Rebalancing a carnivorous culture

Argentina has always been carnivorous, but this tradition can evolve intelligently by adding vegetables and reducing starches without losing its essence.

Nico Fernandez

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Featured recipes

Miso ginger white fish

White fish fillets marinated in miso and ginger, caramelized in the pan for deep umami flavor.

⚡ 320 cal 🥚 34g 🧈 18g

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Salmon fillet in herb and lemon crust

Tender salmon covered in a crust flavored with herbs and lemon zest; oven cooking for a soft texture.

Spiced Beef Lettuce Wraps

Lettuce leaves filled with spiced ground beef, crunchy vegetables, and a creamy low-carb sauce; a keto-friendly 'taco' version.

Creamy tomato-ricotta soup

Reduced tomato soup enriched with ricotta for a smooth texture, low in carbs and satisfying.

Cold cucumber-avocado soup with mint

An ultra-fresh and creamy cold soup: cucumber, avocado and mint, perfect for hot days or as a light keto starter.

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Selected chefs

Leena Choi

Korean-Modern

Fermented flavors and quick pickles meet low-carb swaps and clean plating.

Yuki Tanaka

Japanese-Minimal

Delicate seasoning, precise cuts, emphasis on umami and balance for low-carb meals.

Karl Fischer

Modern-German

Hearty, technique-led plates using seasonal produce and lean proteins with lighter sauces.

Daily Tip

Nuts and seeds are convenient on keto but should be eaten in moderation.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Sugar-free taste

Levantine cuisine has never needed sugar to be tasty. It has the herbs, the acidity of the lemon, the heat of the spice, the fire

Omar Aziz

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Silence as a dietary discipline

Eating in silence, eating with presence, is more than a practice. It is a discipline that transforms the relationship with meals and the body

Yuki Tanaka

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Territory and digestion

What we grow locally is what we can digest. Local geography and digestive health are never separate

Lyra Nguyen

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Before the sauces, the fire

Before we put sauces everywhere, there was just the grill. Fire. The meat. This is real American cuisine

Ethan Carter

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Herbs and sugar-free green sauces

Fresh herbs and green sauces are at the heart of Andean cuisine, bringing freshness and aromatic complexity that sugar tries to mimic, but without metabolic disruption