KEZU FOR RETREATS OR TRAININGS

“Transform your retreat experience through cooking. Each dish is a story of connection and well-being.”

Our food concept

Organizing a retreat is an act of love and dedication. We know this. That's why we take care of the food so you can focus on what's most important: inspiring and supporting your participants.

We offer a plant-based, healthy, and sophisticated menu designed to nourish body, mind, and spirit. Dishes that reflect the rhythm of the retreat and become part of the transformation.

We take care of every detail: flavor, presentation, nutritional balance, and harmony with the group's energy.
We adapt to you: we design customized menus, taking into account schedules, activities, and specific needs (intolerances, retreat goals, culinary style, etc.).

Personalized gourmet healthy menus.

Full board: breakfast, lunch, dinner, and healthy snacks throughout the day.

Plant-based drinks, coffee, herbal teas, and fresh juices.

Full kitchen service: preparation, presentation, cleanup and dishwashing.

We take care of all the shopping and bring the ingredients with us.

Includes a private chef and kitchen assistant.

"We are not a catering company — we are part of the retreat’s transformation. We create mindfully, we serve from the soul."

SAMPLE MENUS

Breakfast

Fresh seasonal fruit selection
Chia pudding with tropical fruit and coconut milk
Creamy oat porridge topped with fresh fruit
Rustic bread with tomato and extra virgin olive oil
Handcrafted vegan cheeses
Homemade banana bread
Assorted nuts, Medjool dates, corn & chocolate truffles
Gourmet toast selection: avocado, banana, peanut butter, chocolate spread, and artisan jam
Specialty coffee, herbal infusions & fresh smoothies

Brunch

Assorted gourmet salads (red lentils, seasonal fruits, rice, black rice, baby spinach)
Vegetable carpaccios
Plant-based poke bowls
Seasonal vegetable curry
Variety of hummus with colorful crudités
Savory vegetable muffins
Creamy wild mushroom risotto
Marinated tofu in escabeche style
Soy-based bolognese
Couscous, quinoa & a medley of legumes

Dinner

Silky pumpkin and coconut cream
Green pea soup with miso and dulse seaweed
Cauliflower and apple velouté
Chilled melon and mint soup
Corn cream blinis
Spinach and vegetable frittata
Oven-roasted broccoli with vegan béchamel
Avocado tartare
Adzuki bean burger on charcoal bun
Homemade calçot croquettes

Desert

Fresh seasonal fruit
Carob mousse with toasted almonds
Plant-based yogurt with homemade granola
Homemade custard with rice crumble
Marinated fruit salad
Fresh fruit gelées
Vegan crème anglaise
Chocolate and tofu mousse

THIS IS US

INMA RUIZ DE LA HERMOSA

CHEF PLANT-BASED

A health challenge in 2020 led me to completely rethink the way I was living and eating. I went from sleeping 15 hours a day to running a 54 km trail. Everything changed thanks to a more conscious, vibrant way of eating.

I trained at ESMACA (Macrobiótica School of Catalonia), attended the HOFMANN School in Barcelona, and explored other learning spaces that today merge in my kitchen. I don't cook just to nourish—I cook so that enjoying food becomes a way of self-care.

OLGA PONS

PSICOLOGIST AND NUTRITIONIST

After 12 years working as a psychologist, I discovered how deeply nutrition impacts emotional well-being. I trained in mindful eating and holistic nutrition to integrate body and mind into the way I support others.

Today, I firmly believe that eating well can also be a true pleasure. From this perspective, our proposal was born: a cuisine that connects health and pleasure, well-being and enjoyment.

LUCIANA LULI

CHEF FLEXITARIANA

I arrived in Spain 20 years ago, leaving my surveying career in Brazil.

I started working at the Mercat de Sant Antoni in Barcelona, in a charcuterie, and little by little my great passion for cooking was awakened.

Among other training courses, I also attended the Hofmann School, and after cooking for various restaurants, my last job was in a Star Michelin restaurant.

Today, my cuisine is a fusion of cultures and flavors, where what I enjoy most is seeing the surprise of those who try my dishes.

I believe that each dish can be a bridge between cultures, between people, and between the joy of living and the pleasure of taking care of oneself.

Well-being as luxury: self-care is the highest form of luxury.

Guilt-free pleasure: every bite is art, respect, and joy.

Time-saving: you inspire, we take care of the rest.

"We don’t just serve food, we cultivate well-being with every ingredient."

-FAQ-

❓Do you accommodate dietary restrictions?
Yes, we tailor our menus to meet the group’s specific needs. We can provide gluten-free, nut-free, soy-free options, among others. We just need to know in advance.

❓Do you also offer detox, macrobiotic or energy-boosting menus?
Absolutely. We have experience designing detox, macrobiotic and energy-focused menus. We adapt to the retreat’s approach, adjusting ingredients, cooking methods, and meal timings as needed.

❓Do we need to buy anything ourselves?
No. We take care of everything: ingredient sourcing, preparation, service, cleanup and waste management. You just tell us when and where.

❓What does the full service include?
Our full board service includes:

Daily menu planning and preparation
Breakfast, lunch and dinner
Healthy snacks and beverages throughout the day
Private chef and kitchen assistant
Ingredient shopping and transport

❓What’s the minimum group size for booking the service?
Our complete service is designed for groups of at least 8 people. For smaller groups, feel free to reach out—we’ll assess the possibilities together.

❓Can we request specific dishes?
Of course. If there’s a particular dish or culinary style you’d like to include, we’re happy to incorporate it or adapt it to our healthy, plant-based philosophy.

❓Do you cook on-site or bring pre-prepared food?
We usually cook on-site to ensure freshness and flow with the group’s rhythm. Depending on the facilities available at the retreat venue, we may partially pre-prepare some elements.

❓Is your cuisine 100% vegan?
Our specialty is vegan cuisine, with a strong focus on nutritional balance and seasonal ingredients. Upon request, we can include select vegetarian options such as dairy or eggs.

❓How far in advance should we book?
As early as possible. If you have dates in mind, contact us soon to secure availability.

CONTACT

kezuvegano@gmail.com

INMA RUIZ DE LA HERMOSA +34606217885

OLGA PONS +34655200550

CONTACT WHATSAPP

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