About our dishes

Our kitchen

If you are on a vegan, vegetarian diet, or you should leave out egg, milk, lactose, or just fancy eating something gluten free, you came to the good address. Because we know how to prepare dishes which are tasty, fresh and healthy at the same time. Our mission is to make conscious nutrition available to our customers, who – because they are too busy – cannot spend time to cook for themselves every day.

 

Our meals – made without meat, egg, milk, from purely vegetable ingredients – are also a quintessence of love, knowledge and experience. We offer these tasty dishes to those who are keen on maintaining their physical-spiritual harmony through a conscious diet. This is our philosophy, and it is the foundation of the work in the kitchen run by the small team of RépaRetek in a familiar vibe. Our team gets up early in the morning to cook fresh artisanal food for you every morning, in a quantity which we can still manage by ourselves, as for us, quality prevails over quality. Taste our food, and you will undoubtedly sense the care, the attention and the love, which are the ingredients of each and every portion.

 

The beloved cereals – dinkel wheat which we grind in our home mill, millet, buckwheat, barley, rye, oat and rice are indispensable ingredients. As sweeteners, we only use cane-sugar and natural sweetener such as dates, dried fruit; that is why our dishes are completely free of refined ingredients, preservatives, flavour enhancers. Being a company caring for the environment, whenever it is possible, we use recycled or quickly degradable, environment friendly packaging. Your meal is always fresh and delivered warm.

 

About our dishes – in a nutshell

All our dishes are made of clean, vegetable ingredients; we do not use meat, egg, milk or diary products, nor do we add any flavour enhancer or preservatives to the dishes.

The dishes are cooked early int he morning, ont he day of delivery, so that you can have it fresh and warm.

 

The ingredients we use:

  • cereals, flours, such as spelt wheat, various types of rice, horse barley, millet, corn, barley, rye, quinoa, hemp seed, tree nuts, chestnut and whatever new we discover and consider good
  • sweeteners: brown cane sugar (we do not use beet sugar at all), dried fruits, coconut sugar, apple syrup, fruit and cereal syrups
  • milk is replaced by cereal and seed milk, vegetable milk powder, coconut milk
  • diary products are replaced by tofu (non-GMO), yofu, coconut cream, vegetable cream, various products made of cereals, vegetable cheese
  • home-made seitan (from wheat gluten, wheat meat) and soya
  • fat, oil: deep fryer oil, coconut oil, olive oil, sunflower seed oil, cold pressed oils, seed oils
  • vegetables, fruits, legumes, seeds
  • spices, sea and mined salt
  • we use cocoa but also karob in our dishes containing chocolate

Portions

soup: 4-4,5 dl

main course / gastro menu / chef's offer: 40-50 dkg

smoothies: 2,5 dl

topping: 12-15 dkg

pottage: 4-4,5 dl

extra green salad: 20-25 dkg

dessert: 12-17 dkg

raw walnut roll: 100 g

dried vegetable biscuits: 75 g

chocolate and coconut oat cookies: 180-190 g