Chef Eran Zeno's "Gluteria," relies on everything that is non-gluten and somehow, of all this, creates a great meal • Daily Delivery

• Shipping from "Gluteria" // Photo: Orton

While the entire culinary world is in dire straits, many restaurateurs have begun to work in delivery format for as long as possible, even if they were not used to doing so by now.

For them and you surfers, we launch the "Daily Shipping" section, which daily reviews a shipment or two from places that until a few days ago we were used to coming to and eating upscale meals, but the "situation" made them temporarily, and who may even know permanently, the shipping world.

For those of you who love the "gluten-free" niche, you must have known the pop-up "glutaria" at the time, and even more pleased to hear that about a month ago the booth became a real restaurant, headed by the unique chef Eran Zeno. Destiny wanted and the Corona constraints resulted in turning Gluteria into a concept of deliveries just days after finishing the run.

I wish that was not the case, but not every restaurant passes the delivery test, too delicate or complex dishes are destroyed or their taste is damaged while in the trunk of the motorcycle on the way to the newspaper system, and in this case as someone who did not over-eat gluten-free food, I did not know so much What to expect or what I'm supposed to "deal with", but it's all fun, isn't it?

Shipping from "Gluteria" // Photo: Orton

In addition to the "regular" dishes, we also baked bakery and bread in the bakery that is on the premises, all of course gluten-free, and indeed we opened with several types of breads and pastries, which came very fresh and mushroom pizza and provolone with pesto mushrooms and roasted onions, which was quite successful but came a little cold.

The fine dining continued even as we advanced to the mains with yellow lentil chickpeas with chicken; Colourbi, Brinese and Pistachio and to finish also handmade gnocchi with vegetables and cashew butter. It's not that I'm so quick to get excited about any dish, but here it was a high-quality delivery and every dish was successful, which is something that is completely unmistakable for a month-long restaurant, so we all hope this business survives when the Corona crisis ends.