There are always reasons to celebrate love and friendship—and few things beat a cozy dinner at home.
A simple table with flowers, warm light, and the aroma coming from the kitchen can turn an ordinary night into a memorable one.
If you’re planning to surprise your favorite person, here are five Romantic Dinner Recipes for Two that are easy to pull off and feel restaurant-worthy.
Cook without rushing, share the process together, and enjoy the moment.
Prefer to skip the aprons? You can always come to our hotel and we’ll make the evening exceptional for you.
First things first: set up your kitchen
The best part is inviting your partner to an amazing food experience. To keep it smooth, follow these quick tips:
- Mise en place. A tidy kitchen and a simple plan are step one to a stress-free cook. Read the recipe, measure ingredients, gather bowls, pans, and tools. Keep a clear workspace so you can solve little hiccups fast.
- Build a flow. Start with what takes longer (caramelizing onions, slow-cooking beef, baking potatoes). Leave last-minute items for the end (searing steak, gratin, quick sautés).
- Create a mood. Soft music, a good wine or mocktail, and cooking shoulder to shoulder—instant date night.
- Pick drinks that match. Dry white wine for soup and chicken; a medium red for trout and steak; herbal lemonade if you’re going alcohol-free.
- Dress the table. Plates, flatware, and glasses ready. A small flower centerpiece and candles set the tone.
5 Romantic Dinner Recipes for Two
The best dinner is the one made with love—and with the food you actually enjoy. These five dishes are part of our menu and never fail. We use veggies and herbs from our garden, grown with care.
French Onion Soup, gratinéed
Serves 4 · Prep 10 min · Cook 70–80 min · Total 80–90 min
Difficulty: Easy (requires patience)
Ingredients
- 1,200 g white/yellow onions (4–6 onions), thinly sliced
- 60 g unsalted butter
- 30 ml (2 Tbsp) olive oil
- 4–6 small sprigs fresh thyme
- 160 ml dry white wine
- 1,200 ml beef stock
- Baguette, sliced
- 240 g gouda, grated
- Salt & black pepper
Preparation
- Slice the onions into thin half-moons.
- In a heavy pot over low heat, melt butter with olive oil, add onions and a pinch of salt. Cook 45–60 min, stirring every 5 minutes, until deep golden and jammy (patience = flavor).
- Pour in the wine, raise to medium, and scrape the fond 3–4 min.
- Add stock and thyme. Simmer gently 10–15 min. Season.
- Grate the gouda and slice the baguette.
- Heat the oven to broil/220 °C.
- Ladle soup into oven-safe bowls, top each with 2–3 baguette slices and plenty of cheese.
- Broil 5–8 min until bubbly and browned. Serve hot.
Plating
Garnish with a tiny thyme sprig on the melted cheese. Serve the bowl on a wooden board or dark plate for contrast.
Why it works for date night
Slow caramelization perfumes the house and the first spoonful is pure comfort.
Almond-Herb Crusted Trout with Baked Plantain Purée and Sautéed Veggies
Serves 4 · Prep 20 min · Cook 30–35 min · Total 50–55 min
Difficulty: Medium
Ingredients
Trout
- 4 trout fillets, skin on
- 120 g finely ground almonds
- 2 Tbsp finely chopped fresh thyme
- 60 g flour (about 4 Tbsp)
- 2 eggs, beaten
- Salt, pepper, neutral oil for frying
Baked plantain purée
- 4 ripe plantains (yellow with black spots)
- 40 g butter
- 60 ml heavy cream or milk
- Salt
Sautéed vegetables
- 1 bell pepper
- 1 zucchini
- 1 carrot
- 150 g green beans
- 60 ml olive oil
- Salt, pepper, thyme
Preparation
- Preheat oven to 200 °C for 10–15 min.
- Bake plantains 20–25 min on a tray (skins on).
- Dice the veggies (about 600 g total) and set aside.
- Set up three shallow bowls:
- flour (about 4 Tbsp),
- eggs (2, beaten),
- almonds + thyme + pinch of salt.
- Pat trout dry; season both sides.
- Peel baked plantains carefully; mash with 40 g butter and 60 ml cream/milk + salt. Spread into a small baking dish and return to oven 5–8 min to set. Keep warm.
- Sauté diced veggies 5–8 min over medium-high in 2 Tbsp olive oil; season and thyme. Cover and keep warm.
- Dredge trout: flour → egg → almond-thyme (press lightly so it sticks).
- Pan-fry in 4 Tbsp oil over medium heat 2–3 min per side, starting skin-side down.
Plating
Spoon a bed of plantain purée, set a fillet on top, and serve veggies to the side. Finish with fresh thyme.
Flavor key
Almonds add crunch; the naturally sweet plantain balances the savory fish.
Tarragon Chicken with Rustic Mash and Butter-Lemon Green Beans
Serves 4 · Prep 15 min · Cook 35–40 min · Total 50–55 min
Difficulty: Medium
Ingredients
Chicken & sauce
- 800 g boneless chicken (thighs or breast), cut in cubes
- 40 g butter
- 160 ml dry white wine
- 300 ml chicken stock
- 360 ml heavy cream
- 3 Tbsp tarragon (fresh chopped or dried)
- Salt & pepper
Potato mash
- 1 kg “native/andina” potatoes (or floury potatoes), peeled
- 60 g butter
- 60 g mild cheese (gouda or double-cream), grated
- 120 ml hot milk/cream
- Salt
Green beans
- 400 g green beans, trimmed
- 1 tsp (5 g) baking soda
- 30 g butter
- 30 ml lemon juice
- Salt
Preparation
- Boil potatoes in salted water 15–20 min until tender.
- Drain; mash with 60 g butter, 60 g cheese, and 120 ml hot milk/cream. Season and cover to keep warm.
- Bring another pot of salted water to a boil. Trim beans.
- Season chicken cubes; pat dry.
- In a skillet over medium-high, melt 40 g butter and sear chicken 4–5 min (don’t overcook).
- In a saucepan, add wine and deglaze 2 min.
- Add stock; reduce 3–4 min.
- Stir in cream + tarragon; lower to medium-low and cook 5–7 min until the sauce thickens and coats the back of a spoon. Adjust salt/pepper. Keep warm.
- Blanch beans 3–4 min in boiling water with baking soda (bright green!), drain, and toss immediately with 30 g butter, lemon juice, and salt.
Plating
Spoon mash as a base, add the chicken with plenty of creamy tarragon sauce, and place green beans on the side. A pinch of fresh tarragon on top looks great.
Pro tip
Keep mash and beans hot; finish the chicken last so everything hits the table at its best.
Peppercorn Steak with Cheesy Stuffed Potatoes and Garden Salad
Serves 4 · Prep 20 min · Cook 25–30 min · Total 45–50 min
Difficulty: Medium
Ingredients
Steak & sauce
- 4 beef tenderloin medallions, ~200 g each, 3–4 cm thick
- 3 Tbsp (45 g) mixed peppercorns (black, white, green, pink, cayenne), coarsely crushed
- 50 g butter
- 400 ml heavy cream
- Salt
Stuffed gratin potatoes
- 4 large baking potatoes (floury variety)
- 160 g grated cheese
- 60 g finely chopped scallions
- 90 ml heavy cream
- Salt & pepper
Salad
- Mixed leaves and seasonal veggies
- Vinaigrette: 3 parts olive oil, 1 part vinegar or lemon juice, salt & pepper
Preparation
- Bake whole potatoes at 200 °C, 45–55 min until tender.
- Halve lengthwise, scoop some center into a bowl, and mix with cheese + scallions + cream + salt & pepper. Refill.
- Gratin 8–10 min at 200 °C until lightly browned.
- Crush peppercorns in a mortar (coarse, not powder).
- Lightly salt steaks.
- Sear in 50 g butter + a touch of oil, 2–3 min per side (medium). Rest 3–4 min, tented.
- In the same skillet, toast crushed pepper 30 s, pour in cream, and reduce 3–4 min until silky; season.
- Return steaks to the pan 1–2 min to glaze (don’t overcook).
- Toss salad with vinaigrette.
Plating (classic bistro look)
A thin mirror of pepper sauce on a large white plate, the steak medallion on top, stuffed potatoes to one side, salad on the other.
Finish with a crack of fresh pepper, a few sea-salt flakes, and a light drizzle of olive oil on the salad.
Make it shine
Crush pepper right before cooking for aroma. Warm plates so the sauce stays glossy.
Shredded Beef Sandwich with Melted Cheese and Rosemary Wedges
Serves 4 · Prep 15 min · Cook 90–120 min (beef) + 35 min (potatoes) · Total 2 h–2 h 20
Difficulty: Medium (simple braise)
Ingredients
Shredded beef
- 500 g flank/brisket (sobrebarriga)
- 1 white onion
- 1 red bell pepper
- 40 g butter
- 800 ml stock or water
- Salt & pepper
Sandwich
- 4 mini baguettes
- 240 g melting cheese (mozzarella or gouda), grated
Rosemary potatoes
- 4–6 medium potatoes, scrubbed
- 60 ml olive oil
- 30 g fresh rosemary, finely chopped
- Salt & pepper
Preparation
- Slice onion into plumes (thin half-moons) and the pepper into thin strips.
- In a pot over medium, melt butter; sauté onion and pepper 5–6 min.
- Add beef, season, and brown.
- Pour in stock/water; cover and simmer low 90–120 min (pressure cooker: 45–60 min) until it shreds easily.
- With 40 min left on the beef, preheat oven to 200 °C.
- Cut potatoes into wedges; toss with oil, rosemary, salt, and pepper.
- Bake 30–35 min, flipping once.
- Shred the beef in its juices (juicy, not dry).
- Split baguettes, fill with beef, top with cheese.
- Broil or bake 3–5 min to melt.
Plating
Cut the baguette on a diagonal and plate the two halves in a subtle “V”, slightly overlapped to show the melted cheese. Add wedges in a small ramekin and sprinkle extra rosemary on top.
Best moment to serve
Movie night comfort: melty beef, crisp bread, and herb-y potatoes—done.
Build your menu
- Light & elegant: Onion soup + Almond-crusted trout + simple berries & cream.
- Comfort night: Shredded beef sandwich + rosemary wedges + warm brownie with ice cream.
- Classic date: Tarragon chicken or Pepper steak as the main, salad on the side, a final toast.
Remember: you can also enjoy all of these at our hotel—and add a massage & jacuzzi plan for an extra-special night.