Overnight stay in the Waldviertel herb paradise
In the SONNENTOR herb village of Sprögnitz, you can look behind the scenes of tea production, stroll through fragrance gardens, edible beds and adventure worlds in the forest.
Holiday with permaculture
Organic, ecological, and chemical-free. More and more sustainable accommodations are cultivating their gardens according to this principle, creating edible oases for guests.
Red lentil dal with vegetables from Casita Ayurveda
Our recipe tip: Host Tobias Spindler conjures up an Ayurvedic dal made from red lentils and seasonal vegetables.
Herb-curd dumplings
We cooked the delicious South Tyrolean recipe of our host Johanna from the Bergpension Briol.
Five sustainable cookbooks
Sustainability starts in your own kitchen. Our tips.
Vegan alternative to eating goose: chestnut tartare
Chef Johannes reveals his recipe for a vegan tartare. With chestnuts and sweet potatoes, it's a real comfort food for autumn.
Summery potato and dill salad
Enjoy regional food at over 1600 meters - the small hotel “nühus” tells us their vegetarian salad recipe with red cabbage and beans.
Vegan curd dumplings with vanilla crumbs from Sophia Hoffmann
How dry bread becomes the sweet star of the evening.
Flavorful journey to France: Leek quiche with Dijon mustard
Happy Hamlet uses wintry leeks for a delicious quiche made with Dijon mustard
Matrei dumpling trio made from spinach, beans and Kaspress
At the Hotel Hinteregger, a variation of three different dumplings is conjured up for us.
