Black hummus from Verde Água Agriturismo
Vegetarian recipe from Portugal. Aníbals shows us how she prepares hummus with a special plant from her garden.
Brixner root vegetable tartare
The "Fink Restaurant & Suites" whispers to us the recipe for a vegetable tartare. All you need is root vegetables, an onion and marinade.
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.
Behind the scenes: visiting the daberer
Regional feel-good cuisine, spring water pools and forest sauna. Our author Jakob visited the sustainable retreat in southern Austria.
The Villaverde conjures up a chestnut tart
The host family, consisting of mother Heidi and her three daughters, spoils their guests with regional delicacies. They bake an autumnal tart for us – just the thing for cold days.
Good food concepts
From the responsible consumption of meat and fish, the slow food movement, the farm-to-table principle to the Blue Zones: These food concepts should be standard!
Five places off the slopes
Anyone who has had enough of the alpine ski circuit will be delighted with this handpicked selection of five sustainable accommodations. These five off-piste spots show that there are great, eco-conscious alternatives to skiing and snowboarding.
The 7 Sentidos makes a super energy bar for us
A healthy snack for in between from Melanie and Simón. Approximately 10 servings are child's play and can be made in no time at all.
Fair and regional: We introduce the market enthusiasts
Marktschwarmer creates a direct connection between the producers and consumers of a region.
