Day 2: RENEW

Theme: Strengthen. Nourish. Restore.

Morning Sunrise Activation 

  • Sunrise Journaling & Tonic
  • Herbal elixir, grounding journaling prompt

7:30 AM – Warm Kitchari or Mineral Broth

8:00 AM – Sanctum Nature Walk

Mid-Morning Detox & Mental Clarity 

9:30 AM – Repair IV Therapy

  • Amino acids, procaine, mitochondrial support, glutathione

11:00 AM – Bioregenerative Infusions

  • Peptides, trace minerals, adaptogens

Midday Energy & Rejuvenation 

12:30 PM – Rooted Plant/Organ Lunch

13:30 PM – Lymphatic & Head Massage

  • Marma oil therapy to stimulate detox and cranial release

Afternoon Detox & Regeneration 

14:30 PM – Breathwork for Emotional Integration

  • Vagal toning, nervous system reset

16:00 PM – Integrated IT Time

Evening Wind-Down & Sleep Preparation 

17:00 PM – Deep Nourishment Dinner

  • Root vegetables, mung dal, restorative herbs

18:00 PM – Sunset Sea Immersion

19:00 PM – Fireside Herbal Tea & Clinician Dialogue

20:00 PM – Thai Stretch Massage

20:30–21:00 PM – Lights Out

 

DAY 2 MENU:

repair & replenish

Our retreat menu is sourced from organic, regenerative farms in Ibiza & Six Senses wellness kitchens

Plant-based | Seasonal | Organic | Locally-sourced | Nutrient-rich

Goal: Support cellular repair, gut lining restoration, and nutrient absorption

Morning Elixirs & Tonics

  • Herbal adaptogen blend with ashwagandha, holy basil & reishi
  • Liver tonic: milk thistle, dandelion root, burdock
  • Warm Ayurvedic kitchari (mung dal, basmati, fennel, cumin)

Breakfast

  • Hemp and almond milk porridge with bee pollen & Ibizan carob

Lunch: Rebuilding & Energising

  • Green Asparagus with Comté and Hazelnut
  • Organic Quinoa, Avocado, Cashew Nuts, and Coriander
  • Seasonal Sliced Fruits

Optional Afternoon Light Nourishment

  • Coconut kefir chia pudding with rose & cardamom
  • Seasonal raw crackers with guacamole & hummus
  • Herbal iced tea bar

Dinner: Deep Nourishment

  • Grilled Eggplant Tartar with Fregola Sarda, Spiced Red Pesto & Mahon Cheese
  • Ripe Mango Salad with Green Shiso, Peanuts & Passion Fruit
  • Wild Turbot with Leek, Fermented Fennel & White Vine Velouté