Culinary Delights

Good life - CREATIVE, VARIED, sustainable, and regional: This is the credo that Familux Resorts have embraced when it comes to catering to their guests. To meet and even exceed these expectations, the international kitchen brigades at all resorts work with great passion – from the head chef to the entremetier and patissier. Sous Chef Martin Hennig gave us a glimpse behind the scenes at The Grand Green – Familux Resort, a 5-star family resort. From early morning until late evening, the kitchen team operates in two shifts, with over 30 members working under the leadership of Executive Chef Martin Mehlhorn in Oberhof. “In a facility of this size, even the dishwashing area is significant. Here, 12 people are employed,” explains Martin Hennig.

At 5:30 a.m., the first shift starts preparing the extensive breakfast buffet. It offers everything from a variety of pastries, savory options, vegetables, and fruits to egg dishes and more. Whether fluffy omelets, hot waffles, or fresh creations from the pancake maker – everything is possible! Following breakfast, guests enjoy a midday feast, afternoon snacks, and the grand evening buffet with four live cooking stations, serving exquisite fish and meat dishes, traditional pasta, and pizza fresh from the oven. Little guests benefit from their own child-friendly serving station and staggered meal times, ensuring no one has to wait long while hungry.

Freshly prepared - The ingredients for the extensive culinary program are stored in four refrigerated areas and a dry goods warehouse. “We don’t need large storage halls because everything is used quickly,” says Martin. “In the kitchen, the hot food section is the central hub and the heart of operations.” Preparing meals requires meticulous effort, and structure is essential, as Sous Chef Martin emphasizes. Tasks include preparing salads, peeling potatoes, chopping vegetables, and cooking pasta – with up to 30 kilograms of spaghetti and other pasta varieties consumed daily. Quality takes time: “We prepare sauces from scratch, slow-cook meats, and boil bones for eight to twelve hours. That’s no longer a given these days,” Martin notes.

Drawing from local abundance -Wherever possible, the focus is on regional products and local craftsmanship. For example, when the popular beef tenderloin is on the menu, 35 to 40 kilograms are needed. This beef comes from local suppliers. “We really want to make the most of the abundance in the area,” Martin explains. Bread comes from a bakery in Zella-Mehlis, just seven kilometers away. Even more is produced nearby: “The pralines are made according to our own recipes by a local manufacturer.” Sushi, which is “phenomenally popular,” is crafted by three Japanese professionals near Oberhof, with up to 1,200 pieces prepared for Saturday evening events when the resort is fully booked. “Top quality is essential for all our ingredients, and we make no compromises in preparation. We strive for continuous improvement – stagnation is not an option,” Martin asserts.

Something for everyone – When the weather is nice, the terrace grill is fired up, featuring the famous Thuringian Rostbratwurst as a staple. The diverse flavors of Thuringia are always represented, with Thuringian dumplings as a menu must-have. The kitchen team is also highly attuned to guests with dietary restrictions. “We place great importance on ensuring that there’s a wide variety of options for guests with allergies, celiac disease, or lactose intolerance. Every guest, regardless of age or dietary needs, should be happy and able to enjoy the full range of offerings.” Gluten- and lactose-free choices include everything from pasta and crispy bread to marble cake, muffins, pizza crust, snack options, and various types of milk and cheese.

Soft ice paradise - One highlight that is especially beloved – and not just by kids – is the soft-serve machine with six toppings and sauces. Between 25 and 30 liters of each flavor are enjoyed daily. Rightly so! “Holidays are meant to be enjoyed from start to finish, without worrying about calories – it’s the most wonderful time of the year. A chef friend of mine even says it’s impossible to leave without gaining at least two kilograms,” Martin jokes.

This makes Familux Resorts the perfect destination for a luxury family vacation, offering culinary highlights and unforgettable experiences for everyone.