Health by the Spoonful

From Friday afternoon to Sunday afternoon, in a villa with a pool, jacuzzi and saunas in Bošana on the island of Pag.

The aroma of a slow-cooked stew, fresh fish from the grill, the warmth of the sauna and a walk by the sea. Around a shared table we discover new flavours, and through conversations and hands-on workshops we explore what food, rest and everyday habits mean for our health.

The weekend is led by nutritionist Diana Horvat, who combines her knowledge of nutrition with a love of Mediterranean herbs, fermentation, mushrooms and seaweed. With every meal and experience we make room for what matters: understanding why we choose something, how to prepare it and how to apply what we have learned at home.

Come to taste, ask, explore and enjoy. Take home new ideas for your table and small habits that make sense in your life.

Friday: Let’s slow down and gather around the table

We get to know each other over a warm meal and the first flavours of the island.

15:00–17:00 · Welcome with a stew from the cauldron

On arrival we are greeted by the aroma of an autumn stew of pulses, seasonal vegetables and mushrooms. Slow-cooked, full of flavour and comforting after the journey, it invites us to sit down and catch our breath. The very first spoonful opens a conversation about how simple ingredients can make a nourishing and filling meal.

17:00–18:15 · Health begins even before the first bite

How do we eat when we are stressed? What happens to our habits when we sleep too little and are always in a hurry? Through conversation we connect physical, mental and social health and explore the relationship between diet, digestion, sleep and the rhythm of life. We also discover what makes the Mediterranean way of life special: from the choice of ingredients to the time we set aside for meals, movement and other people.

18:30–20:00 · Flavours of the island: we cook and dine together

We roll up our sleeves and prepare a dinner inspired by autumn on Pag: fragrant chickpea and herb bites, grilled fish or squid, risotto with rock samphire and seasonal vegetables. For dessert, delicate sheep’s milk skuta (a fresh whey cheese) with stewed fruit awaits us.

While we cook, we learn how to combine protein, fibre and fats in a meal, and how herbs and different cooking methods can draw more flavour out of simple ingredients.

From 20:30 · Warmth, calm and time for yourself

We spend the evening at our own pace: in the sauna, the jacuzzi or over a relaxed conversation. For anyone who fancies another bite, there is a small selection of cheese, prosciutto and fresh fruit.

Saturday: New flavours and island discoveries

We taste what intrigues us and get to know the nature around us.

09:00–10:15 · Brunch for curious palates

On the table: eggs, creamy hummus, kefir, local cheese, olives, vegetables, wholegrain bread and fruit, along with a small selection of prosciutto and a kombucha tasting.

We put together our own combinations and talk about what makes a meal filling, how to add more fibre and where fermented foods can find a place in our everyday diet. Along the way we get to know the flavours of kefir and kombucha and the differences between them.

10:30–12:00 · Mushrooms, seaweed and ferments: what makes them special?

We peek into a world of unusual textures, rich flavours and foods that spark curiosity. We get to know and taste selected edible mushrooms and seaweeds, observe mushrooms that are already growing and discover what growing them at home looks like.

Through the topic of “superfoods” and longevity we explore what these foods can offer, what research tells us about them and how they fit into a varied diet. We also talk about proper preparation, quantities and the differences between food and dietary supplements.

12:00–13:00 · An unhurried break

Time for tea, a chat or a little silence before heading out into nature.

13:00–15:00 · Scents and flavours of the landscape: a walk through Bošana and along the sea

We set off on an educational walk during which we see the landscape through different eyes. We stop by Mediterranean herbs, get to know the coastal world and discover the links between nature, local cuisine and tradition.

We learn what to look out for when identifying plants and why knowing the species and origin matters for how they are used. Over a light snack there is also time to gaze out to sea, take photos and enjoy the island air.

15:00–18:00 · Pomalo: an afternoon at your own pace

Pool, jacuzzi, sauna or a rest with a book. Free time is an essential part of the weekend, so you can spend it exactly as you like.

18:30 · An evening of Pag flavours

We head to a local restaurant for octopus under the peka with vegetables and salad. Slow cooking, the aromas of island cuisine and a shared table round off a day devoted to exploring and enjoying.

Sunday: Taking good habits home

We bring together what we have learned and turn it into small, achievable steps.

09:00–10:15 · One more morning at the shared table

We enjoy a varied brunch and share our impressions. We return to the combinations we liked best and talk about how to adapt them to our own mornings, appetites and daily commitments.

10:30–12:00 · Does the body need a “detox”?

What do the liver, kidneys and gut actually do, and how do their roles complement each other? Through clear explanations we explore the body’s natural processes for processing and eliminating substances, and raise questions about fasting, herbal preparations and adaptogens.

We separate evidence from appealing promises and talk about when caution is needed. The focus is on everyday habits: diet, fluids, movement and rest, and their place in looking after our health in the long term.

12:00–12:45 · Three small changes, my next step

What breakfast do I want to make at home? How can I bring more variety into my week? Where can I create a little more room for rest?

With Diana’s guidance, everyone chooses three concrete, achievable changes for their everyday life. In this way, what we have learned gains personal meaning and a clear first step.

13:00–14:00 · Farewell lunch: autumn on the Mediterranean table

To finish, we sit down to a three-course lunch. We start with a cream of roasted pumpkin soup and continue with chicken with lemon, olives and Mediterranean herbs, served with roast potatoes, seasonal vegetables and salad.

The sweet finale belongs to a moist apple cake with olive oil, walnuts and cinnamon. One more chance to enjoy seasonal produce and gather inspiration for your own kitchen.

14:00–15:00 · A few more questions and goodbye until next time

We share impressions, talk about what surprised us most and round off the weekend with our last moments together.

The schedule is approximate. The menu and activities are adapted to seasonal availability and weather conditions. Allergies, intolerances and other dietary requirements must be notified in advance so that possible adjustments can be arranged.

About your host: Diana Horvat

Diana Horvat is a nutritionist with a bachelor’s degree in nutrition, trained in working with wild plants and in micronutrient counselling. She lived and developed professionally in Vienna, where she gained experience in individual nutrition counselling. Today, through her brand Dianas Nutrition, she combines work with clients, education and the enjoyment of food and life.

She shares her knowledge as a speaker at conferences and other events and through hands-on workshops, especially those dedicated to fermentation. Fermentation, mushrooms and seaweed have long held a special place in her work. In them she finds a whole world of flavours, traditions and knowledge that she wants to bring closer to others. A jar of fermented vegetables or a new way of preparing mushrooms thus becomes an invitation to explore and a chance to make our everyday diet more varied and interesting.

Her approach combines science-based knowledge, counselling experience and a love of nature. She presents specialist topics in a clear and practical way, respecting different needs and life circumstances. She encourages participants to ask questions, try new flavours and find small, sustainable changes that can fit into their lives.

At this weekend, Diana guides participants through nutrition and the Mediterranean way of life just as she herself likes to explore them: around a shared table, through cooking, conversation and time in nature. Alongside new knowledge and practical ideas, she leaves plenty of room for rest, good company and sheer enjoyment.