Date of publication 11/01/2018
From Brunch to Sprunch Sprunch, the new concept combining wellness and gastronomy
A culinary journey through sprunch, the new term combining wellbeing and gastronomy between brunch and sprunch, for curious palates.
More and more national and international health organizations are dedicating time and research to demonstrating the benefits of eating regularly, which should not be confused with constant snacking. The idea is to encourage the habit of eating around five times a day, ideally at consistent times. In Spain, the tradition of an afternoon snack was already well established, but more recently the country has embraced the Anglo-Saxon brunch, which has arrived in force to satisfy the appetite that appears somewhere between breakfast and lunch.
According to the 1972 supplement to the Oxford English Dictionary, the term brunch was first used in 1895 by Guy Beringer in the weekly publication Hunter’s Weekly. The information comes from a text published in 1896 by the satirical magazine Punch, which stated that to be fashionable, people should now have brunch. It described the word as an excellent acronym coined the previous year by Guy Beringer to refer to a combination of breakfast and lunch.
The article also jokingly pointed out that Oxford had supposedly distinguished between brunch, when the meal was closer to breakfast time, and blunch, when it was closer to lunch. The ironic text was intended to highlight the eccentric dining habits of late-19th-century high society, whose servants were expected to leave this brunch, a combination of breakfast and lunch, prepared before heading off to enjoy their Sunday off.
That is why this kind of late-morning buffet traditionally included dishes that could easily be eaten throughout the day, such as roast meat, smoked salmon, pancakes and the ever-popular scrambled or Benedict eggs, the latter poached and served with ham on an English muffin topped with hollandaise sauce.
More than a hundred years later, eating habits have changed so much that the main concern is no longer whether dishes need to be prepared on the spot, but whether they are as balanced as possible. Mimosas and Bellinis still make a spirited appearance at hotel and restaurant brunches, but they are now joined by much healthier options, such as freshly made fruit juices and smoothies, as well as flavored waters, a popular alternative to sugary soft drinks. Smoked foods have not disappeared from the menu either, especially cured meats, but there is an increasing demand for ingredients served as fresh as possible: raw vegetables or crudités to dip into chickpea hummus, or black bean hummus if the chef is feeling more adventurous, and perhaps avocado filled with a salad bearing an Italian name.
There is also the recent arrival of so-called superfoods: seeds, berries, mushrooms and different plants whose nutrient content is considered particularly beneficial for health. Some, such as spirulina algae, have even received recognition from organizations including the World Health Organization and the United Nations. Quinoa, turmeric and, more recently, matcha tea have also helped transform brunch into a kind of super brunch.
Another aspect health experts increasingly emphasize is eating in a relaxed environment. Ideally, meals should always be enjoyed without rushing and with all five senses. Reaching this state of full attention, or mindfulness, can be easier after giving the body a physical or stress-relieving activity, such as a hydrotherapy treatment in a spa circuit. And from this combination of spa and brunch, following the same playful word-building tradition of the 19th century, comes Sprunch, a new wellness and gastronomy concept offered on Sunday mornings by the Iberostar Grand Hotel Mencey, a luxury landmark in Santa Cruz de Tenerife. Sprunch begins with its most gastronomic component: a healthy brunch that, with its variety and local products, replaces the simple herbal tea usually offered in spas after completing a water circuit. “Awakening the sweet and savory senses” is the tempting way the experience begins at the Papa Negra restaurant of the IBEROSTAR Grand Hotel Mencey, an elegant venue where, in the evenings, guests can enjoy Canarian cuisine with contemporary touches.
The first selection includes artisan breads, combinations of sweet and savory flavors and a board featuring PDO Canarian cheeses, Iberian cured meats and smoked products. Another highlight is the Danish pastry, which is lighter, fluffier and crispier than standard puff pastry thanks to its laminated yeast dough, usually made up of more than 20 layers. The healthier touch comes from the accompaniments served in small ceramic ramekins: red onion, capers and pickles. If you are unsure about the sweet-and-sour combinations during this first stage of the brunch, the restaurant staff can guide you through the contrasting flavors. The second part of the brunch, “Discover our gastronomy”, captures the essence of Canarian produce and elevates it through careful preparation and presentation. One example is a small watercress salad with fresh cheese, dates, seeds and a palm honey vinaigrette.
Palm honey is a superfood made in La Gomera and remains relatively unknown on the Spanish mainland. According to a comparative study conducted by the Faculty of Pharmacy at the University of La Laguna, it contains notable levels of iron, magnesium, potassium, sodium and zinc compared with conventional bee honey. This delicacy, known in the archipelago as guarapo, is obtained from the Canary Island date palm using sustainable and traditional techniques, meaning that its production can be carried out without damaging the island habitat. It is conceived as something beneficial both for people and for the planet.
Other dishes inspired by local cuisine include a creamy egg with wild asparagus, mushrooms and cod, as well as Wagyu tataki topped with shards of crisp pan de cristal and flakes of Palmero cheese. This PDO cheese is made with freshly milked milk from Palmera goats and is traditionally coated with olive oil, flour or gofio to protect its rind. To finish, the hotel bakery prepares a torrija made with milk bread and cinnamon ice cream, bringing this sensory, culinary and wellness-focused Sprunch experience to a sweet conclusion. Coffee, tea, freshly squeezed orange juice and a glass of cava are included in the price.
This Mencey experience is completed with a 90-minute session in the extensive water circuit at Spa Sensations, which occupies 2,000 m² of a total wellness area of 4,500 m². The remaining space includes a gym, padel courts and an activity room. A sauna is used to stimulate the body’s thermoregulation, while the hammam allows the skin to experience changes in temperature and oriental aromas. Sensory showers stimulate the senses using different types of water pressure, while flotation pools are designed to reduce muscular tension and promote relaxation through highly saline water. The pressure of the footbath water jets provides a massage intended to relax the muscles and stimulate circulation in the lower limbs. Added to all this are the outdoor pools, ideal for a swim at any time of year thanks to Tenerife’s mild annual average temperature of around 20.8°C.
If you are vegetarian or vegan, there is an alternative to Sprunch that also includes 90 minutes in the hydrotherapy circuit: GastroSPA. It is accompanied by juices such as papaya and orange, melon and mint or pineapple and coconut, and includes tempting dishes such as crispy aubergine with palm honey, cherry tomato and basil skewers, avocado with cucumber and asparagus, and hummus toast with black olive tapenade. Discover all the details of this and other experiences at Iberostar Grand Hotel Mencey.
And perhaps best of all, throughout this combination of spa and brunch, you can enjoy the experience in company, an additional benefit for well-being that is also being studied by nutrition departments at leading universities around the world. If research suggests that eating with other people may be associated with better well-being and quality of life, then spending a Sunday morning enjoying Sprunch, the new social experience at the IBEROSTAR Grand Hotel Mencey, becomes even more appealing.
