Chef Paul Bertholle Soler
Chef Privado en Palma
Conóceme mejor
Passionate about cooking, detailed, innovative. I like to merge flavors and create magic in my preparations, creating fascinating and delicious dishes
CHEF PROFILE
For as long as I can remember, my mother transmitted to me the love for cooking, enjoying her passion for it, mainly mallorcan, as well as the culinary side instilled by my father, with his French touch inherited from his family. This fusion transmitted by my parents generated not only the love and passion I have today for cooking, but also helped me develop a more sophisticated palate and a broader vision for gastronomy.
This led me to the conviction at the age of 17 to dedicate myself to this fascinating world in order to expand my knowledge and my culinary experience.
The passion for cooking led me to want to expand professionally, internationally, achieving with my young age to work as a chef in various countries such as Spain, England, Austria, Thailand, Argentina and Uruguay.
As well as being able to achieve personal goals such as working as an executive chef in the renowned restaurant specialized in Asian food "Arume", as well as being able to fulfill some of my proposed dreams, to be a chef in two Michelin-starred restaurants, the renowned restaurant "Xoriguer" with more than 40 years old, a benchmark in Basque food. As well as being executive chef in the sophisticated haute cuisine restaurant, specializing in Peruvian food, "Sumaq". Both awarded with a Michelin star.
Desde que tengo uso de razón mi madre me trasmitió el amor por la cocina, disfrutando de su pasión por la misma, principalmente la mallorquina, así como también el lado culinario inculcado por mi padre, con su toque francés heredado de su familia. Esta fusión trasmitida por mis padres generaron no solo el amor y pasión que hoy día tengo por la cocina, sino que también me ayudó a desarrollar un paladar más sofisticado y una visión más amplia en la gastronomía.
Esto me llevó a que con tan solo 17 años tuviera la convicción de dedicarme a este fascinante mundo, con el fin de expandir mis conocimientos y mi experiencia culinaria.
La pasión por la cocina me llevó a querer ampliar mi perspectiva en lo profesional, lo que me impulso a expandirme internacionalmente, logrando a mi corta edad poder ejercer como chef en diversos continentes y países como España. Inglaterra, Austria, Tailandia, Argentina y Uruguay.
Así como también poder lograr objetivos personales como trabajar de chef ejecutivo en el reconocido y prestigioso restaurant especializado en comida asiática “Arume”, y poder cumplir algunos de mis sueños propuestos, lograr ser chef en dos restaurantes premiados con estrella Michelin, el renombrado restaurante “Xoriguer” con más de 40 años de antigüedad, referente en comida vasca. Así como también ser chef ejecutivo en el sofisticado restaurante de alta cocina, especializado en comida peruana, “Sumaq”. Ambos galardonados con una estrella Michelin.
Más sobre mí
Para mi la cocina es...
A way to make people happy through the palate. Una manera de hacer feliz a las personas a través del paladar.
Aprendí a cocinar en...
UIB Gastronomic University of the Balearic Islands. Paul Bocuse Institute Just as I also learned working in restaurants: Arume, Xoriguer, Sumaq.
Un secreto...
The best ingredient in the kitchen is love and passion for it. El mejor ingrediente en la cocina es el amor y la pasión por la misma.
Mis menús
Homemade ham croquette with Iberian tartar (2 Per person)
Mushroom croquettes with a touch of truffle sauce (2 per person - vegetarian)
Creamy Spanish omelette with caramelized onions accompanied by rustic bread with tomato (gluten-free-vegetarian)
Spanish omelet with Mallorcan sobrasada and honey
Spiced red tuna tartare with kimchi and tortilla chips (gluten free)
Fresh salmon tartare with sweet miso sauce decorated with fish roe and accompanied by tortilla chips (gluten free)
Scallop batasoyu and shimeji mushrooms(gluten free)
Andalusian squid with lime and sweet chili sauce
Delicious and fresh tomato gazpacho (Gluten free- vegetarian)
Crispy and creamy panko-coated Camembert cheese served with homemade raspberry jam (Vegetarian)
Roasted and smoked eel toast with bone marrow and chives
Beef tartare accompanied by homemade bread toasts and mango chutney (Gluten free)
Bravas potatoes (gluten free-vegetarian)
Zucchini carpaccio with pink tomato, parmesan cheese, and toasted pine nuts (gluten-free - vegetarian)
Portobello mushroom carpaccio, parmesan cheese, balsamic vinegar, toasted pine nuts, and a touch of honey (gluten-free, vegetarian)
Soller red shrimp carpaccio with yuzu, plum tomato, and macadamia nuts (gluten-free)
Creamy asparagus, mushroom, and grated truffle risotto (gluten-free-vegetarian)
Crispy panko-coated shrimp sam, wrapped in a taco-style butter lettuce leaf, with pickles, mango, mint and fresh cilantro, crispy onions and kimchi sauce (vegetarian option)
Pan bao with low tempura ribs seasoned with 5 Chinese spice and yakiniku sauce (vegetarian option)
Local fish ceviche, sweet potato, crispy corn, and homemade guacamole accompanied by tortilla chips (gluten-free)
Galician octopus (gluten free)
Mini Angus burger with brioche bun, bacon, cheese, pickle and chef's special sauce
Toasted country bread with caramelized onions, 4 French cheeses, and fresh thyme (Vegetarian)
Homemade duck gyosa with foie gras and crispy duck (2 per person)
Homemade beef gyosa with shitake (2 per person)
Homemade "gallo San Pedro" fish gyosa with saffron aioli (2 per person)
Homemade mushroom gyosa with coconut and truffle sauce (vegetarian)
Chef's Mediterranean Salad
BEEF TENDERLOIN with a “Pedro Ximenez” wine reduction accompanied by creamy Mallorcan mashed potatoes and glazed carrots (gluten free)
MARKET FISH marinated in minishitake stew caramelized cherry tomato and asparagus with saffron and black garlic aioli (gluten free)
PAELLA Seafood, mixed (seafood and Iberian pork or chicken), meat, or vegetarian (gluten-free-vegetarian)
COMPLETE BARBECUE Beef, pork, and chicken served with Basque-style potatoes and grilled vegetables (zucchini, eggplant, corn, and peppers) with chimichurri sauce (option vegetarian)
LAMB CHOPS with rosemary and garlic with potatoes and glazed sweet potatoes
IBERIAN SECRETO with sweet and sour sauce, pea and mushroom purée (gluten free)
CRISPY SUCKLING PIG accompanied garlic and rosemaru potatoes and glazed carrots (gluten free)
CHEF SUSHI
ALL DESSERTS ARE HOMEMADE BY ME
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest (option gluten free)
Dulce de leche volcano accompanied by flambéed bananas with a mandarin reduction and creamy vanilla ice cream (gluten-free option)
Cheesecake with fresh strawberry and blueberry topping (option gluten free)
Lemon pie (option gluten free)
Moist chocolate brownie with nuts decorated with chocolate ganache and vanilla ice cream
Walnut daqouise with dulce de leche and walnut pre-line (gluten-free)
Warm pear and almond tart with a crunchy crumble topping, served with vanilla ice cream
Fluffy tiramisu with pistachio crunch
Apple and walnut crumble served with vanilla ice cream
Homemade flan with caramel and dulce de leche (Gluten free)
Delicious white chocolate mousse accompanied by fresh raspberries and white chocolate shavings (Gluten free)
Ver el menú completo
Homemade ham croquette with Iberian tartar (2 Per person)
Mushroom croquettes with a touch of truffle sauce (2 per person - vegetarian)
Creamy Spanish omelette with caramelized onions served with homemade tomato bread (gluten free-vegetarian)
Mallorcan sobrasada omelette with honey
Spiced red tuna tartare with kimchi and tortilla chips
Fresh salmon tartare with sweet miso sauce decorated with fish roe and accompanied by tortilla chips (gluten free)
Andalusian squid with lime and sweet chili sauce
Crispy and creamy panko-coated Camembert cheese served with homemade raspberry jam (Vegetarian)
Beef tartare accompanied by homemade bread toasts and mango chutney (Gluten free)
Bravas potatoes (gluten free-vegetarian)
Roasted and smoked eel toast with bone marrow and chives
Delicious and fresh tomato gazpacho (Gluten free- vegetarian)
Scallop batasoyu and shimeji mushrooms(gluten free)
Portobello mushroom carpaccio, parmesan cheese, balsamic vinegar, toasted pine nuts, and a touch of honey (gluten-free, vegetarian)
Zucchini carpaccio with pink tomato, parmesan cheese, and toasted pine nuts (gluten-free - vegetarian)
Soller red shrimp carpaccio with yuzu, plum tomato, and macadamia nuts (gluten-free)
Creamy asparagus risotto with Italian truffle shavings (vegetarian-gluten-free)
Crispy panko-coated shrimp sam, wrapped in a taco-style butter lettuce leaf, with pickles, mango, mint and fresh cilantro, crispy onions and kimchi sauce (vegetarian option)
Homemade duck gyosa with foie gras and crispy duck (2 per person)
Homemade beef gyosa with shitake (2 per person)
Homemade "gallo San Pedro" fish gyosa with saffron aioli (2 per person)
Homemade mushroom gyosa with coconut and truffle sauce (vegetarian)
Local fish ceviche, sweet potato, crispy corn, and homemade guacamole accompanied by tortilla chips (gluten-free)
Galician octopus (gluten free)
Pan bao with low tempura ribs seasoned with 5 Chinese spice and yakiniku sauce (vegetarian option)
Mini Angus burger with brioche bun, bacon, cheese, pickle and chef's special sauce
Toasted country bread with caramelized onions, 4 French cheeses, and fresh thyme (Vegetarian)
Chefs mediterranean salad
BEEF TENDERLOIN with a “Pedro Ximenez” wine reduction accompanied by creamy Mallorcan mashed potatoes and glazed carrots (gluten free)
MARKET FISH marinated in minishitake stew caramelized cherry tomato and asparagus with saffron and black garlic aioli (gluten free)
PAELLA Seafood, mixed (seafood and Iberian pork or chicken), meat, or vegetarian (gluten-free-vegetarian)
COMPLETE BARBECUE Beef, pork, and chicken served with Basque-style potatoes and grilled vegetables (zucchini, eggplant, corn, and peppers) with chimichurri sauce (option vegetarian)
GRILLED DORADA on Thai sauce with vegetables
LAMB CHOPS with rosemary and garlic with potatoes and glazed sweet potatoes
IBERIAN SECRETO with sweet and sour sauce, pea and mushroom purée (gluten free)
CRISPY SUCKLING PIG accompanied garlic and rosemaru potatoes and glazed carrots (gluten free)
CREAMY MUSHROOM RISOTTO (gluten-free-vegetarian)
CHEF'S SUSHI
ALL DESSERTS ARE HOMEMADE BY ME
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest (option gluten free)
Dulce de leche volcano accompanied by flambéed bananas with a mandarin reduction and creamy vanilla ice cream (gluten-free option)
Cheesecake with fresh strawberry and blueberry topping (option gluten free)
Lemon pie (option gluten free)
Moist chocolate brownie with nuts decorated with chocolate ganache and vanilla ice cream
Walnut daqouise with dulce de leche and walnut pre-line (gluten-free)
Warm pear and almond tart with a crunchy crumble topping, served with vanilla ice cream
Fluffy tiramisu with pistachio crunch
Crème brûlée (Gluten free)
Apple and walnut crumble served with vanilla ice cream
Homemade flan with caramel and dulce de leche (Gluten free)
Delicious white chocolate mousse accompanied by fresh raspberries and white chocolate shavings (Gluten free)
Ver el menú completo
French style steak tartare with mango chutney (gluten free)
Salmon tartare with wasabi pearls and sweet miso (gluten free)
Bluefin tuna tartare with kimchie (gluten free)
Homemade mushroom croquettes (vegetarian)
Homemade ham croquette with Iberian tartar
Gazpacho tomato (gluten free-vegetarian)
Oysters with different saucees and textures(gluten free)
Roasted and smoked eel toast with bone marrow and chives
Andalusian squid with lime mayo
Creamy Spanish omelette with caramelized onions accompanied by rustic bread with tomato (gluten-free-vegetarian)
Spanish omelet with Mallorcan sobrasada and honey
Scallop batasoyu and shimeji mushrooms(gluten free)
Creamy asparagus risotto with Italian truffle shavings (vegetarian-gluten-free)
Artisanal bread toast with four types of cheese caramelized onion
Octopus galician (Gluten free)
Pan bao with low tempura ribs seasoned with 5 Chinese spice and yakiniku sauce
Mini aged beef burger with crispy bacon, and cheddar cheese
Crispy panko-coated shrimp sam, wrapped in a taco-style butter lettuce leaf, with pickles, mango, mint and fresh cilantro, crispy onions and kimchi sauce (vegetarian option)
Homemade "gallo San Pedro" fish gyosa with saffron aioli (2 per person)
Homemade mushroom gyosa with coconut and truffle sauce (vegetarian)
Homemade duck gyosa with foie gras and crispy duck (2 per person)
Local fish ceviche, sweet potato, crispy corn, and homemade guacamole accompanied by tortilla chips (gluten-free)
Zucchini carpaccio with pink tomato, parmesan cheese, and toasted pine nuts (gluten-free - vegetarian)
Soller red shrimp carpaccio with yuzu, plum tomato, and macadamia nuts (gluten-free)
Portobello mushroom carpaccio, parmesan cheese, balsamic vinegar, toasted pine nuts, and a touch of honey (gluten-free, vegetarian)
BEEF TENDERLOIN with a “Pedro Ximenez” wine reduction accompanied by creamy Mallorcan mashed potatoes and glazed carrots (gluten free)
MARKET FISH marinated in minishitake stew caramelized cherry tomato and asparagus with saffron and black garlic aioli (gluten free)
PAELLA Seafood, mixed (seafood and Iberian pork or chicken), meat, or vegetarian (gluten-free-vegetarian)
GRILLED DORADA on Thai sauce with vegetables
COMPLETE BARBECUE Beef, pork, and chicken served with Basque-style potatoes and grilled vegetables (zucchini, eggplant, corn, and peppers) with chimichurri sauce (option vegetarian)
LAMB CHOPS with rosemary and garlic with potatoes and glazed sweet potatoes (Gluten free)
CREAMY MUSHROOM RISOTTO (gluten-free-vegetarian)
CRISPY SUCKLING PIG accompanied garlic and rosemaru potatoes and glazed carrots (gluten free)
IBERIAN SECRETO with sweet and sour sauce, pea and mushroom purée (gluten free)
CHEF'S SUSHI
ALL DESSERTS ARE HOMEMADE BY ME
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest (option gluten free)
Dulce de leche volcano accompanied by flambéed bananas with a mandarin reduction and creamy vanilla ice cream (gluten-free option)
Cheesecake with fresh strawberry and blueberry topping (option gluten free)
Lemon pie (option gluten free)
Moist chocolate brownie with nuts decorated with chocolate ganache and vanilla ice cream
Walnut daqouise with dulce de leche and walnut pre-line (gluten-free)
Warm pear and almond tart with a crunchy crumble topping, served with vanilla ice cream
Fluffy tiramisu with pistachio crunch
Crème brûlée (Gluten free)
Apple and walnut crumble served with vanilla ice cream
Delicious white chocolate mousse accompanied by fresh raspberries and white chocolate shavings (Gluten free)
Homemade flan with caramel and dulce de leche (Gluten free)
Ver el menú completo
Homemade ham croquette with Iberian tartar (2 Per person)
Mushroom croquettes with a touch of truffle sauce (2 per person - vegetarian)
Spiced red tuna tartare with kimchi and tortilla chips (gluten free)
Fresh salmon tartare with sweet miso sauce decorated with fish roe and accompanied by tortilla chips (gluten free)
Creamy Spanish omelette with caramelized onions served with homemade tomato bread (gluten free-vegetarian)
Fresh breaded squid accompanied by lime mayo and shichimi togarashi
Delicious and fresh tomato gazpacho (Gluten free- vegetarian)
Crispy and creamy panko-coated Camembert cheese served with homemade raspberry jam (Vegetarian)
Roasted and smoked eel toast with bone marrow and chives
Beef tartare accompanied by homemade bread toasts and mango chutney (Gluten free)
Bravas potatoes (gluten free)
Scallop batasoyu and shimeji mushrooms
Zucchini carpaccio, pink tomato, parmesan, basil, and toasted pine nuts (gluten-free-vegetarian)
Portobello mushroom carpaccio, parmesan cheese, balsamic vinegar, toasted pine nuts, and a touch of honey (gluten-free, vegetarian)
Soller red shrimp carpaccio with yuzu, plum tomato, and macadamia nuts (gluten-free)
Creamy asparagus, mushroom, and grated truffle risotto (gluten-free-vegetarian)
Local fish ceviche, sweet potato, crispy corn, and homemade guacamole accompanied by tortilla chips (gluten-free)
Homemade duck gyosa with foie gras and crispy duck (2 per person)
Homemade beef gyosa with shitake (2 per person)
Homemade "gallo San Pedro" fish gyosa with saffron aioli (2 per person)
Homemade mushroom gyosa with coconut and truffle sauce (vegetarian)
Octopus galician (Gluten free)
Toasted country bread with caramelized onions, 4 French cheeses, and fresh thyme (Vegetarian)
Pan bao with low tempura ribs seasoned with 5 Chinese
Minu Angus burger with brioche bun, bacon, cheese, pickle and chef's special sauce
Crispy panko-coated shrimp sam, wrapped in a taco-style butter lettuce leaf, with pickles, mango, mint and fresh cilantro, crispy onions and kimchi sauce (vegetarian option)
Chef's Mediterranean Salad
BEEF TENDERLOIN with a “Pedro Ximenez” wine reduction accompanied by creamy Mallorcan mashed potatoes and glazed carrots (gluten free)
MARKET FISH marinated in minishitake stew caramelized cherry tomato and asparagus with saffron and black garlic aioli (gluten free)
GRILLED DORADA on Thai sauce with vegetables
PAELLA Seafood, mixed (seafood and Iberian pork or chicken), meat, or vegetarian (gluten-free-vegetarian)
COMPLETE BARBECUE Beef, pork, and chicken served with Basque-style potatoes and grilled vegetables (zucchini, eggplant, corn, and peppers) with chimichurri sauce (option vegetarian)
LAMB CHOPS with rosemary and garlic with potatoes and glazed sweet potatoes
CREAMY MUSHROOM RISOTTO (gluten-free-vegetarian)
IBERIAN SECRETO with sweet and sour sauce, pea and mushroom purée (gluten free)
CHEF'S SUSHI
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest
Dulce de leche volcano accompanied by flambéed bananas with a mandarin reduction and creamy vanilla ice cream (gluten-free option)
Cheesecake with fresh strawberry and blueberry topping (option gluten free)
Lemon pie (option gluten free)
Moist chocolate brownie with nuts decorated with chocolate ganache and vanilla ice cream
Walnut daqouise with dulce de leche and walnut pre-line (gluten-free)
Fluffy tiramisu with pistachio crunch
Crème brulée (gluten free)
Apple and walnut crumble served with vanilla ice cream
Delicious white chocolate mousse accompanied by fresh raspberries and white chocolate shavings (Gluten free)
Homemade flan with caramel and dulce de leche (Gluten free)
Ver el menú completo
Miso soup with tofu
Nori seaweed toast with tuna tataki on oriental guacamole
Fresh salmon tartare with sweet miso sauce decorated with fish roe and accompanied by tortilla chips
Prawn sam in tempura with mango cryspy onion ,mint,coriander and spicy mayonnaisse
6 pieces of shusi , mix
Yakisoba meat
Amalfi Coast Lemon Cake: Citrus cream tart with a fresh and aromatic touch that transports you to the sparkling Italian Amalfi Coast
Homemade Tiramisu: fluffy layers of sponge cake soaked in rich coffee, smooth and velvety mascarpone cream, dusted with pure cocoa powder
Artisanal Pistachio Ice Cream: Creamy, 100% natural pistachio ice cream with the intense aroma of roasted nuts, ideal for lovers of authentic flavors
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest
Ver el menú completo
Fresh salmon tartare with sweet miso sauce decorated with fish roe and accompanied by tortilla chips (gluten free)
Roasted and smoked eel toast with bone marrow and chives
Scallop batasoyu and shimeji mushrooms(gluten free)
Andalusian squid with lime and sweet chili sauce
Beef tartare accompanied by homemade bread toasts and mango chutney (Gluten free)
Soller red shrimp carpaccio with yuzu, plum tomato, and macadamia nuts (gluten-free)
Portobello mushroom carpaccio, parmesan cheese, balsamic vinegar, toasted pine nuts, and a touch of honey (gluten-free, vegetarian)
Creamy asparagus, mushroom, and grated truffle risotto (gluten-free-vegetarian)
Local fish ceviche, sweet potato, crispy corn, and homemade guacamole accompanied by tortilla chips (gluten-free)
Homemade duck gyosa with foie gras and crispy duck (2 per person)
Homemade beef gyosa with shitake (2 per person)
Homemade "gallo San Pedro" fish gyosa with saffron aioli (2 per person)
Homemade mushroom gyosa with coconut and truffle sauce (vegetarian)
Pan bao with low tempura ribs seasoned with 5 Chinese spice and yakiniku sauce (vegetarian option)
Crispy panko-coated shrimp sam, wrapped in a taco-style butter lettuce leaf, with pickles, mango, mint and fresh cilantro, crispy onions and kimchi sauce (vegetarian option)
Wagyu mini burger with spicy peanut sauce
Nigiri sequence (tuna, salmon, eel and whitefish)
Sea bass tataki with tomatoes and peppers
Beef tataki with pistachio crust
Assorted mixed sushi (8 pieces per person, vegetarian option for diners who do not eat meat)
Market fish marinated in minishitake Stew
Grilled octopus
Spiced red tuna tartar with kimchie
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest (option gluten free)
Dulce de leche volcano accompanied by flambéed bananas with a mandarin reduction and creamy vanilla ice cream (gluten-free option)
Lemon pie (option gluten free)
Gourmet cheesecake: blue cheese, brie cheese, and cream cheese with red berry coulis
Warm pear and almond tart with a crunchy crumble topping, served with vanilla ice cream
Cheesecake with maracuyá (option gluten free)
Apple and walnut crumble served with vanilla ice cream
Delicious white chocolate mousse accompanied by fresh raspberries and white chocolate shavings (Gluten free)
Walnut daqouise with dulce de leche and walnut pre-line (gluten-free)
Ver el menú completo
Red tuna tartare with sweet potato chips
Fresh oysters with vinaigrette
Battered calamari with lime mayo
Octopus salad with potato and smoked paprika
Steamed mussels with white wine and herbs
Red prawn carpaccio with olive oil and lime
Sautéed calamari with artichokes
Octopus skewer with sun-dried tomato and lime sauce
Garlic prawns
Gratinated scallop with citrus butter
Fresh breaded prawns with mild aioli
Smoked cod carpaccio with Mallorcan tomato and fresh herbs
Market fish with seasonal mushrooms and garden vegetables
Grilled sea bream with Thai-style sauce
Seafood paella (or black version) with saffron and black garlic aioli
Salt-crusted sea bass with lemon emulsion
Red wine–poached pears
Fruit salad with mint
Yogurt, white chocolate, and lime tart
Rice pudding
Chocolate mousse
Traditional caramel flan
Ver el menú completo
Tortilla de patatas con tomate rosa
Ensaladilla de bogavante con picos caseros
Croquetas de jamón ibérico en su tartar
Papas bravas , las mejores
Clamar andaluza con alioli de lima
Mejillones a la italiana
Pan bao con mini hamburguesa angus, crema de cacahuate picante y cilantro (opcional)
Queso camenbert con pera caramelizada, nueces y romero acompañado de tostas de pan casero
Jamón ibérico con pan artesano
Tartar de atún rojo
Tosta de anguila con foie
Peras al vino mallorquin con helado de nata
Brownie de chocolate – Nueces, ganache de chocolate, helado de crema
Daquis de nueces caramelizadas
Apple crumble
Ver el menú completo
Opiniones sobre Paul
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Ver reseña completa
Reserva tu experiencia con Paul
Define los detalles de tu solicitud y nuestros Chefs te enviarán un menú a medida.
Servicios Take a Chef en ciudades cercanas
Descubre ciudades cercanas a Palma en las que disfrutar de un servicio de Chef Privado