Chef Tania Montoya Sena
Personal Chef en Ibiza
Conóceme mejor
Passion is energy. Feel the power that arises when you concentrate on what you are passionate about
With a career of nine years in restaurants and five in the private sector.
Professional Degree level two, techniques and innovation (Basque Culinary Center), Nutritional Coach, Dietetics and Nutrition, Anti-inflammatory Nutrition. I squeeze every training opportunity to the maximum. Ambition to continue evolving and training myself.

Más sobre mí
Para mi la cocina es...
It's my passion and my way of life. Keep learning and training every day.
Aprendí a cocinar en...
From my practice at Ama Lur Restaurant, as CBbc in rice, through Ibiza, Andorra, Madrid, Barcelona and London.
Un secreto...
Use local, km0 and seasonal product.
Mis menús
Bread and Alioli
Assortment of pickles
Baba ganush
Gazpacho from the garden and vegetable brunoise on its crunchy
Zucchini carpaccio with citrus vinaigrette and edible flowers
Ibizan-style salad
Paella vegetariana
Meat paella
Caramelized banana with berry coulis
Catalan cream
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Celeriac and Green Apple Cream
Rainbow Raw Vegetable Salad
Cucumber Rolls with Beet Hummus
Tri–Color Quinoa with Sautéed Vegetables and Ginger
Light Miso Broth with Shitake and Pak Choi
Zucchini and Carrot Spaghetti with Arugula and Walnut Pesto
Steamed Sea Bass with Turmeric and Lime Sauce
Coconut Milk Panna Cotta with Berries
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Boquerones en vinagre sobre patatas chips
Gulas salteadas al ajillo con ñoras
Carpaccio de remolacha con vinagreta de citricos
Alcachofa asada con lascas de parmigano
Mejillones tailandes
Aguacate relleno de tartar de salmon macerado
Muslos de Pollo macerado a la plancha, trinchado, con vegetales asados de guarnición
Tierra de brownie con mini magnus y nata
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Ibizan vermouth with orange peel and rosemary
Black olive tapenade fron Santa Agnès with toasted xeixa bread
Crispy sobrasada from porc negre with Ibiza honey and almonds
Smooth pumpkin cream with Ibizan ham shavings and local black truffle oil
Stuffed squid "Payes style" with caramelized onion, raisin, and pine nuts in it ink Served with creamy vegetable rice
Slow-cooked Ibizan black pork cheeks in San Mateu red wine With sweet potato and chestnut parmentier
Warm almond and lemon tart with homemade ice cream
Artesan Ibizan Herbal liqueur
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Melon Skewer with Iberian Ham
Red Prawns whit Garlic and Chili
Marinera Mussels
Salmorejo whit Chopped Boiled Egg (Cold Tomato Cream, typical mediterranean)
Baked Sea Bass Loin is its Juice with Vegetables
Chocolate Mousse
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Bread and Alioli
Ibizan–style salad
Fresh zucchini salad with citrus vinagrette
Seafood mussels
Red shrimp carpaccio
Canapé of anchovies in vinegar and pearl
Fish and seafood paella
Ibizan lemon cream and biscuit in a cup
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Bluefin tuna tartare on brioche, avocado mouse and microgreen
Mini Ibizan Tomato Tartar Tartle with oil
Iberian han on crispy toast
Fresh squid with garlic and parsley emulsion
National beef tagliatelle marinated with thyme and rosemary
Garlic lamb chops with truffled parmentier
Coconut Milk Panna Cotta with Berries
Deconstruction of Brownie with red fruits
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Assorted breads
Shat of salmorejo
Beetroot tartare with guacamole and citrus fruits
Artichoke flower with romesco sauce emulsion
Roasted carrots with spices, sesame cream and feta cheese
Beef and chicken paella
Typical Ibizan paella
Brownie de algarroba y nueces de ibiza
Tatin cake
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Opiniones sobre Tania
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Servicios Take a Chef en ciudades cercanas
Descubre ciudades cercanas a Ibiza en las que disfrutar de un servicio de Personal Chef







