The Original FX Mayr


February  2019

The Original Mayr cuisine allows guests to experience the health benefits by enjoying a balanced diet. Our culinary team is committed to demonstrating that healthy and wholesome food can be incredibly tasty.  

Balance and regulation

“Balance and regulation” is the motto of our culinary team. They will show you how even small changes to your daily diet can make a huge difference. Soups, spreads and light dishes are a compelling choice – not just because of the variety of flavours on offer, but also because they are always so beautifully presented. Balance and regulation: this is the credo by which our culinary team lives. We would like to show you how even small changes result in a balanced diet and thus in appreciable differences. Soups, spreads and light dishes are a compelling choice – not just because of the variety of flavours on offer, but also because they are so beautifully presented. This gets the digestive juices flowing even before you have taken a bite, and the stomach is perfectly primed for nutrient uptake. This is why each meal we serve you comprises delicious, lovingly prepared dishes, in sync with your body’s very specific requirements; mindful eating is the order of the day.

An example of a day on a plate at the Original FX Mayr

A tasty breakfast awaits you. Tuck into one of our fresh, warm buckwheat rolls: topped with a variety of vegetarian spreads or an egg, it will encourage you to linger over your meal and relish every morsel. It is served with a glass of sheep’s milk yoghurt; this is a source of animal protein and contains cultures that are beneficial for gut flora. We promise to pamper you with our vegetable bouillon, prepared fresh every day and served in the forenoon. Particular attention is paid to the individual needs of our guests at lunchtime. Depending on what your cure specifically aims to achieve, we will serve you individualised dishes that are good for you, ranging from delectable, vegetable soups through to a complete, light meal. Perfectly seasoned and prepared with care. In the evening, you will be served our delicious alkaline bouillon or creamy soup, formulated in consultation with your attending physician.

Recipe tipp

Saffron risotto with grilled courgette, artichokes, oven-tomatoes and basil pesto

Ingredients for 3 portions:

  • 50 g Risotto rice

  • 300-400 ml Vegetable bouillon

  • 20 g fennel

  • 1 Tsp. ghee (clarified butter)

  • 1 Tbsp. grated pecorino

  • 1 pinch ground saffron

  • 1 pinch herbal salt

  • 1 small courgette

  • 1-2 Tbsp. olives

  • 150 g artichokes pickled and drained

  • 15 g cherry tomatoes

  • 1 Tsp. pesto

  • 1 pinch Mediterranean herb blend “Bella Italia” and  seasoning salt “Salt’n’Lemon”


Cut the fennel into small pieces and lightly sautée in the ghee. Add risotto rice and stir for another minute. Then add the alkali vegetable broth. Season to taste with saffron and salt. Consistently stir and add broth, till the rice is firm to bite. Depending on the brand of rice this can take around 30-45 minutes. At the end add one pinch “Salt’n’Lemon”. Slice the courgette and grill them for 5 minutes. Season the tomatoes with “Bella Italia” and grill them for 5-7 minutes in the preheated oven by 170°C. Garnish the risotto with the vegetables, olives, artichokes and basil pesto.



We are looking forward to hearing from you

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