Why I Almost Stopped Eating at Restaurants, Even Though I Love Good Food So Much

Anyone who knows me knows how much I love good food. I love to cook, to taste, to try new flavors and enjoy a good meal.

That is why quite a few people are surprised when they hear that I have almost stopped eating at restaurants.

There was no single bad meal that made me change my mind, and no particularly unpleasant experience either. It was an understanding that formed in me gradually, as I began to pay more attention to what I put into my body.

I realized there is a big difference between food that tastes good to us and food that we truly know what it is made of.

What matters to a restaurant, and what matters to me?

The goal of a restaurant is to serve tasty food, maintain a high level of service, and meet its operating costs. And that is completely understandable.

But what is good for a restaurant kitchen does not always match what I want to put into my body every day.

Many restaurants use generous amounts of salt, butter, oils, and sauces to enrich the flavor. Sometimes sugar is added even to dishes where we would not expect to find it, like salad dressings, marinades, and various side dishes.

In some kitchens they use ready-made sauces and processed products, and in certain places the frying oil is used to prepare many dishes before it is replaced.

Of course, not all restaurants operate the same way. There are restaurants that are very careful about quality raw materials and good cooking methods.

But when I eat out, in most cases I have no way of knowing exactly which ingredients were used, in what quantity, and how the dish was prepared.

And that is exactly what began to bother me.

Even a dish that looks healthy does not always tell the whole story

Take a salad, for example.

On the surface, what could be healthier than a big plate of fresh vegetables?

But when a dressing rich in sugar, salt, and oil is added to the salad, the result can be very different from what we intended to order.

The same is true for roasted vegetables, fish, chicken, and dishes that look relatively simple.

We do not always know how much oil was added during preparation, how much salt was used, or exactly what the sauce served alongside the dish contains.

Portion size also plays a role. In many restaurants the portions are larger than what we would serve ourselves at home, and quite often we keep eating simply because the food is in front of us.

I do not think we should fear every meal at a restaurant, but it is definitely worth being aware that a dish that looks healthy is not necessarily identical to a dish we would prepare at home.

At home I know exactly what I am eating

This is probably the greatest advantage of home cooking for me.

I choose the vegetables, the oils, the spices, and the method of preparation.

I prefer to use organic vegetables when possible, wash them myself, and insist on fresh, quality raw materials.

I love cooking with olive oil, using fresh herbs, and creating rich flavors without relying on large amounts of salt, sugar, or ready-made sauces.

When I prepare a meal, I know exactly what goes into the pot or the pan.

And that gives me a sense of control and confidence in my choices.

I also discover that the more you get used to home food based on simple raw materials, the more you learn to appreciate the natural flavors of food.

Suddenly you do not need so many additions to enjoy a good meal.

Home cooking has additional advantages

Beyond control over the ingredients, there is something about cooking at home that changes the eating experience too.

I can decide how much to prepare, how much to serve myself, and when I am full.

There is no need to finish a large portion just because I already ordered it.

I can prepare exactly what suits me on that day, without being limited to what appears on the menu.

And there is a financial advantage as well. In many cases, a home meal costs less than a similar meal at a restaurant, and the difference can be invested in higher-quality raw materials.

For me, that is a much better investment.

For me, food and skincare begin with the same thought

Anyone who knows my approach to skincare knows I place great importance on choosing ingredients.

I love knowing what is in the products I put on my skin, what the role of each ingredient is, and why it was chosen.

The same approach accompanies me in the kitchen.

I am not looking for perfection, and I do not believe we should fear every unfamiliar ingredient either.

I simply prefer to be aware of my choices.

When I can choose the raw materials myself, the quantities, and the method of preparation, I feel I am giving my body the attention it deserves.

So did I stop eating at restaurants completely?

Not at all.

I still love going out to a good restaurant, especially when it is a special experience, a vacation, or a celebration with people I love.

I also enjoy discovering places that cook quality food and are careful about their raw materials.

But today I choose to do it less often.

And when I do eat out, I try to choose relatively simple dishes, like grilled fish, vegetables, or a dish prepared to order. Sometimes I will ask for the dressing on the side, and sometimes I will simply order what I feel like and enjoy it.

Without guilt and without turning every meal into a calculation of ingredients.

The difference is that today, eating at a restaurant is for me an occasional outing, not a fixed part of my routine.

In the end, it is my choice

I do not think we all need to stop eating at restaurants, nor that every home meal is necessarily healthier.

But I do believe we should know more about the food we eat and be more involved in choosing it.

The more I cook at home, the more I discover that I am not giving up good food. On the contrary, I enjoy it no less, and sometimes even more.

I choose the ingredients I love, prepare them in the way that suits me, and know exactly what I am serving myself and my family.

Because in the end, there is no one who can adapt my food to my preferences and needs better than I can.

And that is one of the reasons the home kitchen has become a place I love being in so much.

With love,
Nurit

With love,
Nurit Rozenblat
OrOrgani

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