What to expect from your private chef experience
Your private chef experience in Sardinia begins with a personal consultation about your tastes, group size, and the character of the evening you envision — whether a casual poolside barbecue or an elegant multi-course dinner. Your chef will source ingredients from the island's finest producers: pecorino from mountain dairies, bottarga from the Cabras lagoon, fresh seafood from the morning's boats in Olbia or Cagliari, and saffron from the Campidano plain. They arrive fully equipped at your accommodation — be it a Costa Smeralda villa in Arzachena, a seaside house in Villasimius, a farmstead near Oristano, or a city apartment in Sassari. The meal unfolds over four to five courses, typically beginning with an antipasto of pecorino, pane carasau, and cured meats, followed by a pasta course, a main of roasted meat or grilled fish, and a dessert of seadas or pardulas. Cannonau, Vermentino, and Mirto accompany the courses. The chef handles all preparation, service, and cleanup, creating an experience that blends the conviviality of a Sardinian family feast with the polish of a fine restaurant.
A taste of what your chef might prepare
Aperitivo: Pane carasau with aged Pecorino Sardo DOP, bottarga shavings, and cherry tomatoes. Primo: Fregola con arselle — toasted semolina pasta with Sardinian clams in saffron broth. Secondo: Porceddu arrosto — slow-roasted suckling pig with myrtle, served with roasted artichokes. Dolce: Seadas — fried pecorino pastries with warm bitter corbezzolo honey. Wines: Vermentino di Gallura DOCG, Cannonau di Sardegna DOC Riserva, Mirto digestivo.
Menus are fully customizable — this is just an example of what's possible.
