Castile-La Mancha

Toledo

Spain

I have been a professional chef for over 25 years, creating memorable culinary experiences for private events, exclusive celebrations, and in-home dining services.

My specialty is not just cooking well, but ensuring that you and your guests can fully enjoy the experience without worrying about a thing.

I take care of everything: 100% personalized menu design, selection of high-quality ingredients, preparation, and refined presentation.

I love working with the finest seasonal products, creating cuisine where the ingredients speak for themselves, applying the right technique to achieve optimal results.

I do not prepare generic dishes or menus — I create experiences:

<ul>
 <li>Menus with emotional impact</li>
 <li>Presentation at the level of the finest restaurants</li>
 <li>Attentive, discreet, and seamless service</li>
 <li>Complete coordination so you can simply enjoy</li>
</ul>

My goal is to make every event unique, from an intimate dinner to a grand banquet. Your satisfaction and that of your guests is my commitment at every event.

The creaminess of the duck foie, the crunch of the caramel, and the acidity of the thin slices of apple...make this dish a true deligth.

Caramelized mille-feuille of duck foie gras, geen apple, and poached onion.

Pure taste of the sea-delicate sheets of pasta filled with the best carabinero prawns and vegetables. serve with a bisque made with its own juices, infused with sherry wine, and finished with black olive and fresh herb oil.

Carabinero prawn ravioli, sherry wine bisque, herb oil and black olives.

Beef tenderloin, potato and iberian bacon terrine, and Rioja wine demi glace

An exotic and refreshing dessert to finish the menu

Roasted pineapple, passion fruit cream and yogurt ice cream

Artisan cheeses assortment

Seafood ensaladilla with tuna belly

ali oli and bravas potatoes

Creamy ham croquettes

Selection of the best charcuterie 100% accorn feeded

Assortment of iberic charcuterie with artisan bread

This is our favourite paella, but we can addapt to your preferences and cook seafood paella, vegetable paella...

Chicken ad vegetable paella

The most traditional dessert in Spain, with a delicious custard and a refreshing ice cream

Traditional torrija, vanilla custard and caramel ice cream

Turn your home into an exclusive restaurant for one night

Indication of Chef Félix Galán del Castillo's skills and specialties

Caramelized mille-feuille of duck foie gras, geen apple, and poached onion.

Carabinero prawn ravioli, sherry wine bisque, herb oil and black olives.

Beef tenderloin, potato and iberian bacon terrine, and Rioja wine demi glace

Roasted pineapple, passion fruit cream and yogurt ice cream

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Félix Galán del Castillo