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How to sauna

Sauna entrance at Tamina Therme in Bad Ragaz, Switzerland

World sauna champions Diana Laig and Maik Brandenburg explain why a memorable sauna is about atmosphere, controlled heat and listening to your body—not proving how long you can endure.

Archive interview, refreshed

This restored conversation was recorded with sauna masters from Tamina Therme at Grand Resort Bad Ragaz. Roles, titles and facilities may have changed since the original interview. Current planning information is separated from the experts’ historical comments.

Sauna entrance at Tamina Therme in Bad Ragaz, Switzerland
Tamina Therme sauna in Bad Ragaz, Switzerland. Image: Tamina Therme.

Why hotter is not better

Sauna culture is closely associated with Finland and now appears in spas around the world. The most useful starting point is simple: heat should feel manageable. Sauna is not a competition, and sweating does not “flush toxins” from the body.

Diana Laig and Maik Brandenburg became world sauna champions after competing against 14 other teams in Bad Hofgastein, Austria. Their themed team performance reimagined Little Red Riding Hood with set dressing, costumes, music and scent.

What makes a good sauna?

“There should be a pleasant atmosphere that meets the guest’s need for wellbeing and relaxation,” the pair explained. “During the session, the fragrance and increase in heat need to be coherent. We also use waving techniques to distribute the air evenly.”

Their answer to whether hotter is better was emphatic: no. Heat should increase gradually, and guests should leave whenever they feel uncomfortable. Individual responses vary, so a fixed temperature or duration is never a badge of success.

“Visitors should decide for themselves when to stop and listen to their bodies.”

Diana Laig and Maik Brandenburg

Wood, glass and good design

The experts favoured abachi because it is soft, resin-free and does not become uncomfortably hot to the touch. Spruce is another traditional option. Large glass panels do not store heat like timber, but they can open the room to a calming view; competent design, insulation and ventilation matter more than one material alone.

Fresh-air supply and effective extraction are essential. The heater must be correctly sized and professionally certified, with safe circulation space and showers or cooling facilities nearby. These are installation questions for qualified designers and engineers, not do-it-yourself shortcuts.

How they became sauna specialists

Diana said she trained as a sauna master in Munich in 2010 before becoming sauna manager at Tamina Therme and continuing her education in health training. Maik joined the thermal bath after studying sports therapies. Both described creativity, performance and guest care as central to the work.

A sensible first sauna routine

The original experts suggested eight to 12 minutes and up to three rounds, but these are not universal prescriptions. A shorter visit may be more appropriate, particularly for beginners. Do not follow rigid hot-and-cold routines if you feel unwell, are dehydrated or have been advised to limit heat exposure.

Tamina Therme today

Tamina Therme’s current sauna world in Bad Ragaz covers about 1,900 square metres and includes Kelo saunas, a Latvian Pirts sauna, a hammam and seasonal infusion ceremonies. Facilities, admission rules and schedules change, so check the official site before travelling.

Plan a visit

Confirm current opening hours, admission, clothing rules, accessibility and ceremony times directly with Tamina Therme.

Visit Tamina Therme

Independent-booking notice: This is an editorial guide and archive interview, not live availability or medical advice. Any visit is booked directly under the venue’s current terms.

Health notice: Sauna may not be suitable for everyone. Seek personalised medical advice if you are pregnant, have cardiovascular or blood-pressure problems, take medicines that affect heat tolerance or hydration, or have any condition that makes temperature extremes risky. Never use a sauna alone when unwell, intoxicated or severely dehydrated.