A new way to think about the kosher experience.
MAD KOSHER KITCHEN
Portugal’s first premium kosher experience, shaped by haute cuisine, design and large-scale production.
Jewish tradition, uncompromising kosher standards, and a fresh perspective on what an event can be.
The experience and expertise of Kosher Kitchen by Raquel Ruah come together with the creativity, production capabilities, and bold spirit of The MAD Kitchen to create a new kosher catering offering in Portugal.
more than just food
KOSHER, THE MAD WAY.
MAD Kosher Kitchen was created to take kosher catering further, without losing sight of what lies at its heart.
On one side: knowledge of Jewish traditions, recipes passed down through generations, and the rigorous standards required to comply with the laws of Kashrut.
On the other: haute cuisine, creativity, design, production expertise, and the ability to transform every event into an experience.
The result is an offering designed for private events, weddings, celebrations, corporate events, and large-scale productions—where tradition and contemporary style come together at the same table.
TRADITION MEETS MADNESS.
The partnership brings together two distinct yet complementary worlds.
Kosher Kitchen by Raquel Ruah brings its knowledge, traditions, and experience in kosher catering in Portugal.
The MAD Kitchen adds a contemporary vision of food and events: creativity, haute cuisine, design, production, and the ability to shape every experience from the ground up.
It’s not about reinterpreting the rules.
It’s about discovering how far we can go within them.
Kosher standards. Boundless creativity.
MEET RAQUEL
Raquel Drozdzinski Ruah was born in Lisbon into a traditional Jewish family with deep roots in North Africa, particularly Morocco, and family ties to Poland.
From a young age, she joined her mother and grandmother in the kitchen, learning recipes, techniques, and traditions passed down through generations.
Trained in Interior Architecture, she spent 32 years working in interior design and visual merchandising, while always staying close to the kitchen.
The growth of Jewish tourism in Portugal, together with the needs of the local community, would eventually change the course of her life. Alongside Rui Ruah, she set out to address the shortage of kosher products and services in Portugal, later moving into catering.
That experience led to the creation of Kosher Kitchen by Raquel Ruah, born to preserve, carry forward, and expand flavours and traditions shaped by different generations and cultures.
Today, that story enters a new chapter.
FROM HERITAGE TO A NEW EXPERIENCE
Years of experience have made it possible to develop kosher operations for a range of settings, from catering services and on-site events to projects with more complex logistical requirements.
The project’s growth led to the creation of Kosher Kitchen by Raquel Ruah, dedicated to preserving and carrying forward Jewish culinary traditions.
The partnership with The MAD Kitchen marks the next step: an alliance of expertise and experimentation, tradition and design, precision and boldness—created to take kosher catering in Portugal to a new level.
WHAT MAKES IT KOSHER?
The word kosher means “fit” or “suitable”.
When it comes to food, it refers to ingredients and processes that comply with Kashrut, the body of Jewish dietary laws set out in the Torah.
These laws shape every part of the experience: from the origin and selection of ingredients to the methods of preparation, the equipment used, and how different foods are stored, prepared, and served.
That’s why creating a truly kosher experience begins long before the dish reaches the table.
THE KOSHER PRINCIPLES
Food selection
Kashrut determines which animal species are considered fit for consumption.
For meat, only certain animals that meet the criteria set out in Jewish law are permitted, including cattle, sheep, and goats. Certain birds are also considered kosher.
The ingredient itself is only part of the picture. Its origin and every step it takes before reaching the kitchen matter too.
Shechita
Kosher meat must come from Shechita, the ritual slaughter method carried out by a suitably qualified Shochet, in accordance with the requirements of Jewish law.
Specific procedures must also be followed after slaughter and during the preparation of the meat before it can be used in a kosher kitchen.
Meat and dairy are kept separate
One of the fundamental principles of Kashrut is the separation of meat and dairy products.
This separation goes far beyond the ingredients. It applies to preparation, storage, serving, and the equipment and utensils used in the kitchen.
Two categories. Two separate workflows.
Dairy can be kosher too
Dairy products used in a kosher kitchen must comply with the requirements of Kashrut and come from an approved source.
Certain products, such as cheese and other processed foods, require particular care when it comes to ingredients, production processes, and certification.
Because in Kashrut, what we can’t see can be just as important as what we can.
Fins & Scales
For a fish to be considered kosher, it must belong to a species with fins and scales, as defined by Jewish law.
Shellfish, crustaceans, and molluscs are not kosher.
A seemingly simple rule that shapes the entire selection of ingredients.
Wine matters
Wine holds a particularly important place in Jewish tradition and is also subject to specific Kashrut requirements.
From production to the ingredients and equipment used, the process must comply with the applicable standards and be supervised in accordance with kosher certification requirements.
Food selection
Kashrut determines which animal species are considered fit for consumption.
For meat, only certain animals that meet the criteria set out in Jewish law are permitted, including cattle, sheep, and goats. Certain birds are also considered kosher.
The ingredient itself is only part of the picture. Its origin and every step it takes before reaching the kitchen matter too.
Shechita
Kosher meat must come from Shechita, the ritual slaughter method carried out by a suitably qualified Shochet, in accordance with the requirements of Jewish law.
Specific procedures must also be followed after slaughter and during the preparation of the meat before it can be used in a kosher kitchen.
Meat and dairy are kept separate
One of the fundamental principles of Kashrut is the separation of meat and dairy products.
This separation goes far beyond the ingredients. It applies to preparation, storage, serving, and the equipment and utensils used in the kitchen.
Two categories. Two separate workflows.
Dairy can be kosher too
Dairy products used in a kosher kitchen must comply with the requirements of Kashrut and come from an approved source.
Certain products, such as cheese and other processed foods, require particular care when it comes to ingredients, production processes, and certification.
Because in Kashrut, what we can’t see can be just as important as what we can.
Fins & Scales
For a fish to be considered kosher, it must belong to a species with fins and scales, as defined by Jewish law.
Shellfish, crustaceans, and molluscs are not kosher.
A seemingly simple rule that shapes the entire selection of ingredients.
Wine matters
Wine holds a particularly important place in Jewish tradition and is also subject to specific Kashrut requirements.
From production to the ingredients and equipment used, the process must comply with the applicable standards and be supervised in accordance with kosher certification requirements.
KOSHER IS IN THE DETAILS.
Kosher is about more than what is cooked.
It’s about what is chosen, where it comes from, how and where it is prepared, and what it is prepared with.
This rigour is what allows creativity to flourish within a clearly defined framework of rules.
At MAD Kosher Kitchen, these principles are the foundation of the culinary experience we create.
RABBINICAL SUPERVISION
Observing Kashrut requires specialist knowledge and supervision by a rabbinic authority who can apply its principles to the demands of a professional, dynamic, contemporary kitchen.
MAD Kosher Kitchen is supervised by Lisbon’s Chief Rabbi, Rabbi Pierpaolo Pinhas Punturello.
Trained in Italy, France, and Israel, Rabbi Punturello oversees compliance with the principles of Kashrut, ensuring the religious standards required for the operation and the kosher experience.
Innovation and creativity can transform an experience.
The principles that make it kosher remain.
From intimate gatherings to large-scale productions.
HIGH-END KOSHER. AT ANY SCALE.
A kosher experience doesn’t have to be limited in scope.
MAD Kosher Kitchen is built to bring the same high culinary, design, and operational standards to events of different formats and sizes.
Celebrations where tradition, cuisine, and production come together as one experience.
Bespoke experiences, from the table to the finest detail.
A premium kosher offering for brands, businesses, and organisations.
The production and logistical capacity to deliver a high-quality kosher experience at larger-scale events.
HIGH GASTRONOMY. KOSHER RULES. MAD THINKING.
We don’t want kosher to limit creativity.
We want it to be the starting point.
Bespoke menus, carefully selected ingredients, haute cuisine, presentation, event design, and production come together to create experiences that honour tradition while looking to the future.
Kosher, elevated by MAD.
YOUR EVENT. OUR NEXT EXPERIENCE.
A wedding, private celebration, corporate event, or large-scale production?
Tell us what you have in mind.
We’ll turn your idea into a premium kosher experience with a distinctly MAD touch.
THE PARTNERSHIP
Two Kitchens. One Vision.
The MAD Kitchen and Kosher Kitchen by Raquel Ruah bring together complementary experience, knowledge, and capabilities to create a new kosher catering offering in Portugal.
Kosher Kitchen brings its knowledge of Jewish tradition, expertise in Kashrut, and experience built through working with the community and the kosher market.
The MAD Kitchen adds haute cuisine, creativity, design, production, and experience delivering events of all sizes.
Two kitchens with different stories.
One shared vision for the future of kosher catering in Portugal.
venues
Indoor safari tent: 350 people
Winery hall: 44 people
Outdoor ceremony: no limit
Cork avenue: 450 people
Four Seasons Garden: 350 people
450 people
Banquet: 200
Cocktail: 400
Theatre: 400
160 people
LET THE KOSHER
EXPERIENCE BEGIN
Contact us
R. Padre Américo 10 A,
2620-129 Póvoa de Santo Adrião
GERAL 218 490 973 | info@themadkitchen.pt
DEP. COMERCIAL 210 738 691 | 210 738 697 | 910 193 723 | events@themadkitchen.pt
ECONOMATO/COMPRAS 210 738 698 | 924 694 655 | compras@themadkitchen.pt
FINANCEIRO 210 738 695 | financeiro@themadkitchen.pt
RECURSOS HUMANOS rh@themadkitchen.pt
THE MAD KITCHEN É UMA MARCA REGISTADA © 2025. TODOS OS DIREITOS RESERVADOS.
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