A Culinary Journey Through the World of Top Plant-Based Hotels

The number of people worldwide choosing a vegan diet is steadily increasing. There is also a growing awareness of a plant-based diet among those who do not entirely abstain from animal products. 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 with a thoroughly sustainable hotel concept at the highest level.

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 wild alpine 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 in 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 is the resort’s gardens, where much of the food the kitchen requires grows.

In addition to herbs, fruits and vegetables, Keemala grows its 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 in Koh Samui

At The Tongsai Bay on Koh Samui, the resort’s vegetable, fruit and herb garden is also the primary source of their vegan cuisine. Jackfruit grows here and is becoming increasingly popular as a meat-like product. The plant’s flesh is used in Tongsai Bay in the legendary Jack Fruit Burger, 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 offered 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 suppliers’ farm in a life cycle-friendly manner and without synthetic fertilisers.

Following a planetary health diet principle, 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 include vegan avocado and tomato tartare with sweet and sour carrot, sesame oil and crispy parsley, the butternut squash steak with rosemary ginger chutney, caramelised apple slices, and beetroot risotto are just some of the dishes on offer.

Vegan in 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 for food and all hotel areas, 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 entirely for themselves in their studios or make use of the hotel’s services. Breakfast is served in the garden lounge, or 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 garden. The hotel team also creates healing teas and herbal lotion that relieves guests who spend 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 focuses on plant-based products. Fruit and vegetables are grown in one of the Maldives’ most extensive fruit and vegetable gardens, and the chef offers cooking experiences directly in the garden. Vegan scallops are prepared here according to their recipe. The vegan multi-course menus are the crowning highlight for all fans of plant-based cuisine.

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 in 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.

Processes are constantly being optimised in the kitchen, and the kitchen team has 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 and 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.