PEOPLE WHO THINK ONLY A soothing body massage can help them de-stress should try the Spa Cuisine of C3 Restaurant.

            Conceptualized by the chefs of the Center for Culinary Arts, Manila (CCA), Spa Cuisine simply means light, fresh natural foods that are low in fat and calories.

            Emphasis is on whole grains, fresh fruits and vegetables, lean proteins, and low fat dairy products. No added or artificial salts, colors, flavors, or preservatives.

            The C3 restaurant stresses the importance of low fat, balanced diet to health, weight and well-being. So, aside from using natural ingredients, the Spa Cuisine lets diners eat healthy and, at the same time, be soothed by the flavor and presentation of each dish.

            “People these days are into healthy eating, Food can be healthy and palatable at the same time,” says Iñigo Castillo, who runs the C3 restaurant with CCA chefs Manoy Gimenez and Martha Ebro.

             “We use non-saturated fats instead of animal fats. We use only olive or canola oil. Our cooking methods, like grilling or poaching or steaming, rely less on fats. We keep the natural flavor of the ingredients, enhancing it with our own style of cooking and flavoring”, he says.

          C3 chefs have meticulously prepared a selection of nourishing meals called Spa Plates that lets weight-watchers indulge without worrying about gaining pounds.

            Seared Salmon Tranche (P550) is salmon served over miso mirin broth and Asian slaw, while Tuna au Poivre (P495) is pepper crusted tuna steak with vegetable timbale and balsamic gastrique.

            “Seafood makes for great spa food. It is easy to digest, low in kilojoules, high in protein and an excellent source of important minerals,” says Castillo.

            But chicken lovers can ask for Chicken Mediterranean (P325), spice-rubbed chicken paillards with grilled vegetable salad and served with roasted tomato pilaf. It is cooked the Portuguese way with rich sauce, chili and sautéed in olive oil.

            Grilled Pork Scalopinne (P425)is pork loin blended with puttanesca sauce and grilled vegetables.

            “We use pork but it doesn’t mean its unhealthy. Pork in the United States is referred to as the new white meat. And we use loin so it’s very lean”, explains Castillo.

            For salad eaters, Salad Fruit, De Mer (P375), French for fruits of the sea, may be a good choice. With chilled lemon vinaigrette for dressing, paper thin salmon, poached shrimps and mussels with baby greens,  asparagus and cherry tomatoes are tossed together.

            Those who follow the south Beach Diet may also find that Spa Plates conform to their regimen. “There’s very little starch so it can be an alternative meal’, says Castillo.

            To complement the Spa Plates, there’s a refreshing line of Spa drinks, including Banana Key Lime Freeze, Cucumber mint Mojito, Yogurt Papaya Smoothie, Frozen Watermelon Margarita, Tropical Mango Slush and Coco-Lychee Pina Colada.

            The Spa Cuisine is available until June. C3 restaurant, which opened only three months ago to complement its mother venue, the C3 Events Place on Missouri St. North Greenhills, San Juan,also has a regular menu for those who prefer rich Continental food.

            Among its bestsellers are Pave of Pork, which is fork-tender braised belly of pork with truffled mashed potatoes, sweet balsamic reduction and enriched demiglaze; and Poulet Aromatique, sautéed Caribbean rubbed chicken fillet with fresh mango-basil salsa, chamomile rice pilaf and Hari8sa crème.

            Appetizers include Tomato Carpaccio, thin slices of vine-ripened tomatoes with cheese fritters, balsamic vinaigrette, cracked pepper, flaky salt and fresh basil salad; Fruit and Walnut Salad, and Melon Gazpacho.

            Desserts range from Flourless Chocolate Cake, Brioche Bread Pudding to Crepe Suzette and Tofu Cheesecake.

            The Spa Cuisine is also offered to those who book a Spa Party Theme for bridal showers, birthdays, cocktail parties or corporate events at C3 Events Place (tels. 7262712 or 7232347).

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