Tess Prince is an Ibiza-based private chef and restaurant consultant who is passionate about nurturing the soul through the provision of exquisitely presented food-art.

Tess is also Food Editor for NATIV Magazine, recipe contributor and writer for Wild Flower Magazine, THRIVE, Vegan Food & Living and L’Officiel Magazine – and remains fiercely passionate about recipe development using seasonal / indigenous produce.

In 2021, Tess and her brand Love Food Ibiza were asked to host the Breakfast and Lunch Service at the world renowned Pikes Hotel, a position she returned to in 2022 and 2023.

This year has also seen her accept the position as Head VIP Chef at the Ibiza Rocks Hotel.

Her previous career in London at Baxter Storey saw her consult alongside Yotam Ottolenghi – which is where her love affair with Middle Eastern and Mediterranean cooking began…

Tess has condensed her 20 years of culinary experience to provide intimate, bespoke and exceptional dining for private clients including Ibiza’s visiting celebrities from the world of music, fashion and television.

Tess has a vast knowledge of food and nutrition (BA Hons) and for 5 years has been a private chef on many of the leading yoga retreats in Ibiza, cooking Macrobiotic, raw vegan and Ayurvedic dishes.

In September 2023, Tess is hosting her very first Cookery & Yoga retreat – Secrets of a Yoga Kitchen.

Bespoke Private Dining Experiences

Tess and her team can offer an intimate, bespoke service with a rustic chic style that embraces the beauty of Ibiza. Her  close relationships with the island’s finest artisans and organic farmers ensure she has the very best pick of the crop to create delectable Mediterranean feasts, including brunches, lavish lunches and sunset suppers.

Tess works very closely with her clients to co-create the perfect menu to suit each season and fulfil all taste preferences and desires. This is where Tess Prince and Love Food Ibiza stands out as the most unique dining experience in Ibiza where you will be taken on an unforgettable food journey with  a very personal touch!

Sunrise to Sunset Dining

Enjoy a private dining experience in the comfort of your own villa, from morning, noon ’til night! Your food adventure will begin with a complimentary Amuse Bouche, freshly baked artisan breads, olives and dips. For the main event, clients can then choose from either fish, meat or vegan courses (or a combination of all three) which are accompanied by the perfect pairing of side dishes, before concluding with an exquisite sweet ending.

Brunch Options

Omega seeds and ancient oak bircher-with superfood jam

Shakshuka with fresh peas, baby asparagus, whipped feta and dukkah

Sweet potato and chilli dauphinoise with garden of the mind CBD salad

Overnight oats with almond milk, Ibiza lemon curd, blueberries and almond praline

Creamy dreamy beyond peaches and cream chia pudding

Kimchi and black bean breakfast tostadas

Life changing bread with homemade nut-butter and superfood jam

Croque Senorita with toasted sourdough, melted mahon cheese, crispy choritzo, slow roasted tomatoes and truffle honey

Seasonal fruit platter with home made granola, superfood compote, probiotic yoghurt

Baked riccota with garden herbs, garlic roasted asparagus and Romesco sauce

Sweetcorn fritters with free range poached eggs and avocado kefir cream

Vegan roasted frittata and rosemary garlic mushroom

Sweet potato, black garlic, leek and manchego tortilla

Fish Main Courses

Warm sumac king prawns with pink radish and pickled red onions

Monkfish shawarma with fattoush salad

Baby red mullet wrapped in fig leaves with nasturtium aioli and walnut dill sauce

Cava poached full-side of salmon with minted labneh, sprouted mung beans, pistachio and pomegranates

Thai green fish curry with mixed grain mushroom rice

Roast Spanish Sea bass with Salinas samphire, Ibiza prawns and garden herb sauce

Hake fillets with sourdough Manchego crust served with Skordalia, fennel and roasted grapes

Ibiza Nicoise: sardines, bonito tuna, quinoa and rubbed kale, soft eggs, roasted beetroot

Mediterranean fish stew with chickpeas and preserved lemon aioli

Meat Main Courses

Slow cooked white Rioja local chicken with chickpeas and Iberico chorizo

Twice cooked chicken with chili sauce and kaffir lime leaf salt

Lebanese chicken with za’atar grilled lemons

Honey sumac glazed chicken with a cauliflower puree

Molasses glazed lamb kebabs with spiced pomegranate chutney

Spiced turkey and zucchini burgers with turmeric mango yogurt

Chicken Cacciatore with aubergines, orzo and capers

Beef kibbeh stuffed with mozzarella and pine nuts

(On request) Rare Wagyu steaks with chimichurri sauce

6 hour slow cooked Greek kleftiko lamb

Moroccan chicken tagine with prunes and almonds

Ibiza hierbas Albondigas meatballs with traditional fire-roasted Romesco sauce

Vegan Main Courses

Raw vegan lasagna with sun kissed tomatoes and basil nastursium oil

Beetroot burgers with minted avocado puree and hibiscus picked red onions

Babotti: Ayurvedic Indian spiced lentils and vegetables baked with a creamy silken tofu topping

Shitake mushroom meat-free balls with Romesco sauce and sprouted mung beans

Crispy tofu skewers with homemade nut-butter satay sauce served with rainbow rice noodles

Ten vegetable Moroccan tagine with prunes and Ibiza preserved lemons

Roasted vegetable chili sin carne with a touch of Ibiza carob served with red and wild rice, homemade corn tortillas and guacamole

Rainbow Chakra Buddha bowls with warm soy peanut pouring sauce

Show stopping salads and sides

Buckwheat, pomegranate and cumin roasted carrot tabbouleh

Local burrata with blackberries, sage, crispy onion and heritage tomatoes

Creamed butterbeans with fire roasted red peppers and walnuts puree

Roasted sweet potato salad with massaged kale and spiced pears

Roasted broccoli salad with pink chicory, Bulgar wheat, Kombucha pickled sultanas, toasted hazelnuts

Ras el Hanout roasted aubergines with preserved lemon tahini and crunchy dukkah

Rainbow ‘slaw: red cabbage, mixed peppers, red onion, carrot, toasted peanuts

Grilled goats cheese, pomegranate, endive, orange salad with white miso dressing

Cumin roasted sweet potato hummus with medley of mixed garlic mushrooms

Thai style crunchy vegetable rice noodle salad with Vietnamese Nouc Cham dipping sauce

A modern Waldorf Salad: grapes, celery, apples, sultanas, walnuts, activated almond with a tahini dressing

Roasted hasselback beetroot with tzatziki with whipped feta and lime leaf dressing

Watermelon with feta, cucumber, mint and dukkah

Sweet Endings

Summer berry Ibiza almond meringue roulade with amaretto mascarpone creme

Melt-in-the-middle espresso martini brownies

Salted honey, pear & chocolate tart tatin

Roasted Ibiza frangipane figs with oat ice-cream

Gin & tonic Ibiza lemon cheesecake

Flourless, sticky orange, almond and blueberry cake

Raw vegan, refined sugar free, gluten free desserts

Cultured Ibiza lemon posset with marinated blackberries

Chocolate coconut mousse tart

Carrot cake with orange-spiced cashew cream

Ibiza white peach cheesecake with a raspberry and passion fruit puree

Peanut butter caramel cheesecake

Ibiza Love Balls: sticky orange, carob chocolate and nutty coconut

Pricing

If there is something you especially would like to eat, please ask. Tess is proficient in all global cuisines.

The Love Food Ibiza bespoke dining services have tailor made pricing structures according to menu selection.

For group booking over 8 guests, a waitress will be charged at 200 euros.

Wishing you an utterly delicious experience!

Buen provecho!

Love Tess Prince

All requests, dietary requirements, food allergies and intolerances will discussed on booking. A 50 % desposit will be required one week before the booking with the balance paid in full on the day