After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.
Three Ayurvedic dips that are ideal for a summer party or picnic – quick to prepare, light and super tasty!
Homemade present for Mother’s Day
Braised Fennel on a Gingerbread Sauce, served with Red Cabbage, Fried Mushrooms and Caramelised Potatoes
Bitter foods are excellent immune-boosters that can easily be integrated into your daily diet.
Kitchari is a traditional Indian dish that is considered as nutritious, healing, and easily digestible in Ayurvedic cuisine.
Ayurvedic 3-course menu for Christmas: as a starter a cauliflower cream soup with fried sultanas, for the main course beetroot
Parsnip parsley root soup with roasted fennel (serves 4)
Our Ayurveda chefs Tobias Lamberti and Erik Lehmann bring colour and delicious taste to the festive table with this menu
A simple and delicious dessert from our Ayurveda kitchen: Vegan Almond Vanilla Cream. Ingredients & preparation
A delicious Christmas menu from our Ayurveda chef Oliver Seitel:
(for 4 people)
A recipe from our former head chef Eckhard Fischer. Ingredients (for 4):
Winter menu for 4 people
Dough
Pumpkin Curry in our Easy Ayurveda Cooking Guide Format
Ingredients (serves 4)
Stuffed curly cabbage balls on fried potato salad and vegetarian gravy (serves 4)
Ideal for take away: Rice Salad with Orange and Mango
Ayurvedic Cooking in 3 steps