Alongside the lush landscape gardens of Shanti Maurice lies a bountiful herb and vegetable garden, providing the Chef with fresh and organic ingredients for the day’s dishes.

The garden plays home to over thirty varieties of herbs and vegetables, and depending on the season, citronelle, persil, romarin, basil, mint, and coriander are grown, along with vegetables such as beetroot, aubergine, broccoli and onion.

Executive Chef Willibald Reinbacher will gladly give you a personal tour of the herb garden and discuss the philosophy behind the resort’s menu.