Sustainability and Responsibility Woven into the Experience 

The article highlights that Vietnam’s Topas Ecolodge is a model for sustainability, writing: “The lodge minimizes its environmental footprint through eco-friendly heated pools, a constructed wetland for wastewater filtration, the absolute minimal use of single use plastics and much more. The lodge also gives back to the local community and employs many from the surrounding villages, providing on-the-job training in hospitality to those with no experience.” 

In Vietnam, A Culinary Journey Awaits 

The National Geographic also highlights the culinary experience on offer in the Vietnamese mountains: “Guests can indulge in expertly crafted cuisine, with a top team of both Vietnamese and Danish chefs crafting menus of both local and international flavours. Dining options include the breathtaking Restaurant 360, named for its panoramic views of the mountains, and the cosy, traditional Stilt House Restaurant.” 

At Topas Ecolodge, ingredients are sourced locally, including from the lodges own garden and from local organic farmers whenever possible. The lodge’s talented chefs are proud of their breakfasts which are a highlight of every stay. The buffet includes expertly-crafted Western and Vietnamese breakfast classics, alongside Danish breads and French pastries, fruits, cold cuts, tartes and more. Choose from Vietnamese coffee or an Espresso based brew, add a freshly squeezed juice of your choice, and enjoy your morning holiday feast with mountain views all around you.