A recipe for every day out

🥪 The main

A proper packed lunch that travels well and keeps you going all day. Each one is matched to the season and the character of the location — something light and fresh for a summer day out, something warm and filling for a cold morning walk.

Things like a smoky red lentil wrap or a cold soba noodle salad with sesame and ginger. Made the night before — nothing to do in the morning except grab the bag and go.

🍫 Kiez Sweets

One small homemade treat to eat at the best spot you find. Made the same night as the main — takes 10 to 15 minutes and fits in a small container or a piece of foil.

Things like oat and honey energy balls or an apple and cinnamon flapjack. Nothing complicated — just something better than a vending machine and cheaper than a café slice.

The rule

Under €2 per recipe. Under 10 minutes to prepare the night before. Everything plant-based by default — but meat, fish, or eggs work in any of them. No heating needed. Everything travels well in a bag, in any weather, for four to six hours.

🏨 Staying in a hotel?

The recipes are designed for home prep the night before. If you're travelling and don't have a kitchen, skip the cooking entirely — the spirit is the same.

Find a local supermarket, bakery, or market stall near where you're staying. Grab bread, some cheese or hummus, a piece of fruit, and something small and sweet. In most cities that comes to €2–4 per person, takes ten minutes, and is already better than anything you'd buy at the tourist spots. No equipment, no prep, no waste.

Travelling with friends? Split a shop between two or three of you — a bag of wraps, a tin of chickpeas, some salad — and the per-person cost drops below €2 easily. The batch logic still works, just shared.

🧮 How the maths work

The €2 isn't what you spend at the shop each time — it's the per-portion cost once you divide up a batch. Most recipes make 4 portions from one shop: a bag of red lentils makes four wraps, a pack of oats makes eight energy balls, a jar of tahini lasts weeks. The first time you make a recipe you might spend €6–8 on ingredients. The fourth time, almost nothing.

In more expensive cities — London, Tokyo, Zurich, Sydney — ingredient costs run higher, so the per-portion cost is closer to the local equivalent shown on each city card (around £1.70 in London, ¥350 in Tokyo). Same maths, different currency.

The pantry also builds over time. Most ingredients appear across multiple recipes — the oats, the lentils, the tin of chickpeas, the tahini. By week four you'll have a working pantry and the cost per meal often drops below the shown price.