plate in the evening. It’s not surprising that the hotel couple are members of the German Slow Food Movement. They are committed to preserving typical regional dishes, such as the Rhön brown trout or the Rhön veal Schnitzel.
Locanda Mistral Agritourisme, Italy
From the Rhön mountains to the mountains of Piedmont, where you will find the family-run Locanda Mistral Hotel, located in the beautiful Maira Valley. If you want to experience unspoilt nature while hiking, climbing or mountaineering, this is the right place for you. The in-house restaurant not only offers a fantastic view of the mountains but also delicious, high-quality regional cuisine. The dishes are characterised by an elegant twist between tradition and modernity, which is also reflected in the architecture and furnishings of the hotel and restaurant. Chef Manuela cooks typical Occitan or Piedmontese dishes, which she has transformed into new, modern dishes with her flare for creativity. Most of the organic vegetables come from her own garden and all other ingredients are sourced directly from selected producers from the surrounding region. Here you can be sure that each menu has been prepared with love and care.
Tavernetta di Sagna, Italy
The operator of the eco-holiday village Sagna Rotonda proves that luxury exists in perfect harmony with simplicity. Here you will find the Tavernetta di Sagna, which captivates diners with simple but delicious Piedmontese dishes. The restaurant also stands out for its unique position in the middle of the unspoilt nature of the Piedmontese mountains. In the Maira Valley, the natural landscape and the villages nestled within it have remained authentic throughout the years. The restaurant Tavernetta is located in an old stone house typical of the region. The vegetables for the dishes are grown on the family’s own organic farm and your meals will be served with regional organic wines. However, the highlight is the aperitif, where you can enjoy tasty regional starters. During this special time in the evening, you can enjoy the spectacle of the sunset behind the Chersogno; and if you’re lucky, you may even see some chamois or deer venturing out from the forest in search of food.
Okelmann’s Heimatliebe & Restaurant, Germany
A tried and tested family recipe mixed with a touch of tranquil cosiness plus a pinch of Nordic freshness – that is the motto of the restaurant and café Heimaltliebe. The family-run hotel is situated between extensive idyllic fields in the small and peaceful Lower Saxon community of Warpe. Regionality and seasonality are Okelmann’s top priorities – the season determines what you will find on your plate! Organic herbs from their own garden, asparagus from their own field and organic goat cheese from the brickyard in Hohenmoor – Okelmann’s demonstrates the deep connection to their own homeland and natural surroundings. The mission to bring man and nature together is not only found in the exquisite meals, but also in the enthusiasm and warmth with which the family runs the hotel, café and restaurant.
La Traviata, Milan, Italy
The La Traviata Restaurant elegantly and creatively combines tradition and modernity with the highest standards of sustainability. The restaurant at the Boutique Hotel Scala is located in a historic 19th-century palace, in the centre of downtown Milan, between the famous La Scala Theatre and the Milan Cathedral. Here you can experience the history of the city mixed with the hustle and bustle of a metropolis. The zero-emission hotel strives to embed sustainability not only in the concept but also throughout the restaurant’s menu. And chef Samuele Luè succeeds in doing this in an exceptional way. The concept can be experienced in the hotel garden on the 6th floor, where herbs, vegetables and fruit grow. All other ingredients should have as few kilometres as possible behind them from the production to the kitchen, which is why they are mainly sourced from Milan and the surrounding area. The menu is a creative mix of Lombardy tradition and modern elements. For example, the Risotto, a typical saffron risotto with wine from Oltrepò, which is refined with local honey. A special insider tip: enjoy your aperitif on the roof terrace! While enjoying your Green Mixology Drink, with herbs from the hotel’s own garden, you will have an impressive 360° panoramic view over the city.
Eco PARK HOTEL AZALEA Restaurant, Italy
The predominantly plant-based cuisine of the restaurant in the Eco Park Hotel Azalea can be described as follows: healthy, thoughtful, colourful and creative with a pinch of imagination. Paola, the kitchen fairy, conjures up delicious dishes from fresh ingredients, which will not only convince the vegetarians and vegans among you. All ingredients are carefully selected and combined in a harmonious way. Some traditional dishes from grandma’s times are rediscovered, others are reinterpreted. The regional rural and Mediterranean cuisine is in the foreground, cooking is as seasonal, regional and organic as possible. Through the large inviting window front, you have a great view into a sea of flowers, which gives the hotel its name – not only azaleas grow here, but also tulips, gladioli, dahlias and roses. Paola manages to adapt the interior decoration with a lot of imagination to the respective menu, so that the restaurant, like nature, changes its face from time to time – sometimes simple and elegant, sometimes colourful and cheerful, sometimes romantically playful. She romps around with what the garden has to offer – flowers, fruit and maybe a few fir branches.
Restaurant am Weißensee, Carinthia, Austria
The manager of the Restaurant am Weißensee, Hannes Müller, is a trendsetter in sustainable cuisine and knows exactly what he wants: His cuisine should be strong, honest and healthy. Therefore, he carefully selects the suppliers of his products – not only for the quality but also the chemistry of the partnership must be just right. First and foremost, however, the ingredients used in the kitchen are self-sufficient, and as little as possible is imported. Both the hotel and the restaurant refrain from importing goods; as much as possible, everything is sourced from within the immediate vicinity or at least from within Austria. The evening menu is 99% free of imported goods, and the dishes are subject to the availability of the seasons. However, the options never become unexciting or monotonous. On the contrary, the dishes served are bursting with colours and rich flavours and are anything but boring! As a Slow Food member, the focus is on dishes that have been prepared with love, peace and creativity. The talented young top chef seduces his guests with unique creations which proudly display that conscious reduction and a return to simplicity can produce something truly special.
Anyone who takes their time to enjoy a meal and fully engages with aromas, colours and smells knows what it means to enjoy consciously. Sustainable eating is an attitude. It’s not just about the finished dish on your plate, but about the origin, the journey and purity of the ingredients, the peace and love of preparation, and the environment and society in which you find yourself.
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