NEWS
BodyHoliday adds wellness restaurant
POSTED 06 Dec 2017 . BY Jane Kitchen
St Lucia-based destination wellness resort BodyHoliday is set to launch a new restaurant, I-tal, which uses a vegetarian menu intended to improve health and energy.

Set on stilts on a hilltop and with open-air dining overlooking the Caribbean Sea, I-tal will serve produce from BodyHoliday’s organic garden and a range of plant-based dishes focused on local specialities.

The menu has been designed in partnership with BodyHoliday’s nutritionist and can be tailor-made to guests’ individual needs. An ‘a la minute’ cooking station will allow diners to pick their own vegetables from the organic garden and prepare their meal alongside the chef.

“BodyHoliday is a vacation for the body, founded on the key pillars of relaxation, wellness, exercise and good diet, where guests leave feeling completely rejuvenated and energised,” said Andrew Barnard, deputy managing director at BodyHoliday. “A plant-focused diet is vital for achieving optimal health.”

The menu will offer proteins such as sprouting seeds, grains, nut milks, soy, almond, beans and pulses, as well as raw food. Dishes can also include meat and seafood, served either dehydrated or in their natural state.

I-tal’s culinary team also incorporates natural sugars such as honey, raw sugar, palm sugar, apple concentrate, fructose and fruit purees to bring out the flavours of each dish.
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latest spa news

06 Dec 2017

BodyHoliday adds wellness restaurant

BY Jane Kitchen

An ‘a la minute’ cooking station will allow diners to pick their own vegetables from the organic garden and prepare their meal alongside the chef
photo: BodyHoliday

St Lucia-based destination wellness resort BodyHoliday is set to launch a new restaurant, I-tal, which uses a vegetarian menu intended to improve health and energy.


Set on stilts on a hilltop and with open-air dining overlooking the Caribbean Sea, I-tal will serve produce from BodyHoliday’s organic garden and a range of plant-based dishes focused on local specialities.

The menu has been designed in partnership with BodyHoliday’s nutritionist and can be tailor-made to guests’ individual needs. An ‘a la minute’ cooking station will allow diners to pick their own vegetables from the organic garden and prepare their meal alongside the chef.

“BodyHoliday is a vacation for the body, founded on the key pillars of relaxation, wellness, exercise and good diet, where guests leave feeling completely rejuvenated and energised,” said Andrew Barnard, deputy managing director at BodyHoliday. “A plant-focused diet is vital for achieving optimal health.”

The menu will offer proteins such as sprouting seeds, grains, nut milks, soy, almond, beans and pulses, as well as raw food. Dishes can also include meat and seafood, served either dehydrated or in their natural state.

I-tal’s culinary team also incorporates natural sugars such as honey, raw sugar, palm sugar, apple concentrate, fructose and fruit purees to bring out the flavours of each dish.



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