A wedding menu that tastes of Algarve
I cook weddings in the Algarve at clifftop villas, country quintas and beach clubs along the coast, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
The Algarve gives me clams and oysters from the Ria Formosa, octopus from Santa Luzia, sardines for the grill, and flor de sal from the salt pans of Castro Marim. I cook a lighter cataplana, use local carob, almonds and figs in desserts, and pour wines from the Algarve or a small glass of medronho from Monchique.
Guests arrive for a sunset ceremony above the sea, followed by drinks as the cliffs turn gold. Dinner starts as the evening cools, and the party continues by the pool late into the night.
A menu idea: Ria Formosa oysters with the aperitif, grilled octopus and fish with flor de sal, and almond and fig desserts.
Season and logistics
The main wedding season in the Algarve runs April to October. July and August are very hot inland, so I plan cold storage, shaded cooking and a later dinner time. Clifftop venues can also be windy, which affects open-air service. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in the Algarve for villa stays and dinners.
Weddings in the Algarve: good to know
When is wedding season in the Algarve?
The main season runs April to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can you cook at a villa wedding with over 100 guests?
Yes. Weddings from 20 to 500 guests are possible with a hired team, and I plan the kitchen setup with the villa early.
Can you cater a large wedding in the Algarve?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.