Atlantic Table brings private chefs to villas in Lagos, Praia da Luz, Burgau and the western Algarve down to Sagres: holiday dinners from 6 guests, group tables up to 20 and full events beyond, with proposals within 24 hours.
Published 19 August 2026 · Updated 25 August 2026
Private chef dinners in Lagos and the western Algarve
West of Portimão the coast changes: fewer resorts, more standalone villas, and a food scene built on what the boats land at Lagos market. That is our supply chain. Villa dinners in Lagos, Praia da Luz, Burgau and Salema are built on that morning's catch and west-coast produce, cooked on site by a full team, served at one table for groups of 6 to 20.
Meia Praia beach houses and the villa country inland toward Odiáxere are covered, and Sagres is the western end of the route, with travel itemised in the proposal.
Lagos private chef prices in 2026
Villa dinners run €100–160 per guest all-in; tasting menus €120–180; multi-day stays €110–190 per guest per day with menus rotating around the day's catch. Every proposal is a fixed per-guest price in writing within 24 hours, so a group can split the bill before anyone boards a plane.
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Simple. On purpose.
Proposal
Date, location, guest count. A quote within 24 hours.
Menu
Designed with you. Tasting session for larger events.
Execution
Full team, setup, table service, bar, cleanup.
Private chef in Lagos, questions
How much does a private chef in Lagos cost?
Villa dinners typically run €100–160 per guest in 2026 depending on menu and party size, all-in: ingredients, chef and service team, setup and cleanup, with a written proposal within 24 hours.
Which areas around Lagos do you cover?
Lagos, Praia da Luz, Burgau, Salema and west to Sagres, plus Meia Praia and the villa country inland. Travel is included in the proposal.
Can you cook for a large villa group?
Yes, group tables of 8 to 20 are our core format in the western Algarve: one menu agreed in advance, plated service, and the kitchen left as we found it.
Do you do multi-day service for villa stays?
Yes, dinner-only or full-board arrangements priced per day and party size, with menus rotating around the day's catch.
How far ahead should we book?
3–4 weeks for July and August, one week is usually fine off-peak, and short-notice dates are always worth asking about.