GREEN PEARLS® – curated for sustainable impact
A pleasant hotel experience is due to many factors. By counting them, we often forget the people who contribute most to it – the ones behind the scenes in sustainable hotelsk. Without cleaning staff, house technicians, and kitchen helpers, guests would not feel comfortable.
Do you have a place you must visit in every city? It is not about the classic sights or anything like that, but more about everyday places. For instance, do you go to every local museum or church? Or for you, there’s no way around…
For you, vacation means good food? Trying something new? Having someone else do the cooking? If you’re looking for good restaurants, browse through the following green pearls. They are all united by their love of regional and seasonal products wherever possible. Anything that cannot be sourced directly comes from certified suppliers. You can read about the individual focuses of the chefs at the sustainable hotels. Note: reading makes you hungry. =)
Once upon a time … that is how fairy tales are told, and that is also the beginning of the story of the Hotel Das Rübezahl.
“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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