A wedding menu that tastes of Comporta
I cook weddings in Comporta at rustic villas, rice-field estates and pine-shaded gardens near the dunes, 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.
Comporta sits beside the rice paddies of the Sado, so Carolino rice is at the heart of my cooking here, with clams, razor clams and fish from the estuary and the Atlantic. I add Alentejo black pork, pine nuts from the stone pine forests near Alcácer do Sal, fried cuttlefish in the Setúbal style, and Moscatel de Setúbal to finish.
Guests drive down from Lisbon, settle in, then gather barefoot among the pines for a sunset ceremony. Dinner is long and relaxed at tables under string lights, with dishes coming off the fire, and the party stays laid-back in the Comporta way.
A menu idea: Sado clams and Carolino rice cooked over fire, Alentejo black pork, and Moscatel de Setúbal with dessert.
Season and logistics
The main wedding season in Comporta runs May to October. Many houses sit on sandy tracks in the pine woods, so vans, rental gear and generators need planning for access, and guests usually travel down from Lisbon. 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 Comporta for villa stays and dinners.
Weddings in Comporta: good to know
When is wedding season in Comporta?
The main season runs May to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can you cook for a wedding on a sandy site with no proper kitchen?
Yes. I set up a field kitchen with fire and hired equipment, and plan power, water and cold storage with your planner early.
Can you cater a large wedding in Comporta?
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.