Where would you expect to find the greenest hotel in Africa? Airport Industria, Cape Town, seems the most unlikely place, but yep, there it is. More than a hotel, Hotel Verde is a haven, and what most hotels aspire to when they grow up.
I was invited on a media visit and overnight stay at Hotel Verde recently, and what I found astounded me. I was very reluctant to leave the next day, actually, and can honestly say it has been one of the most remarkable hospitality experiences I’ve had yet. Beautifully designed with extraordinary decor elements everywhere, exceptional service from each and every staff member, great food at Nuovo restaurant, Hotel Verde Cape Town is simply in a class of its own.
What I loved most is the eco-friendly sensibility of Hotel Verde. It raises consciousness of sentient hospitality without once making a guest feel hammered on the head about being mindful of environmental impact. And it is beautiful. Peaceful. Serene.
From the website:
Verde Hotels is Africa’s greenest hotel group, offering travellers a sustainable stay without compromising on luxury and comfort.
From cosmopolitan Cape Town to exotic Zanzibar, our hotels each has a distinct character, while firmly committed to quality hospitality. Epitomising contemporary style and harmony with nature, our growing brand proudly proves that luxury and social, environmental and economical best practice are not mutually exclusive.
4 star-rated Hotel Verde Cape Town offers guests the convenience of being close to the airport, so it’s ideal for business travellers.
Added bonus is Nuovo restaurant, that strives to serve delicious, sustainably-produced food with a healthy carbon footprint.
A taste of things to come
Nuovo Restaurant launches new sustainable menu
On Wednesday 3 April, Nuovo Restaurant showcased their new menu at a media event held at Hotel Verde Cape Town Airport, Africa’s Greenest Hotel. Seven courses of beautiful food were created and served by Chef Adrian Schreuder and his green team.
Care and attention was taken in fashioning the new menu from start to finish, says Chef Adrian: “Guests got to savour a seven-course tasting menu during the restaurant’s weekly Earth Hour – a starter of white bean and truffle velouté set the tone followed by gin and tonic cured trout; a fresh and colourful superfood salad; succulent lamb with aubergine, beetroot and peas; tender chicken with samp and sour cream, game with a juniper and cacao nib crust; rounded off with two sublime desserts of pear and ginger as well as a delightful milk and cinnamon sago pudding. The menu also offers plenty of delectable vegetarian options.
In the neighbourhood:
Our aim is to source ingredients within a 160km radius of the hotel, as this is most sustainable. Chef Adrian says, “We are able to reduce our carbon footprint by cooking with what is on our doorstep and available at the time – in doing so, we are also able to support local and small businesses.” Care is also taken to procure fish only from the SASSI green list.
Behind the scenes
There is a considered focus on consumption of resources, says Chef Adrian: “For example, we use less water by using low-flow fittings, and blast chillers over ice baths to cool food.” The kitchen keeps the use of extraction fans to a minimum to lessen electricity usage, employs induction cooking methods and our sustainably-conscious staff switch off gas burners when not in use. The food and beverage department also filter, bottle and carbonate water on site, using reusable glass bottles. Green cleaning is essential and the kitchen uses only non-toxic, eco-friendly products to sanitise and keep the kitchen clean.
Waste not, want not
Food waste represents a significant cost to the restaurant sector and thought needs to be given on how to use produce effectively, and getting creative with what you might normally throw away. “We pretty much recycle everything,” says Chef Adrian. The hotel has systems in place to minimise the consumption of natural resources, avoid and lower the generation of waste, reduce, re-use, recycle and recover waste where possible, and, as a last resort, treat and safely dispose of waste. To date the hotel has achieved 97,06% of their waste-to-landfill target for 2018.
Nuovo’s aim is to create fresh, simple, delicious, locally-sourced dishes from conception to the final product, whilst staying true to sustainable and local influences.
Nuovo is open for breakfast (from 4.30 am!), lunch and dinner.
Breakfast : 04h30 – 10h00
Lunch : 12h00 – 15h00
Dinner : 18h30 – 10h30
Book a table : 021 380 5500
15 Michigan St
About Hotel Verde Cape Town
Hotel Verde offers you a carbon-neutral stay, along with luxurious accommodation and conferencing and events facilities in an oasis just 400 metres from Cape Town International Airport and a 15-minute drive to the city’s main attractions.
This four-star, award-winning hotel, situated at Cape Town International airport, not only offers every luxury but also distinctive green features and facilities and showcases some of the most advanced, environmentally conscious technological installations, construction methods, procurement and operational practices in the world.
It boasts 145 luxurious rooms, conference facilities, restaurant, bar, a gym, outdoor jogging trail, an eco-pool, 24-hour deli, and a complimentary shuttle to and from the airport.
Website : www.hotelverde.com
Facebook : https://www.facebook.com/hotelverdect
Twitter : @HotelVerde