Start with the dish, not the box.
Lavash can be the base of a wrap, a small bite or a side dish. If you want to add filled dumplings, compare khinkali and pelmeni by their presentation and the role they will play in your menu. The final recipe, sauce and portion size are up to you.
Tell us what you want to serve and how many portions you expect. That information makes your enquiry specific, without assuming that one pack works equally well for every kitchen.
What to check in your kitchen.
Before adding a product to the menu, review its specification and try preparing it with your team. Record the units or weight per portion, working time and result when served. Always follow the product instructions: a presentation trial does not replace preparation or storage guidance.
- Format and units per pack.
- Ingredients and allergens for the chosen product.
- Preparation, storage and shelf life.
- Price, purchase quantity and delivery terms for your location.
An enquiry we can work with.
Give your restaurant name, location, product and intended use. If you know your approximate consumption, add it. If you are developing a new dish, explain the idea: you do not need to invent a volume to start talking.
For businesses in Girona, the Costa Brava and Barcelona, and enquiries from other parts of Spain, we check supply possibilities before confirming an order.