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The most important dinner of your life, designed by a private chef. Every course timed to the moment. Nothing left to chance.
Friarmiddag · Göteborg
A proposal dinner is not a meal. It is a performance in which every element — the lighting, the pacing, the food, the service — either adds to the moment or subtracts from it. A private chef controls more of those variables than any restaurant can.
Your chef plans the menu around the moment you've chosen. Some clients propose between courses; others after dessert. Tell your chef the timing and they'll structure the evening to build towards it — the pacing of courses, when to clear, when to give you space. A champagne service can be arranged to arrive at exactly the right instant.
The advantage of a private setting is control. There is no ambient noise, no other table's celebration, no waiter hovering. Just the two of you, a chef working quietly in the kitchen, and an evening built around one moment.
FAQ
Allt om att boka privatkock för Friarmiddag i Göteborg.
Use the booking notes or the in-app chat to tell your chef the approximate timing — before the meal, between courses, after dessert. They'll structure the service around it without revealing anything.
Many chefs can incorporate a champagne service or a dessert presentation with something written. Discuss specifics directly in chat. For the ring itself, you'll want to handle that independently.
This is not the occasion to compromise. A five-to-seven course tasting menu from a chef with fine-dining experience is the standard. Budget for the experience you want to remember, not the minimum.
Speak directly to your chef via the app. Reasonable rescheduling is typically accommodated, especially with a few days notice.
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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 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
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
