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: pasta rolled out on the kitchen island, fish portioned and oiled, sauces 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 Italian-Ibicenco menu for your villa in Ibiza — Aperitivo: red-prawn crudo (gamba roja), Las Salinas salt and a drop of frígola-infused olive oil. Antipasto: Burrata with sun-ripe inland tomatoes, basil, and a touch of sobrasada. Primo: Hand-rolled pici with the catch of the day from the Eivissa bay and a light dentex broth. Secondo: Wood-grilled local sea bass with capers, Taggiasca olives, and a Las Salinas sea-salt crust. Dolce: Flaó-inspired ricotta-and-mint tart with toasted almonds and a touch of frígola honey.
Menus are fully customizable — this is just an example of authentic Italian dishes your chef might prepare.
