Nick Stephens Private Chef in Granada, Spain
Nick Stephens Private Chef in Granada, SpainNick Stephens Private Chef in Granada, SpainNick Stephens Private Chef in Granada, SpainNick Stephens Private Chef in Granada, SpainNick Stephens Private Chef in Granada, Spain



sample menus

Please note: wine not included in price of dinner menu.
See winelist for price per bottle.


Tomato and goats cheese puff pastries.

Swordfish served with a roasted red pepper and macadamia nut pesto. Wild rice, green beans and broccoli.

Frozen strawberry and marscapone stacks.

Rose wine, Marenas 2005, Monastrell, Cordoba Andalucia.


Mixed tomato and mozzarella bruschetta.
Home made pesto with capsicum and fetta bruschetta.

Chicken breast stuffed with Dona Manuela cheese, pine nuts and thyme with a white wine sauce. Dijon mashed potato, roasted cherry tomatoes and asparagus spears.

Idiazabal cheese from the Basque Country with membrillo and walnuts.

White wine, Vina Mocen 2004, Verdejo, Rueda Valladolid.


Salad of blackened roasted balsamic tomatoes, pine nuts, basil, parmesan, goats cheese and avocado.

Lamb cutlets with basil and balsamic vinegar sauce. Oven cooked mushrooms, asparagus rocket and kipfler potato salad, green beans.

Chocolate and orange mousse .

Red wine, Casa Gualda 2005, Singular, Cuenca,Castilla la Mancha or Red wine, Marenas 2003, Cordoba Andalucia.


Salmorejo soup (a cold thick Andalucian tomato soup).

Moroccan lamb Tagine with vegetables and cous cous (cooked in traditional clay Tagine pot).

Baked strawberry brule.

White wine, Monopole 2004, Rioja.


Marinated goats cheese served with black olives and red onion.

Salmon fillet poached in white wine and lemon juice with a creamy pesto sauce. Basmati Rice, courgettes cooked in lemon juice and cream, green beans.

Spanish Arroz con leche.

White wine, Monopole 2004, Rioja.


Roasted beetroot salad

Spanish stuffed beef rolls with tomato and black olive sauce.

Mashed potato, roasted Moroccan spiced pumpkin salad with chickpeas and natural yogurt.

Selection of Spanish cheeses served with crackers, dried fruit and nuts.

Red wine, Munana 2003 cosecha, Granada Andalucia or Red wine, Abadia Retuerta 2001, Selection Especial, Valladolid.


Coconut prawns with mango and lime mayonnaise.

Slow cooked chicken legs with sweet cherry tomatoes tossed with Tagliatelli served with a garden salad.

Chocolate Brownie Raspberry Cheese Cake.

Red Wine, Marques de Vitoria 2000, Crianza, Rioja.

See winelist for price per bottle.



Nick Stephens Private Chef in Granada, Spain

Thank you very much for helping to make our holiday to Granada special. It really added a special touch to our holiday to have you come and prepare such fantastic, home-cooked meals (and do the shopping, set the table and clean up. And all with a smile! Unbelievable!).
We were absolutely delighted that even though we were a large family, you were able to cater to different tastes and requirements – and always produced a delicious variety of meals to please all.. Brilliant.

We also really enjoyed it when you showed us around. A highlight of our trip was our visit to Ronda. Your co-ordination of all the logistics for us was truly outstanding. Again, a golden touch to our holiday that made it all the more memorable.

I would have no hesitation in recommending you to any future holidaymakers in Granada. Thanks for helping to make our holiday special.

Angelo M



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