A Gourmet Journey

A Gourmet Journey through the European Alps

Treat yourself at the certified restaurants of the Green Pearls® partners

For many, delicious food is part of a memorable holiday. Traditional and authentic dishes are a great way to get to know a region or a country. After all, food is always an important part of the local culture.

In order for guests to be able to feast without worrying or having a guilty conscience, the Green Pearls® partners also strive for sustainability and offer predominantly regional and seasonal cuisine. This not only applies to the hotel business, but also, or perhaps especially, to the restaurants.

A gourmet trip through the Alps is the best way to experience the certified restaurants and gourmet temples. After an exciting day out and about in the mountains, you can stop off in the evening and let yourself be pampered by the chefs of the Green Pearls® partners.

Gourmet Journey through the Alps (5 evenings - 5 restaurants)

Regional delicacies at the Gourmet Hotel Die Forelle

Techendorf, Carinthia, Austria | Traditional and local ingredients are the focus of every dish that chef Hannes Müller creates in the restaurant of the gourmet hotel Die Forelle. Only Austrian ingredients and proven fair-trade products are used. Die Forelle is thus not dependent on imported products. Special attention is also paid to seasonality, both in terms of agricultural produce from the region and the wild herbs and plants collected by the hotel itself.

The fresh ingredients are supplemented with pickled, preserved and fermented foods from their own kitchen.



The kitchen, by the way, is largely powered by the energy generated by the on-site photovoltaic system. The wood-burning stove and the wood-burning bread oven also take pride of place and allow guests to indulge in unique flavours.

The Restaurant der Forelle is one of the JRE restaurants and has joined the Slow Food movement. In the restaurant rating of Falstaff magazine, it achieved 97 of the 100 possible points and Gault Millau also gives a definite recommendation for the gourmet cuisine at Weissensee with 18 points.

East Tyrol on a Plate at the Naturhotel Outside and the Gourmet Restaurant



Matrei in East Tyrol, Austria | Innovative, alpine cuisine awaits guests in the gourmet restaurant Inside, which is connected to the nature and hiking hotel Outside. Regional and seasonal dishes with a modern twist are served and are just the thing after a hike through the East Tyrolean Alps.

Many of the ingredients such as herbs and fruits for the imaginative yet down-to-earth creations grow in the hotel's own garden. The fresh bread, jam, syrups and liqueurs also come from the hotel's own kitchen. The Outside team therefore ensures that guests can easily and visibly follow the path of their food.

For this, the Outside was awarded the AMA GENUSS REGION seal of quality, which stands for controlled quality and regional origin. The hotel itself can boast the EU Eco Label and Falstaff awarded the restaurant 88 out of 100 points.



Castle View and Alpine Fusion Cuisine at Hotel Das Rübezahl

Schwangau, Germany | Unique taste experiences are promised by the Gams & Gloria concept of Hotel Das Rübezahl. Typical products of the rugged Alpine world are combined with ingredients and flavours from faraway countries to create dishes that surprise guests with every bite. Dishes such as "Mountain pine dashi kisses Allgäu Gams ham" or "Alpine herbs meets whitefish sashimi" seem unusual at first, but convince with flavourful twists that guests have probably never experienced before.

The gourmet restaurant in the Allgäu region has received a recommendation from Gault Millau as well as the highest award from the gourmet magazine Savoir-Vivre, the Three Suns, for its new interpretations. And all this with relaxed service and a lust for life at its core.

Allgäu Specialities at the HUBERTUS Mountain Refugio

Balderschwang, Germany | After a tour through the Allgäu, guests will find a holistic Slow Food concept in the restaurant of the HUBERTUS Mountain Refugio. Products from the Allgäu, seasonal menus and authentic Allgäu cuisine characterise the restaurant. There is a personal relationship with all producers and guests can also join the regular visits to see where the food on their plates comes from.

Since 1 January 2022, the HUBERTUS restaurant has been a Bioland partner and has been certified organic. Guests can therefore be sure that they are feasting sustainably and organically here.

 

Culinary Highlights at the Waldhotel Fletschhorn

Saas-Fee, Switzerland | From Germany we make a detour into Switzerland. The nationally renowned restaurant in the Waldhotel Fletschhorn awaits guests with regular culinary highlights. The evening menu changes daily and surprises with regional dishes made from fresh ingredients. The team knows and trusts its producers and allows guests to enjoy an unforgettable culinary journey.

A Michelin star adorns the hotel and Gault Millau also awards 18 points. A crowning finale for a gourmet holiday in the Alps.

More about the restaurants and hotels can be found at www.greenpearls.com and on the hotels' websites.

All usage rights for images and photographies belong, unless otherwise noted, to the hotels concerned and must be quoted.

For more information on Green Pearls® GmbH visit www.greenpearls.com, Facebook, Instagram, Twitter and Pinterest or the Green Travel Blog.

The German Green Pearls® GmbH with place of business in Darmstadt, Germany unifies international tourism companies that support environmental protection and demonstrate social commitment. Thereby, Green Pearls® GmbH is the first holding company worldwide that consolidates sustainable hotels, destinations and restaurants in a global data source.

Among the criteria of admission to Green Pearls® GmbH are a sustainability plan on management level, sustainable architecture, comprehensive water, energy saving and waste recovery measures, the use of seasonal and regional ingredients in the kitchen, as well as a large commitment for the social balance in each of the vacation regions.