Chef Imre Erdelyi

Chef At Home in Marbella

I’m a chef with 20 years of experience, including 8 years as a yacht chef. I trained in Michelin-starred kitchens in Vienna, Berlin, and London, and have cooked for royalty, celebrities, and high-profile clients. Spain is now my second home, where I’m building my future and learning the language. I’m passionate about quality ingredients, bold flavors, and unforgettable dining.

For me, cooking is...

Cooking, to me, is more than a career—it’s a form of art and connection. It’s how I express creativity, discipline, and care. Every dish tells a stor

I learned to cook at...

I discovered my passion for cooking early in life and went on to develop my skills in some of the finest Michelin-starred kitchens in Vienna, Berlin,

A cooking secret...

I believe great cooking comes from consistency and an open mind. Discipline ensures precision, and curiosity leads me to explore new ideas and flavors

My menus

Middle Eastern Soul Food

STARTER

All inclusive

Labneh with Dukkah & pomegranate molasses

Charred Aubergine baba ganoush

Lamb Kibbeh with tahini yogurt

FIRST COURSE

All inclusive

Chicken Shawarama with saffron rice & toum

Slow cooked lamb shoulder with mint jus

MAIN COURSE

All inclusive

Sea bass in chermoula with lemony lentis

Roasted Cauliflower steak with Tahini & Coriander

DESSERT

All inclusive

Honey Semolina Cake with Yogurt ice cream

Pistachio Baklava with Orange bossom syrup

Chefs’s table menu Mediterranean Culinary Journey

STARTER

All inclusive

Amuse Bouche Crispy Filo cigar with Goat cheese & Harissa Honey citrus

Line Caught Sea Bass Tradito Yuzu Leche de Tigre pickled Shalott puffed quinoa smoked olive oil

FIRST COURSE

All inclusive

Heirloom Tomatocharred cucumber Sourdough crisp whipped straccitellia basil oil

MAIN COURSE

All inclusive

Charred Octopus Tentacle smoked paprika aioli,crispy potato mille-feuille botttagra dust salsa verde

Roasted Lamb loin black garlic puree,confit shallots almond romesco roasted fig jus

DESSERT

All inclusive

Limoncello granita compressed melon,mint syrup

Dark chocolate Cremeux orange ash sea salt and hazelnut crunch, popcorn ice cream

Seasonal & Light

STARTER

All inclusive

Truffle Infused Quinoa Salad A luxurious blend of organic quinoa, heirloom cherry tomatoes, arugula, and shaved truffles, drizzled with a white truffle oil vinaigrette

Ahi Tuna Tartare Fresh Ahi tuna diced and mixed with avocado, sesame oil, and lime juice, served with crispy wonton chips and a wasabi aioli

Roasted Beet and Arugula Salad Earthy roasted beets served over peppery arugula, topped with goat cheese and walnuts, finished with a honey-dijon vinaigrette

FIRST COURSE

All inclusive

Chickpea and Cucumber Salad A light salad made with chickpeas, diced cucumbers, cherry tomatoes, parsley, and a tangy lemon-olive oil dressing

Watermelon and Feta Salad Juicy watermelon cubes paired with crumbled feta cheese, fresh mint, and a splash of lime juice for a refreshing summer delight

Baby Spinach Salad with Pomegranate Tender baby spinach leaves tossed with pomegranate seeds, feta cheese, and candied pecans, drizzled with a light balsamic vinaigrette

MAIN COURSE

All inclusive

Miso-Glazed Black Cod Delicate black cod marinated in a sweet miso glaze, served with sautéed bok choy and a quinoa salad with citrus dressing

Herb-Crusted Rack of Lamb Tender rack of lamb encrusted with fresh herbs and garlic, served with a side of truffle-infused mashed potatoes and seasonal grilled vegetables

Lemon Herb Stuffed Peppers (Vegetarian Main) Colorful bell peppers stuffed with a light mixture of quinoa, fresh herbs, pine nuts, and lemon zest, baked until tender and served with a side of mixed greens and a light vinaigrette

DESSERT

All inclusive

Lavender Crème Brûlée Silky crème brûlée infused with lavender, topped with a caramelized sugar crust and served with a side of seasonal berries

Pistachio and Rose Water Mousse Light and airy mousse made with pistachios and infused with rose water, garnished with crushed pistachios and edible flowers

Luxury Villa BBQ Fire, smoke & Flavour

STARTER

Choose 2 dishes

BBQ Nachos Crispy tortilla chips loaded with pulled pork, melted cheese, jalapeños, and drizzled with BBQ sauce

Cornbread Muffins Moist and sweet cornbread muffins served warm with butter

Potato Salad Traditional potato salad with hard-boiled eggs, celery, and a tangy dressing

Classic Coleslaw Creamy coleslaw with a tangy dressing, providing a refreshing crunch

Leafy Green Salad A fresh mix of leafy greens, including romaine and spinach, tossed with cherry tomatoes, cucumbers, red onions, and a light vinaigrette dressing

Corn on cob with roasted garlic parsley sauce spicy sauce

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Marinated Grilled Chicken Juicy chicken thighs marinated in a blend of herbs and spices, grilled to perfection and served with a zesty chimichurri sauce

Grilled Sausages A selection of house-made sausages, including spicy Italian and smoked bratwurst, served with mustard and sauerkraut

Grilled Angus ribeye salsa verde

DESSERT

All inclusive

Key Lime Pie Refreshing key lime pie with a graham cracker crust and whipped cream topping

Chocolate Brownies Rich and fudgy brownies drizzled with chocolate sauce

Italian Riviere Feast

STARTER

Choose 1 dish

Wagyu beef carpaccio truffle vinaigrette sourdough croutons quail eggs sturgeon caviar

Tomato carpaccio whipped ricotta olive crumble candied lemon and tomato marmalade

FIRST COURSE

All inclusive

Grilled octopus and steamed clams with homemade black spaghetti bisque sauce dill oil

MAIN COURSE

All inclusive

Veal loin sus vide carrot purre green olive vinaigrette grilled artichoke hearts parmesan foam

DESSERT

All inclusive

Matcha Tiramisu with white chocolate

Asian Fusion Experience - From Tokyo to Bnagkok

STARTER

All inclusive

Salmon and Cream Cheese Nigiri: Delicate slices of salmon atop seasoned rice with a touch of wasabi. • Vegetable Tempura Roll: Crispy tempura vegetables rolled with avocado and cucumber

FIRST COURSE

All inclusive

Spicy Chicken Bao: Marinated grilled chicken with a spicy sesame sauce and cucumber slaw. • Mushroom and Tofu Bao: Savory sautéed mushrooms and marinated tofu with a sweet soy glaze

MAIN COURSE

All inclusive

3. Miso-Glazed Salmon Fresh salmon fillet marinated in miso and honey, grilled and served with a side of sautéed bok choy

DESSERT

All inclusive

Matcha Green Tea Cheesecake A creamy cheesecake infused with matcha, served with a raspberry coulis

Mediterranean bliss

STARTER

All inclusive

Burrata& Heilroom tomatoes with basil oil Kale pesto and Sourdough crisps

FIRST COURSE

Choose 2 dishes