What to expect from your Mediterranean private chef in Ibiza
Your private chef arrives at the villa one to two hours before service, unloads the morning's catch from the Eivissa fishing co-op and a haul of vegetables from the inland farms, and sets up in your kitchen with their own knives and plating ware. From the terrace you can see them at work: paella rice toasted on the kitchen island, fish portioned and oiled, sofritos reduced over low flame, the wood grill lit on the outside burner. Each course goes out at the right moment for the time of day — earlier if you're chasing the Es Vedrà sunset, later if you're settling in for a long Ibiza night.
A Mediterranean menu, hand-built around your villa and your guests
A sample Ibicenco-Mediterranean menu for your villa in Ibiza — Aperitivo: red-prawn crudo (gamba roja), Las Salinas salt and a drop of frígola-infused olive oil. Tapa: sobrasada de Mallorca on Ibicenco country bread with sun-ripe inland tomatoes, basil and a drizzle of local olive oil. Arroz: paella mixta or arròs de matanza with the catch of the day from the Eivissa bay and Las Salinas saffron. Main: wood-grilled local sea bass with capers, local olives and a Las Salinas sea-salt crust, finished with frígola from the inland hills. Postre: Flaó-inspired almond-and-mint tart with toasted Ibicenco almonds and a touch of frígola honey.
Menus are fully customizable — this is just an example of the authentic Ibicenco and Mediterranean dishes your chef might prepare.
