Six Senses Spa Punta Cana
Six Senses Bhutan
Six Senses Krabey Island
Six Senses Fiji
Six Senses Uluwatu, Bali
Six Senses Laamu
Six Senses Duxton
Six Senses Maxwell
Six Senses Samui
Six Senses Yao Noi
Six Senses Con Dao
Six Senses Ninh Van Bay
Six Senses Spa Punta Cana
Eating and vacations go as well together as chili and chocolate. Our food and drinks philosophy – where food is as nutritious as it is delicious – means you can enjoy both and leave feeling better than when you arrived.
We choose a cleaner and simpler approach to preparation, focusing on quality, balance and fresh whole food made from scratch. Produce doesn’t come much fresher than our herbs and veggies grown in our own organic gardens and mushroom huts. In some locations, eggs and milk come from onsite farms.
Each Six Senses resort is reinforcing its relationships with local farmers, producers and suppliers, who are committed to responsible sourcing, packaging and seasonality. We keep a close eye on what's in your food and where it comes from so you can reconnect with food safe in the knowledge it’s healthy for you and the world around you.
Our chefs indulge their love for hearty and healthy menus, while avoiding the bad stuff such as flavor enhancers and reducing the amount of lectins, lactose, gluten and sugar in your food. Glucose is out, vinegar is in!
Our experts have done the groundwork preparing the guiding principles to local, seasonal and sustainable menus that are full of flavor and goodness.
Eating and vacations go as well together as chili and chocolate. Our Eat With Six Senses philosophy - where food is as nutritious as it is delicious - means you can enjoy both and leave feeling better than when you arrived.
We're passionate about food - how it tastes and how it keeps us healthy and thriving. That's why our culinary experiences are designed with the well-being of our guests and hosts in mind (and they're even more delicious because of it).
Steven is internationally recognized for his research into the microbiome and eating to cure autoimmune disease. He is the director of The International Heart and Lung Institute in Palm Springs, California, and the founder of The Center for Restorative Medicine in Palm Springs and Santa Barbara. He is the author of “The Plant Paradox” and “Dr. Gundry’s Diet Evolution.”
Patrick works closely with Dr. Gundry on nutritional guidelines that enable Six Senses properties to prepare wonderful culinary experiences. He writes for a Swedish nutritional medical journal and has published “PXP – The best you,” a book dedicated to physical and mental health using the PXP method.
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