Bohinj Park Hotel 5 Star Rating

Bohinj Park Hotel
Bohinj Park Hotel

Being a champion of all things eco, I was pleased to previously write about the new eco hotel located in one of Slovenia’s most beautiful regions.  However, I am even more excited to announce that Slovenia’s eco-friendly Bohinj Park Hotel has now been awarded five stars according to the official hotel classification scheme, making it the highest quality hotel in northwest Slovenia.

The hotel, which opened for business in the summer of 2009, is situated in the beautiful Julian Alps region on the edge of the Triglav National Park. Built mainly from natural materials including timber and stone, the hotel has a range of special energy saving solutions, including being heated and cooled by water from its own well.

Read more…

Related Images:

The World’s Only Truly Sustainable Caviar

caviarMottra caviar is new to the UK and is the world’s only truly sustainable caviar. This is bang on trend with us being encouraged to choose more ethical and sustainable options, and since the release of film The End of the Line (The Inconvenient Truth of the fish world), our focus has been firmly on the oceans.

Last year, Mottra ‘sturgeon-friendly caviar’ was awarded the CITES (Convention on International Trade in Endangered Species of Wild Fauna and Flora) certification. Priding itself on its eco-credentials Mottra is both ecologically and gastronomically gratifying.

Even in today’s economic climate, people want to enjoy such  delicacies as caviar, but maybe now more than ever, they want to know that the process used is sustainable and that the sturgeon are being looked after. Mottra is your eco-luxury ‘caviar with a conscience’.

Discerning caviar lovers will always have suffered from the knowledge that wild breeding sturgeon were killed to provide this world renowned delicacy.  Mottra has solved this dilemma with the use of modern technology and special techniques that encourage caviar production, while putting the sturgeon’s welfare first. Once the sturgeon is about five years of age the caviar gets gently massaged out of the fish – a process also known as ‘stripping’.  The fish is then put back into the perfect conditions of the Mottra pools, where it continues to grow and starts the next year’s process of caviar production.

Read more…

Related Images: