A host of emerging travel trends are reshaping how we holiday in 2025. These include “Set & Forget” (think all-inclusive escapes where everything from flights to food is covered in one click) an “Set Jetting” — where fans flock to destinations featured in their favourite shows and films. For example, with the new season of The White Lotus filmed in Thailand, Club Med reported a 60% spike in interest for its Phuket resort. Travellers are no longer just sightseeing; they’re chasing stories, fandoms, and cultural connections. However, one of the most popular travel trends being dished up is the rise of spa cuisine — a fresh approach that’s transforming how we eat on holiday.
According to Michelle Davies, General Manager for Club Med Pacific and New ESAP Markets, gone are the days when a wellness holiday meant a cucumber slice on each eye and a green juice that tasted like regret.
“As our clients become busier and busier in their everyday lives, we’ve seen a shift in travellers now seeking a digital detox, healthier food choices, wellness and quality human connection on holidays. Investing in different dietary options, promoted by greater awareness of its health benefits is most definitely demonstrating a steer towards this new trend of Spa Cuisine.”
Spa cuisine: nutrient-dense dishes
Rooted in the philosophy of vibrant, nutrient-dense and flavour-forward dishes, spa cuisine isn’t about counting calories or cutting carbs. It’s about recharging your body and mind through nourishing meals that are as indulgent as they are good for you. Think antioxidant-packed plant-based appetisers, seasonal superfoods, and colourful creations that are Instagram-worthy and gut-friendly.
Chef Samantha Gowing
Leading the charge is Chef Samantha Gowing — an award-winning clinical nutritionist and culinary powerhouse — who is on a mission to serve up luxury with a side of longevity. “Spa Cuisine blends luxury dining with holistic wellness. It’s the self-care trend that nourishes from the inside out, where vibrant, nutrient-dense dishes meet five-star flair. Far from bland or restrictive, Spa Cuisine is about abundance – think gut-friendly ingredients, fresh regional produce, and plant-based heroes, designed to elevate both the palate and wellbeing.”
Her menus are a joyful rebellion against boring ‘health food’ cliches, proving you don’t need to sacrifice flavour to feel fabulous. “Spa Cuisine is not about denial. It’s about redefining indulgence. It’s food that fuels joy, supports digestion, and celebrates local, seasonal ingredients in ways that are both delicious and deeply nourishing. Come with me and taste the future of travel.”
With more travellers trading in fast food and poolside fries for fermented pickles and plant-based poke bowls, it’s no surprise that luxury resorts are taking note. Club Med – known for pioneering premium all-inclusive holidays – has joined forces with Chef Gowing to elevate the dining experience across its Asia resorts.
Poke bowls, not fast food
Davies said the shift towards healthier holidays has been clear. “At Club Med, we offer more than just a holiday – we create space for guests to truly disconnect and prioritise their wellbeing.” But, it’s not just about ticking a health box. Guests at Club Med can indulge in expansive buffets filled with both decadent and wholesome dishes — no sad salads in sight.
“Our dining offering plays a key role in meeting guests desire for balance. With an extensive buffet in our resorts that boast local and international flavours, alongside a range of indulgent and healthy dishes, guests can enjoy their experience without a worry,” says Davies. “Our partnership with Chef Gowing across our Asia resorts has elevated the dining experience we offer even further so guests can savour cuisine that supports their wellbeing, leaving them refueled and recharged. Whether they are gluten-free, vegan, or have other dietary preferences, our diverse offering ensures every guest can savour something delicious with complete peace of mind.”
Today, spa cuisine is about travelling without sacrificing your health goals. Full of dishes that dazzle and digest well. More kale, less clay masks. And, embraces a kind of luxury that doesn’t leave you bloated or burnt out. As Gowing explains, “By incorporating more plant-based appetisers, guests benefit from dishes rich in fibre, antioxidants, and essential nutrients, while also supporting heart health and environmental sustainability. These dishes are creative, colourful, and crowd-pleasing – offering all the luxury, with none of the compromise.”
So, the next time you book a holiday, consider skipping the all-you-can-eat buffet of beige carbs and opt instead for a stay where spa treatments are served with a side of turmeric-glazed tofu and gut-loving kombucha. Because, the future of travel understands the best approach to self care involves steaming, soaking and savouring!
