Private Chef Otmar Fischer

I am a Spanish chef with a German spirit—combining passion, creativity, and discipline in everything I do. My approach to cooking is both dedicated and highly organized, shaped by years of experience in a wide range of kitchens, from traditional tapas bars to high-end Michelin-starred restaurants.

Over the past two years, I have been specializing in pastry as a Pastry Chef in Switzerland, refining my skills in precision, technique, and presentation. This journey has allowed me to develop a deeper understanding of balance, detail, and creativity, which I bring into every dish I create.

I pride myself on adaptability, consistency, and a strong work ethic, always aiming to deliver memorable culinary experiences that reflect both my roots and my evolution as a chef.

For me, cooking is...

respectful of the product and full of flavor

I learned to cook at...

I learned at a prestigious Andalusian cooking school and for years I learned from the best, such as Raúl Balam en mandarín oriental Barcelona

A cooking secret...

Respect the product and always use it in season.

My menus

The italian way

STARTER

All inclusive

Burrata with basil pesto,confit tomatoes and aged balsamic

Calamari fritti with lemon, parsley, and light chili aioli

Vitello tonnato with capers and crispy shallots

Grilled zucchini with mint, lemon, and pecorino

Salami tartar with warm focaccia and herb butter

Antipasti

FIRST COURSE

All inclusive

Canelones Catalans with slow-braised meat and béchamel

Escalivada of cima di rapa and catalognia with smoked romesco sauce

Gambas sautéed with garlic, white wine, and parsley

Creamy burrata risotto with lemon zest and herbs

Homemade Pane & Pomodoro

Melted provolone with homemade Neapolitan pizza dough

MAIN COURSE

All inclusive

Ossobuco taco with gremolata, pickled onion, and fresh herbs

Oxtail risotto with pecorino and Pedro Ximenez reduction

Confit squid in olive oil and fresh herbs

Italian meatballs in almond sauce with parmentier and garlic toasted bread

Pappardelle vongole with prawns, glazed cherry tomatoes and parsley

Spinach ravioli with browned butter, Parmesan cheese and walnuts

Rigatoni with beef ragu and smoked ricotta cheese

DESSERT

All inclusive

Classic tiramisu with espresso and cocoa

Panna cotta with vanilla and seasonal fruits

Catalana creme

Sicilian lemon tart with toasted meringue

Sussette crepe with tarocco oranges

The best of the chef

STARTER

All inclusive

Garlic prawn croquettes with Thai mayo and lime

Roasted and caramelised peppers with soy-cured egg yolk

Salmon tiradito with huancaína sauce, citrus, and chili oil

Sea bass ceviche with ají amarillo tiger’s milk and fresh basil

Artichoke chips with béchamel sauce and crispy Parma ham

FIRST COURSE

All inclusive

Burrata with basil pesto, white miso, and confit tomatoes

Homemade gnocchi with sobrasada sauce, sun-dried tomato, and parmesan

Seared scallops with yuzu beurre blanc and herb oil

Beef tataki with ponzu sauce and roasted garlic cream

Spanish omelet with provolone cheese and Iberian ham

Marinated tuna tartare with guacamole and homemade pickled onion

MAIN COURSE

All inclusive

Confit cod with mousseline and parmentier

Sea bass with beurre blanc and caramelized spring onion in miso

Seared salmon with fennel, orange, and olive oil

Glazed pork cheeks with sweet potato and ginger puree

Roasted leek risotto with romesco sauce and pecorino cheese

Ossobuco tacos with pico de gallo and marinated fennel

Seafood stew with creamy rice

DESSERT

All inclusive

Basque cheesecake

Catalana creme

Classic chocolate mousse with caramelized almonds

Lemon tart with a delicate meringue

Mango, lemon and meringue millefeuille

Mediterranean culture

STARTER

All inclusive

Moroccan harissa with warm flatbread

Andalusian cherry salmorejo

Meze with crudites

Tabbouleh salad with fresh herbs, bulgur, and lemon

Burrata with cherry tomatoes, basil, and extra virgin olive oil

Candied artichoke with cured egg yolk

FIRST COURSE

All inclusive

Roasted leek with burrata, sobrasada, and walnuts

Zucchini carpaccio with lemon, olive oil, and aged cheese

Octopus with potato, paprika, and olive oil

Caesar salad with roasted chicken and crispy Parmesan cheese

Iberian pork tacos with pickled onions and grilled pineapple

Eggplant Parmesan with San Marzano tomato passata

Andalusian-style garlic prawns with smoked paprika

MAIN COURSE

All inclusive

Seared salmon with fennel, orange, and olive oil

Chicken with lemon, garlic, and rosemary with a soft parmentier

Pork cheeks with sweet potato puree

Beef with red wine reduction and seasonal vegetables

Boneless lamb with roasted vegetables and Pedro Ximenez reduction

DESSERT

All inclusive

Lemon tart with a delicate meringue

Classic chocolate mousse with caramelized almonds

Mango, lemon and meringue millefeuille

Rice pudding with coconut and lime

Catalana creme

Asian fusion

STARTER

All inclusive

Roasted avocado with marinated salmon,ponzu and sesame oil

Chicken and shiitake yakitory

Miso soup with tofu, seaweed, and fresh scallions

Sautéed edamame with garlic, chili, and sea salt

Fresh spring rolls with herbs, mango, and peanut sauce

FIRST COURSE

All inclusive

Coconut and lemongrass soup with prawns and fresh herbs

Soba noodle salad with miso dressing and crunchy vegetables

Green curry with sauteed asparagus and jasmine rice

Grilled eggplant with miso glaze, herbs, and toasted sesame

Korean-style fried chicken tacos with pickles

MAIN COURSE

All inclusive

Thai green curry with chicken, eggplant, and fresh herbs

Teriyaki udon beef with wok-fried vegetables and sesame

Braised short ribs in soy, star anise, and ginger, with steamed rice

Tuna tataki with fennel salad

DESSERT

All inclusive

Japanese cheesecake with white chocolate and lime

Rice pudding with coconut and lime

Ponzu mousse with toasted meringue and butter crumble

Vegetarian

STARTER

All inclusive

Meze with crudites

Andalusian cherry salmorejo

Candied artichoke with cured egg yolk

Toast with "ajoblanco" and roasted pepper

Roasted leek croquettes with romesco sauce

FIRST COURSE

All inclusive

Zucchini carpaccio with tapenade and confit tomato

Vegetable moussaka

Tabbouleh with toasted nuts

Roasted avocado with seasonal pipirrana

Caesar salad with seitan and crispy Parmesan cheese

Vietnamese spring rolls with marinated tofu

MAIN COURSE

All inclusive

Spinach and ricotta ravioli with toasted butter and pecorino cheese

Vegetable tacos al pastor

Seasonal vegetable cannelloni

Mild chickpea and rice curry

DESSERT

All inclusive

Rice pudding with coconut and lime

Mango, lemon and meringue millefeuille

Classic chocolate mousse with caramelized almonds

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Chef Otmar Fischer

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More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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