As part of the Green plus project, the initiative “For Labin without plastic” was launched on September 1, 2021, which manifests itself on the local market place as “Markat without plastic”. The market in Labin contains a green market, fish market, flower shop, bakery, butcher, small shops, cafes and fast food, and offers local and…
Dear friends of green tourism and all of you soon to become! Nature, culture, tradition and people are important aspects of green tourism, and with this programme Region of Istria wanted to certified eco accommodation in Istria. In this way, we can contribute together to the preservation of our natural and cultural resources as well…
“Basiliko” is a traditional family restaurant run by Anna’s lovely family, who wanted to share their secrets of traditional Naxian cuisine with audience. The restaurant is hidden in the heavenly landscape of green valley Lierado, between Kato and Mesi Potamia, next to the river. “Basiliko” owes its name to the famous aromatic herb, basil, which…
An Aegean dining experience “Scirocco” is a modern Greek restaurant run by 2 brothers, Nikos and Michalis, who convinced their mother Katerina to help them manage their own place since 24th March 1995. The restaurant is placed in the heart of Chora Naxos, in Protodikeiou Square and it was founded in the dreams and enthusiasm…
Nestled snugly in the centre of ‘Il-Menqa’ (the fishermen‘s mooring place) in Marsalforn, the Pulena Restaurant is a family-run eatery now in its 21st year of existence. Jean Pierre Grech, the owner at Pulena highly believes in the importance of a thriving local food economy. Jean Pierre explained “When grown locally,…
Christabelle Azzopardi started working at her family-owned restaurant since she was 15 years, now managing it completely. Situated right in the heart of the popular resort of Marsalforn, Pebbles Restaurant offers a truly authentic experience in dining al fresco right on the water’s edge. “Our sensitive appreciation for the environment and local products makes…
When Kenneth Cutajar was 22 years of age he started working in the catering industry and currently he owns L’Aragosta; a restaurant by the sea in Marsalforn which specialises in local fish, which he buys directly from fishermen. “Purchasing locally caught fish ensures that the product we are buying is sustainably harvested…
“I was a guest in restaurants everyday and I complained in many restaurants. Somebody told me why don’t you open a restaurant by yourself. So I was brought here, this was available and the rent was good. I said “OK I will work for two years here and then I will go back in…
Joseph Spiteri, the owner and chef of Beppe’s Restaurant in Sannat is 39 years old. He has been in the sector for the past 25 years during which he worked in London as well. Humble but proud, Joseph told us “Now I am here in my own restaurant, doing the chef and director. My…
Tourism is highly exigent in term of water consumption and this can be really critical especially in the Mediterranean region, where the peak is concentrated during summer and the water source is less available and more vulnerable; every tourist can consumes between 300 and 850 litres of water per day, but this rate can be…