A dinner at the villa with a chef is simple to plan, because most of the decisions are ours. These are the ones that are yours, in the order we ask them, and what to do when you do not know the answer yet.
Who is coming, and how many
The number of guests is the first thing we ask, because it decides the service and the shape of the table. From 4 to 20 at a single meal is Private Dining; from 21 to 50 at the villa is Villa Catering, the same service with formats made for a crowd. A wedding is Wedding Catering, and a celebration with a host or an organiser is Private Events: each has its own page. Everything we cook for groups is under catering in Ibiza. An approximate number is enough to start; the exact one can wait until the proposal is being adjusted.
If children are coming, tell us: the proposal is written with them in mind. If you are thinking of a tasting dinner, course by course, know that the Gourmet Tasting Menu is served for 8 to 25 guests, so a table of six or a party of thirty eats differently.
The occasion, and the kind of table
A birthday, an anniversary, the first night of the holiday, friends who finally made the trip: the occasion tells us how formal the table wants to be. It also decides the format, and nothing about the format is fixed. If there is a snack to start, it is individual and small; starters come to share, in quantities that follow the number of guests; the main course is plated or served family style, in the middle of the table, as you prefer. Tell us which you picture and the proposal is written that way.
You do not need to choose dish by dish. Think in kinds of cooking instead: a paella, a seafood dinner, a barbecue, tapas to share, a Mediterranean menu, a tasting, the Kids Menu for the children. Our catering menus in Ibiza show the kind of table each one makes; the proposal starts from the card you choose.
What time
Dinner starts when you want it to, at 6, 7, 8, 9 or 10 in the evening, and if you do not know yet, say so; we arrive ahead of whatever time you choose. A lunch or a brunch has no fixed hour either: you choose the time and we build the day around it. When the last plate is cleared we clear the kitchen completely and leave it as we found it, with the dishwasher running and the floor mopped.
Allergies, intolerances and the things you do not eat
Tell us in the first message, before the proposal is written. We adapt every menu to allergies, intolerances and dietary needs, and it is far better to start from them than to fix them on the night. Vegetarian and vegan guests at a table of meat eaters, a child who eats nothing green, a guest who does not drink: all of it fits in the same sentence of your message.
Drinks, and whether you want a bar
The price per guest covers the food and the service; drinks are never included. You can stock the villa yourself, ask us to arrange the wine and charge it separately, or add a private bartender to the evening: before, during or after dinner, with or without the chef, from 8 to 50 guests, with the drinks included in the bar. For a long night with a big group, the bar is what keeps the evening going after the kitchen closes.
What the villa needs from you
Very little. A kitchen: we cook in it and do not cook anywhere without one. The plates, glasses and cutlery of the house, or rented ones if you would rather, and a special decoration if you want one. For a paella, a space outside on earth, grass or a corner that will not stain: we bring the pans and the gas, protect the ground around them and, where the space allows, cook it in front of your guests. For a barbecue, the grill of the house, or one we rent.
When to write, and what to say
Any notice works: two months or two weeks ahead, a few days or even the same day, when the diary allows it. Once your date is confirmed it is yours, even months ahead, so the earlier you write, the better.
Write the occasion, the date or a rough week, how many of you and where the villa is, in the five municipalities of Ibiza or in Formentera. Add the allergies and intolerances, and the kind of table you picture. We answer within 24 hours with a proposal written for your group, you adjust it with us until it is right, and a 20% deposit holds the date; the balance is paid one week before the dinner, or everything when you book if it is last minute. The cost depends on how many of you there are, the format and the produce, and the quote form asks for a budget per guest so that the proposal lands where you expect it.
That is the whole list. Who, what kind of table, what time, what nobody eats, whether you want a bar, and where. Everything else, the shopping, the cooking, the serving and the kitchen afterwards, is what you are booking us for: get a quote.
