Gomeralia Catering · Tenerife, since 2004
There’s a great deal more behind a plate
We started as a catering company and we still are one. But after all these years we’ve learned that our job goes rather further than preparing good food.
An event is logistics too. It’s knowing what to bring, when to arrive, how to build a kitchen where there isn’t one, how to serve hundreds of people at once and how to react when something changes five minutes before the start. It’s knowing the venue. It’s having a team. It’s having a kitchen. And, above all, it’s making sure you don’t have to worry about any of that. That’s Gomeralia.
Since 2004
It started with Tere, in the south of Tenerife
Gomeralia was born in January 2004, founded by Tere Mesa. The name comes from La Gomera, and that’s no accident: almogrote, palm honey and smoked cheese still turn up on almost every menu we write.
Since then, thousands of guests, hundreds of events and a fair number of very early mornings have passed through our kitchens. Weddings among banana trees, conferences, family celebrations, film and commercial shoots, lunches at villas, service on board.
We’ve also worked in places where, when we arrived, there was absolutely nothing to cook with. And we made it work.
Our kitchen moves
We don’t wait for you to come to us
We go to wherever the event is happening. We study the space, organise the logistics and bring everything needed for the kitchen and the service to work there.
Your event moves us.
And it’s probably the best way of explaining what we do.
Produce
Tenerife is in our cooking too
We’re in Tenerife and we want that to show. Not because everything we cook has to be traditional Canarian food, but because we’re lucky enough to work surrounded by extraordinary produce.
When something from here fits the dish, we want to use it and we want to say where it comes from.
We cook from the Canaries without only cooking Canarian food.
Craft
Some things you only learn by doing them
You can have a good kitchen. You can have a good menu. But putting on a large event takes rather more. It takes knowing:
- How long a dish takes to leave the pass.
- How long a team needs to set up.
- What happens if it’s windy.
- What happens when a location has difficult access.
- How to hold a service hot.
- How to run a bar for hundreds of guests.
- How to move equipment from one place to another.
- How to get kitchen and floor working as one team.
- And how to solve something nobody planned for.
After more than twenty years we’ve seen enough events to know one thing: something can always happen. Our job is to be ready for when it does.
Structure
And the structure to hold it up
Gomeralia doesn’t depend only on what happens on the day. There’s a structure working long before.
A family that goes out of its way to make events unforgettable.
Our team
What Gomeralia actually is
The kitchens, the vans and the equipment help. But Gomeralia is the people who arrive before the event starts and leave once almost everyone has gone. Chefs, waiting staff, production, logistics and sales. People who set up, serve, cook, load, unload, clean, solve things and start again the next day.
We like our team to be professional. But we also want it to be warm, because good service isn’t only about doing things correctly: how you make the person in front of you feel matters too.
Big when it needs to be. Close, always.
We can mobilise a large team for an event of hundreds and, the next day, cook a private dinner for ten at a villa. The structure changes; the way of working doesn’t.
What we do
We don’t try to make every event the same
Quite the opposite. Some people want tradition and some want stations everywhere. A big reception, a long imperial table, a celebration with no formalities, a very Canarian menu or something entirely international. We bring experience and judgement, but the event has to stay yours.
Why Gomeralia?
- Because we’ve been doing catering since 2004.
- Because we know Tenerife.
- Because we have our own kitchen, structure, logistics and team.
- Because we can move.
- Because we know how to work with twenty people and with hundreds.
- Because our kitchen can reach almost anywhere you want to celebrate.
- Because the produce matters to us.
- Because we know an event isn’t solved with a good menu alone.
- And because after all these years we still enjoy the moment everything starts to work.
Good food. Plenty of experience. And a team behind it to make it possible.
Now it’s your turn
Tell us what you have in mind
A wedding, a celebration, a corporate event, dinner at a villa, a shoot, or something that so far only exists as an idea.
Tell us where, when and how you want to live it. We’ll bring the experience, the kitchen, the team and everything needed to start shaping it. Because if there’s something to celebrate, we get moving.
Your event moves us.