Signature Mediterranean cuisine · Ibiza
Cooked for the house
you are in.
Private villas · Yachts · Long stays
Isabel Ribeiro
About me

I'm Brazilian. Spain is where I became a chef.

I trained in the Basque Country, in San Sebastián, and spent years cooking alongside Martin Berasategui in starred kitchens. Michelin pressure, long services, a discipline that stays with you for good. I loved that world. Then I wanted something closer, to cook for a family I knew, in their own kitchen, for the people I would see again at breakfast. That is the cooking I came to Ibiza for.

  • Martin Berasategui · San Sebastián
  • Lasarte Barcelona · three Michelin stars
  • Oria · one Michelin star
Ibiza

Ibiza has been home, and my kitchen, since 2016.

This is where I became a private chef. I cook in private villas across the island, and on the yachts and catamarans of families who move with the boat. Some stays last a weekend. Others last the whole summer.

How I cook

Mediterranean at the root. Signature cooking on top.

Olive oil, garden vegetables, fish that came in that morning, herbs cut the same day. That is the ground I work from. From there the dishes turn into my own, shaped by every country I cooked through. I plate with care, because a plate is a tasting for the eyes before anyone lifts a fork.

Where the food comes from

Everything starts with the island's small producers.

I work straight with the payeses and growers of Ibiza, the families who farm and fish their own land. I know them by name.

  • The fisherman who messages me when the catch is good.
  • The payés who sets the right tomatoes aside.
  • The carnicero who lets me choose before he opens.
  • The baker whose bread earns its place on the table.

Cooking with what these families grow is what makes a meal taste of Ibiza.

The shape of a stay

A few days, a full week, a summer on the boat.

The format follows your family, the villa, the trip.

  • By the day
    For the moments that ask for a kitchen of their own.
  • By the week
    A menu created especially for your table, for the whole stay.
  • By the month
    Long stays, country houses, families that settle in.
  • At sea
    Yachts and catamarans, weeks or months on the move.
A day in the house

You choose the meals. I build the day around them.

  • Mornings
    Coffee and breakfast ready as you wake, each one as you like it.
  • Middays
    The long table set in the shade, lunch served the moment you sit.
  • Afternoons
    Cold drinks, cut fruit, something marinated waiting for when you come back from the beach.
  • Evenings
    Tasting menus some nights, a long table of paella on others.
A few of the plates

Every menu is personal, built around the family it is cooked for.

Plates from recent stays.

Where this happens

Villas in the cliffs, kitchens on yachts, country houses with a wood oven outside.

Each one asks for a different week.

How a booking works

Three steps, and the week is set.

01
You send me the dates, the villa, and the size of the family.
02
We talk through the week and what you have in mind.
03
I arrive with the shopping done, the morning's herbs, and a menu already thought through.

Bookings come directly or through my agency. The cooking stays the same either way.

Begin a stay

Send me the dates, the villa, the size of the family.

I write back with a proposed week.

"I cook the way the house wants to eat."

Isabel Ribeiro
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