personal chef

chef at home for villas and yacht

philosophy

Imagine yourself going to the restaurant while staying in your own villa or on your own yacht while docking at the pier. A different gastronomy experience which will make your vacation unique and unforgettable: a luxury worth living.

Why choosing the service “Chef at Home”?

This specific service will give you the opportunity to personalize the Menu according to the guests’ taste and need. In addition, you can choose the time to enjoy the atmosphere and serenity that you can rarely find at the restaurant.

Chef at Home means also the pleasure to taste a cuisine of high quality in a familiar ambience and at the same time watch the chef while at the stoves and enjoy the flavours and smells coming from the
meals in preparation.

philosophy

Imagine yourself going to the restaurant while staying in your own villa or on your own yacht while docking at the pier. A different gastronomy experience which will make your vacation unique and unforgettable: a luxury worth living.

Why choosing the service “Chef at Home”?

This specific service will give you the opportunity to personalize the Menu according to the guests’ taste and need. In addition, you can choose the time to enjoy the atmosphere and serenity that you can rarely find at the restaurant.

Chef at Home means also the pleasure to taste a cuisine of high quality in a familiar ambience and at the same time watch the chef while at the stoves and enjoy the flavours and smells coming from the meals in preparation.

chef at home

The personal Chef thinks about everything. He personally selects the freshest and testiest ingredients, he chooses the wine suitable for the meal and he is in charge to offer an impeccable service at the table.

If among the guests there will be vegans, vegetarians or celiac disease, a personal Menu will be provided for them making sure that It will be of the same quality and authenticity.

Menù
menus of tradition

To savor the real meals of the Neapolitan Tradition

land

mix of starters

stuffed zucchini blossom

eggplant involtini

caprese salad

montanara

small fried pizza with tomatoes, parmesan, and basil

crispy wafer bread with ricotta cheese, honey and walnuts

first course

gnocchi alla sorrentina

potato dumpling in tomato sauce and mozzarella cheese

ravioli caprese

ravioli sraffed with ricotta cheese in tomato sauce

spaghetti with zucchini

pasta with potatoes and provola cheese

paccheri pasta filled with ricotta cheese, eggplants in tomato sauce

main course

meat balls at lemon taste with crispy potatoes

chicken cacciatora

eggplant parmigiana

zucchini parmigiana

meat in neapolitan ragù sauce

desserts

lemon delights

chocolate profiteroles

neapolitan babà

mushroom shaped oven-baked sweet and soaked in an alcoholic liquid

thousand leaves cake filled with cream and cherries

little fresh fruit tart

tiramisù

sea

mix of starters

sword fish involtini with provola cheese

fried anchovies

crispy wafer bread with butter and salmon

grilled octopus tentacles and mashed potatoes with lemon

mussles impepata

first course

spaghetti of gragnano with anchovy drippings (sauce called colatura di alici) from Cetara

linguine with shrimp scampi

spaghetti with clams

pasta with beans and mussels

seafood risotto with roasted cherry tomatoes

main course

mussels soup with bread croutons

squid and potatoes

squid in luciana sauce

fish soup

baked gilthead seabream fillets with potatoes

desserts

lemon delights

chocolate profiteroles

neapolitan babà

mushroom shaped oven-baked sweet and soaked in an alcoholic liquid

thousand leaves cake filled with cream and cherries

little fresh fruit tart

tiramisù

chef at home

innivative menù

the chef re-interprets Neapolitan meals

land

mix of starters

cannolo of bread with guanciale (type of italian cured meat prepared from pork cheeks) and cream cheese

fried raviolo with sweet pepper jam

potatoes Parmigiana au gratin

Involtino with Speck (type of Italian Ham), Caprino Cheese and pepper in grains

bruschetta bacon, caramelised onion and provola cheese melting

first course

Risotto olive oil, garlic and chili with parsley emulsion

Spaghetti with Yellow Cherry Tomatoes, Tarallo (typical Italian Salty Biscuit), Basil and ewe's cheese

Ravioli Zucchini and Speck (type of Italian Ham)

Spaghetti with lemon creamed with parmesan and basil

spaghetti allo scarpariello

spaghetti with a mix of three types of tomatoes, parmesan, ewe's cheese and basil

main course

Crunchy Lamb Ribs with spiced potatoes

“Bombette” typical Pork meatballs

Salty Beef Strips with Spiced Potatoes

desserts

Lemon Delights

Chocolate Profiteroles

Neapolitan Babà

mushroom shaped oven-baked sweet and soaked in an alcoholic liquid

Thousand leaves cake filled with cream and cherries

Little fresh Fruit Tart

tiramisù

sea

mix of starters

Salad with Cod, batavian endive, olives and capers

Caponata Salad with squid in olive oil, cherry tomatoes, olives and croutons

Typical Neapolitan Fish Salad

Fried Cod with Mayonnaise of Black Olives

Prawns au gratin on Lemon Leaf

croutons with anchovies, provola (smoked mozzarella cheese) and basil

first course

Mafalde Pasta with chickpeas and clams

Eliche Pasta with tuna

risotto olive oil, garlic and chili with Yellow Cherry Tomatoes and tuna

Spaghetti with sea urchin

tubettoni pasta in Citrus Flavour with mussels

main course

Fish Parmigiana

Octopus with Potatoes, Zucchini in Mint Flavour

Tuna in herbs

Codfish balls in Lemon Flavour

red mullets fillets with cherry tomatoes, olives and capers

desserts

Lemon Delights

Chocolate Profiteroles

Neapolitan Babà

mushroom shaped oven-baked sweet and soaked in an alcoholic liquid

Thousand leaves cake filled with cream and cherries

Little fresh Fruit Tart

tiramisù

personal chef

chef at home for villas and yacht