A private chef in Mallorca costs from €110 per guest: a five-course tasting menu for groups of 8 or more, with the shopping, the cooking and the clean-up included. They cook at your villa or aboard the yacht, agree the menu and allergies before the date, and replace the restaurant booking without a sitting or a late transfer.
01What a private chef costs in Mallorca
The starting price is €110 per guest for a five-course tasting menu, with groups of 8 or more. On that figure, a dinner for 8 starts at €880, for 12 at €1,320 and for 20 at €2,200. That is the chef and the whole job: no surcharge for travelling to the villa, nor for setting up and clearing away.
We work with 6 to 30 guests. Below 8 the service exists, but the price per guest goes up, because the shopping and the chef's hours are nearly the same for 6 as for 8. Above 20, a barbecue or a long table usually works better than the tasting menu, on price and on pace.
What moves the final quote is the menu (shellfish, aged beef or seasonal produce change the shopping), the guest count and whether you add a pairing with island wines. To place it inside a trip: a private day in Mallorca starts at €550, a crewed yacht from €1,936 a day and a full week runs €15,000 to €60,000. The chef is one line item, not the big one.
02What the price includes, and what it doesn't
It includes designing the menu around your preferences and allergies, buying the produce at the Mercat de l'Olivar or from the fishmongers in Andratx, cooking at your villa or on board, serving the table through dinner, and leaving the kitchen as they found it. You get up from the table and the kitchen is done.
It does not include wine, unless you book the pairing: in that case the wines come from island estates, the same ones we run tastings with, which start at €95 per guest. If the villa doesn't have tableware or a table for the group, the hire is quoted separately and we tell you before you confirm.
The five-course tasting menu is the base format, not the only one. A family barbecue in the garden, a paella cooked on board or a long table of island produce for a birthday are quoted the same way: by menu and by group.
03A chef aboard the yacht: how it really works
A chef on board depends on the boat's galley. On a yacht with a full galley, the kind you charter for a week or a large day boat, the chef boards at the port with the shopping done and serves the same five-course menu as at a villa: cold starters prepared ashore, hot courses finished on board while you're at anchor.
On a day boat with a small galley, the menu adapts to the space: appetisers and cold starters, one main course cooked on board, like the sunset paella we make at anchor in a cove, and dessert. The one thing to tell us when you ask for a quote is the boat: with the model we know what can be cooked and what should come prepared.
If you charter the yacht with us, the chef coordinates with the crew from the start: boarding time, which coves to anchor in for lunch and what time dinner is served so you're back in port before dark. If the boat is yours or from another company, it works the same, we just need the port and the departure time.
04A private chef at the villa: what they need and how the evening goes
At the villa, the chef needs an ordinary kitchen: hob, oven and fridge. No professional kitchen or special equipment; whatever the house lacks, they bring. They arrive with time to prepare, serve dinner at the hour you've set and leave the kitchen clean.
The advantage over going out is logistics. No late-night drive back over the Tramuntana roads, no 9pm or 11pm sitting to make, and a schedule that bends to yours: dinner after a day on the boat, an early meal if you're travelling with children, or a long evening at the table with nobody asking for it back.
It's the same standard we apply across the service. A recent review sums it up: "An unforgettable experience. Balearic Experience exceeded all our expectations: we booked several activities across Mallorca and everything was perfectly organised — punctual, professional and with an attention to detail that makes all the difference. They clearly know the island inside out. We'll be back without a doubt." — Eduardo Jurado Fernández, ★★★★★ Google review.
05Private chef or a Michelin table: when each one pays off
Mallorca holds around 11 Michelin stars across roughly 10 restaurants, a real alternative if you'd rather go out. In July and August those tables ask for 2 weeks' notice or more, and the most sought-after ones close out earlier.
A private chef pays off when the group is 8 or more, when dinner falls on the day you arrive or the day you spend on the boat, and when you'd rather stay at the villa without working around a sitting. A starred table pays off when what you want is that specific room and that specific chef.
Within one week it's common to do both: a table in Palma one night, which we get even when the app says there's no availability, and a private chef at the villa or on board the next, coordinated from the same team.
06How to book, and how far ahead
Tell us the date, the guest count, where (villa or boat) and any allergies or preferences. With that we send a firm proposal within 48 hours over WhatsApp, with the menu and the total price. You confirm, and the chef finalises the menu with you a few days before.
In high season, the earlier the better: we work with a small, chosen group of chefs, and July and August evenings close out weeks ahead. Off season, a week's notice is usually enough.
The produce is genuinely from the island, not just on the menu card: the oil can come from Can Det, the mill behind the Olive Lovers experience; the wine from the Wine Heritage estates; the fish and vegetables from whatever the market has best that day. That's why the final menu is settled close to the date, not months before.
How much does a private chef cost in Mallorca?
From €110 per guest, for a five-course tasting menu in groups of 8 or more: €880 for 8, €1,320 for 12. It includes menu design, shopping, cooking at the villa or on board, service and clean-up.
Can the chef cook aboard a day-charter boat?
Yes. On a boat with a full galley they serve the same menu as at a villa; on one with a small galley, cold starters prepared ashore and a main course cooked on board, like a paella at anchor in a cove. We need the boat model to adapt the menu.
We're fewer than 8 — is that possible?
Yes, we work with 6 to 30 guests. Below 8 the price per guest goes up, because the shopping and the chef's hours are nearly the same.
Does the price include wine?
No, unless you book the pairing: then the wines come from island estates. Tastings at those estates start at €95 per guest.
How far in advance should we book?
We send a firm proposal within 48 hours. In July and August ask weeks ahead; the rest of the year, a week is usually enough.
Does a private chef pay off more than a Michelin-starred restaurant?
It depends on the group and the logistics. Mallorca has around 11 stars across roughly 10 restaurants that ask for 2 weeks' notice in peak season; a private chef works better for groups of 8 or more, arrival-day or boat-day dinners, and villa evenings without a fixed sitting.
