Wurzenberg - the special vacation in southern Styria
The "Wurzenberg" is a family-run lodge hotel. Originally emerged from the father's winegrower's house, it is located in an infinitely wide and green hilly landscape in the middle of southern Styria.
cook, eat, sleep - the Good Travel cookbook
Cooking, eating, sleeping - a triad that not only harmonises wonderfully, but also belongs together for us at Good Travel. Because no vacation without tasty food and especially the kitchens of other countries, with their own aromas and typical ingredients, contribute decisively to a
The Château d'Orion will cook up a delicious two-course meal
Manuel Kohler is one of the chateau chefs at Château d'Orion and today he tells us his favorite recipes that can be wonderfully combined: sweet and sour butternut squash with mushrooms, creamy polenta and marinated strawberries with elderflowers and a meringue topping for dessert.
Carried on hands: a guest at the Miramonte
Our author Cécile was allowed to travel to the spa town of Bad Gastein in Austria. There she visited the design hotel. The stay was so pleasant that she felt like she was being carried on hands.
Gutshaus Stellshagen conjures up pumpkin tiramisu
Today there is a very special greeting from the kitchen, which modifies the classic dessert in a delicious way: the autumnal pumpkin tiramisu.
From a package hotel to a sustainable oasis of retreat
The "Cretan Malia Park" looks back on an interesting history. What was once an all-inclusive resort in Crete has now become a wonderful retreat where responsible tourism is paramount.
The Gitschberg on the way to the organic hotel
The age teaches us more than ever: Change does not come by itself. We ourselves are the designers of our future! For us, doing business also means actively assuming responsibility.
Fair and regional: We introduce the market enthusiasts
Marktschwarmer creates a direct connection between the producers and consumers of a region.
baked potato and spelled dumplings from Stern
Niklas Rappold, the head chef at the Stern, takes us to his hotel kitchen and prepares a vegetarian dish with us. We learn all sorts of insights.
Lived sustainability in the star
The first stay during Cécile's trip to Tyrol took place at Stern in Obsteig, on the sunny plateau. She was allowed to interview host René Föger and was initiated into the concept he lived by and his plans for the future.
