Seasonal Mediterranean cooking with local produce, for a hundred guests at an estate or twelve around the table at home.
01Formats
I — Cocktail
A long standing cocktail with hot and cold canapés, food stations and a bar. It works just as well as an aperitif before dinner as it does for the whole celebration.
II — Seated menu
Sharing starters or plated service, with our own waiting staff and timings agreed with the rest of the event: speeches, dancing and the cake all arrive at the right moment.
III — Stations
Rice dishes cooked in front of your guests, ham carving, a grill or a table of cheeses and cured fish. It sets the pace of the event and gets people moving and talking.
02Our cooking
Loquats from Callosa d'en Sarrià in spring, garden tomatoes in summer, pomegranates in autumn and citrus in winter.
Arroz a banda, black rice, vegetable paella or rice with rabbit and snails, cooked on site and served straight away.
Red prawns and fish from the markets of Altea, Calpe and La Vila, depending on that week's catch.
Vegetables from the Marina and olive oil from local mills.
Xixona turrón, Marcona almonds, coca de llanda sponge and artisan ice cream.
Wines from the Alicante D.O., from Monastrell to Fondillón, and alcohol-free alternatives.
Sample menu
03Allergies and service
We work from each guest's list of allergies and intolerances and prepare gluten-free, lactose-free, vegetarian and vegan options that are served at the same time as everyone else's, not afterwards.
Yes. We cook for a dinner at home with just a few guests as well as for a large wedding at an estate in or around Altea.
Yes. For weddings we organise a tasting so you can try the dishes and finalise the menu.
Yes: kitchen and waiting staff, crockery, glassware and linen, set-up and clear-down. The bar and drinks are chosen separately.
Yes. We bring a field kitchen and set up everything needed to cook on site, including wood-fired paella.