11/03/2026
Postcards from our private chef.
Each course a work of art.
We begin with tapas, chicken grilled 'pinchos' and spring rolls.
Summer salad with grilled pineapple, bacon, walnuts, crispy potatoes croutons and feta cheese served over romaine lettuce with honey and apple cider dressing.
Surf and turf main course with grilled beef tenderloin and seared baby shrimp in light garlic butter sauce served with potatoes au gratin.
For dessert, banana and mango foster with fresh local fruit in a caramel reduction served with vanilla ice cream.
Learn more about our villa with private chef experience here: https://buff.ly/jNqzMg1
