Fine dining, on board and at home.
No set menu and no restaurant kitchen. Every booking starts with a conversation: who is at the table, what you are celebrating, where the boat drops anchor. From there Salvio writes the menu, chooses the produce and cooks on site, so every plate is served freshly made.
Experiences
From dinner for two at anchor off the coast to an event for a hundred guests. The format changes; the cooking does not.
Cooking on board, in the galley or at our own station on deck.
We work with charter yachts and private owners in Puerto Banús and the marinas along the coast. Lunch at anchor, dinner at sunset or full service throughout the trip.
One dinner to celebrate, or a chef for your whole stay.
Breakfasts, lunches by the pool and dinners of several courses. We arrive with the produce and equipment, cook in your kitchen and leave it as we found it.
Birthdays, proposals, anniversaries and company dinners.
Menu, waiting staff, tableware and wine handled by a single point of contact. You choose the venue; we make sure the evening runs.
Up to 120 · Seated or cocktail · Kitchen and floor team
Sushi, grill and raw dishes prepared on site, just before they are served.
Nothing arrives ready-made. Everything is cooked in the yacht's galley or the villa kitchen, and every course reaches the table at its best, fresh and just finished.
Sushi · Grill · Raw bar · 10 – 80 · Yachts, gardens and terraces
Same produce, same standards, for larger events.
Canapés, sushi tables and hot stations, with every detail of logistics covered: set-up, service and clear-down.
From 30 · Cocktail, buffet or mixed · Set-up and clear-down included
To order
“Every dish is cooked for the exact moment it reaches the table.”
Fish is sliced shortly before it is served, meat comes off the fire at exactly the right point, and nothing waits on a tray. On a yacht or in a villa, everything is prepared right there, so every plate arrives as it should: fresh and just made.
Cuisine
Sample menus. The final proposal is written for each event, around the season, the table's tastes and any allergies.
Menu
Sushi and raw bar
Every menu can be adapted to allergies, intolerances and diets.
The chef
Salvio cooks on the Costa del Sol, between Marbella, Puerto Banús and Mijas. His cooking brings together Japanese sushi technique, Andalusian produce and open-fire grilling.
He works to order and for only a few tables at a time. He writes every menu, leads his team and stays in the kitchen for the whole service. Many of his clients return every season, on the same boat or in the same villa.
How it works
Tell us the date, place, number of guests and the occasion. By WhatsApp, phone or the form.
Within 24–48 hours you receive a bespoke menu and a fixed quote.
We fine-tune details, allergies and timings, and the date is secured.
We arrive with produce, team and equipment. We cook, serve and clear up.
Gallery
Brokers, agencies and concierges
We work with charter companies, villa management firms and concierge services across the Costa del Sol. One contact, quick replies and the certainty that your client is in good hands.
Puerto Banús, Marbella36°29′N · 4°57′W
Where
Further afield? Ask us: we travel for events and seasons.
FAQ
Ideally one or two weeks, more in July and August. If we have availability, we can arrange a dinner within 48 hours.
Menu design, sourcing, cooking on site, plating and cleaning the kitchen afterwards. Waiting staff, tableware and wine can be added depending on the event.
Yes. We work with the boat's galley or bring our own station. Boarding times and conditions on board are arranged with the captain.
Always. Gluten-free, vegetarian, vegan or any allergy or intolerance is taken into account from the first proposal.
It depends on the menu, the number of guests and the format. After our first conversation we send a fixed, detailed quote.
From dinner for two to events of over a hundred people with a full team.
Bookings
We reply the same day. If you prefer, message us directly on WhatsApp.
Based in · Puerto Banús, Marbella
