Private Villa Catering in Marbella — Paella, BBQ & Spanish Dining at Your Holiday Home

Booking a restaurant for a group on holiday sounds straightforward — until you're coordinating eight people across three different villa pools, nobody agrees on where to go, and the only table available for your group is at 10:30pm. Marbella has excellent restaurants. But they weren't built for ten people in flip-flops who'd rather stay by the pool.

Holiday villa catering removes that entire equation. Paco — a third-generation chef from Valencia who has cooked paella over open fire since 1972 — arrives at your villa with the paellera, the brasero, the ingredients, and two assistants. He sets up on your terrace in under an hour. You carry on with your holiday. By the time the sofrito is simmering, the whole house smells like Spain.

The process is the same every time: Paco arrives, sets up his cooking station, cooks in front of your guests (which is half the experience), serves at the table, and leaves your terrace cleaner than he found it. Setup to cleanup: approximately 3 hours. Your input: tell us the date, the address, and how many you are.

We serve groups of 8 to 30 guests across a 30km radius from Ojén — Marbella, Puerto Banús, Nueva Andalucía, Benahavís, San Pedro, Estepona, Mijas, and the hillside villas above Fuengirola. Transport, equipment, and cleanup are all included.

Not sure which format fits your holiday best? Here's the honest comparison.

The paella is the classic. Paco cooks a single, spectacular pan of bomba rice — Valenciana (chicken and vegetables), Seafood, or the Royale with langoustines. It's communal, colourful, and works equally well at lunch or dinner. The socarrat — the caramelised crust of rice at the bottom of the pan — is the moment everyone crowds around to see. Best for: families, mixed-age groups, lunchtime gatherings, groups that want a recognisably Spanish experience.

The brasero is a different spectacle. It's a Corten steel fire station — open flame, a wide plancha, and Paco working meats and seafood in front of your guests. Aged entrecôte, secreto ibérico, gambones, razor clams. More dramatic, more evening-friendly, and slightly higher per-head price (from €60/pp versus €50/pp for paella). Best for: meat and seafood lovers, evening dinners, hen nights, groups who want something theatrical.

If you genuinely can't decide, the most popular combination for groups of 20–30 is paella at lunch and brasero the following evening. Some groups book both for the same day.