Chef
Alexey
12 years in professional kitchens. Designs menus that stay tasty even after reheating. Makes sure "healthy" isn't a synonym for "boring".
Who stands
behind your meal.
Foodlabriut started simply: a few people in central Israel who were tired of compromising between "fast" and "healthy". Because in Israel that choice is particularly sharp: the pace of life is high, stress is plenty, and there's no time to eat properly.
We decided: if professionals build the menu and logistics work like clockwork, people can eat well without changing their lives.
Five years on. Today we're chosen by over 1,200 customers along the entire coastline.
About our team.
Nutritionist
Marina
Calculates calories, balances macros and refines programmes. She's on the side of diets that don't feel like punishment.
Operations director
Dmitry
Responsible for food arriving on time, fresh and in proper condition. Controls the entire chain from supplier to your door.
Customer team
Account managers
Available on WhatsApp during business hours. Reply quickly, help pick a programme and resolve issues without bureaucracy.
Five things the service is built on.
Not marketing promises but verifiable facts. Each of these is what we do every week without delegating it to anyone else.
- Principle 1
Own production
We cook ourselves, we don't resell. Our own kitchen in central Israel, not outsourced, not rebranded.
- Principle 2
Fresh produce
Only from trusted suppliers. Meat, fish and vegetables arrive at the kitchen on the day of purchase and go straight into work. No freezing, no semi-prepared foods.
- Principle 3
Nutritionists on staff
On staff, not a tick-box. Every programme is calculated by macros and built around a goal: lose weight, gain mass, keep your form.
- Principle 4
Quality control
At every stage, from receiving raw materials to packaging. Batches are labelled, temperature and dates are logged. Nothing leaves the kitchen "by eye".
- Principle 5
Thermo packaging
Keeps temperature and freshness all the way to your door. If you're not home, the food calmly waits 8-10 hours and arrives in good order.
Numbers that speak for themselves.
1 200
+customers
5
yearson the market
89
%would recommend
4.8
/5average rating
2
deliveries per week
50
+dishes in rotation
What customers say in detail.
Four stories from different cities: different ages, different goals, one service.
Three weeks, minus 4 kg. Wasn't hungry. Just ate what they brought.
Took the programme for a month. Extended for two more. Can't imagine how I managed before.
I work morning to night. Foodlabriut is 15 hours a week I spend on myself instead of cooking.
Thought it wasn't for me. Then I tried. Now it's just part of life.
Ready to try?
We'll match a programme to your goal and calorie target in five minutes.
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