The number of people around the world choosing a vegan diet is steadily increasing. There is also a growing awareness of a plant-based diet among those who do not completely abstain from animal products, and many hotels around the world have responded to this development.
The following examples showcase how it is possible to combine diverse and delicious vegan cuisine at the highest level with a thoroughly sustainable hotel concept.
Vegan in South Tyrol
Respect for nature and people, mindfulness and health is the guiding principle of Eco Park Hotel Azalea. The cuisine of the family-run organic hotel in the old town of Cavalese is plant-based and organic for ethical reasons. Inspired by nature, such as the clear, pure waters of the Val di Fiemme and alpine wild herbs, along with the culinary traditions of the Dolomites, Azalea follows a fully sustainable approach in its restaurant, which includes a wide range of raw food and vegan dishes. The hotel works predominantly with local suppliers, such as a small flour mill that uses stone mills to grind ancient Italian grains into fresh, high-quality flour. Guests will find a wide variety of vegetables and fruits on Eco Park Hotel Azalea’s daily menu, creatively prepared and delightfully combined with whole grains, legumes, local herbs and spices, and a dash of internationality. Colourful, beneficial and delicious.
Vegan on Phuket
Thai cuisine is aromatic and varied. With lots of vegetables, fresh herbs and spices: “a feast for the senses”. This is also the culinary motto of the Keemala Resort on the Thai island of Phuket. At the heart of the colourful, fresh cuisine of the eco-luxury resort are the resort’s own gardens, where much of the food the kitchen requires grows. In addition to herbs, fruits and vegetables, Keemala grows its own mushrooms and experiments with alternative cultivation methods, such as hydroponics. Both restaurants of the sustainable resort offer a variety of vegan dishes. In addition, guests at Keemala can opt for the “Healthy Living Cuisine”, which includes raw, macrobiotic and gently cooked dishes.
Vegan on Koh Samui
At The Tongsai Bay on Koh Samui, the resort’s own vegetable, fruit and herb garden is also the main source of their vegan cuisine. Jackfruit grows here and is becoming increasingly popular as a meat-like product. The flesh of the plant is used in Tongsai Bay in the legendary ‘Jack Fruit Burger’, which is served in Poh-lad Beach Bistro. Whether it’s a traditional Thai dish at Chef Chom’s Thai Restaurant, Asian tapas at The Butlers or a private candlelit dinner on the beach, vegan dishes are always on offer at The Tongsai Bay.
Vegan in the Black Forest
The Hotel SCHWARZWALD PANORAMA selects its ingredients according to the strict Bioland guidelines, Germany’s leading organic farming association. The supplier’s farm in a life cycle-friendly manner and without synthetic fertilisers. Following the principle of a “planetary health diet”, the hotel focuses on creative vegan dishes and recipes. You can get inspired and try them out yourself, both at the buffet and as a selection of dishes in the à la carte restaurant. Options such as the vegan avocado and tomato tartare with sweet and sour carrot, sesame oil and crispy parsley or the butternut squash steak with rosemary ginger chutney, caramelised apple slices and beetroot risotto are just some of the dishes on offer.
Vegan on the Baltic Sea
Gut Nisdorf Estate sits just 250 m from the shoreline on the German coast of the Baltic Sea. As a natural part of healthy and enjoyable organic cuisine, vegan options are always included at Gut Nisdorf. Furthermore, 100% of the ingredients are certified organic. The day begins at Gut Nisdorf with a hearty, delicious breakfast, and a fruit basket is always available in the dining room. In the afternoon, depending on the weather, homemade cake is served on the terrace in the sunshine or by the fireplace in the Nordic stormy autumn or winter. In the evening, guests choose from meat and vegetarian/vegan dishes from the organic buffet. Salads and vegan desserts are always included. Gut Nisdorf has the organic claim not only for food but for all areas of the hotel, such as building materials, furniture and bed linens. The business produces less than 8 kg CO² per guest and day. That is five times less than the average hotel in Germany.
Vegan in Croatia
Guests of the Aparthotel The Dreamers’ Club on the island of Korçula can choose whether they want to cater completely for themselves in their studios or make use of the hotel’s services. Breakfast served in the garden lounge or in the flat, is vegan on request. This also applies to the tapas prepared according to local recipes. All ingredients are mainly sourced from local, organic and sustainable producers and the herbs used come from the hotel’s own garden. From these, the hotel team also creates healing teas and its own herbal lotion that brings relief to guests who spent a little too much time in the sun.
Vegan in the Maldives
Vegan menus in a class of their own are also available at the luxury eco-resort Gili Lankanfushi, in the Maldives. Whether breakfast, lunch or dinner, the menu has a special focus on plant-based products. Fruit and vegetables are grown in one of the largest fruit and vegetable gardens in the Maldives and the chef offers cooking experiences directly in the garden. Vegan scallops are prepared here according to their recipe. The crowning highlight for all fans of plant-based cuisine is the vegan multi-course menus. The Gili kitchen team composes up to 10 purely plant-based courses into a ‘Gili Vegan Experience’. So that guests know exactly where the ingredients come from, the menu starts with a visit to the organic garden, accompanied by the chef himself. The range of raw food, vegan and vegetarian dishes on offer is set to be expanded even further.
Vegan on Phi Phi Island
Celebrity chef Satya Beeknoo from Zeavola is an excellent example of how hotels with a sustainable focus integrate vegan cuisine as an important pillar in culinary diversity. Beeknoo, who enjoys taking the time to cook something special for his guests, follows a completely sustainable approach. Fish and vegetables mainly come from regional suppliers, farmers and fishermen. In the kitchen, processes are constantly being optimised, and the kitchen team has already reduced the monthly consumption of cooking oil by more than half. Through ideas such as reusable transport boxes or a composting machine to reduce organic waste, Beeknoo has created sustainable standards in the multi-award-winning eco-resort in Thailand.
The awareness of eco-friendly, seasonal and regional food, as well as environmentally conscious business practices, are all part of the DNA of the sustainable Green Pearls® Hotels. This is especially important for travellers who seek vegan options.
Be sure to check out our Veganuary newsletter where we introduced even more hotels with vegan offers.
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