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Mövenpick Hotels & Resorts in the Middle East has launched a new ‘Go Healthy’ initiative to produce tasty, nutritious dishes that are not only good for guests but also good for the planet.
In Bahrain it starts with a breakfast boost created by Executive Chef Alfred Zuberbuehler and his team and a range of low fat, gluten- and sugar-free specials that he promises look good and taste even better.
“Our guests have been very excited by having a tasty choice rather than a little bread roll which is the case in some establishments,” he said.
A ‘power shot’ of apple, cucumber, lime and parsley, is followed by slices of gluten-free bread and carrot cakes and marvellous muffins are the order of the day with a selection of cereals and fruits as well as sugar-free raspberry preserve or blackberry jam.
Gluten gives elasticity to dough helping it to rise and to keep its shape and is found in many staple foods in the Western diet. However, gluten sensitivity can include bloating, abdominal discomfort or pain and might present intestinal symptoms including muscular disturbances and bone or joint pain.
Mövenpick Bahrain has also joined its 25 sister hotels and resorts in the Middle East by offering a ‘Go Healthy’ a la carte menu for lunch and dinner too.
It includes a gluten-free starter tabouleh salad (calories 180 - cholesterol 0mg) at BD3.200 and a main course of lemon and thyme poached chicken breast with asparagus, artichokes and cherry tomato comfit (calories 435 – cholesterol 83mg) at BD8.500.
But meals are just part of the bigger ‘Go Healthy’ picture. The use of local produce, the sourcing of seasonal ingredients, working with quality local suppliers and environmental awareness are key to every menu.
“Sustainability is at the heart of everything we do at and our ‘Go Healthy’ programme underlines this philosophy taking a holistic approach to food choices from every source to every table in every hotel,” said Peter Drescher, vice president of food and beverage for Mövenpick Hotels & Resorts in the Middle East and Asia. “Supporting quality local suppliers helps the community and using local seasonal produce reduces the need to rely on imports which benefits the environment.”
