Delicious and light in its presentation – Las Dunas Restaurant surprise with its healthy and balanced dishes with stunning views of the Mediterranean.
Enjoy a variety of healthy dishes, freshly prepared, international and regional.
On Mondays and Saturdays we serve individual prepared four-course menus and for the rest of the days it will be three-course menus, and of course we are adapting the appropriate changes respecting all your intolerances and/or possible allergies.
Every Tuesday and Thursday we serve an “à la carte” menu for lunch and dinner.
Price per menu: €80.00
Water is included in all the menus. At Healthouse we do not serve any kind of alcoholic beverages or refreshments with sugar. You can accompany your menu with a wide variety of healthy natural cocktails.
Making a Diet does not mean restricting yourself in ingredients or in products, all our dishes are adapted to the individual needs of our guests or clients, whether it is according to the recommended calorie consumption or based on a diet of 1300, 2000 or 2500 Kcal per day.
The chef Andoni Luis Aduriz , creator of the Mugaritz restaurant, is the creator and head of the healthy menus and diets for our guests in the elegant ambience of the restaurant Healthouse Las Dunas*****GL.
The concept of nutrition is based on a new way to combine gourmet and creative cuisine with a nutritious and healthy food with regional products. The gastronomic concept at Healthouse is based on a sophisticated concept of new culinary techniques to achieve your personal goals and to enhance your well-being and quality of life. The joy of tasty, balanced and healthy food is part of our philosophy which we would like to share with success and on a high level with you.
The Basque chef Andoni Luis Aduriz (2 Michelin stars ) had already worked in this direction at the project of Senifood and with nutritionists of AZTI Tecnalia to create the nutritional profile for his menus at Mugaritz .
Aduriz was part of the team El Bulli in 1993 and 1994 , being a dignified and descendant of Ferran Adrià. He has been multiawarded internationally and regognized by the major international gastromical medias. Before becoming a household culinary name in his own right, Andoni Luis Aduriz cooked with nearly all the Spanish greats. After studying at the Donostia School of Cuisine in San Sebastian, Spain, Aduriz worked for Ramón Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arrambide, and Pedro Subijana. In1993, he joined the team at El Bulli under Ferran Adrià, and in 1996, he moved to a chef position under Martín Berasategui at the chef’s restaurant outside San Sebastian.
Two years later, Aduriz began working on his own at Mugaritz, the hyper-seasonal, high-concept restaurant he has run since 1998. Once described by the international gastronomic press as “the most important gastronomic phenomenon on the world scene in recent times,” Aduriz and his restaurant have been regularly highlighted in the pages of French Gault & Millau, Saveur, Italian Gambero Rosso, and Japanese Cuisine Kingdom.
But Aduriz isn’t content with innovation behind the line. Aduriz is the creator of Dialogos de Cocina, a biannual international meeting designed to promote the exchange of ideas between haute cuisine, high-end catering, and various consultants, thinkers, networks, and research groups. A prolific author of books, articles, and even a kid’s culinary magazine, Aduriz also sits on the board of Euro Toque, an international association of European chefs, and he’s a member of the Innobasque Board of Directors, an intra-professional group uniting the Basque region’s top technological, business, scientific, and creative leaders.
Aduriz was awarded the National Prize for Gastronomy, and the Spanish guide Lo Mejor de la Gastronomía named him “Chef of the Year” and “Patissier of the Year” in 2002. In 2003 the Basque Gastronomy Academy awarded him the “Euskadi Prize for Gastronomy to the Best Restaurateur,” and in 2005 the Michelin Guide awarded him a second star. In 2006 Mugaritz obtained the 10th place in the “The World’s 50 Best Restaurants” list awarded by Restaurant Magazine.
Enjoy not only your specially designed dishes, but also the unique atmosphere of the restaurant and its terrace at Healthouse with its stunning views over the endless sea and the beautiful gardens.
RESERVATIONS: 0034 – 951 082 090
14 de Julio 2015: “We spent a great week at the Healthouse. Loosing weight and getting in shape was never so easy! Wonderful presented and cooked meals, friendly staff, relaxing massages and a quiet setting. Thank you very much for the great service!”
Herbert & Annelies, de Suiza