A curated selection of dishes crafted for villa dinners, private events, and bespoke dining experiences across Mallorca. A blend of Mediterranean flavours, fine dining technique, and seasonal island produce.

Fresh tuna tartare with avocado, radish, and microgreens plated by private chef Luis Sousa in Mallorca
Pan-seared white fish with grilled prawns, served on roasted vegetables with a light broth by private chef Luis Sousa in Mallorca
Charred octopus with creamy pumpkin purée, roasted potato, and radicchio salad, prepared by private chef Luis Sousa in Mallorca
A dessert with halved grapes on a stick, served in a white sauce with toasted almond slices and pink edible flower, garnished with small yellow oil droplets.
A plated dish with a piece of roasted fish topped with a dark sauce, cherry tomatoes, green beans, grilled potatoes, and garnished with green sauce.
A wooden serving board with sliced cooked steak, roasted garlic, fresh herbs, and three small bowls of sauces, with roasted potatoes topped with broccoli and seasonings, and garlic lemons for garnish.
Creamy mushroom risotto garnished with microgreens, prepared by private chef Luis Sousa in Mallorca
Thinly sliced cured salmon with herbs served with lemon aioli, created by private chef Luis Sousa in Mallorca
Fresh clams cooked in white wine, garlic, and parsley sauce by private chef Luis Sousa in Mallorca
Grilled Mediterranean red prawns seasoned with garlic and olive oil, prepared by private chef Luis Sousa in Mallorca
Sea bass carpaccio with radish, pistachios, microgreens, and citrus dressing by private chef Luis Sousa in Mallorca
Creamy tomato soup garnished with crab meat, croutons, and olive oil, created by private chef Luis Sousa in Mallorca
Chocolate cake topped with fresh raspberries and chocolate shavings, prepared by private chef Luis Sousa in Mallorca
Lemon cream dessert topped with toasted meringue and served with an almond tuile, created by private chef Luis Sousa in Mallorca
Pavlova topped with whipped cream and mixed fresh berries, crafted by private chef Luis Sousa in Mallorca
Key lime tart with toasted meringue topping on a buttery base, prepared by private chef Luis Sousa in Mallorca
Lemon meringue layer cake with fluffy sponge and toasted meringue, created by private chef Luis Sousa in Mallorca
Pineapple carpaccio topped with coconut ice cream, toasted coconut chips, mint, and chili, made by private chef Luis Sousa in Mallorca

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