Recipes. Advice. Detox.

Regularly listed in Tatler and Condé Nast’s  ‘World’s Best Spa’ lists, the FX Mayr Health Center are celebrated specialists in holistic detoxing and restorative health programs. Citing ‘balance and order’ as the motto of their kitchens, the supermodel-approved retreat offers intensive detox treatments tailored to bring each individual’s mind and body into optimum balance. With highly individualised therapeutic and dietary programs, the internationally renowned clinic has enjoyed a firm reputation amongst the its varied celebrity clientele that include the likes of Gwyneth Paltrow, Uma Thurman, and the occasional oligarch.

Perhaps most definitive to the clinic’s experience, is its rigorous dietary program that consists of anti-inflammatory foods and carefully measured meals tailored to repair the body from within. Renowned for its profound efficacy in restoring overall equilibrium, the clinic’s signature program draws a steady stream of high-powered urbanites whose bodies call for a chance to rest and reset. With recent studies showing the crucial link between the gut and and good health, the clinic’s signature cuisine targets each individual’s digestive health  to enhance mood, restore the body’s immunity and improve overall health.


In conversation with the clinic’s Head Chef Andreas Wolff and Nutrition Scientist Walpurga Hummitzsc, we share the principle tenets of detox as outlined by the FX Mayr Cure, as well as share the  ‘secret ingredient’ that forms the basis of all the cuisine at the clinic.

Chef Wolff, FX Mayr Health Center

Eating should be a pleasure, we should celebrate the food. Our intention is to source the best ingredients and really give the body a rest.


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  1. The FX Mayr Health Center follows a predominantly vegetarian diet, with meat on the menu only once a week and fish twice. By reducing the intake of fats, sugar, alcohol and excessive meat, the digestive system is effectively cleansed and ready for regeneration. They explained “we don’t have bloating vegetables like onion, garlic, kale, cabbage, or hard to digest vegetables  like bell peppers, lentils, beans so the intention is to give the gut a rest”.

  2. Slow eating and conscious chewing is a primary principle of the Mayr FX cure. With optimal digestion beginning in the mouth, chewing food repeatedly helps to relieve the system and helps your body absorb vital nutrients. Wolff explains ‘we start with a light breakfast of sheep yogurt and buckwheat rolls, focussing the intention on chewing. This attentiveness training is essential.”

  3. To relieve the digestive system, guests at the Mayr clinic follow a tailored ‘cure diet’. Under medical supervision portion sizes and food intake is reduced, often with less than 200 calories for lunch and vegetable broth and steamed vegetables in the evening.

  4. To aid digestion and avoid discomfort during the night, the Mayr Clinic advise that we reduce carbohydrate and raw food intake at dinner. Walpurga Hummitzsc, the clinic’s nutritional scientist explains, “late night carbohydrates cause insulin to be released in rushes over night, this can inhibit the secretion of the growth hormone” which helps to build and repair the damaged tissue during sleep. A reduction in the growth hormone has also been connected to increased weight gain.

FX Mayr Vegetable Broth


Walpurga Hummitzsc, Nutrition Scientist, FX Mayr Health Center

Our homemade vegetable broth is one of the most important ingredients in our kitchen. We use it at breakfast in our spreads, at lunch in our soups, and the guests drink it throughout the day.

A staple evening meal at the center, the the famous Original FX Mayr vegetable broth is rich in minerals and gentle on the digestive system. Forming the basis of many of their dishes, the broth helps to aid sleep and supports digestive regeneration. We have included the original recipe below along with supplementary recipes that you can make using any leftovers.




1,5 kg fresh, seasonal vegetables
(i.e. carrots, celeriac, celery with
leaves, yellow carrots, fennel bulbs)
100 g fresh herbs
(i.e. lovage, parsley, rosemary, thyme)
3,5 l water
3 bay leaves
5 peppercorns
10 coriander seeds
1 dash of salt

Wash the vegetables thoroughly and chop finely. Add the cold water,spices herbs and simmer for 3 hours. Sieve the desired amount using a fine meshed sieve and eat either warm or cold. Allow the remainder to cool. Keeps for 2-3 days in a closed container in the fridge






140 g sweet potatoes
140 g celeriac
100 g aubergine
1⁄2 tsp. clarified butter

Herb Purée
50 g potatoes
50 g parsnips
1-3 tbsp. vegetable broth
2 tbsp. fresh, seasonal herbs
1⁄2 tsp. clarified butter, grated organic
Lemon zest

Pumpkin Purée
100 g pumpkin
20 g sweet potato
1-3 tbsp. vegetable broth
1⁄2 tsp. clarified butter
Pinch of nutmeg

50 g potatoes
120ml vegetable broth
Pinch of salt
100 g beetroot


• Steam the whole beetroot for approx. 2 hours, peel and cube. For both purées, steam the respective vegetables and, separately, purée them with clarified butter and vegetable bouillon until they have the desired consistency, then season them with the above-mentioned herbs and spices.
• Brush a griddle pan with a little clarified butter and fry the various vegetable slices until brown on both sides, then season with salt.
• For the base sauce, peel the potatoes, cut them into small cubes and cook them in vegetable bouillon until soft. Then season them with salt and purée until smooth.
• Arrange the fried vegetable slices and the two vegetable purées in layers to form stacks. Garnish the stacks with the beetroot cubes, the base sauce and fresh herbs.



1⁄2 small fennel
250 g risotto rice
250 g fresh white and/or green asparagus
500 ml–750 ml vegetable broth
1/2 tbsp ghee
grated pecorino
fresh herbs (e.g. parsley, chervil, dill or cress)
Season to taste with salt and pepper


• Peel the asparagus and cut it into small pieces, leaving the tips whole. Boil until al dente.
• Sauté the risotto rice in ghee with the chopped fennel until translucent, quench with stock.
• Simmer over a low heat, adding the stock, a ladle at a time, stirring continuously. Once the rice is creamy and firm to the bite, add the asparagus.
• Fold in the grated pecorino and season with fresh herbs, salt and pepper.




400 g baby spinach
250 g potatoes
1L vegetable broth
1 teaspoon table salt
1 pinch of freshly-grated nutmeg
2 handfuls of fresh herbs
(nettles, chervil, parsley, etc.)


• First, blanch the baby spinach. Then peel the potatoes, cutting them into small cubes, and boil them with the vegetable bouillon and herbs until tender.
• Mix until smooth and refine using the chopped herbs.


The Original FX Mayr Health Center is located in one of the most beautiful hotels on Lake Wörthersee – and one of the richest in tradition. The imposing wooden building with access to the lake long served the British Royal family as a holiday home. In 1976, FX Mayr student Dr. Med. Erich Rauch founded the world’s first centre for FX Mayr Medicine together with the entrepreneur Rolf Deyhle. Many of the FX Mayr cure concepts used today were developed through him and are still being practiced today, and consistently being improved.  The Original FX Mayr Health Center is the original source of the FX Mayr cure and remains a renowned address for FX Mayr Medicine for guests from all over the world.