Find your restaurant. Choose your order. Enjoy your meal.
Eat out four nights a week and still hit your numbers.
That's what Ludus coaching is built for. If you want a plan around how you actually live, book a call.
Every number is a best estimate of a typical plate. The same dish changes a little from cook to cook and night to night, even at restaurants that publish their nutrition. Each order is labelled with where its numbers come from.
Chefs tell us what goes on each plate. They can't know how much of the cooking fat stays on the food, so we estimate it the same way for every restaurant, using published data from food-composition tables in Japan, Germany, the U.S., Canada and Australia. When the research gives a range, we lean toward the higher number, because restaurant meals usually have more calories than people expect. Fat added at the end, like butter brushed on a steak, is counted in full.
Dressing or sauce on the side: we count half of what the kitchen serves, and the order name says so. The note on the order gives the number with all of it. A steak listed on its own is the steak only; the card says when sides aren't counted.
GLP-1 marks orders with at least 20 g of protein, at least 7 g of protein per 100 calories and no more than 20 g of fat, and only on Published, Calculated or Recipe-built numbers. It's worked out from the numbers, never typed in.
These are our best guesses, not lab tests. Fried and saucy dishes are the hardest to pin down, so treat those as a close estimate. We're coaches, not dietitians.
We publish totals only, never a restaurant's recipe. No restaurant pays to be in this guide, and none ever will.