Start with two ordinary meals
Before comparing kitchens, decide what self-catering means for this trip. Breakfast and sandwiches need a different setup from cooking dinner for four every evening. Write down two realistic meals and the equipment they require. That short list gives the host something specific to confirm.
For a simple pasta dinner, you might need a working hob, a large enough pan, a colander, a knife and enough plates. A photograph showing a kettle and a microwave does not establish that any of those items are present.
Ask what the photograph leaves out
Check the number and type of hob rings, whether there is an oven, and the size of the fridge. If you need a freezer compartment, ask explicitly; a small refrigerator may not have one. A dishwasher symbol is less useful without knowing whether there are enough dishes to use while a load is running.
Look for preparation space that remains available when small appliances are in use. A decorative tray, coffee machine and drying rack can occupy most of a compact worktop. Ask where chopping and draining can realistically happen rather than assuming the whole photographed surface is usable.
Keep the first shop small
Buy enough for the first evening and breakfast before committing to several days of ingredients. Once inside, check the available pans and storage, then adjust the meal plan. This avoids buying frozen food without freezer space or an oven dish for a kitchen with only a microwave.
Confirm whether basic supplies such as washing-up liquid, a sponge and bin bags are provided. Do not assume food left by previous guests is part of the advertised inventory or suitable for your needs. A small pack of a missing essential may be useful; a full household-sized supply may be unnecessary for a short stay.
Match the kitchen to the holiday
A compact kitchenette can be entirely adequate for breakfasts and light lunches. If cooking is central to the trip, prioritise equipment, storage and a comfortable eating space. The right kitchen is the one that supports your planned meals without making every evening an exercise in improvisation.
