Preidlhof wins prestigious FoodTrekking Award

Upcycling and sustainability inspire new guest experience at Four Seasons Jimbaran Bay, Bali

The holistic eating philosophy deployed at Preidlhof – a Sustainable Spa Association member spa – has been awarded a prestigious FoodTrekking Award.

The Merano, Italy-based resort won the award for its culinary approach, described as “Food to heal and stimulate all the senses”.

Reserved for guests on a retreat, the new Wellness Healing Gourmet Menu was created by a team consisting of Emanuele Giorgione, the internationally renowned Healing Chef; Preidlhof‘s award-winning chef Vlastimil Stava; Preidlhof’s in-house doctor, Dr. Alexander Angerer; and Patrizia Bortolin, Preidlhof’s spa director.

Aimed at revitalising the pleasure factor in the eating experience and to train the senses, the Food Philosophy approach also promotes perception and body awareness, to achieve longer lasting, health benefits.

Wholefood and predominantly plant-based with South Tyrolean and Mediterranean influences, the menu is free of gluten, lactose, egg, soy, and sugar.

The selection changes every evening and comprises seven courses incorporating the freshest ingredients in season.

“I’ve loved finding innovative ways to connect holistic wellness with fine dining,” says Patrizia Bortolin.

“I’ve engaged exceptional trainers in mindful eating and sensorial analysis to train selected therapists and we partnered with spa cuisine expert, chef Emanuele Giorgione to design the Wellness Healing Gourmet Menu – because the art of eating is a medicine.

“It isn’t just about what you eat, but also why you eat, how and where.

“Do you chew properly? Are your senses trained to their full potential, to smell, taste, and to describe? Do you know the 7 types of hunger? Do you really savour your food?”

The FoodTrekking Awards are a global benchmark of excellence and innovation in culinary tourism and are handed out each year by the world’s leading industry authority, the World Food Travel Association.

The awards recognise excellence and innovation in food and beverage tourism products and experiences.