Staples, by level
Oil, salt, spices and flour are tracked as Full, Half, Low or Out — no weighing, no spreadsheets.
- Olive oil
- Kosher salt
- Smoked paprika
- Soy sauce
Your AI private chef, for the whole week
Your private chef plans the week, writes the list, and tells you what to chop tonight for Thursday.
Opening Tuesday, March 2, 2027. We're inviting a small group into our private beta from January 18.
See a sample menuPlanned around every diet, allergy and dislike at your table.
Sound familiar?
Sam's vegetarian. Alex wants something with a kick. There's half a bag of spinach that needs using and a pack of chicken thighs you bought with good intentions. So it's pasta again — or an expensive delivery order that arrives lukewarm.
Dinner is a decision you make seven times a week, at the worst possible time.
Mixed diets mean cooking twice — or someone eats a side salad and calls it dinner.
You buy a bunch of parsley for one recipe and compost the rest. Every. Single. Week.
Gastroque turns all of that into one plan — from an AI chef that knows your table.
How it works
Three minutes: who's eating, what they can't or won't eat, what's in your kitchen, how much time you have, and how cheffy you're feeling tonight.
A menu built around every diner — with Split Plates when diets differ. Don't love a dish? Swap it in one tap.
Every ingredient, combined and sorted by aisle — minus what's already in your pantry. Share it with whoever's shopping.
Bonus prep tonight for Thursday, or one calm Prep Day on Sunday. Then step-by-step Cook Mode with built-in timers.
Takes about 3 minutes. You'll see your whole menu before we ask for a card.
Read the full walkthroughSplit Plates
When the people at your table eat differently, Gastroque doesn't make you cook two dinners. It designs one dish with a shared base and a personal finish for each diner — so everyone gets a plate that feels made for them, and you wash one pot.
Split Plates is included on every plan — even Free.
Monday, for Alex & Sam
Garlic-Parmesan Alfredo, Two Ways
Restaurant-level, not restaurant-pretentious.
Great restaurant food isn't about tweezers. It's about a hard sear, a sauce with balance, something crisp against something silky — and knowing why each step matters. Gastroque writes every recipe the way a patient head chef would teach it.
Proper sears, pan sauces, emulsions and the occasional confit — explained step by step.
Salt, fat, acid, heat, sweetness. Every dish is built to land all five.
Something crunchy, something creamy. The difference between dinner and a dish.
A simple plating guide for every recipe. The swoosh is optional.
The why behind the how, so you cook a little better every week.
Set it for the household, then turn it up for Saturday. You can change it any night.
Monday · Garlic-Parmesan Alfredo, Two Ways
Silky garlic-parmesan Alfredo with charred peppers; blackened chicken thighs or king oyster mushrooms; charred-lemon gremolata.
A proper restaurant plate
Take the pan off the heat before the parmesan goes in. Cheese hates boiling — at a simmer it seizes into clumps. Off the heat, with a splash of starchy pasta water, it melts into silk. That pasta water is the secret ingredient most recipes forget to mention.
Gastroque is not affiliated with Michelin or the MICHELIN Guide.
Plans for the kit you own
Tap the gear you own — air fryer, pressure cooker (e.g. Instant Pot®), immersion blender, cast iron — and Gastroque only plans with it, putting the time-savers to work on busy nights, like a weeknight braise in the pressure cooker.
No air fryer? No problem. We never plan around gear you don't have.
Pressure cooker ✓ → a weeknight braise on Thursday.
Week of Oct 19 · 2 diners
Grocery List
Not added to your list
Running low — add?
Smoked paprika — Low · Suggested: 1 small jar
Smart Grocery List
Gastroque adds up every ingredient across the week, converts it into things you can actually buy, sorts it by aisle, and leaves off what you already have. Tick items off in the store — or send the list to whoever's shopping.
Combined: onions from three recipes become one line.
Pantry-aware: “You already have olive oil” — so it's not on the list.
Rounded to real packages: buy one wedge of parmesan; we'll remember the rest for next week.
PlusPantry-aware, aisle-sorted, shareable lists come with Plus and Pro. Free includes a basic list for your one dish.
Pantry Memory
After you shop and cook, Gastroque keeps an estimate of what's left — the staples, the half bunch of parsley, Tuesday's leftovers. Next week's plan uses it up before it goes off and leaves it off your list. A 30-second check-in keeps it honest.
Flat-leaf parsley
Still have about ½ bunch of parsley?
Bought Sat, Oct 17 · best by about Oct 24
Swipe through a few of these before each new week. About 30 seconds.
PlusPantry Memory & Check-in come with Plus and Pro.
Pantry amounts are estimates based on what you bought and cooked. You can adjust anything, anytime.
Prep Plans
Gastroque reads the whole week before you pick up a knife. If Monday and Thursday both need diced onion, you'll dice double on Monday and store half — that's Bonus prep. Prefer to get it all done at once? Pick a Prep Day and walk into every weeknight with the hard part finished.
Long-keeping prep on Prep Day — spice blends, pickles, sauce bases, roasted veg. Short-keeping prep rolled into the night before. It's how restaurant kitchens run.
Monday · Bonus prep · +3 min
Dice 2 onions tonight, store 1 for Thursday.
Diced onion · Airtight
For Thu tacos
Use by Fri
Fridge
Thursday · Bonus prep · +4 min
Juice 4 limes tonight; save 2 tbsp for Friday's curry.
Lime juice · Covered
For Fri curry
Use by Sat
Fridge
Hybrid: the sturdy stuff on Sunday, the delicate stuff the night before.
Sunday: 75 minutes. Weeknights about 1½ hours faster in total.
Estimated from this sample week's recipes. Some nights save much more than others. Your numbers depend on your menu.
Every prepped item gets a storage label and a use-by date. We never ask you to prep what doesn't keep — sorry, avocado — and raw meat always goes on the bottom shelf.
PlusPrep Plans come with Plus and Pro.
Taste learning
After dinner, tap 👍 or 👎 — for the whole table or for each person — and add a quick tag if you like. Gastroque learns what your household loves, what each diner can't stand, and exactly how spicy is too spicy.
How was Thai Red Curry, Two Ways?
What changes next week
Next week
Mon · Dinner
Leek & Potato Soup, Crispy Shallots
French · 35 min
Tue · Dinner
Blackened Fish Tacos, Two Ways
Mexican · 35 min
Wed · Dinner
Crispy Gnocchi, Sage & Crème Fraîche
Italian · 30 min
Why this dish?
Sam tagged last week's gnocchi “Make again,” Alex 👍'd everything blackened, and you have half a tub of crème fraîche to use by Wednesday.
PlusTaste learning comes with Plus and Pro. On Free, your ratings are saved — ready for when you upgrade.
Sample week
Here's what Gastroque planned for Alex (loves heat) and Sam (vegetarian, no cilantro, thank you). Seven dinners, one grocery list, one 75-minute Prep Day.
Swipe the week
Mon · Dinner
Silky garlic-parmesan fettuccine with charred peppers and lemon zest, finished with a blackened topping from one spice blend.
Tue · Dinner
Lacquered under the broiler, with sesame rice, charred bok choy and a sharp scallion-ginger relish.
Wed · Dinner
Pan-crisped gnocchi, nutty brown butter, frizzled sage and roasted squash under a snowfall of cheese.
Thu · Dinner
Charred corn tortillas, quick-pickled red onion, lime crema and a smoky charred-corn salsa.
Fri · Dinner
Fragrant coconut curry with Thai basil and jasmine rice — from the base you froze on Sunday.
Sat · Dinner
Crisp-skinned duck breast, a glossy cherry–port sauce and silky celeriac purée.
Sun · Dinner
Eggs baked in a smoky harissa-tomato sauce, cool whipped labneh, pickled onions and charred sourdough.
Pricing
Free
Cook one personalized dinner a week, plus the whole Library.
Free
No time limit
No card needed
Your whole week of dinners, planned, shopped and prepped.
8 dollars 25 a month, billed 99 dollars a yearSave 36%
billed $99/yr
Then $99/yr. Cancel anytime.
Every meal, every diner, with pairings and price estimates.
16 dollars 58 a month, billed 199 dollars a yearSave 34%
billed $199/yr
Then $199/yr. Cancel anytime.
Plans start March 2, 2027.
Launch offer, March 2–31, 2027: code FOUNDING40 takes 40% off your first year on any annual plan. New subscribers only; can't be combined with a referral credit.
Safety & trust
Mark an allergy as strict and Gastroque treats it as a hard rule — from the first menu sketch to the last garnish. Every recipe is checked against every diner before you see it.
Strict allergies exclude the allergen and the ingredients that commonly hide it: pesto (tree nuts, dairy), Worcestershire sauce (fish), fish sauce (fish), soy sauce and miso (soy, often wheat).
On nights a strict-allergy diner eats, the allergen stays off everyone's plate. For diets, intolerances and dislikes, the restricted plate is cooked first with its own pan and spoon, before shared garnishes come out.
Products that often carry “may contain” warnings — spice blends, chocolate, granola, some breads — are kept out for strict allergies and flagged for everyone else, so you know to check the label.
Every recipe passes an automatic allergen and diet audit for the people eating it. If something fails, it's fixed before it reaches your plan.
FAQ
Honestly? It's restaurant technique, written for a home kitchen and a weeknight — a proper pan sauce, a hard sear, acid in the right place. Turn the Ambition Level up when you want to show off.
Gastroque isn't affiliated with Michelin or the MICHELIN Guide.
Each diner's allergies and intolerances are hard rules. Mark one strict and we keep the allergen and its common hidden sources — including products that “may contain” it — off everyone's plate that night, and audit every recipe before you see it. AI can still make mistakes and products change — always read labels, and follow your allergist's advice for severe allergies.
No — that's what Split Plates is for. You cook one dish with a shared base and finish each plate differently: Cajun chicken for one, blackened mushrooms for the other. One list, mostly one pot.
Each diner has their own diet, allergies and dislikes. Gastroque looks for dishes with a shared core and splits only where it must; when nothing can be shared on a night, it plans a dish that fits everyone's rules.
Yes. Add kids by first name and age group; Gastroque sizes their portions, keeps their plates as mild as you like, and learns from “Kids loved it.” Dislikes are per person — mushrooms, cilantro, anything.
You set the limit — 45 minutes of active cooking on weeknights and 90 on weekends by default — and every recipe is designed to fit, with active and total time shown up front. Bonus prep or a Prep Day takes more off.
No. Choose beginner, home cook, confident or chef. Beginners get fewer components and more guidance; confident cooks get the fun stuff. Every step has timers and chef's notes that explain the why.
A sharp knife, a board, a large skillet, a saucepan, a sheet pan and an oven cover almost everything. Tap the rest of your kit in a quick visual picker — air fryer, pressure cooker, Dutch oven, blender, sous-vide — and we'll put it to work. We won't plan around gear you don't own.
What you buy goes into your Pantry when you finish shopping. When you mark a meal cooked, we subtract what it used and add any leftovers. Staples like oil and salt are tracked as Full, Half, Low or Out. A 30-second Pantry Check-in before each week fixes anything we got wrong — it's an estimate, and you're in charge.
Mark it skipped. The ingredients stay in your Pantry and next week uses the perishables first. Or swap it for something quicker.
Gastroque's AI chef develops each recipe for your table, following a culinary style guide and food-safety rules, and checks it before you see it. Some recipes are published anonymously to the Gastroque Library for everyone to cook.
It depends on your store, your household and the budget you set. Gastroque plans to that budget, shares ingredients across the week and uses up what you have, which helps cut waste. Pro adds estimated prices to your list.
All of them. Your list is sorted by standard aisles, so it works wherever you shop. Sending your list straight to a store cart is on the way — see Send to Instacart and Grocery Autopilot in Labs.
Switch between US and metric units anytime. At launch, recipes are written in English and tuned for ingredients in the US. Prices are in US dollars; applicable taxes are calculated at checkout.
One personalized dinner a week (Split Plates included), the full Gastroque Library, up to 2 diners, a basic grocery list, Cook Mode and one swap a week. No card, no time limit.
Plus and Pro start with a 7-day free trial. No payment needed during early access.
Yes, in Settings → Billing. You keep your plan until the end of the period you've paid for; your recipes, ratings and favorites stay with you on Free.
Yes. Invite a co-cook — 1 on Plus, up to 4 on Pro — to share the plan, grocery list and pantry. One subscription covers the household.
Plus plans dinners and can turn leftovers into next-day lunches. Pro plans up to 21 meals a week: breakfast, lunch and dinner.
Plus shows estimated nutrition per serving; Pro adds macro targets per diner. These are estimates from standard ingredient data, not medical or dietary advice.
Yes. We never sell your data or show ads. Your household details are used to plan your meals and are sent to our AI provider only to create your recipes. Export or delete everything anytime in Settings → Privacy.
Gastroque runs in your browser on laptop, desktop, tablet and phone. Plan the week on a big screen — week grid, recipe and list side by side — then shop and cook from your phone. Add it to your home screen for an offline grocery list and timers; native iOS and Android apps are in Labs.
Join the waitlist for launch-day pricing and a chance at a private-beta invite.