How we work
What happens after you submit
No pushy sales flow, no long contract. You reach out, the chef gets in touch, we figure out a plan that works, you start eating.
- 1
You submit the form
Either works. You tell us who's eating, what you're looking for, and how you'd like us to reach out. 2–3 minutes.
- 2
The chef reviews and gets in touch
Usually within 24 hours, often sooner. We follow up by email or phone, whichever you picked.
- 3
We scope the plan together
The chef asks a few clarifying questions — portions, meals per day, allergies, goals, delivery area. Sometimes we pull the nutritionist in if macros are a factor.
- 4
You get a proposal
A clear weekly plan: what gets cooked, how many meals, when deliveries happen, and the price. No long PDFs, no pressure.
- 5
You approve, we set a start date
First drop is typically within a few days of you saying yes. You tell us the delivery window that fits your life.
- 6
Deliveries begin — twice a week
Two drops cover your week: Monday morning (for Mon, Tue, Wed lunch) and Wednesday afternoon (for Wed dinner, Thu, Fri). Plans are built around the five working days when most people have no time to cook. Adjustments happen week to week based on what you liked and what you didn't.
How we cook
Frank cooks market-style. Fresh seasonal produce, chosen each week — no fixed catalogue. We don't decide Monday's lunch in advance because Tuesday's market hasn't happened yet.
Wednesday is the cut-off to plan the following week. Between then and the next Monday drop we cook around what looked best at the market, your preferences, your allergies, and what you ate (or didn't) the week before.
You get a short summary of the week's dishes by email before delivery, so you know what's coming.
Our own delivery
We don't use Glovo, Uber Eats, or any third-party courier. Our own drivers run the route — the cold chain stays intact end-to-end, the food doesn't sit in someone else's bag for an hour.
Meals arrive heat-sealed in food-grade trays. The trays travel in insulated boxes with remote temperature monitoring, so we know every delivery stayed in range.
Two drops a week as standard: Monday morning and Wednesday afternoon. Weekend coverage is available on request for established clients.
Payment
We accept whatever works for you — bank transfer, credit or debit card, Bizum, cash. No platform fees, no subscription traps. Timing (weekly, monthly, per-delivery) is agreed directly with the chef, and your service is contracted with INEDITCOCINA S.L.
No long-term contract. You can pause for travel, stop with a week's notice, or switch plans at any time.
What it costs — typical examples
Illustrative ranges only. Your actual quote depends on meals/day, household size, allergies, and how much customization you want.
- Solo professional, 2 meals/day ≈ €900–1,100 / month
- Fitness / athlete, full day (breakfast → dinner) ≈ €1,200–1,450 / month
- Couple, 2 meals/day × 2 people ≈ €1,800–2,100 / month
- Family of 4, dinners (5 days/week) ≈ €1,000–1,300 / month
- Couple + 1 kid, weekday dinners only ≈ €200–220 / week (incl. delivery, VAT)
- Short-term visitor, 4 weeks, 2 meals/day ≈ €950–1,150 total
From about €44 per person per day for two meals, around €60 for a full day. Smaller plans cost less; families pay less per head.
What a typical week of dinners looks like
A real five-day rotation we recently built for a household of 2 adults + 1 child. Same plan, different portion sizes per person.
- Monday
Oven-baked salmon with lemon crust
Buckwheat with sautéed edamame
- Tuesday
Free-range chicken with coconut & mild curry
Millet with seasonal vegetables
- Wednesday
Lean beef meatballs in fresh tomato
Durum-wheat semolina pasta
- Thursday
Herb-roasted turkey with mushrooms
Braised pardina lentils with vegetables
- Friday
Chickpea hummus with crudités and tortilla
Rustic millet & pumpkin base
Yours will be different — designed around your preferences, allergies, and protein targets.
How the food arrives
Meals are delivered in heat-sealed food-grade trays — hygienic, easy to stack in the fridge, and they hold moisture and texture better than open containers.
To reheat, pierce the film on top with a fork. The tray vents while staying covered, so heat penetrates evenly and the dish keeps its juiciness.
Ready to start?
Chef Frank
Ten years quietly cooking for a small group of Barcelona households.
Start the conversation
Share a few details and we'll get back to you within 24 hours.
Before you fill this in
🍳 Chef-cooked, not pre-packed
Frank cooks your meals fresh the day before delivery. No frozen trays, no pre-portioned supermarket packs.
📅 3–5 days lead time
First delivery is usually the Monday after we agree your plan. We can't deliver tomorrow.
💶 From €44 per adult per day
About €44 per adult per day for two meals, €60 for a full day. Families pay less per head.
🚚 Twice a week, fresh
Monday morning and Wednesday afternoon — you eat from one delivery, then the next.