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Cyclades
Private chef in Antiparos
On the confidential island of Antiparos, an ArtxFood private chef imagines a restrained, precise island cuisine: grilled fish barely out of the water, Cycladic cheeses, sun-soaked vegetables. From the village villas to the secluded coves facing Paros, our regional chefs orchestrate your meals with absolute discretion.
Our service
Our private chef service in Antiparos
Antiparos cultivates a way of life apart from the world, and our cuisine follows suit: octopus dried in the sun then grilled, whole fish of the day, salads of tomatoes and capers, olive oil and lemon. A table that looks simple yet is exacting in the choice of every product.
Our private chefs reach the villas of the village, the secluded houses of the island's south or the boats at anchor off Despotiko, and compose menus that follow the light of the day, from lunch under the pergola to dinner under the stars.
Occasions
For which occasions?
A family week in a villa with a pool, an intimate dinner for two or a celebration with friends by the water: our private chefs adjust the formula, single meal, half board or full board. For more than 8 guests, adding a server guarantees a flawless service.
Regional team
A dedicated regional team
Our regional teams know Antiparos and its elegant restraint, its fishermen and its gardens. They bring together chef, butler, sommelier or front-of-house staff according to your needs, respecting the island's calm. Discover too our service in Paros, a few minutes across the water, and in Mykonos.
Questions fréquentes
- How much does a private chef in Antiparos cost?
- The price of a private chef in Antiparos depends on the number of guests, the type of service (single meal, half board, full board) and the length of stay. Get in touch for a tailored proposal for your stay on the island.
- Does the chef cook the grilled fish typical of the Cyclades?
- Yes. The chef favours whole grilled fish of the day, octopus and Aegean seafood, in the great tradition of Cycladic tavernas, raised to a gastronomic level.
- How does the chef source produce on a small island like Antiparos?
- The chef combines the fishermen and gardens of Antiparos with the markets of Paros, a few minutes away by boat, and handles all the logistics, from shopping to service.
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