La Cocina Encantina

10/04/2026

15/02/2026

Last week I provided food for a breathwork training group led by Breathguru. Thank you Alan, for passing on the message ✨

22/01/2026

Greetings from Davos! 🛩️🏔️🏰

I had the extraordinary pleasure to be part of a catering team at this year’s WEF.

A busy and interesting week is coming to an end, leaving me with many new impressions.

I wasn’t able to cook my usual retreat meals, but I hope I brought a little of my magic to the gathering ✨

13/12/2025

What a wonderful seminar to end the season! Many thanks to Marie-Christine and her lovely group. It was my pleasure to have you here ✨

20/11/2025

This is one of the recipes that guests ask me about most often. The bread is usually made with oatmeal, but you can also use any other cereal flakes. 💪🍞

Ingredients:
135g sunflower seeds

90g linseed

2 tablespoons chia seeds

65g nuts: hazelnuts, walnuts or almonds

4 teaspoons psyllium husks or 3 teaspoons ground psyllium

1 generous pinch each of ground cardamom and coriander

1 teaspoon salt

1 teaspoon grated lemon or orange zest

1 teaspoon agave syrup

350 ml water

1 tablespoon melted ghee, coconut oil or olive oil

Juice of 1/2 lemon

Preperation:

Roughly chop the sunflower seeds and crush the linseeds. Mix all the dry ingredients and spices together well in a bowl. Thoroughly mix the agave syrup, water, fat and lemon juice in another bowl until the liquid is completely absorbed and the dough is smooth but not too soft. Line a loaf tin with baking paper. Press the dough into the tin and smooth the surface. It is best to leave the bread dough to rise for 12 hours. If you need to speed up the process, you can also mix the dough with hot water and bake it straight away.

Preheat the oven to 165°C fan oven or 180°C top and bottom heat. Bake the bread on the middle shelf for 35 minutes. Then turn the bread over. To do this, grasp the baking paper, place the bread upside down on the rack and bake for another 45 minutes. The bread is ready when it sounds hollow when tapped. Allow to cool completely before cutting. The bread will keep in an airtight container in the refrigerator for 5-6 days.

Enjoy!

19/11/2025

🌾🌿

19/11/2025

La Cocina Encan~… what?🤔

19/11/2025

„Hello world! I am Florian from La_Cocina_Encantina, and I am excited to connect with you here. I am a Retreat Chef and can’t wait to share my thoughts, projects, and behind-the-scenes moments. Follow me for updates!" ✨

02/11/2025

Twenty years ago, I cooked for a seminar group for the first time, rather by chance, and immediately fell in love with this style of cooking. The calmness and mindfulness that characterises such spaces aligned perfectly with my personal nature and my standards for how food should be prepared.

What was initially just a hobby became my main occupation when I moved to Lanzarote three years ago. A new adventure began...🦄

02/11/2025

I am a private chef who specialises in catering for retreat groups. Through my work, I help ensure that the group enjoys their time to the fullest while being well nourished.

02/11/2025

„Hello world! I am Florian from La_Cocina_Encantina, and I am excited to connect with you here. I am a Retreat Chef and can’t wait to share my thoughts, projects, and behind-the-scenes moments. Follow me for updates!"✨