Soups, porridges and potato pancakes, turnips and cabbage, barley, lentils and beans in soups, purees and porridges. Compotes from various fruits such as plums, peaches, and cherries.

Soups and purees from cauliflower, dried beans and fennel, semolina porridge or soup, buckwheat žganci. Desserts include rice with apples, apple and potato rolls, pear or blueberry compote.

Soups, porridges, and sauces made from spinach, barley or horseradish. Pancakes or waffles, lamb’s lettuce salads, broccoli and radish. For dessert, poppy seed rolls, or a wasp's nest with various compotes.

Roast potatoes, potato rolls, or diced potatoes with butter. Head lettuce with eggs, soup with oatmeal, white turnip. Apple cake or walnut strudel with plum compote.

Young lettuce, pickled turnip, millet or lentil soup. Polenta with cheese, thick sour milk, fresh kohlrabi, peas and carrots. Spinach or cheese strudel with rosehip, cornelian cherry, or medlar sauce.

Yellow kohlrabi, potato žganci, corn pudding and herbal spätzle. Roasted sage leaves, courgettes, and head lettuce. Elderberry pockets, or pancakes with cranberry compote.

Green beans, ločika (lettuce), beetroot, and sugar snap peas. Macaroni with tomato sauce, steamed cucumbers. Rice porridge or rice dumplings with cherry compote.

Swiss chard, spinach, courgettes, white roast potatoes, various vegetable soups and pickled beets. Semolina pudding or buckwheat pudding with raspberry sauce.

Potato žganci, wide noodles, yellow kohlrabi, peas and pickles. Barley or bean soup, pancakes or rice porridge with apple compote.

Pickled turnips, pea puree, brown semolina soup and potato dumplings. Mixed salad and mashed potato. Cake made from milk spätzle or water spätzle, with cheese and apple compote.

White turnip, fresh peas with rice, sauerkraut. Potato pancakes or porridge, lentil soup. Strudel with sour cream and tomato sauce. Oven-baked pockets, or poppy seed roll with cherry sauce.

Endive or watercress salad, buckwheat žganci with tomato sauce, boiled potatoes with cheese or chestnuts. Milk rice or rice with apples and applesauce.

Arnold Rikli was a proponent of an ascetic and vegetarian diet with fresh, high-quality food.  One of the foods he liked to recommend to his followers was “Rijkli’s bread”, as his patients called it. Because of rye flour’s high nutritional value and fibre content, and very low starch and gluten content, the bread had a positive effect on alleviating the intestinal problems of his patients. We make the modern version of “Rijkli’s bread” with sourdough starter, which is why it is easier to digest, has a lower glycaemic index, and has a beneficial effect on the intestinal mucosa. You can buy it at the Aperitiv Bar in the lobby of the Rikli Balance Hotel.

The Rikli’s Day Ritual is a programme for complete relaxation and regeneration of body and mind, modelled after Rikli’s best methods of natural healing. It includes unlimited access to saunas with pools, towels, sheets, tea and water, a selected herbal peeling in the sauna, a healthy meal in the hotel’s Aperitiv Bar, a 50-minute spruce tip massage  based on the essential oils that release from special spruce tip bundles at high temperatures (tapping the warm spruce tip bundles on the body has a beneficial and relaxing effect), a healthy drink in the relaxation room, and a surprise gift.

Treat yourself to a special experience in the wellness centre - a 40-minute Rikli's bath, where we mix in an emulsion of your choice (water, sun, wind). The bath fills your body and soul with the energy of nature. It was designed following Rikli's hydropathic methods of healing, which have a beneficial effect on our well-being.