Spring menu

With March, spring begins, and with it the Kapha season, which lasts until the end of June. It's the time of the first warm sunbeams, splendid colors, and soon also fresh herbs, vegetables, and fruits that enrich our cuisine.

To best maintain our dosha balance during the changing seasons, Ayurveda experts recommend light, but well-spiced dishes during the Kapha season to strengthen digestive power. Hot, spicy, and well-cooked dishes, as well as soups and green vegetables, are also particularly in demand now.

Our Ayurveda chef Heide Maria Vendler's latest creation shows you how you can support your dosha balance with the right foods and at the same time delight your palate, body, and soul. With it, you can effortlessly conjure up a menu perfectly suited for spring.