The long table
Private chef
A private chef at the finca for every meal or a single long-table dinner; market shopping and dietary needs included.
The idea
Nobody has to cook, unless they want to
The chef shops at the Santa Maria market on Sunday morning and cooks what was good: tomatoes in August, figs in September, lamb in spring. Breakfast is laid on the porch before anyone is up; dinner is at the long table when the heat has gone.
Friday is pizza from the oven, and the children make their own.
Field to fork
Most of it comes from the garden
Figs, tomatoes, oranges and the vegetables from the beds behind the kitchen come in by the basket in the morning; the chef builds the day around what is ripe and fills in from the Santa Maria market on Saturday. Children pick, adults eat.
Cooking classes for the group on request: ensaimadas one morning, a paella in the garden another.
Breakfast
On the porch, before the heat
Fruit from the trees, bread from the village, coffee, eggs from the farm next door. Laid out by nine and cleared when the last person is up.
The practical things
| Daily service | Breakfast, lunch and dinner, shopped that morning |
| Single dinner | Four courses at the long table |
| Pairing dinner | Five courses with five Binissalem wines |
| Pizza night | From the wood-fired oven; children welcome at the dough |
| Dietary | Vegetarian, vegan, gluten-free and allergies taken at booking |
Questions people ask
How does the chef work?
You tell us what you like and what you avoid; the chef plans a week and shops. Meals are served and cleared; the kitchen is yours between times.
Can we book just one dinner?
Yes, with two days’ notice.
Tell us the dates and what you like to eat.
We reply within 24 hours, usually sooner, and we will tell you honestly whether the house is right for it.
Enquire