Page 68 - Mayrlife 2025 English

FRESH ON
THE PLATE
Head chef Stefan
Mühlbacher opens the
doors to his kitchen,
unveiling the secrets
behind the distinctive
MAYRLIFE Cuisine.
REGIONALITY AND QUALITY AS CORE PRINCIPLES
All the ingredients we use are sourced locally, ensur-
ing the highest quality. It’s important to me to work
with small, local producers, which guarantees short
transport routes. The respect for both the living be-
ing and the product is central to our philosophy. New
dishes are always created around a premium regional
ingredient. Recently, for instance, we’ve incorporat-
ed oyster mushrooms, a rich source of plant-based
protein.
FRESH AROMAS, STRAIGHT FROM THE SOURCE
In traditional cooking, aromas are often undervalued,
but in MAYRLIFE Cuisine, they take centre stage, not
just for their flavours, but for their health benefits.
Every dish is elevated with fresh herbs, spices, and
microgreens, each carefully selected to provide the
essential vitamins and minerals needed. Much of this
comes from our own herb garden, while the remain-
ing spices are sourced from a high-quality Austrian
supplier.
MEDICAL EXPERTISE
Before any ingredient is used, it must be approved by
our medical team. They are involved from the very
beginning, even in sourcing new suppliers. We ensure
that every product is perfectly suited for the MAYRLIFE
Cure. The same applies to new dishes: our medical
team meticulously examines each recipe to assess
its health benefits. This might sound complex, and it
certainly is a challenge, but it’s essential. After all,
each guest receives a diet plan specifically tailored
to their medical diagnosis.
PHOTO: Ulrike Köb
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