Wedding catering in Tenerife
Over twenty years of weddings in Tenerife. We don’t much like the conventional, and we’re ready for you to tell us what you’ve imagined.
There are no fixed packages here. You choose the format, the dishes, the stations, the china, the linen and even the charger plates. We’ll guide you with what twenty years have taught us, so that none of those decisions is made blind.
Formats
Not every wedding is lived the same way. Some people want a calmer, more traditional celebration; some want movement and freedom throughout; and some want the best of both.
There’s no better format. The difference is how you want to live your wedding. From there, we help you shape the food, the timings, the stations and the service.
A shorter reception welcomes your guests before they move to the table, where the main part of the celebration takes place. Elegant, comfortable and with a clear rhythm.
Reception of 75 to 105 minutes and a banquet of 105 to 150. Starter, main, dessert and coffee; or the long menu — starter, fish, sorbet, meat, dessert and coffee.
The balance between the two. A longer, more prominent reception, with time to enjoy the space and a range of food, followed by a shorter, more relaxed spell at the table.
Reception of 90 to 120 minutes and then everyone to the table for the main course, dessert and coffee: 60 to 75 minutes seated.
Livelier, more informal and with fewer formalities. Guests move, talk and enjoy dishes and stations throughout, with no traditional seated banquet.
Everything in one space and on your feet. 120 to 180 minutes. Dessert arrives as a dessert station, and we guarantee seating for at least 75% of guests.
Date, venue, roughly how many of you there’ll be and the wedding you have in mind. From that first message you have a wedding agent assigned: the same person all the way through.
If we don’t know the estate, or if you’re celebrating at a private house, we go and see it first. If that adds cost, we tell you before the tasting.
A dossier built for you from our menu. A final price: clear, no surprises, and matched to what you need.
For four people, you included, at our premises. You try everything before deciding anything and, together, we settle on the final selection.
A 500 € booking payment (IGIC included) holds the date. The rest must be paid fifteen days before the wedding. Payment is flexible: monthly, in thirds, or in one go.
The day before we set up whatever the venue allows, and on the day we start early. There’s always a maître d’ and a head chef in charge. You just have to say I do.
No surprises
We want the quote you receive to be the final price of your wedding: clear, no doubts, and within reach.
Included
Not included
Extras, if you want them: bespoke late-night food, food truck, cocktail station, ice-cream cart, candy bar, premium bar, extra bar hours, marquee, heating, generator, portable toilets, guest transport, and a cutting service if you bring your own cake.
Budget
We don’t publish prices because every wedding really is different. But we can tell you what moves the number.
Our prices are built from 70 guests. Below that there’s a small-group supplement: setting up and serving a wedding for 40 costs almost the same as one for 100. You’ll see it in the quote, not at the end.
A 180-minute reception with five live cooking stations isn’t a 75-minute one. Stations are chosen and each choice has its price.
Distance, access, and what the venue does or doesn’t have. If a kitchen, a generator or water has to be brought in, that costs. We send it to you before the tasting.
Three hours of open bar are included. Beyond that it extends in blocks, and you set the limit, not us.
Where
We work regularly at several venues across the island and we know their kitchens, their access and their hours: Punta del Lomo, Naturcalabacera, Casa Tara, La Calabacera, Las 2 Almas, Golf Los Palos, Oasis de Icor, La Casona del Patio, La Granja de Bastián, Don Leandro, El Vergel, Los Viñedos, Quiñones, Finca El Patio and Hacienda El Terrero, among others.
And if your venue isn’t on that list, we’ll go there too: a family home, a rented villa or an estate nobody knows yet. All we ask is to see it first.
We’ve worked outside Tenerife as well. It’s complex and the logistics cost, but it can be done. Just ask.
See the venues ↗FAQs
Short answers, no waffle. If yours is missing, write to us and we’ll answer just as quickly.
We don’t give a number, and here’s why: a croquette isn’t a mini burger, and a 75-minute reception isn’t a 180-minute one. What we do guarantee is that the quantities are worked out so nobody goes hungry. After twenty years, that’s a sum we’ve done.
Every wedding has a service order detailing who eats what, and the kitchen and floor team work from it. Allergy and intolerance options are worked out one by one and can be tasted at the tasting. It isn’t a separate plate improvised on the day: it’s part of the menu.
No. We do weddings of any size. What there is, below 70 guests, is a small-group supplement, because the logistics cost almost the same. It’s itemised in the quote from the start.
All that really matters is that the date is free. We’ve pulled weddings together with three weeks’ notice. That said, the sooner the better: the diary fills up and you enjoy the process more with time.
Yes, for four people, you included, at our premises. If you go ahead with us, the 500 € booking payment goes towards your wedding and the tasting costs you nothing. If you decide against it, that 500 € covers the tasting. We tell you before we sit down, never afterwards. Holding it away from our premises carries a supplement either way.
It’s rarely necessary, which is why we push you to try plenty that day. Once the menu is closed, it stays closed. A second tasting is possible but may carry a cost.
If you postpone, we try to hold the same terms for the new date. If you cancel, it depends on the reason and the timing: with more than fifteen days, what’s been paid is refunded minus costs already committed. The 500 € booking payment isn’t refunded: it covers the tasting and holding the date.
Yes, and we don’t charge corkage. The only thing worth knowing is that wine is already in the menu and isn’t deducted. If you’re after a different wine, tell us and we’ll price it.
We work so that as little as possible is left, and what can be used usually ends up at the late-night service. What can’t happen is prepared food leaving the event’s food-safety controls: that’s the rule that lets us guarantee nobody gets ill.
Not at all. Our team comes from many countries and we cover practically any language. Tell us what you’ll need and we’ll staff the floor accordingly.
If the venue allows it, we leave the bones of the set-up in place the day before. If not, we start before dawn. Either way the aim is that when the first guests arrive, there’s no sign of the work.
A wedding is planned with a plan A, a plan B and a plan C from the outset, and all three are quoted. Only the one that’s needed is confirmed. Rain in Tenerife on your date isn’t an emergency: it’s a scenario we’ve already planned for.
Budget
Date, venue and how many of you there are. That’s enough for us to start. We’ll get back to you within two working days; if you write at the weekend, you’ll hear from us on Monday.