Food that loves you back.
Low-FODMAP
No compromise
The Menu
Every dish is certified low-FODMAP and developed by our chef over three years of tasting, failing, and perfecting.
Garlic-infused oil rice, charred scallion oil, pickled daikon
Roasted carrot purée, herb oil, toasted pine nuts
Strawberry dust, candied lemon zest, edible rose
Seared salmon, cucumber ribbon, sesame-lime dressing
"Every plate on this menu could appear on a tasting menu at a restaurant that charges $180 a head. It just happens to not wreck you by 3pm."
— Oakland Magazine, Spring 2025
A Day With The Truck
5:00 AM
A chef's knife splits lemongrass on a worn cutting board. The coconut milk is already simmering. The short rib went into the braise at midnight. By the time the sun touches the truck's matte-black panels, every component is ready.
8:30 AM
The truck backs into the market spot. Chalk in hand, the menu goes up in that particular handwriting that regulars have started to recognize. Someone takes a photo before the first customer arrives. The string lights get tested.
12:15 PM
The line forms fast. Hands pass kraft-paper boats through the window. Someone's laughing mid-bite. A couple shares the panna cotta standing up. Nobody is eating a separate 'safe' dish — everyone has the same extraordinary meal.
7:00 PM
The truck parks on the venue lawn as the candles are lit. A long communal table, 60 guests, one menu. No separate plates. No quiet explanations. No apologizing for a restriction. Just extraordinary food, and a room full of people who couldn't believe they were eating this well.
Real Guests
“I have Crohn's and I've spent my entire adult life eating at a separate table, or pretending I'm not hungry. For the first time at our wedding, I sat at the same table as my guests and ate the same extraordinary meal. I cried. Our coordinator still talks about it.”
Madeleine Torres
Bride, Napa Valley Wedding — September 2025
“We book catering for 400-person corporate wellness days. I've never had a vendor understand the brief the way Fodmap did. Zero complaints about the food being 'diet food'. Three people asked for the recipe for the short rib. We've rebooked for Q2.”
Priya Nair
Corporate Wellness Director, Salesforce SF
“I stopped at the truck because the chalkboard looked beautiful. I stayed because the coconut-ginger salmon was the best thing I'd eaten at a market in three years. I had no idea it was FODMAP. It just tasted like a restaurant.”
James Okafor
Saturday Market Regular, Oakland Ferry Building
“My daughter has IBS and was dreading her own birthday dinner. We hired Fodmap for a private dinner of 14. She didn't have to explain herself once. The cardamom panna cotta made three non-FODMAP guests ask if they could take one home.”
Carol Whitfield
Private Dinner Host, Marin County
“As a gastroenterologist I refer patients to restrictive diets constantly. The hardest part is the social isolation. Fodmap is the first food business I've recommended to patients without hesitation — because the food is genuinely extraordinary.”
Dr. Ananya Krishnan
Gastroenterologist, UCSF Medical Center
The Truck Is Ready
Weddings, corporate days, private dinners, market appearances. The truck travels. The food is always the same level of extraordinary.
Every ingredient verified. Every recipe tested.
Bay Area and beyond. Ask about travel.
No separate plates. No special tables.
