Food comforts in more ways than one. When the weather is blustering outside, a warm, gooey bowl of macaroni and cheese soothes the soul. When you’re hankering for something new, the flavors of tropical fruits and exotic spices can entice the palate and refresh the mind. And when a little rest and relaxation is in order, foods are coming through for you once again — in the form of sweet and savory spa treatments.
It’s not necessarily groundbreaking for spas to use food in treatments at this point. The classic cold cucumber placed on puffy eyes has been around for ages, and sea salt and sugars have proven to be irreplaceable exfoliators. But it’s the new combinations of flavors and scents used in spas today that entice our every sense. And that most spas are springing for locally sourced ingredients, enhancing one’s immersion in a destination.
Auberge du Soleil’s spa in Napa Valley, for example, mixes olives, rosemary, and Meyer lemons in their treatments; the Grand Wailea in Hawaii uses chocolate, honey, and mango in anti-aging and moisturizing treatments; and Esperanza Resort’s spa in Mexico includes papaya and mango in body scrubs.
Spas don’t shy away from using drinks (boozy or otherwise) as treatment ingredients, either, with the Four Seasons Chicago’s bourbon-flavored services for men or a coffee scrub with a mocha rum wrap on the menu at Jakes in Jamaica. Some tasty services read like a delicious dish on a menu — with oranges, almonds, avocados, coconut, lemongrass, and figs making appearances in scrubs, oils, and wraps around the world. They comfort and tempt taste buds, so it only makes sense that fresh, mouthwatering ingredients should soothe and rejuvenate the skin as well.