Cooked today in Palamós
Our own licensed kitchen. Every morning we cook by component: the protein, the side, the vegetables, the sauce. At midday we assemble each portion to your plan and size, chill it fast and it leaves for your home in the evening.
Who cooks
The kitchen team, all with food-handler certificates, and a nutritionist who designs the menu each week: two ranges, Casa and Sport, on the same components.
Where it comes from
Mediterranean fish, Empordà vegetables, pulses, rice and extra virgin olive oil. Local suppliers; we name them on each dish sheet once we launch.
What the label says
Name, ingredients with allergens in bold, weight, use-by date, cooking time, batch, nutrition per 100 g and per portion, how to heat and a QR code with the sheet in your language.
Cold chain and safety
We blast-chill every portion right after assembling it and keep it between 0 and 4 °C to your door: refrigerated van and cool bag with ice packs. We log fridge and dispatch temperatures and the batch of every dish, as the HACCP plan requires.
We work with the 14 allergens of Regulation 1169/2011 and always declare them under the same name. Your restrictions filter the menu; for swaps that avoid them, such as quinoa instead of pasta, each dish has its substitutions.