From spa to kitchen

Being a chef is to be in a state of continuous evolution to me. I have been the chef of the St. Mauritius Hotel restaurant for quite a few years now, and what I’ve found is an environment that always allows me to express myself, improve and experiment.
 
The creation of the new spa made me and my staff want to measure ourselves with a new, exciting goal: create a link between the three wellness programs – namely the Relax, the Detox and the Anti-aging programs – and our restaurant cuisine.
 
Food is obviously a major player in terms of wellness of the body and mind. That is why I started drawing inspiration from the three programs offered at the Hotel’s Natural Spa, and I decided to study and include a selection of platters in the restaurant menu that are made of ingredients and  feature preparation techniques which perfectly match the wellness goals of the spa programs.
 
In order to guide you through this wellness mission during your stay – involving both the restaurant menu and the breakfast buffet, the food and platters matching the various programs feature special icons that help you spot them easily.
 
For instance, given the anti-aging effect assigned to garlic, I created a particular version of the traditional pici all’aglione (a type of home-made pasta with garlic) that features the right amount of garlic to that specific extent. This version of the platter is also just as tasty and as easy to digest as the classic one.
 
Since the main goal is to keep it all healthy, when revisiting the classic recipes of the local tradition I select only organic ingredients that hail from a short distribution chain. So far, so good: it has turned out to be an extremely gratifying idea and our guests don’t miss a chance to share their appreciation. Something that keeps me getting better and better with each new wellness recipe.
 
The project linking spa and cuisine aims at making you feel that you are valued, and suggests that your satisfaction is really important to us. We want your stay to be a special one - something to cherish in time.

 
Daniele Gherardi, Chef of the St.Mauritius Hotel Forte dei Marmi