Nordic soul · Menorcan heart
I bring Nordic discipline and Menorcan produce together — for villa dinners, yacht tables, and events that feel like they were made for you.
Who I am
Cooking for someone is an intimate act. You're inside their evening — their celebration, their quiet Sunday, their once-in-a-summer holiday. That's not something I take lightly.
I'm Christoffer. Norwegian by origin, Menorcan by choice. After 22 years in professional kitchens — including the Hurtigruten coastal route — I started MeNordic because I wanted to cook in a way that actually reaches people.
No pass. No brigade. Just me, your setting, and food that feels like it was made for you — because it was.
What I offer
Dinner for any occasion — every service is shaped around you.
Villa dinners from €80/person · Yacht work from €500/day · Market tours from €150/person
I come to your kitchen and cook the evening — multi-course menus built around the island's best seasonal produce, served at your setting.
2–20 guests · Full serviceI provision, cook on board, and cater full sailing days or anchored evenings. Everything designed around the sea and the day's plan.
Half-day · Full-day · Multi-dayWeddings, anniversaries, milestone birthdays, one-off collaborations. I've cooked for people on the most important evenings of their lives — and I treat them that way. The format is built around the occasion, not the other way around.
For the evenings you can't repeatI build the food around the programme — nourishing menus for wellness and yoga retreats that carry the same intention as the practice itself.
Multi-day · Group menusI come to your villa and we cook together — a dish or two, at your pace. Nordic technique, Menorcan ingredients. No class format, no performance. Just hands in the kitchen and a proper lunch to sit down to after.
2–3 hrs · Up to 6 guests · Villa-basedWe start at Es Mercat in Maó — the fishmongers, the cheese, the bread, the growers I actually buy from. I show you how to read the stall: what fresh fish looks like, how to pick produce at its peak, who to trust. Then we take what we've found back to the kitchen and cook a long lunch from it. The menu writes itself.
Morning into lunch · Up to 6 guestsI also work with charter operators on provisioning and with hospitality businesses on F&B consulting. Get in touch.
How it works
You tell me what's happening — date, guests, setting, the kind of evening you're imagining. We talk it through. WhatsApp, email, or Instagram, whichever is easiest.
No template, no fixed dishes. The menu is shaped around your occasion, your preferences, and what the island has that week. Past menus and current work live on Instagram — @chef_menordic.
Shopped from the producers I trust — local fishermen, small farms, cheesemakers, biodynamic vineyards. What ends up on your table reflects who grew it, caught it, or made it.
I arrive ahead of time, cook in your kitchen or set up at your venue, and serve. You stay where you should be — at the table with your guests.
Stories from the kitchen
Some jobs are a single evening. This one was two weeks of breakfast, a sunset farewell dinner, and coffee with the same people every morning until it felt like routine.
Read story →Seven women, one bride, a terrace in Ciutadella. The kind of evening where the food has to be as good as the occasion.
Read story →Seven guests. Four mornings. One kitchen with a wood-burning fire and a long table.
Read story →Get in touch
✦ Now open for bookings — summer 2026
Tell me your date, your guests, and your setting.
I'll handle the rest.
Give a private dinner
Gift vouchers available — a villa dinner, a market morning, a cooking experience. Get in touch to arrange.
I usually reply within 24 hours — sooner if I'm on the island.
For summer dates I'd recommend reaching out at least 4–6 weeks ahead.
Working with a concierge or DMC? I have experience with referral arrangements and can turn around proposals quickly. Get in touch directly.