GREEN PEARLS® – curated for sustainable impact
“All of our rooms are beautiful.” That’s what many of our hotel partners said when I asked them about their “best room.” But it turns out that there really is such a thing: that special room where you can arrive, marvel, and immediately feel at…
Do you enjoy soft travel and have a passion for design and wooden furniture? Then you’re just like me! Before I moved to the Middle East, two of my favorite pieces of furniture were a beautiful 19th-century wooden cabinet and a desk that was once…
Sometimes, making small decisions or minor adjustments can help improve sustainability in everyday life. In collaboration with our Green PearlsⓇ partner hotels, we’ve developed ideas for seemingly minor changes that have had a significant impact on daily life in hotels. Many of which can easily be integrated into your own life.
Green PearlsⓇ family hotels offer more than green oases: they create experiences that make your vacation truly special, without losing sight of the planet. Here you can combine responsibility with adventure and relax in an atmosphere that makes families’ hearts beat faster.
Yogilates, Fascia Yoga, Aerial Yoga – 2025 will see many athletic yoga trends. But the meditative style will also be in high demand. “Right now, a lot of people are running away from themselves,” says yoga teacher Istvan. They are only “scratching the surface of…
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Ageliki Charami, the executive chef at the Paradiso Pure.Living vegan hotel, LA VIMEA and the OMNIA plant-based restaurant, has a penchant for Asian and Japanese cooking techniques, as well as umami flavour. This vegan recipe, which she shared with us, is the most elaborate one on our blog so far and is perfect for special occasions. The noodle dough, which is coloured with a little turmeric, is the easiest part.
The onion-umami filling, on the other hand, requires a trip to a Japanese speciality store. The flavour of the caramelised onion is enhanced by kombu (seaweed), shiro miso (Japanese seasoning paste), umeboshi (fermented Japanese fruit) and rice wine.
Sustainability fact: seaweed is considered the vegetable of the future. It grows without the need for freshwater or fertiliser, and it absorbs huge amounts of CO₂. However, importing it from Japan undermines its environmental sustainability due to the long shipping distances involved. A more climate-friendly alternative is to source seaweed (kelp) from Europe, for example from France or the Baltic Sea.
But the dish is far from finished yet . As we work our way through the recipe, we’ll make our own rosemary oil (it’s easier than it sounds!) and prepare three different onion toppings for more experienced cooks, as well as a seaweed bisque and a lemon potato cream. We’ll then “dab” these onto the dish before serving.
By the way, this is what Aggeliki says about the recipe:
“This recipe is really simple. I created it so that you can easily make it at home, without needing any special restaurant equipment or complicated techniques.”
Well then! Go for it and surprise your guests (or just your favorite person) with this special dish. We hope it turns out great, and enjoy your meal!
PS: If you would like to tell your guests about the creator of this dish when you serve it, take a look at the interview with Aggeliki Charmi here.
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