An increasing number of people pay attention to what they eat
as part of a healthy lifestyle. In order to meet clients’ demands,
restaurants pay increasing attention to vegetable dishes, vegetarian
meals, light deserts and low-calorie set menus. In addition to
offering gastronomic delights, it is also important to develop
healthy diets. In order to maintain the richness of flavours in
base materials, vegetables, high-fibre white meat and fish are
often prepared with the help of lighter methods, such as steaming,
laying (posir) or encrusting.
A self-respecting restaurant has to be able to satisfy all special
requests. Some people are unable to eat certain dishes because
of allergic symptoms
– for example to white flour. Others have to say goodbye
to refined sugar, and an increasing number of people suffer from
allergy to milk, eggs, flour or preservatives. But good restaurateurs
must not find this a problem, because they can offer desserts made
without milk and eggs and those who suffer from diabetes can still
get equally tasty meals as others.
No breakfast in Danubius Group hotels can exist without wholegrain
breads and pastries. It is compulsory custom in wellness hotels
that only low-fat and low-cholesterol dishes are offered, because
they are healthy, rich in vitamins and fibres.
Those who consider it important to have a healthy diet can start
the day with a tasty but healthy breakfast: organic rolls, organic
jam, and freshly squeezed orange juice are all available in Hotel
Gellért. Dishes made from organic base materials, such as
desserts made from durum wheat, appear on an increasing number
of restaurant menus.
A varied range of health maintenance and enhancement foods are
served in a dedicated wellness-corner built in Danubius Thermal & Conference
Hotel Helia.
For a long wellness weekend, Zsolt Major, Chef of Danubius Bio-Sport
Hotel Lövér, recommends the following dishes. Laid
pike-perch filet with baby carrots, boiled potatoes with dill,
salad and yoghurt with basil or hot pulse salad with grilled tofu
and potato croquets for Thursday. Pullet breast roasted in seed
crust with honey and caramelised colourful onion ragout with rice
for Friday. Fresh salad perfused with yoghurt and green spices,
to be followed by grilled polenta with tomato paste and oregano
on Saturday.
And finally on Sunday, the wellness weekend can come to a close
with mixed vegetables and shrimps served with rice confetti and
lemongrass sauce. Another alternative would be the equally tempting
pullet breast marinated in ginger soya sauce grilled with honey
and served with roasted apples and almond broccoli.
With a bit of fantasy and some cooking skills, one can add variety
and rich flavours to a health-conscious diet.
