The essentials, briefly

Choose the day you eat, the product and the size; several days fit in one basket. Then choose how to get it, the address, what to leave out, your contact details and payment. No sign-up needed.

The deadline is shown next to the menu, in local time. Krasnaya Polyana: orders close at 20:00 two days before the day you eat, so the chef has time to buy the ingredients. Phu Quoc: 18:00 the day before. These are starting values; the kitchen’s chef confirms them.

Up to seven days ahead. Each day has its own deadline.

The kitchen has a portion limit for each date: that is how the chef keeps the quality. When it is reached, the site shows the nearest free date. If the kitchen is on pause, the menu shows the day it takes orders again.

On the site’s server in Russia. The kitchen sees the order in its work list, and staff notifications carry no personal data. Name, phone and address are anonymised fill in: anonymisation period after the last day of the order.

The site is up, but ordering is not open yet. The menu is a sample for now, prices are for testing, and the seller’s details appear after registration. Orders open fill in: date orders open.

The delivery window is shown next to each day in the menu. Krasnaya Polyana: the evening before the day you eat, 19:00–22:00, for example: “Friday. Delivered Thursday 19:00–22:00. Order by 20:00 Wednesday.” Phu Quoc: the morning of the day you eat, 6:00–9:00, so the food never spends a night in the heat outside the kitchen.

Yes, and it is free for everyone, not only for members. The food waits for you after class. Centre addresses and pick-up hours are on the kitchen’s delivery page.

A fixed price for each zone, listed on the kitchen’s delivery page. The total with delivery is shown before payment.

+2…+6 °C from kitchen to door. The order for each address travels in its own insulated bag with ice packs, and a temperature logger rides in the car.

Before you arrive, order “Whole day” or “Lunch and dinner” for 1 to 14 days and give the address of your chalet, villa or hotel. The first delivery comes in time for your arrival, then food comes day by day in the kitchen’s delivery window.

In the fridge, at +2…+6 °C. Eat it by the use-by date and hour on the label. The date on the label holds only while the food is kept cold.

Each dish page says how to serve it, cold or warm, and how to heat it. The QR code on the label leads straight there. Heat a portion only once.

The allergens of every dish are on the label and on the dish page, following the TR CU 022/2011 list (the Eurasian Customs Union labelling regulation). There is one kitchen, so allergen traces are possible. If even a trace of a product is dangerous for you, take that into account before ordering.

Yes, there are five switches: fish and seafood, meat and poultry, dairy, gluten, nuts. The swap for each dish is written in the recipe card in advance. The kitchen asks what to leave out, not for a diagnosis. You can name another product in the “Something else” field, up to 100 characters, but ready swaps are written only for these five groups.

Small, Regular and Large are amounts of food, not goals. The dishes are the same; the portion weight changes. The weight and nutrition of each size are in the menu.

Fewer dishes, more attention to each one: the chef cooks them every day from the recipe cards, and ingredients do not sit in storage. The menu changes every week.

By card or through SBP (Russia’s Faster Payments System) on the payment page, right after checkout. The prepayment receipt comes by email, the second receipt when you receive the order. If the order is not paid by the deadline, it is cancelled and the place is released.

The food is cooked for your order: ingredients are bought for it and portions are counted by it. If the door does not open, both the food and the work are lost. The prepayment is an advance: money for days not delivered comes back.

Ingredients are bought before cooking starts, so payment comes first too. In Russia, payment at the door means the courier needs a cash register of their own; with prepayment the receipt arrives by email right away. Payment on delivery is not offered in any country.

From the order page, before that day’s deadline: the money for the day goes back automatically, the same way it was paid. After the deadline the ingredients are already bought, so the refund is the amount minus the kitchen’s actual costs. Details are in the refund rules.

No. Absopit is open to everyone, with one price for everyone. Members get published benefits: first access, pick-up after class, and later priority in busy weeks.

Not by default. If one ever appears, it will be a single fixed discount, published on the members page: fill in: decision on a member discount.

A chef with a name and a face: the chef’s page is on this site and on the abs.live map. Two people know all the kitchen’s recipe cards: the chef and a relief cook.

No. Absopit and Absolute are separate legal entities and separate data controllers. The invitation to a first class in your order is a code: you use it yourself, whenever you like.

Once a month the chef sets a table at an Absolute centre. It is an event on the abs.live map, with the date, place and sign-up.

Yes, that is catering. The request form is on the groups page: the kitchen replies with a menu and a total, and after prepayment the food arrives in daily batches.