A wedding menu that tastes of Capri
I cook weddings in Capri at cliff-top villas, lemon-garden terraces and seaside beach clubs, 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 island gave the world the caprese salad, ravioli capresi filled with caciotta and marjoram, and the almond and chocolate torta caprese, and I cook them lighter, with tomatoes at their peak and buffalo mozzarella from the mainland. Lemons from the Sorrento coast, wild fennel and fresh Gulf of Naples fish go onto the embers. Falanghina, Fiano and Greco di Tufo from Campania sit naturally beside them.
Guests usually arrive by boat or up the funicular, take drinks while the light turns gold over the Faraglioni, and sit down to dinner after sunset. I serve a bright, fish-led menu, then keep late plates coming as the dancing starts.
A menu idea: ravioli capresi with marjoram, raw red prawns with Sorrento lemon, and torta caprese with limoncello cream.
Season and logistics
The main wedding season in Capri runs April to October. Cars are restricted on Capri and everything arrives by ferry, so I plan deliveries, porters and kitchen equipment days in advance and keep a margin for rough seas. 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 Capri for villa stays and dinners.
Weddings in Capri: good to know
When is wedding season in Capri?
The main season runs April to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
What happens if the ferries stop on the wedding week?
I build the plan so the key produce and equipment are on the island a day or two early, which covers the occasional rough sea.
Can you cater a large wedding in Capri?
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.