5 Places for Foodies
Sustainable travel and healthy dining – for many, these are inextricably linked to a perfect trip. We've compiled a list of five destinations across Europe known for their exceptionally good, regional, and sustainable food. These culinary destinations offer fresh, locally grown ingredients, slow-food cuisine, and authentic moments of enjoyment that nourish both body and soul. Perfect for all foodies!
1. Enjoy vegan cuisine in the heart of beautiful Tuscany
Located in the heart of Tuscany on a small hill near San Gimignano, the Vegan Agrivilla I Pini For nature lovers seeking tranquility, this offers a unique holiday experience for all the senses. The 15th-century country house is surrounded by organically cultivated olive groves and vineyards. Here, where time seems to have stood still, you can not only relax wonderfully but also enjoy delicious vegan cuisine.
Purely plant-based, organic, creative, and healthy. The ingredients come from our own garden and local farmers. From farm to beautiful table So to speak. From the terrace, you can gaze out over the picturesque, sandy-hued landscape dotted with pine trees, cypresses, and vineyards. The exquisite flavors of the food will become part of those unforgettable Tuscan moments. Buon appetito!
2. Provençal Michelin-starred cuisine with a charming village
A unique hotel with a fascinating history, nestled in nature and surrounded by a lively Provençal village. Lou Calen Founded in the 1970s, the hotel has hosted stars like Brigitte Bardot. The current owner reopened it in 2021, breathing new life and culture into the picturesque village. It features an art center, a brewery, and event spaces. The more than thirty rooms and suites of varying sizes are spread across the grounds, which border directly on the village of Cotignac. The expansive, blooming garden is beautifully landscaped, and the iconic Cotignac rock formation is a stunning backdrop. The village is so charming that you almost don't want to leave, even for the numerous day trips it offers. It's a place to unwind and relax in a stylish yet nature-filled setting.
In the restaurant, head chef Benoit Witz prepares regional delicacies at a Michelin-starred level. The menu changes daily and consists of three or four courses. In summer, the rooftop terrace features a wine bar with a selection of the region's finest wines. Year-round, La Tuf—a microbrewery—serves delicious beer and offers brewery tours. Bon appétit!
3. Lower Bavarian delights in the heart of nature
The Lower Bavarian hilly landscape around the Hafnerleiten farm It offers pure relaxation. The Horn Rückerl family created their retreat in 2000, fulfilling a dream. They share their home, nestled amidst 30.000 square meters of nature in the beautiful and undiscovered Lower Bavaria, with their guests, providing them with fabulous spaces for relaxation. Each house and each room of the estate is uniquely designed – timeless with plenty of wood and warm fabrics. Every room is spacious and flooded with light, and the large glass fronts create a wonderful transition between indoors and outdoors. Here, everyone can retreat and unwind in their own way.
The gourmet kitchen invites you daily for an aperitif in the courtyard, for spaghetti on Thursdays with live music, or for culinary menus on Fridays. Always fresh, delicious, and special. So much love goes into the cooking here, and we all enjoy raising a glass together. Whether in the cozy dining room, at long wooden tables, or on the terrace. The wine selection is superb, and the homemade bread is addictive. For exactly 25 years, they have been serving guests with both sophistication and passion. Enjoy!
4. Family tradition and Slow Food in Carinthia
The multi-award-winning nature and organic hotel the daberer With its beautiful spa, the hotel offers yoga retreats, wellness treatments, and cooking workshops. From the hotel, guests enjoy southward views stretching across the valley to the peaks of the Carnic Alps. The hotel is situated above the charming village of St. Daniel in the Gail Valley, with its church at its heart. Siblings Marianne and Christian Daberer currently run the hotel together with their parents, Inge and Willi Daberer. The current senior owners took over the inn in 1978 and transformed it into the Bio Pension Daberer. Their philosophy has always been to think outside the box and continuously improve.
The cuisine is vibrant, diverse, and mindful. They cook only with seasonal produce, and most things are homemade – from fermentation to preserving. Everything is organic, and much of it adheres to Slow Food principles. St. Daniel is one of eight Slow Food Villages in Carinthia. The focus is on biodiversity, sustainable farming methods, and, of course, delicious food. The kitchen relies on regional producers whom they know personally. Vegan and vegetarian dishes are available. The dishes are always delicious, sometimes surprising, even extravagant. Enjoy your meal!
5. Basque specialties and slow cooking
Im Hotel Nafarrola Gastronomy & Wine In the Basque Country, as the name suggests, everything revolves around good food and fine wines. The historic building is run by brothers Josu and Gaizka Goikoetxea. Josu is responsible for guest relations, and Gaizka for the restaurant. They opened the Nafarrola as a hotel in 2021. Here, Nordic elegance meets Basque traditions. Each of the eight rooms is unique and furnished with high-quality materials. The atmosphere is calming and ensures lasting relaxation.
In the hotel restaurant, Gaizka Goikoetxea conjures up fresh, traditional dishes. Exclusive culinary experiences are also offered, such as show cooking with locally sourced ingredients. Buen apetito!
Conclusion
Whether in Tuscany, Provence, Lower Bavaria, Carinthia, or the Basque Country – Europe's culinary treasures are often nestled in unspoiled nature and shaped by people who cook and eat with passion. Regional ingredients, creative cuisine, and hospitality go hand in hand here. Each of these special places combines enjoyment with mindfulness and conscious eating. Enjoy!
Photos: of the accommodations
Geraldine Voss
Geraldine works as a freelance writer for Good Travel and has just completed training as a sustainability manager. After twenty exciting years in film, she now devotes herself full-time to her other passions - travel, food and design.
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