Wellness is the focus of the new luxury Amrit Ocean Resort on Singer Island, which opened this past May. And the same holds true for its flagship restaurant, TULA. The eatery—whose name means “balance” in Sanskrit—has quickly become a haven for those seeking an opulent dining experience with healthy, mindful fare.
TULA’s menu is rooted in the 70/30 principle—meaning Executive Chef Simon Apollonio uses ingredients that are 70 percent plant-based and 30 percent animal-based—and inspired by “The Blue Zones” coined by author and explorer Dan Buettner. Buettner identified specific geographic areas across the globe known for longevity and health (The Blue Zones) and found that in all of these areas, eating a diet based on local, whole foods is a common way of life, and ultimately, a key factor in residents’ long lives. “We try to honor the traditions of healthful eating that have been around for thousands of years,” says Apollonio, who hails from Concesio in northern Italy. “In Italy, that’s just how we eat. I believe, if you follow the earth and the human spirit, you will be healthy.”
To that end, Apollonio’s nutritious menu includes entrées like seafood beetroot risotto and garbanzos estofados with coconut milk curry, and classic dishes like Angus short ribs. The “medicinal” mushroom chowder is especially personal to Chef Apollonio. “It holds a special place in my heart as one of my ultimate comfort dishes,” he says. “It brings back
memories of my grandmother, who used to prepare a version of this soup for me when I was a child. The earthy blend of mushrooms, paired with the nutty chew of farro, carries the same warmth and comfort I remember from those childhood meals.”
They also serve a range of cold-pressed juices and smoothies, including a green detox juice, a turmeric carrot juice, and a Florida tropical smoothie with strawberry, banana, organic almond butter, and coconut milk. And their wine list, which features Old and New World vintages with an emphasis on organic, sustainable, and biodynamic wines, was recently honored with Wine Spectator’s Award of Excellence.
Chef Apollonio’s healthful creations are enjoyed in a calming environment—neutral tones, warm wood accents, and panoramic views of the Atlantic Ocean ooze tranquility. “The design is minimalistic to leave the focus on wellness and the ocean,” says the chef. “Using organic materials helps connect us to the earth with the way we eat and the way we live.”
The entire space was designed around the ocean, so guests can enjoy the beautiful views no matter where they are in the restaurant. Floor-to-ceiling windows surround the indoor dining room, and a giant mirror behind the bar reflects the ocean waves. Of course, outside on the grand terrace, guests also enjoy stunning views of the ocean as well as the resort’s pool.
At TULA, Apollonio has proven that healthy food can be, and is, truly delicious. Says the chef: “You can have your vegetables and still have fun—and we create a lot more fun with vegetables!”
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