The Siege of Leningrad, which began in September 1941, drastically restricted the city’s food supply, forcing Soviet leadership to implement extraordinary measures to prevent mass starvation. The introduction of rationed food distribution partially shift ed people’s reliance toward the public catering system, which, in the early months of the blockade, offered certain advantages by distributing food without strictly following the established norms. Over time, these dining halls became the cornerstone of therapeutic nutrition. By the spring of 1942, a new form of support was introduced in the Lenglavrestoran establishments for the working population: three mandatory daily hot meals, known as compulsory or rationed nutrition. This article examines the functioning of these rationed dining halls, focusing on their prevalence, available products, and service quality. Despite the importance of food supply in understanding the Leningrad blockade, this topic has been largely overlooked in historiography. Drawing on a collection of archival materials and newly published documents from city party and economic structures, this study offers the first systematic analysis of the transformation of the public catering system. This system was designed to ensure sufficient and equitable food distribution to sustain the population’s health and productivity through a network of dining halls. The article pays special attention to the interactions between various departments responsible for food supply in public catering establishments. It also identifies the objective challenges that hampered eff orts to improve service quality, enhance food standards, and diversify menus. Proposals to modernize rationed nutrition, such as introducing a combined food card that could be used in both dining halls and stores, are explored as well. Ultimately, the growing responsibilities of the public catering system led city leaders to propose the establishment of a dedicated Public Catering Department within the Leningrad City Executive Committee at the national level. In this way, rationed nutrition became a foundational element in the creation of a distinct sector within the city’s economy.