Loading...
Loading...
A private restaurant for two, inside your home. Your chef cooks every course to order — no other tables, no distractions, no time limit.
Romantic Dinner · Seville
Every restaurant table is shared — with the noise, the other couples, the table they need back by ten. A private chef gives you the opposite: a space that is entirely yours, a menu designed for the evening, and someone whose only job is to make it exceptional.
A romantic private dinner typically runs four to six courses: something cold to open — oysters, a tuna tartare, a ceviche — then warm starters, a main that arrives at its exact moment, and a dessert your chef builds at the table. Pacing is everything, and a private chef controls it in a way a restaurant never can.
The detail that matters most: your chef is invisible between courses. They cook, plate, deliver, and disappear. The evening belongs to you.
FAQ
Everything about booking a private chef for romantic dinner in Seville.
A focused four-to-six course menu outperforms a big spread. Think: one elegant starter, a fish or pasta course, a carefully chosen main (wagyu, lobster, or a classic French preparation), and a dessert with theatre — a soufflé, a chocolate fondant, tableside flambé. Discuss with your chef what suits both of you.
Yes. Common requests include a dish from a meaningful restaurant or trip, a specific ingredient (black truffle, A5 wagyu), or a dessert with something personal written in chocolate. Tell your chef in the booking notes and they'll confirm feasibility.
Your chef focuses on the food and service. Table setting, flowers, and candles are yours to arrange. Discuss the setting and timing with your chef before booking so the service fits the evening you have planned.
A four-to-six course tasting menu typically takes two to three hours at a comfortable pace. Your chef adjusts timing to you — there is no reservation to vacate.
Meet the chefs
Browse verified private chefs and book the one that fits your table.
On the menu
From their kitchens
Arroz meloso elaborado con un fondo casero, boletus salteados y secreto ibérico, que aporta un sabor intenso y jugoso. Un plato de carácter, cremoso y reconfortante, donde se combinan los sabores de la tierra con la potencia del cerdo ibérico.
Gamba blanca ligeramente marcada, acompañada de un ajoblanco de almendra suave y sedoso, uva encurtida y un hilo de AOVE. Un bocado fresco y equilibrado que combina la delicadeza del marisco con la cremosidad de la almendra y un sutil toque ácido.
Brioche casero ligeramente tostado, acompañado de mantequilla de hierbas frescas y anchoa, con un delicado toque cítrico que equilibra la intensidad y la untuosidad del conjunto.
Un milhojas individual elaborado con finas capas de masa brisa horneada y crujiente, alternadas con una crema pastelera de vainilla suave y sedosa. Se termina con frutos rojos frescos, que aportan un punto ácido y refrescante, y pistacho tostado, aportando textura y un toque ligeramente salino.
Un milhojas individual elaborado con finas capas de masa brisa horneada y crujiente, alternadas con una crema pastelera de vainilla suave y sedosa. Se termina con frutos rojos frescos, que aportan un punto ácido y refrescante, y pistacho tostado, aportando textura y un toque ligeramente salino.
solomillo ibérico con reducción al px con patatas parmentier, una delicia para los más exquisitos.
solomillo ibérico con reducción al px con patatas parmentier, una delicia para los más exquisitos.
