We bring the fire, the pan and the produce to your villa, to the deck of your boat, or to the cove you pick. Seasonal ingredients, live flame, and a service that disappears the moment the last grain is gone.
Manifesto
Good rice is never improvised. It starts long before: at the fish market, at dawn, haggling over red prawns that came in two hours ago. In saffron threads toasted one second too long and ruined. In the exact grain that holds its point instead of surrendering.
Then comes the fire. Live, loud, hard to tame. That is what separates a correct rice from one you remember: the socarrat, the instant the base of the pan turns to caramel and the whole place smells of summer.
And finally there is the place. Because the same rice never tastes the same indoors as it does ten metres from the water, barefoot, with the sun falling flat on the deck. That is where we come in.
How we work
The experience
You bring the place and the people. Everything else — produce, fire, service and the quiet afterwards — is on us.
Your villa, the deck of your boat or a cove at sunset. If there is room for fire, there is an experience.
We talk to you, to your allergies and to your guests. Aperitif, the right rice for that day, and the wine that holds it up.
Produce, fire, tableware and crew. We cook in front of you, serve, clear up and leave without a single trace.
The menu
The menu moves with the market and the season. These are the house regulars — if you want something that isn't here, ask for it.
The house signature
Carabinero prawns split open over the rice and monkfish that flakes apart. The stock comes from pressing the heads one by one — that is where the colour and the iodine edge come from.
For celebrating
Lobster split lengthways and scallops seared separately so they keep their bite. This is the rice people ask for when there is something worth celebrating.
Long stock, short socarrat
Whole king prawns, seared scallops and a dark shellfish stock built without rushing. You can read it in the colour: that deep toasted tone only comes from a sofrito worked slowly.
Claws, spoons and a long lunch
Whole brown crab and its claws over a rockfish rice, with cuttlefish and chunks of white fish. A deep taste of the sea and a long stay at the table: those claws don't crack themselves.
Beach-bar flavour, the good kind
Whole local squid, seared on the griddle and laid over the rice, with diced cuttlefish spread through the pan. Dry, toasted and tasting of the sea the way it always has.
Ink and mussels
Line-caught cuttlefish, its own ink and mussels steamed open over the rice. Dark, deep and considerably more refined than it looks. All i oli on the side, for whoever wants it.
The loin, whole, on top
Arroz del señoret — everything peeled and ready to eat — topped with a tuna loin cooked separately, barely done inside. Underneath, prawns and sofrito that hold it up without covering it.
The one from inland
Pork ribs browned slowly and diced Iberian secreto. A dry, hearty rice with no seafood in it: the one we get asked for when the table is far from the water.
The classic, done right
Free-range chicken, garrofón beans, flat green beans and the sofrito tradition calls for. No seafood, no shortcuts, and no apologies.
The fire, up close
Ten minutes of fire that decide whether a rice is forgotten or remembered for years.
Catering
A service that runs separately from the rice: a table of sharing plates that we serve and keep topped up throughout the event. From 10 people up to 100.
10 – 100 people
Hand-chopped fuet with pickles and spring onion. Cold, salty and to the point: usually the first thing to vanish from the table.
Béchamel made the day before, hand-chopped ham and coarse breadcrumbs. Crisp outside, molten inside.
Cherry tomatoes slowly confited in oil with garlic, crumbled feta over the top. Sweet, sharp and salty in the same bite.
Chorizo cooked in cider until the sauce reduces and glazes. Served on skewers, made to eat standing up.
Beef meatballs in a mild coconut milk and curry sauce. The one nobody expects, and the one everybody goes back to.
Seasonal tomato in wedges, cottage cheese and a thread of olive oil. Three ingredients, which is why all three have to be good.
Catering stands on its own: it doesn't combine with the rice experience. One or the other.
Book cateringSettings
Choose the where. We make sure the fire gets there.
Your house, your terrace, your pool. We set the kitchen up wherever you want it and take it down without a sound.
We cook on deck or at anchor. We coordinate with your crew and with the exact hour of the sunset.
A long table on the sand, fire at the shoreline, and the rice arriving right as the sun touches the water.
The chef
[TO DO] Charly's real story goes here: where he learned, who from, and the moment he decided his kitchen would fit in a van and go looking for the best spot on the island.
[TO DO] Second paragraph: the philosophy, the one specific obsession (the point of the rice, the stock, the supplier he has used forever) and why he only ever cooks one rice at a time.
“[TO DO] A short line from Charly that sums up how he understands rice.”
What they say
[TO DO] A real client testimonial. Ask for them over WhatsApp after every service — it is the cheapest and most powerful commercial asset you will ever have.
[TO DO] A real testimonial from an on-board service. Best if it mentions one specific detail.
[TO DO] A real testimonial from a large event. Numbers (30 guests, 2 rices) build credibility.
Investment
The price depends on the rice, the number of guests, the setting and the logistics. Tell us what you have in mind and we'll close the quote in under 24 hours.
6 to 14 guests
Up to 12 guests
From 30 guests
Travel within Ibiza included. Formentera and other islands on request.
Before you book
In July and August, as early as you can — the good dates go weeks ahead. Outside peak season we can usually manage with 5-7 days. If it's for tomorrow, write anyway and we'll see what we can do.
Book
See which days are open, take the slot that suits you, and leave your details in the next step. We confirm in under 24 hours.
Checking availability…
Step 1 · Day and slot
Checking availability…
Time slot
We book with at least 3 days' notice.
