The Mediterranean before concepts

Before we talked about the 'Mediterranean diet' or 'keto', the Mediterranean was just: how we lived. And it was already good.

Lucia Herrera

Read article

Featured recipes

Spring rolls with smoked salmon and avocado

Fresh spring rolls without rice cake: salad leaves topped with smoked salmon, avocado and crunchy vegetables; served with reduced sugar-free soy sauce.

⚡ 320 cal 🥚 18g 🧈 24g

View

Celeriac Gratin with Gorgonzola

Tender, thinly sliced celeriac smothered in a creamy gorgonzola sauce and baked until golden; a rich and low-carb side dish.

Shrimp, avocado and grapefruit salad

Fresh and tangy salad of pan-fried shrimp, avocado slices and grapefruit segments; low-carb lemony vinaigrette.

Arugula, parmesan and pine nut salad

Peppered arugula salad, parmesan shavings and lightly toasted pine nuts; low-carb lemony vinaigrette.

Lamb skewers with za'atar, labneh and lemon

Fragrant lamb skewers marinated in za'atar and lemon, served with homemade lemony labneh. Perfect for a friendly, keto meal full of Middle Eastern flavors.

View all recipes

Selected chefs

Arjun Mehta

Vedic-Keto

Balancing ancient Ayurvedic principles with modern low-carb science, focusing on spices and ghee.

Elena Bianchi

Italian-Regional

Vegetable-forward interpretations of regional Italian cuisine with low-carb pasta alternatives.

Adelaide Rousseau

Bistro-Modern

Technique-forward, minimalist plating and smart ingredient swaps to reduce carbs.

Daily Tip

Take time to cook to better control keto-friendly ingredients.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Experienced cooking and transmission

60 years of cooking means 60 years of experience. And this experience creates a cuisine that can be passed on with confidence, because it is proven

David Ruiz

Read article

Time as an invisible ingredient

Fermentation, resting, and maturation work silently in every Korean meal, creating metabolic stability that modern speed can never match

Leena Choi

Read article

Stable energy in a country of contrasts

Israel, a land of climatic and cultural contrasts, requires stable nutrition built on vegetables, fats, and proteins to navigate these transformations