Private Chef Merve Hazal Basoglu

I am a private chef based in Barcelona specializing in intimate culinary experiences, boutique catering and gastronomic concept design.

After studying Gastronomy and Culinary Arts and refining my training under the standards of Le Cordon Bleu, I continued developing my craft working in high-level restaurants and hotels.

My approach is rooted in Mediterranean ingredients and technique, interpreted through a contemporary and creative perspective. While respecting tradition, I enjoy exploring subtle fusion influences and modern presentation.

Today I focus on designing culinary experiences where technique, creativity and atmosphere come together to create memorable moments around the table.

For me, cooking is...

about bringing people together. Good food, a relaxed atmosphere, and those simple moments you end up remembering.

I learned to cook at...

I studied Gastronomy and Culinary Arts, where I trained under Le Cordon Bleu standards at the same time. Then I continued learning through experience.

A cooking secret...

My secret in the kitchen is good planning. It gives me the freedom to focus on the details and really enjoy the process while everything flows natural

My menus

LA MESA ESPAÑOLA: A Journey to Share

STARTER

All inclusive

Vermouth Hour: Spain’s timeless pre-meal ritual. Aromatic vermouth served over ice with citrus peel and green olives

La Gilda Clásica: A bold bite from the Basque coast, olive, anchovy, and pickled pepper, finished with aromatic olive oil and a touch of citrus zest

Baleares: The Almond Ritual Warm Marcona almonds from the Balearic Islands, gently toasted and coated in smoked paprika and sea salt, simple, fragrant, and deeply rooted in Spanish aperitivo culture

Mallorca: Olive oil brioche with warm sobrasada from Mallorca, wildflower honey, and fresh thyme

Andalucía in a Glass: A refined Gazpacho made from ripe tomatoes, enhanced with herb oil and fresh vegetal notes

FIRST COURSE

Choose 3 dishes

Dehesa: Golden croquettes filled with a rich, flowing béchamel and finely chopped Jamón Ibérico, reflecting the depth of Spain’s grazing lands

Costa Dorada: Shrimp croquettes with a deep shellfish béchamel, capturing the sweetness and intensity of the Mediterranean coast

The Fisherman’s Bite: Light salt cod buñuelos with a crisp exterior and delicate, airy interior

Garlic & Fire: Gambas al Ajillo slowly infused with garlic, chili, and olive oil, finished with herbs and citrus

Mar de Galicia: Tender Pulpo a la Gallega served over smooth potato cream, finished with smoked paprika oil and subtle crisp textures

Bravas Roulette: Crispy potatoes with bold brava sauce and garlic allioli, one piece hides an intense chili heat, adding a playful element to the table

The Garden: Seasonal tomatoes presented in multiple textures, fresh, lightly dried, and dressed, paired with goat cheese cream, herb oil, and a delicate crumble

Bluefin: Premium bluefin tuna tartare, delicately seasoned and paired with a silky almond-garlic emulsion inspired by southern Spain, balanced with subtle sweetness and texture

Signature Tartare: Hand-cut beef tartare seasoned with olive oil, capers, mustard, and smoked paprika, elevated with a rich egg yolk emulsion and pickled shallots, served with crisp bread

Tradición: Jamón Ibérico and aged Manchego cheese served with pan con tomate, olive oil, and sea salt

La Clásica Elevada: A refined Ensaladilla rusa made with confit potatoes, premium tuna, and a delicate, airy anchovy mayonnaise, finished with subtle briny accents

MAIN COURSE

Choose 1 dish

Valencia Reimagined: Duck paella inspired by Valencia, prepared with slow-cooked duck and a deeply reduced stock, finished with roasted elements that intensify flavor and texture

Gran Marisco (for sharing, min. 4 guests): Lobster rice cooked in a powerful shellfish broth, finished with tender lobster and a refined lobster oil that enhances depth and elegance

Pil-Pil Bacalao gently cooked until its natural emulsion forms, served with roasted piquillo peppers and layered potato pavé

The Txuleta (for sharing, min. 2 guests): Dry-aged steak grilled over high heat, served with oven-roasted Mediterranean-spiced baby potatoes and a rich piquillo pepper sauce

The Chef’s Lamb: Grilled lamb chops paired with a deep, slightly bitter chocolate and pepper jus, served with a smooth smoked vegetable purée, bold, unexpected, and intensely flavorful

DESSERT

Choose 1 dish

San Sebastián: Burnt Basque cheesecake with a vibrant red fruit sauce

Cacao Profundo: A rich baked chocolate creation with silky texture and deep cocoa intensity, balanced with a cold, creamy contrast and a touch of sea salt

The Selection: A trio of ice creams based on seasonal flavors and guest preferences

AUREUM : A Modern Mediterranean Tasting Experience

STARTER

All inclusive

Pearl of the Sea: Oyster with kiwi gel and citrus. Bright, saline and refreshing, designed as a clean opening to awaken the palate

FIRST COURSE

Choose 2 dishes

Azure Cut: Bluefin tuna tartare with avocado and ponzu. Silky, fresh and clean, with richness from the avocado and a light citrus saline lift from the ponzu

Coral & Caviar: Langoustine with watermelon gazpacho and caviar. Delicate and refined, balancing sweetness, freshness and a subtle saline finish

Burrata Essence: Burrata panna cotta with basil oil and tomato. Soft, creamy and aromatic, built around the classic Mediterranean harmony of milk, herb and ripe tomato

Butcher’s Moment: Beef tartare with roasted bone marrow. Deep and indulgent, pairing clean raw richness with warm, roasted intensity

Faux Gras: Plant based foie gras with grilled apricot, brioche and smoked almonds. Rich and elegant, with gentle sweetness and smoke bringing balance to every bite

MAIN COURSE

Choose 2 dishes

Silk & Sea: Steamed turbot with celery cream and lobster caviar sauce. Delicate and luxurious, built around purity, softness and a refined depth from the sea

Prime Indulgence: A5 Wagyu with maitake, miso jus and caviar. Deeply luxurious and layered, balancing richness with earthy umami and a refined saline finish

DESSERT

Choose 1 dish

Blanc Éclat: White chocolate & cava mousse with strawberry. Light and elegant, with gentle sweetness lifted by freshness and sparkle

Noir Essence: Chocolate tart with crémeux. Intense and silky, focused on pure cocoa depth with a smooth, lingering finish

Lemon Vacherin: Meringue, lemon sorbet and curd. Bright, airy and vibrant, bringing sweetness and acidity together in a clean final balance

HIKARI — A Modern Asian Fusion Experience

STARTER

All inclusive

Green Spark: Cucumber, yuzu and wasabi ice pop. Clean, sharp and refreshing

FIRST COURSE

Choose 2 dishes

Prawn Tempura: Crispy prawn tempura with apple, ginger and a light sweet chili glaze. Fresh, delicate and lightly spiced

Gochujang Skewer: Korean-style BBQ chicken glazed in a reduced gochujang sauce, served with a light pickled cucumber salad for balance

Forest Crisp: Tempura enoki in a tight crisp bundle, served with kimchi mayo and finished with nori and black garlic powder

Umami Silk: Porcini chawanmushi with onsen egg and caviar, finished with a light marsala foam. Soft, delicate and deeply umami

MAIN COURSE

Choose 1 dish

Hojicha Cod: Butter-poached cod over miso-cauliflower purée, finished with a light hojicha beurre blanc and a touch of furikake

Tea-Smoked Duck: Tea-smoked duck breast, brushed with a light glaze and served with parsnip and white miso purée, raw-pickled shimeji mushrooms and seasonal crispy vegetable chips

Slow Fire Ribs: Braised pork ribs glazed to a shine, served with a smooth kimchi purée and fresh pickled elements for balance

DESSERT

Choose 1 dish

Miso Crème Brûlée: Classic crème brûlée enriched with white miso, adding a subtle savory depth

Matcha & White Chocolate: Light matcha mousse with white chocolate and a fresh citrus or berry element

Mango & Black Sesame Tart: A crisp tart shell filled with black sesame cream and finished with mango elements, balancing sweetness with a deep, nutty contrast

The Essence of Catalonia

STARTER

All inclusive

Cava Sangri with fresh seasonal fruits and mint. Bright, polished and aromatic, offering a vibrant and elegant opening

Liquid Gold: Arbequina olive oil tasting with artisanal sourdough. A restrained introduction centered on purity, texture, and the distinctive character of Catalonia’s most iconic olive

From the Farmhouse: Catalan artisanal cheese board with honey and walnuts. Carefully balanced between creaminess, nuttiness and gentle sweetness, rooted in regional tradition

Sea on Brioche: Mini sardine brioche on toasted olive oil brioche with fennel. Delicate salinity and soft richness, lifted by a subtle herbal freshness

Escalivada TatinMini tatin d’Escalivada with goat cheese. A refined interpretation of a familiar Catalan flavor profile, where sweetness, smoke and acidity are held in clean balance

FIRST COURSE

Choose 3 dishes

L’Escala Tradition: L’Escala anchovies with tomato reduction, capers and pickles. Precise and expressive, balancing salinity, acidity and sweetness with clarity and restraint

Pure Iberico: Acorn fed Iberian ham, hand carved. Served simply to highlight texture, maturity and the depth of its natural savory character

White Spring: White asparagus with citrus muselina and Iberian ham. Elegant and seasonal, pairing tenderness with freshness and a measured layer of richness

Esqueixada Clásica: Esqueixada de Bacallà with tomatoes and olive pâté. Fresh, structured and deeply Mediterranean, built around contrast and clean intensity

Palamós Fire: Gambes de Palamós, salt seared. A minimal approach that preserves their sweetness, delicacy and exceptional marine depth

Marinera: Musclos a la Marinera with sofregit. A classic Catalan preparation with warmth and depth, where the sweetness of sofregit supports the purity of the musse

Festa Major: Caneló de Festa Major with truffle béchamel. Rich, composed and quietly indulgent, reinterpreting a celebratory classic with added aromatic depth

Summer Market: Heirloom tomato & Ventresca with anchovy dressing. Soft, vibrant and nuanced, balancing ripeness, richness and a refined saline finish

MAIN COURSE

Choose 1 dish

Arròs del Senyoret: Arròs del Senyoret with prawns and scallops. Elegant and generous, with carefully layered shellfish depth and a polished, savory finish

Mountain & Rice: Arròs de Secret Ibèric with mushrooms and asparagus. Structured and satisfying, balancing Iberian richness with earth, freshness and aromatic lift

Romesco Coast: Rap Rostit with romesco and spring onions. A composed coastal dish, pairing delicate firmness with smoke, sweetness and gentle acidity

Vi Ranci ComfortL Galtes de Porc braised in Vi Ranci. Slow cooked to tenderness, with concentrated depth and a sauce that speaks to patience, reduction and Catalan warmth

Vedella Noble: Llom de Vedella with herb butter and truffle potato. Refined and complete, centered on clean beef flavor, aromatic richness and subtle luxury

DESSERT

Choose 1 dish

Mel i Mató 2.0: with honey textures. A polished reworking of a classic, preserving its lightness while adding dimension and finesse

Crema Catalana Nouvelle: Crema Catalana with caramel shard. Silky, precise and familiar, finished with a crisp caramel contrast

Xocolata, Pa i Oli: Chocolate cream on bread with olive oil ice cream. Deep, restrained and memorable, bringing together bitterness, warmth and fragrant richness in a distinctly Catalan finish