There’s plenty of “healthy” food in Barcelona, but very little of it is built for people who eat halal. Some services stick pork through half the menu and leave you to pick from what’s left. Others flag “halal” as a checkbox and have no idea what that means in a real kitchen.
We do it differently. Frank has been cooking for over thirty-five years, and a significant part of his career has touched Mediterranean cuisine — Spanish, Moroccan, Maghrebi, Levantine. Halal isn’t a menu option: it’s how the plan is built from the start when the client asks for it.
How it works
When you tell us you eat halal, your plan is built like this:
- No pork, no pork derivatives, no cooking alcohol. No jamón, no panceta, no wine deglaze, no sides that pass through the pork station in the kitchen.
- Halal-compliant proteins. Chicken, beef, lamb, turkey — sourced from suppliers that certify halal, or fresh market fish.
- Whole fish from the market. Frank goes to Mercabarna or the regular fishmonger, picks the fish, we fillet it in the kitchen. You know exactly what arrives.
- Controlled cross-contamination. When we prep a halal plan, the utensils and surfaces that touch your food haven’t touched pork. It’s operations, not marketing.
What a typical halal plan looks like
Nothing exotic, nothing forced. Mediterranean cooking has a lot to offer in halal:
- Chicken tagine with preserved lemon and olives
- Slow-roasted lamb with couscous and seasonal vegetables
- Pan-seared salmon with tabbouleh
- Beef meatballs in fresh tomato with basmati rice
- Stewed lentils with North African spice
- Roast chicken with ras el hanout, sweet potato and carrot
- Fresh market fish — sea bass, bream, hake — baked with lemon
- Hummus, baba ganoush, falafel — the cold mezze table you already know
And always, house desserts with no alcohol — sponge cakes, fruit, yoghurts, homemade granolas.
How it’s delivered
Same as the rest of our clients:
- Cooked fresh, not frozen, not vacuum-packed.
- Two drops a week — Monday morning and Wednesday afternoon — covering the five working days.
- Our own delivery — no Glovo, no Uber Eats. Our driver, our cold chain.
- Heat-sealed trays, labeled, transported in remote-monitored isothermal coolers.
Who this is for
- Muslim families in Barcelona or the metro area who want to eat well without cooking every day.
- Professionals who take their halal diet seriously and have stopped trusting delivery apps where they can’t control sourcing.
- People during Ramadan who need thought-out meal timing (suhoor, iftar) — we adapt deliveries to the hours that work for you.
- Mixed households where one part of the family eats halal — we adapt the plan per person, no one has to compromise.
How to start
Fill in the form at the bottom of the page. Frank gets back to you within 24 hours, asks what you like, what proteins you prefer, whether Ramadan dates matter, and sends a weekly plan proposal with pricing. If it fits, we start. If not, no pressure.
You don’t sign anything long. You’re not locked in. Pause for the summer if you travel. We work this way because Frank cares more about keeping clients happy long-term than closing a contract.
