About Us

Öğünce began in Ataşehir in 2019 with a two-person kitchen and a single idea: the real problem for people who want to eat well is not a lack of knowledge but a lack of time. Our founders, dietitian Melis Tanrıkulu and chef Okan Bozbey, prepared seventy meals a day in the first year and delivered them by hand.

Our kitchen today

In our 1,100 square metre central kitchen in Ataşehir, four dietitians, six chefs and twenty-two kitchen staff prepare about 1,800 meals a day. The kitchen runs on a HACCP system; we hold ISO 22000 food safety certification and a production licence approved by the Istanbul Provincial Directorate of Agriculture and Forestry. We use no ready-made sauces, flavourings or colourings.

How we plan the menu

• The weekly menu is prepared by our registered dietitians; the calories and macros of every meal are calculated from weighed portions.
• The menu is renewed each week with seasonal vegetables and fruit; the same meal never repeats within four weeks.
• There is a separate line and separate cutting boards for coeliac, lactose-intolerant, vegan and vegetarian plans.

Our values

Transparency, freshness and sustainability. We want you to know every value on your plate, and you will find the production date on the label. To reduce waste we plan production around subscriber numbers and donate surplus, still-safe food to two local food banks every evening. Our packaging is recyclable PP5 and paper.

Öğünce is not a medical treatment service; we recommend that people with chronic conditions consult their physician before starting a plan.