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Dinner above the city. Your chef sets up on your rooftop or terrace — a private restaurant with the best view in the room.
Rooftop & Terrace Dining · Madrid
Dubai's rooftop and terrace culture is year-round from October through April — the temperature is right, the skyline is there, and the format lends itself to a kind of dinner that restaurants try to replicate but rarely manage: genuinely private, outdoors, with a view that is actually yours.
A private chef for a rooftop dinner plans the menu around the cooking setup available: a portable induction station, a barbecue, or access to the indoor kitchen. Most chefs experienced in outdoor dining will advise on the menu format — cold courses and pre-prepared elements work better than multi-burner dishes when the kitchen is a terrace. A sharing feast, a graze-and-grill format, or a paired cocktail-and-small-plates structure often suits a rooftop better than a formal plated menu.
Tell your chef the terrace setup, the access to indoor cooking, and the occasion. They'll design the menu to the space.
FAQ
Everything about booking a private chef for rooftop & terrace dining in Madrid.
Most portable-outdoor-experienced chefs bring induction burners or can arrange a BBQ. Confirm the setup when booking — the menu is designed around what's available on the terrace.
A sharing or grazing format — multiple cold courses, a grill station, generous sides — works better than a formal plated tasting menu. It suits the relaxed outdoor setting and is more forgiving when people move around.
October through April. Summer evenings are too hot for outdoor dining in Dubai. Book early for peak season (December–February) as weekend dates fill quickly.
Eight to twenty guests is ideal. Larger groups require more cooking infrastructure than most terraces can support.
Meet the chefs
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On the menu
From their kitchens
Traditional Thai fish cakes, delicately seasoned with aromatic herbs and spices, fried until golden and served with a vibrant Thai relish.
Thai black sticky rice pudding paired with pear gently poached in red wine, finished with a delicate cream and crispy shallots.
Fresh Thai rice noodles served with an aromatic Southern Thai crab curry made from hand-pounded curry paste, showcasing the rich and distinctive flavours of Southern Thailand.
Fresh Thai rice noodles served with an aromatic Southern Thai crab curry made from hand-pounded curry paste, showcasing the rich and distinctive flavours of Southern Thailand.
Aromatic Thai hot and sour prawn soup with lemongrass, galangal, kaffir lime leaves and fresh chilli, finished with bright citrus notes.
Aromatic Thai hot and sour prawn soup with lemongrass, galangal, kaffir lime leaves and fresh chilli, finished with bright citrus notes.
Charred a eggplant and tomato with a vibrant Thai-Roasted sweet chili vinaigrette dressing and finished with crispy aromatic herbs for texture and freshness.
Charred a eggplant and tomato with a vibrant Thai-Roasted sweet chili vinaigrette dressing and finished with crispy aromatic herbs for texture and freshness.
A colourful selection of seasonal vegetables wok-fried with Thai aromatics, offering freshness, texture and balance alongside the richer dishes.
A colourful selection of seasonal vegetables wok-fried with Thai aromatics, offering freshness, texture and balance alongside the richer dishes.
Aromatic hot and sour prawn soup with fragrant Thai herbs, fresh chilli and bright citrus flavours, served at the centre of the table to share.
Aromatic hot and sour prawn soup with fragrant Thai herbs, fresh chilli and bright citrus flavours, served at the centre of the table to share.
Golden Thai fish cakes seasoned with aromatic herbs and spices, served as a traditional sharing starter with a vibrant Thai relish.
Golden Thai fish cakes seasoned with aromatic herbs and spices, served as a traditional sharing starter with a vibrant Thai relish.
Thai black sticky rice pudding paired with pear gently poached in red wine, finished with a delicate coconut cream and crispy rice pop.
Thai black sticky rice pudding paired with pear gently poached in red wine, finished with a delicate coconut cream and crispy rice pop.
A whole fish fried until beautifully crisp and served with a fragrant Thai fish sauce and Tamarind glaze, designed to be shared at the centre of the table.
A whole fish fried until beautifully crisp and served with a fragrant Thai fish sauce and Tamarind glaze, designed to be shared at the centre of the table.
Succulent prawns simmered in a rich and aromatic Panang curry, bringing together creamy coconut, fragrant spices and the distinctive character of Thai curry.
Succulent prawns simmered in a rich and aromatic Panang curry, bringing together creamy coconut, fragrant spices and the distinctive character of Thai curry.
ensalada con pasta, pepino, queso, pollo y rúcula
ensalada con pasta, pepino, queso, pollo y rúcula
Golden-fried tofu served with aromatic Thai satay sauce, complemented by refreshing sweet and sour vegetables.
Golden-fried tofu served with aromatic Thai satay sauce, complemented by refreshing sweet and sour vegetables.
Chargrilled skirt steak served with a rich and aromatic Panang curry sauce, bringing together deep curry flavours with the natural richness of the beef.
Chargrilled skirt steak served with a rich and aromatic Panang curry sauce, bringing together deep curry flavours with the natural richness of the beef.
Thai black sticky rice pudding paired with pear gently poached in red wine, finished with a delicate coconut cream and crispy rice pop
Thai black sticky rice pudding paired with pear gently poached in red wine, finished with a delicate coconut cream and crispy rice pop
Charred a eggplant and tomato with a vibrant Thai-Roasted sweet chili vinaigrette dressing and finished with crispy aromatic herbs for texture and freshness.
Charred a eggplant and tomato with a vibrant Thai-Roasted sweet chili vinaigrette dressing and finished with crispy aromatic herbs for texture and freshness.
Traditional Thai fish cakes, delicately seasoned with aromatic herbs and spices, fried until golden and served with a vibrant Thai relish.
Traditional Thai fish cakes, delicately seasoned with aromatic herbs and spices, fried until golden and served with a vibrant Thai relish.
salmón cortado en pequeños cuadritos, aliñado con algunas especias y secretos del cocinero, acompañado con lascas de aguacate y algún elemento crujiente.
salmón cortado en pequeños cuadritos, aliñado con algunas especias y secretos del cocinero, acompañado con lascas de aguacate y algún elemento crujiente.
Naranja confitada en miel de azahar y galleta frita de limón.
Naranja confitada en miel de azahar y galleta frita de limón.
Mantequilla de ajo negro, guindilla fresca, vino blanco, salsa de sus jugos y emulsión de pimientos asados.
Mantequilla de ajo negro, guindilla fresca, vino blanco, salsa de sus jugos y emulsión de pimientos asados.
Reducción oscura de fondo de ave y mayonesa de trufa.
Reducción oscura de fondo de ave y mayonesa de trufa.
Parmentier trufada y demi-glace.
Parmentier trufada y demi-glace.
