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A private chef for your outdoor summer dining in Gothenburg. A menu designed for the occasion, cooked and served in your own space.
Outdoor Summer Dining · Gothenburg
Outdoor Summer Dining in a restaurant means sharing the space, the noise, and the schedule with everyone else. A private chef inverts all of it: the occasion stays private, the menu is designed for you specifically, and the evening runs at the pace you want.
Your chef plans the menu with you in advance, shops for the ingredients, cooks in your kitchen, serves each course, and clears up before leaving. You discuss every detail — cuisine, dietary requirements, the number of courses, specific dishes — in direct chat before anything is confirmed.
The difference between a good private dinner and a great one is almost always in the brief. The more specifically you tell your chef what the occasion means, the better they can build something that fits it precisely.
FAQ
Everything about booking a private chef for outdoor summer dining in Gothenburg.
Menu planning, ingredient shopping, cooking in your kitchen, serving each course, and clearing up. Everything except the table and the guests.
Chat directly with your chef via the UpChef app before confirming. Tell them the occasion, the guest count, any dietary needs, and what you want the food to feel like. They'll propose a menu and adjust based on your feedback.
Prices vary by menu complexity and guest count. You see the full price before confirming — no hidden charges.
At least five to seven days for weekend evenings. More complex menus or larger groups benefit from ten days or more to allow proper ingredient sourcing.
Meet the chefs
Browse verified private chefs and book the one that fits your table.
On the menu
From their kitchens
A comforting fusion of creamy red lentil dahl infused with herbs, garlic, and tomato passata, topped with crispy kale and served with garlic bread
Light and velvety whipped ricotta infused with fresh lemon zest and mint, finished with a drizzle of honey, dash of cinnamon, and biscoff crumble
Traditional hand-shaped semolina pasta, tossed in a smooth white bean and olive oil
House-made purple cabbage and chickpea hummus, finished with extra virgin olive oil and toasted sesame seeds. Served with crisp cucumber and carrot sticks alongside sourdough crisps for dipping
House-made purple cabbage and chickpea hummus, finished with extra virgin olive oil and toasted sesame seeds. Served with crisp cucumber and carrot sticks alongside sourdough crisps for dipping
Traditional hand-shaped semolina pasta with house-made pesto of sweet green peas, fresh rocket, Parmigiano Reggiano, garlic, and fresh lemon juice, finished with extra virgin olive oil
Traditional hand-shaped semolina pasta with house-made pesto of sweet green peas, fresh rocket, Parmigiano Reggiano, garlic, and fresh lemon juice, finished with extra virgin olive oil
A light, whipped Greek yogurt mousse infused with honey and warm cinnamon, layered over a crunchy Biscoff biscuit base, finished with a dust of cinnamon, dark chocolate drops, and a drizzle of honey
A light, whipped Greek yogurt mousse infused with honey and warm cinnamon, layered over a crunchy Biscoff biscuit base, finished with a dust of cinnamon, dark chocolate drops, and a drizzle of honey
West Coast Prawns & Crispy Kale over Lemon-Herb Potato Purée Sautéed West Coast prawns with toasted almonds, Swedish kale (grönkål), white wine, and Parmigiano Reggiano, served over a velvety lemon and olive oil potato purée
West Coast Prawns & Crispy Kale over Lemon-Herb Potato Purée Sautéed West Coast prawns with toasted almonds, Swedish kale (grönkål), white wine, and Parmigiano Reggiano, served over a velvety lemon and olive oil potato purée
Egg tagliolini tossed in rich, nutty Swedish brown butter (brynt smör), fresh dill, and delicate strips of cured gravlax, finished with cracked pink pepper
Egg tagliolini tossed in rich, nutty Swedish brown butter (brynt smör), fresh dill, and delicate strips of cured gravlax, finished with cracked pink pepper
Sourdough bread (surdegsbröd), Swedish smoked salmon (rökt lax), fresh ricotta, dill, chives, wild lingonberries, lemon zest, extra virgin olive oil
Sourdough bread (surdegsbröd), Swedish smoked salmon (rökt lax), fresh ricotta, dill, chives, wild lingonberries, lemon zest, extra virgin olive oil
A light, whipped tofu cream infused with honey and warm cinnamon, layered over a crunchy Biscoff biscuit base, finished with a dust of cinnamon, dark chocolate drops, and a drizzle of honey
A light, whipped tofu cream infused with honey and warm cinnamon, layered over a crunchy Biscoff biscuit base, finished with a dust of cinnamon, dark chocolate drops, and a drizzle of honey
A comforting fusion of creamy red lentil dahl infused with herbs, garlic, and tomato passata, topped with crispy kale and served with garlic bread
A comforting fusion of creamy red lentil dahl infused with herbs, garlic, and tomato passata, topped with crispy kale and served with garlic bread
House-made purple cabbage and chickpea hummus, finished with extra virgin olive oil and toasted sesame seeds. Served with crisp cucumber and carrot sticks alongside sourdough crisps for dipping.
House-made purple cabbage and chickpea hummus, finished with extra virgin olive oil and toasted sesame seeds. Served with crisp cucumber and carrot sticks alongside sourdough crisps for dipping.
Fresh pasta folded into a rich cream of sautéed wild mushrooms and silky tofu, topped with pan-roasted mushroom bites and fresh thyme
Fresh pasta folded into a rich cream of sautéed wild mushrooms and silky tofu, topped with pan-roasted mushroom bites and fresh thyme
Toasted artisanal bread layered with garlic-infused silky tofu cream, topped with marinated diced tomatoes, fresh herbs, and extra virgin olive oil
Toasted artisanal bread layered with garlic-infused silky tofu cream, topped with marinated diced tomatoes, fresh herbs, and extra virgin olive oil
