Arbequina

Available for groups of 30+ people with a minimum service of three days.

Pricing & Additional Information

The price includes:

✅ Chef and team to cater the event

✅ Waiters to provide exceptional service

✅ A cozy and elegant dining atmosphere by Arbequina – Private Chef

✅ Shopping, cooking at the villa, table setting, and cleaning

The price does not include:

❌ 10% VAT

❌ Travel cost (€15 per event)

❌ Additional staff: The menus include waiters. If additional services, such as a bartender or extra table service, are required, they can be provided for an extra charge.

❌ Equipment rental: The Masia has its own equipment. If the client is planning a large event and needs additional rentals or special equipment not available at the villa, we can assist in organizing the rental. The rental cost will be covered by the client.

Entrées / Starters:

• Salads:
• Baba Ganush (roasted eggplant with tahini or Greek yogurt)
• Smoked Eggplant with Tzatziki sauce
• Eggplant and Feta Salad (with cherry tomatoes, feta, arugula, almonds)
• Tabule (Bulgur or Quinoa, mint, parsley, peppers)
• Pomegranate Salad (fresh pomegranate, mint, onion, hot peppers)
• Matbucha (cooked tomatoes and red peppers)
• Moroccan-Style Eggplant (baked aubergine cubes with tomato sauce)
• Mediterranean Chopped Salad (tomato, onion, cucumber, herbs)
• Caprese Salad (tomato, mozzarella, basil, olive oil)
• Mozzarella Salad (mozzarella, tomatoes, arugula, balsamic vinaigrette)
• Green Salad (lettuce, pomegranate or blueberries, sherry vinaigrette)
• Caviar Salad (black lentils, sweet potato, red pepper, mint, parsley)
• Lima Bean Salad (giant beans, beets, corn, parsley, citrus dressing)

Main Courses:

Meat Options:

• Beef Pot Roast with Vegetables and Herbs, served with Basmati rice
• Hungarian Goulash with mashed potatoes
• Rabbit in White Wine with potatoes and vegetables
• Chicken drumstick stew, served with basmati rice, potatoes, or quinoa
• Boneless chicken thighs with Dijon mustard sauce and roasted vegetables
• Chicken with Middle Eastern seasonings and rice
• Pork loin with mushroom sauce, served with basmati rice, potatoes, or quinoa
• Spanish Sausage (Butifarra) with beans and tomato sauce

Fish Options:

• Cod baked with potatoes, onion, and Bilbaina sauce
• Baked Lubina (European bass) with green sauce, vegetables, and mashed potatoes
• Salmon in Teriyaki sauce with chef’s choice of side dish
• Vegetarian and International Options:
• Couscous (vegetarian, fish, chicken, lamb options)
• Curry (yellow, red, or green with chicken, fish, or vegetarian)
• Lasagna (meat or vegetarian)
• Paella (seafood, chicken, or mixed)
• Pasta (Fusilli or Penne with Bolognese, Carbonara, Pesto, or Pomodoro sauce)
• Shepherd’s Pie (layered potatoes and ground meat)

Desserts:

• Cheesecake with berry sauce
• Brownie with cream
• Seasonal fruit or fruit salad
• Tiramisu
• Tarta de Santiago (Spanish almond cake)
• Mini ice creams
• Panna cotta (strawberry, vanilla, coffee, or caramel)
• Custard with cinnamon crumble
• Sponge cake with cream

Available for groups of 30+ people with a minimum service of three days.

Pricing & Additional Information

The price includes:

✅ Chef and team to cater the event

✅ Waiters to provide exceptional service

✅ A cozy and elegant dining atmosphere by Arbequina – Private Chef

✅ Shopping, cooking at the villa, table setting, and cleaning

The price does not include:

❌ 10% VAT

❌ Travel cost (€15 per event)

❌ Additional staff: The menus include waiters. If additional services, such as a bartender or extra table service, are required, they can be provided for an extra charge.

❌ Equipment rental: The Masia has its own equipment. If the client is planning a large event and needs additional rentals or special equipment not available at the villa, we can assist in organizing the rental. The rental cost will be covered by the client.

Entrées / Starters:

• Salads:
• Baba Ganush (roasted eggplant with tahini or Greek yogurt)
• Smoked Eggplant with Tzatziki sauce
• Eggplant and Feta Salad (with cherry tomatoes, feta, arugula, almonds)
• Tabule (Bulgur or Quinoa, mint, parsley, peppers)
• Pomegranate Salad (fresh pomegranate, mint, onion, hot peppers)
• Matbucha (cooked tomatoes and red peppers)
• Moroccan-Style Eggplant (baked aubergine cubes with tomato sauce)
• Mediterranean Chopped Salad (tomato, onion, cucumber, herbs)
• Caprese Salad (tomato, mozzarella, basil, olive oil)
• Mozzarella Salad (mozzarella, tomatoes, arugula, balsamic vinaigrette)
• Green Salad (lettuce, pomegranate or blueberries, sherry vinaigrette)
• Caviar Salad (black lentils, sweet potato, red pepper, mint, parsley)
• Lima Bean Salad (giant beans, beets, corn, parsley, citrus dressing)

Main Courses:

Meat Options:

• Beef Pot Roast with Vegetables and Herbs, served with Basmati rice
• Hungarian Goulash with mashed potatoes
• Rabbit in White Wine with potatoes and vegetables
• Chicken drumstick stew, served with basmati rice, potatoes, or quinoa
• Boneless chicken thighs with Dijon mustard sauce and roasted vegetables
• Chicken with Middle Eastern seasonings and rice
• Pork loin with mushroom sauce, served with basmati rice, potatoes, or quinoa
• Spanish Sausage (Butifarra) with beans and tomato sauce

Fish Options:

• Cod baked with potatoes, onion, and Bilbaina sauce
• Baked Lubina (European bass) with green sauce, vegetables, and mashed potatoes
• Salmon in Teriyaki sauce with chef’s choice of side dish
• Vegetarian and International Options:
• Couscous (vegetarian, fish, chicken, lamb options)
• Curry (yellow, red, or green with chicken, fish, or vegetarian)
• Lasagna (meat or vegetarian)
• Paella (seafood, chicken, or mixed)
• Pasta (Fusilli or Penne with Bolognese, Carbonara, Pesto, or Pomodoro sauce)
• Shepherd’s Pie (layered potatoes and ground meat)

Desserts:

• Cheesecake with berry sauce
• Brownie with cream
• Seasonal fruit or fruit salad
• Tiramisu
• Tarta de Santiago (Spanish almond cake)
• Mini ice creams
• Panna cotta (strawberry, vanilla, coffee, or caramel)
• Custard with cinnamon crumble
• Sponge cake with cream

Continental Breakfast

• Coffee, tea, milk
• Orange juice
• Croissants
• Bread
• Scrambled eggs
• Butter and marmalade
• Ham and cheese
• Fruits: banana, apple, pear​.

Available for groups of 30+ people with a minimum service of three days.

Pricing & Additional Information

The price includes:

✅ Chef and team to cater the event

✅ Waiters to provide exceptional service

✅ A cozy and elegant dining atmosphere by Arbequina – Private Chef

✅ Shopping, cooking at the villa, table setting, and cleaning

The price does not include:

❌ 10% VAT

❌ Travel cost (€15 per event)

❌ Additional staff: The menus include waiters. If additional services, such as a bartender or extra table service, are required, they can be provided for an extra charge.

❌ Equipment rental: The Masia has its own equipment. If the client is planning a large event and needs additional rentals or special equipment not available at the villa, we can assist in organizing the rental. The rental cost will be covered by the client.

Entrées / Starters:

• Salads:
• Baba Ganush (roasted eggplant with tahini or Greek yogurt)
• Smoked Eggplant with Tzatziki sauce
• Eggplant and Feta Salad (with cherry tomatoes, feta, arugula, almonds)
• Tabule (Bulgur or Quinoa, mint, parsley, peppers)
• Pomegranate Salad (fresh pomegranate, mint, onion, hot peppers)
• Matbucha (cooked tomatoes and red peppers)
• Moroccan-Style Eggplant (baked aubergine cubes with tomato sauce)
• Mediterranean Chopped Salad (tomato, onion, cucumber, herbs)
• Caprese Salad (tomato, mozzarella, basil, olive oil)
• Mozzarella Salad (mozzarella, tomatoes, arugula, balsamic vinaigrette)
• Green Salad (lettuce, pomegranate or blueberries, sherry vinaigrette)
• Caviar Salad (black lentils, sweet potato, red pepper, mint, parsley)
• Lima Bean Salad (giant beans, beets, corn, parsley, citrus dressing)

Main Courses:

Meat Options:

• Beef Pot Roast with Vegetables and Herbs, served with Basmati rice
• Hungarian Goulash with mashed potatoes
• Rabbit in White Wine with potatoes and vegetables
• Chicken drumstick stew, served with basmati rice, potatoes, or quinoa
• Boneless chicken thighs with Dijon mustard sauce and roasted vegetables
• Chicken with Middle Eastern seasonings and rice
• Pork loin with mushroom sauce, served with basmati rice, potatoes, or quinoa
• Spanish Sausage (Butifarra) with beans and tomato sauce

Fish Options:

• Cod baked with potatoes, onion, and Bilbaina sauce
• Baked Lubina (European bass) with green sauce, vegetables, and mashed potatoes
• Salmon in Teriyaki sauce with chef’s choice of side dish
• Vegetarian and International Options:
• Couscous (vegetarian, fish, chicken, lamb options)
• Curry (yellow, red, or green with chicken, fish, or vegetarian)
• Lasagna (meat or vegetarian)
• Paella (seafood, chicken, or mixed)
• Pasta (Fusilli or Penne with Bolognese, Carbonara, Pesto, or Pomodoro sauce)
• Shepherd’s Pie (layered potatoes and ground meat)

Desserts:

• Cheesecake with berry sauce
• Brownie with cream
• Seasonal fruit or fruit salad
• Tiramisu
• Tarta de Santiago (Spanish almond cake)
• Mini ice creams
• Panna cotta (strawberry, vanilla, coffee, or caramel)
• Custard with cinnamon crumble
• Sponge cake with cream